In the daily diet of Chinese, we summarize "chicken, duck and fish meat" as meat, usually when we say meat, we refer to pork, and other meats need to be specially described, such as lamb, rabbit, beef and so on. Because pork is the most common, the flavor is strong, and the price is cheaper than other meats. Although beef and mutton are essential meat for Muslims, they are far less common than pork. For the Muslims, pork is unclean.
Eating beef is a relatively luxurious thing, more expensive than pork, chicken, duck, Chinese make less beef than foreigners. Beef is not as finely subdivided as foreigners, which is influenced by traditional Chinese farming, and cattle belong to the main labor force, which affects beef to be absent from the Chinese menu for many years.
Nowadays, the number of dairy products in many family kitchens in China is gradually increasing, especially those who like to bake, cheese, cheese, condensed milk, light cream and so on. In previous years, except for a few dairy products found in Inner Mongolia, Yunnan and other places such as cheese, milk tea, and milk skins, there were not many other provinces. There are also very few dairy products prepared at home, and in traditional eating habits, drinking milk and making dairy products with milk are rare.
On Chinese recipes, most pork dishes are suitable for beef, but beef is harder to make than pork. Beef fiber is rougher than pork, beef fat is higher than pork fat melting point, the aroma is also unique, the dish temperature is reduced after the grease will solidify, eat the taste will become worse. To eat the good taste of beef, it is necessary to master the maturity when cooking, three mature, five ripe, half-cooked beef is not in line with the eating habits of Chinese.
Clean the refrigerator at home when it is cold, there are not many ingredients left, and there are many single categories. A 2-pound beef eyelet, shallots, potatoes, cabbage, white radish, make a Western-style dish, cheese red wine stew beef. In many restaurants, there is a can of braised beef that is cooked with two ingredients, beef and cheese, the cheese is rich in aroma, the beef is soft and rotten, and it tastes good. There is no oven at home, and only casseroles can be used to cook this beef dish.
Beef eye is the fatter part of the steak, and beef fat can bring a more intense aroma to the dish.
Cut the beef eye into 3 cm size pieces, wash it clean, if the time is relatively long, you can use water to soak the blood in the beef.
Cabbage is washed and cut into large pieces; potatoes are peeled and cut into hob pieces; onions are peeled and washed and cut into diamond-shaped slices; white radish is washed and peeled and cut into hob pieces. Finely chop the green onion, finely strip the ginger, peel the garlic and pat it up and set aside.
Prepare a large casserole dish, first put the onion, white radish, potatoes, cabbage layer by layer, and then put the beef.
Heat the pot with 30 grams of salad oil, sauté chives, ginger and garlic, cook in oyster sauce, rice wine, soy sauce, vinegar, sugar, black pepper, allspice, bring 500 grams of water to a boil, pour in 100 grams of wine and bring to a boil. Pour the sautéed wine juice into a large sand pot, boil water for 30 minutes, add 50 grams of cheese and cook for 10 minutes. Pour in another 20 grams of wine and turn off the heat when the aroma of the wine is emitted and the alcohol smell disappears.
Beef stew in cheese wine, meat and vegetarian pairing, cheese wine flavorful, thick soup. The dish is served with rice, noodles, and flatbread, and the thick soup gives the staple a new flavor.
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