After it’s hot, the two of you at home always tell me not to eat pork. I want to eat chicken and beef. I understand what they mean. Pork is too greasy. Beef tastes more refreshing. Not only is it not greasy, but the chicken has a finer taste. Beef stew is soft and delicious, especially the sirloin, which is fat and thin but not greasy. Who doesn’t like it? There is nothing to say except expensive, but the price of pork is almost equal to that of beef. Counting it down, beef is a bit more cost-effective, at least the nutritional value of beef is better.
The sirloin has a bit of muscle and is mixed with fat and thin. It is most suitable for braising and braising. Add some potatoes or white radish and stew in a pot.A classic home-cooked dish that is delicious and served with rice. It is not greasy to eat. Each time it is stewed in a pot of juice, the meat is fragrant. It is delicious and delicious. If it is hot, I would recommend the stewed beef brisket with white radish. Well, the coolness of white radish just neutralizes the dryness of the beef. It tastes milder. It doesn’t have to be troublesome to eat at home. You don’t need to add a variety of seasonings. Ginger, light soy sauce, dark soy sauce are enough. Use cooking wine, It's easy to remove the fishy and fresh pepper oil, isn't it? There is a little bit of attention to the tenderness of the sirloin when it is stewed. I will say it specially.
Many people say that the sirloin is not well done and stewed it It’s hard and very firewood. Let’s just say, if the water used for stewing the sirloin is hot water, because the fiber of the meat is loose after the sirloin is fried, heat the waterIt will make the meat absorb more juice. Use cold water to shrink the fiber of the meat. The juice can't penetrate into the meat. It tastes very woody. When it is simmering, it will be slowly simmered on medium and small fires. Don't cook over high heat. Cooking will also force out the moisture in the meat. Okay, let's do the cooking.
[White radish stewed beef brisket]
Ingredients: 800g beef brisket, 1 white radish, 1 piece of ginger, 3 cloves of garlic, 1 spoon of cooking wine, 1 spoon of pepper oil, light soy sauce 2 scoops, 1 scoop of dark soy sauce, 2 scoops of oyster sauce, a little crushed pepper
Methods: 1. Soak the fresh sirloin in water for 2 hours, pinch and wash several times in the middle, change the water several times, and rinse the blood Clean, dry and cut into small pieces for later use.
2. Heat the oil in the pot, stir fragrant ginger and garlic, stir-fry the sirloin after putting it in the pot, and then pour some cooking wine along the side of the pot to remove the smell.
3, add light soy sauce, dark soy sauce, oyster sauce, Season with pepper oil for coloring, stir-fry the flavor and heat water over the sirloin, boil it, and simmer slowly over medium-low heat for an hour.
4. Peel and cut white radish into small pieces, brisket After simmering for an hour, throw it in and cook for half an hour. The pressure cooker is faster, but there is no pot to simmer.The smell is coming, let's stew slowly in no hurry.
5. There is one third of the soup left , Add pepper to get fresh, see if you need to add salt, stir fry over high heat to collect the juice, turn off the heat and serve to your own satisfaction.
Fresh sirloin does not need to be blanched. If it is frozen, thawed and blanched. The sirloin should be simmered to be softer. One is to heat water, and the other is to simmer slowly. These two are done well. The sirloin will be softIt tastes rotten, doesn't stuff your teeth, and it's hot. It's good to eat sirloin and white radish together. It's not hot and delicious.
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