Little ketchup tiger, eggs and oxen
By VicentaLakin
The old man likes beef, makes a pot, calls the old two to dinner, says, "It tastes good!"
Recipe Recommendations
- beef brisket 500G
- small tomatoes 500G
- quail eggs appropriate amount
- green garlic sprouts appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- bean paste appropriate amount
- red wine appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Little ketchup tiger, eggs and oxen
1
prepare raw materials. the calf 500g, the tomato 500g, the quail egg, and the soybean bean bean bean sauce. i'll bet onions, ginger, garlic
2
Burn the calf first. Onion slices, ginger slices. Bean petals
3
When boiled, oiled, 60% hot, red oil is added to the bean petals, not overheated, soybean petals burn, if not hot enough, no incense, no red oil。
4
Add onions, ginger chips, fragrances, and oxen
5
Add raw smoke, red wine, ice sugar, raw smoke, and a little bit of fried water, and burn in the fire, where there's no beef
6
Into the pressure pan. It's a fire
7
When you press beef, you handle quail eggs. Cook it, go to the shell. Put more oil in the pot, burn it to 6 or 7 heats, fall into the eggs, burn it
8
Turn the fire when it's too yellow
9
It's not easy to get water, it doesn't burn when it's burning, and it's easy to wrap soup in
10
When the pressure pan is pressed, the natural exhaust, the beef is poured into the sandpot and the fire breaks
11
Falling into quail eggs, little tomatoes, burning up, turning small
12
As soon as the tomato gets soft and the skin wrinkles, you can make a pot
13
The ready-to-eat board cuts the garlic to the ground and spills it on the beef pan surface before it comes outLittle ketchup tiger, eggs and oxen Make Tips
1. Choose beef brisket with many layers and plenty of tendons, as it tastes better when cooked.
2. Choose cherry tomatoes because they are low in acidity, sweet, and their small size allows them to absorb flavors easily, giving the dish a unique flavor; additionally, they are a spring seasonal vegetable.
3. Since a relatively large amount of light soy sauce is added to this dish, no salt was added. It is recommended not to add salt hastily; wait until the dish is finished, taste it, and then decide.
4. This dish contains both Sichuan elements (broad bean paste) and Western elements (red wine). Although it is a fusion, the flavors complement each other perfectly. Do not add strong spices like star anise, cinnamon, or bay leaves; this dish focuses on tasting the natural flavor of the ingredients, which is already excellent.