Red calf
By VicentaLakin
Cream burning, fat meat, good taste and high nutritional value. The quadrennial World Cup is here again. I don't know how many fans have gone crazy! Pao was one of them, who had been watching the ball for days and woke up in the morning and said that he had recently fainted. So today I decided to share with you a different style of calves, a taste that depends on leverage and, above all, on the strength and energy of my husband。
Recipe Recommendations
- beef brisket 600g
- potatoes of 3
- carrots 1 piece
- soy sauce half a spoonful
- soy sauce 2 tablespoons
- rock sugar 30g
- spiced powder 2g
- cooking wine 1 tablespoon
- red wine 1 scoop
- beer 250ml
- ginger 1 small piece
- shallots 3 paragraphs
- garlic 3 petals
- oyster sauce 1 scoop
- salt appropriate amount
- chicken essence Half teaspoon
- salty and fresh
- burn
- an hour
- ordinary
Steps for Red calf
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Raw material maps
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CLEANED OXEN ARE PLACED ON THE BOARD AND CUT WITH A KNIFE TO THE SIZE OF A WALNUT IN 3CM*3CM
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(b) Put appropriate amounts of fresh water in the pot, fire the heat into the pot and sound, the water seems to be open, and it is placed in the cut calf (with a large spoon of wine)
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(a) Hottening the cow ' s oxen to a different colour, with a large amount of foam floating in the pot and a clean-up reserve
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Put a big spoon of oil in it, and add an onions of garlic
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I'm not sure if it's any good
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Add a spoon of red wine and keep it going
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another 250ml
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(b) add 900 ml of fresh water, as shown in the table, with half a spoon of old, two spoons of raw, one spoon of pelican oil, which is more than 30 mm above the meat, and a 90-minute boiler when the fire breaks
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When half of the soup is left in the pot, the carrots and potatoes will continue to boil
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As long as the soup leaves the shallow bottom of the pot, it's easy to insert the thin part with chopsticks
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It's a good color
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Another one. Is there any salivaRed calf Make Tips
1. Soak the beef brisket in clear water for a while first to remove the blood inside.
2. Blanching the beef brisket is also known as the "flying water" process. Flying water means briefly boiling the brisket in water; it not only removes the fishy smell and residual blood but also thoroughly cleans impurities from the surface. Do not use cold water when blanching, as the meat goes through the process of water going from cold to boiling, which causes severe nutrient loss. If you use boiling water, the meat will cause the protein to coagulate upon contact with heat, affecting the texture. It is best if the water is just about to boil but hasn't quite reached a rolling boil yet.
3. Have you noticed the perfect combination of three wines I used this time? First, cooking wine was added during the blanching stage to better remove the fishy smell. Second, red wine was added when stir-frying the brisket initially; red wine is a perfect match for brisket, and it makes the color particularly vivid. Third, the addition of beer helps to better remove greasiness.
4. Do not add the potatoes and carrots too early; add them when the soup has reduced by half. Otherwise, if the brisket hasn't stewed until soft, the potatoes and carrots will be overcooked and mushy.