Beef stew
By VicentaLakin
In the end, it will soon be 30 years! How fast is the time! The time has passed, and the heart is full of joy and joy. It's a good year in general; it's another year in blink. In any case, the day is over, the year is over! How are you preparing for your dinner? Are we all ready to eat and drink? There's no shortage of good food. This pot of stew is good, it smells good, it's simple, it's ready to eat
Recipe Recommendations
- Niuyaowo
- octagonal the 3
- green onions 1 piece
- Fructus amomi 3 capsules
- Angelica dahurica 1 tablet
- Baikou 3 capsules
- cinnamon 2 small pieces
- dried red pepper of 2
- geranyl 3 tablets
- pepper 1 pinch
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for Beef stew
1
The cow's waist is clean
2
Cut to three or four centimeters
3
Into the cooling pot
4
When you're cooking beef, get the spice ready. It doesn't have to be exactly like mine
5
When the beef boils, turns into a little fire, pulls the beef out with chopsticks, rubs it in the pot, so that it doesn't get smudged on the beef; if you get it with a leaking spoon, there'll be a lot of tampons on the meat, which is very dirty
6
The greasy beef goes into the pot and the spices and soy sauce are incorporated into the pot
7
It's a little smoother, it's a little hot, it's a little softer, it's a little less salty, and it's a little less mature
8
I'm using an electric cooker to select a three-hour procedure for "fresh roasted beef" if you use a common stew, with a small fire slowing down for about three-hour periods; it's estimated that, at some point, a piece of beef will taste its maturity and salt, add a proper amount of salt, cover, and continue to stew for 30 minutes
9
The fragrance beef stew is ready
10
Hong
11
New year for my friendsBeef stew Make Tips
Beef stings can remove impurities from them and make the soup clearer and tastes better; beef cuts into large pieces and eats more addictively; spices adjust as they please, and salt is later released so that the protein is not reduced by premature contraction。