Beef, Buzhong Yiqi, strong bones and muscles, especially suitable for children with fast developmental period. The whole body of the cow is a treasure, and even the inconspicuous oxtail is an excellent ingredient, rich in collagen, which has the effect of beef supplementing the vital energy, and the effect of the bovine marrow filling and replenishing the marrow. Recently, I have eaten more oxtails. I almost go to the supermarket every weekend to buy 2KG oxtail back. Stew, red wine, barbecue, and change the way to eat. It is the most fragrant to eat, and it is also the favorite way for children at home. .
The oxtail is thawed and washed, the water is placed in the pot, and the ginger, the peppercorns and the cooking wine are placed in the pot, and the sirloin is placed in the boiled; the floating fat is spilled out and removed, and the sir is attached with warm water. Object, water control
Inject the appropriate amount of water into the pressure cooker, add the ginger slices, wash the spices with warm water, wash them into the pot and boil them; put the oxtails after cooking into the cover and open the “pressure”, then turn the medium heat and continue to “press” 'Fires out in about 15 minutes.'
After the pressure cooker is naturally deflated and cooled down, the ox tail is removed, and the soup in the pot is filtered and then used for other purposes (for example, when cooking braised beef as a soup base)
Marinated: Put the oxtail into a large bowl, add the big spicy spicy barbecue sauce, oyster sauce, freshly ground black pepper, air-dried rosemary, honey, white grape seed oil
Mix the oxtail with the seasoning, marinate for about 2 hours to make it taste; wash the garlic cloves and remove the skin.
Place the marinated oxtail on the whole garlic cloves, put in a preheated oven at 200 degrees, sprinkle with white sesame seeds, and bake them up and down until golden scent of the oxtail flesh (about 20 minutes). , turn the oxtail over and brush the marinated sauce 1 time
The oxtail, the tail of the cow, has the same proportion of meat and bone. It has a milky white fat part and a deep red thick layer of meat, which is rich in collagen. Its taste is sweet and flat, and it has the merits of beef supplementing the vital energy. There are bovine marrow filling and replenishing marrow, delicious and nourishing home-good ingredients.