Recipe: A fragrant red yak 腩

Home Cooking Recipe: A fragrant red yak 腩

Notes:

I have been ashamed to make axe in the kitchen between the kitchen and the kitchen. I decided to write my first recipe under the encouragement of the girl. (*/ω*) As a saying, I am confident that anyone who has seen my recipe can make this fragrant red yak. This time, because there is no preparation, there is no detailed picture. If someone likes my recipe, I will fill in the process diagram the next time I do it. —————(>_<) Shame and shame line——————After several months, so many people have liked this recipe, thanking everyone, no thought, just have to improve A simple recipe that complements the picture. In fact, the picture used in the supplement is not a burdock, it is a burdock. The meat quality of the burdock is relatively tight, it has a chewing head, it is not easy to be rotten. It is not recommended to make this dish. It is more suitable for the sauce beef. The picture is only for indication. I have not modified the original content, and updated some notes in the tips for reference (>_<) 2014-11-8 Thanks to the feedback of so many chefs, deeply reviewed their own side The problem of too sweet, it is true that excessive intake of sweets is not conducive to health, please do not like the sweet little friends to reduce the amount of sugar according to personal taste, it is particularly not like sweet, not let go, because tomatoes and carrots The sugar content can also be, plus the ketchup, it should be a bit sweet. Appropriately increase the ratio of soy sauce or braised soy sauce and soy sauce can also give the dish a good color for reference. Thank you again for your love and feedback! I wish everyone a good appetite! (>_<)

Ingredients:

Steps:

  1. Home Cooking Recipe: First of all, you have to choose a good beef sirloin that is fat and thin. It will be very fragrant with a little fat stew. It will be more fragrant with a little bit of gui meat. The proportion of all the ingredients I have marked is about two people in my family who eat two meals (usually with a separate dish to make a meal, the second will mention the second, there are highlights). The fresh raw calves bought from outside, in fact, do not need to be frozen in the refrigerator, you can easily cut into a large appetite, we do not need a knife, anyway, it should be stewed, so evenly cut into large pieces.

    First of all, you have to choose a good beef sirloin that is fat and thin. It will be very fragrant with a little fat stew. It will be more fragrant with a little bit of gui meat. The proportion of all the ingredients I have marked is about two people in my family who eat two meals (usually with a separate dish to make a meal, the second will mention the second, there are highlights). The fresh raw calves bought from outside, in fact, do not need to be frozen in the refrigerator, you can easily cut into a large appetite, we do not need a knife, anyway, it should be stewed, so evenly cut into large pieces.

  2. Home Cooking Recipe: The chopped burdock is cleaned, and the pan is connected with 3~4 liters of cold water without meat. The fire is boiled for 3 to 5 minutes. The cold water is cooked to tighten the boiled water and some impurities. After the water is opened, remove the surface floating foam and remove the beef. The remaining original soup will not be poured out after the impurities are removed.

    The chopped burdock is cleaned, and the pan is connected with 3~4 liters of cold water without meat. The fire is boiled for 3 to 5 minutes. The cold water is cooked to tighten the boiled water and some impurities. After the water is opened, remove the surface floating foam and remove the beef. The remaining original soup will not be poured out after the impurities are removed.

  3. Home Cooking Recipe: The onion is cut into sections, the ginger is cut into thick slices, and the garlic is picked up. After peeling, one by one, one knife is cut to facilitate the fragrance. Moreover, it is said that after the garlic has been in contact with the air for more than 15 minutes, it can be said that the nutrients which are sterilized and anti-cancer can be gradually formed. Therefore, after the salad, remember to shoot the garlic in the air for 15 minutes and then mix.

    The onion is cut into sections, the ginger is cut into thick slices, and the garlic is picked up. After peeling, one by one, one knife is cut to facilitate the fragrance. Moreover, it is said that after the garlic has been in contact with the air for more than 15 minutes, it can be said that the nutrients which are sterilized and anti-cancer can be gradually formed. Therefore, after the salad, remember to shoot the garlic in the air for 15 minutes and then mix.

  4. Home Cooking Recipe: Heat the pan with hot oil, add rock sugar, a small fire, and then move the pot from time to time to let the rock sugar slowly melt into it. In general, we think that the sugar candy is more beautiful than the white sugar. When the sugar is completely melted and gradually turns yellow, the drained meat is put in. (If the surface of the meat is hydrated, the oil temperature is high and the oil will splash. The inexperienced cooks must be careful!) After adding caramel to each piece of beef, add the processed onion ginger and garlic, as well as dried chili and fragrant leaves, pour the prepared soy sauce and braised soy sauce, no braised soy sauce is replaced with soy sauce, and no soy sauce is replaced with ordinary soy sauce. Add cooking wine or red wine to freshen. The whole pot is sautéed and scented, and then the hot soup in the previous pot is poured into 2 liters or so, and the soup can be put more (I put about 3 liters in the previous one, and finally the soup is a little more), the fire Boil it, cut into small and medium heat and start to stew.

    Heat the pan with hot oil, add rock sugar, a small fire, and then move the pot from time to time to let the rock sugar slowly melt into it. In general, we think that the sugar candy is more beautiful than the white sugar. When the sugar is completely melted and gradually turns yellow, the drained meat is put in. (If the surface of the meat is hydrated, the oil temperature is high and the oil will splash. The inexperienced cooks must be careful!) After adding caramel to each piece of beef, add the processed onion ginger and garlic, as well as dried chili and fragrant leaves, pour the prepared soy sauce and braised soy sauce, no braised soy sauce is replaced with soy sauce, and no soy sauce is replaced with ordinary soy sauce. Add cooking wine or red wine to freshen. The whole pot is sautéed and scented, and then the hot soup in the previous pot is poured into 2 liters or so, and the soup can be put more (I put about 3 liters in the previous one, and finally the soup is a little more), the fire Boil it, cut into small and medium heat and start to stew.

  5. Home Cooking Recipe: At this time, you need to stir up another pot of vegetables. If there is no other wok in the house, you can choose to pour the pot into a pressure cooker, saucepan, casserole or rice cooker and continue to stew. There is no delay on both sides. If it is a pressure cooker, please turn off the heat when you cook for 40 minutes. We also need to open the cover to put the vegetables.

    At this time, you need to stir up another pot of vegetables. If there is no other wok in the house, you can choose to pour the pot into a pressure cooker, saucepan, casserole or rice cooker and continue to stew. There is no delay on both sides. If it is a pressure cooker, please turn off the heat when you cook for 40 minutes. We also need to open the cover to put the vegetables.

  6. Home Cooking Recipe: Carrots, potatoes, and onions are cut into large pieces, and the tomatoes are crossed. Use boiling water to quickly add cold water to facilitate peeling. If you don't want to see the peel of tomato pulp after the pan, you can use the cooking machine to make the sauce. I am cutting. Small pieces.

    Carrots, potatoes, and onions are cut into large pieces, and the tomatoes are crossed. Use boiling water to quickly add cold water to facilitate peeling. If you don't want to see the peel of tomato pulp after the pan, you can use the cooking machine to make the sauce. I am cutting. Small pieces.

  7. There is a little more base oil in the pot. The onion is first musk, and the carrots and potatoes are put into stir fry. Because the carrots need to be simmered with oil to make the nutrition fully stimulated, the potatoes are simply because the fried ones are delicious. Stir-fry until a little bit of color, the tomato pieces are placed in a stir-fry evenly. In order to increase the flavor and sweet and sour taste of the tomato, you need to add some thick tomato sauce. The process of stir-frying will stir the tomato into red oil and finally stew. The broth that comes out is also full of redness.

  8. If you do it in my order, you can turn off the fire first, and wait until the meat is stewed for about 1 hour. Pour the prepared vegetables into the mixture. Stir well. Take a spoon and taste the salty. Add a little. salt. If the hand is slow, the time should be almost just right. Pour it directly into the beef pot and continue to cook for about 1 hour. Stew until the soft noodles of the potatoes. (A total of 2 hours of stewing, potatoes are enough for 1 hour, so cut a little bigger)

  9. Before the pan, if the soup is too much, you can open the fire to thicken the soup. If you like to eat red rice with bibimbap, the soup should be thick and full of feeling! Also reveal the highlight of the second one mentioned earlier: You must try to take this dish to mix noodles! The cooked noodles in the water are smoother and the water is smoother. The drained water is poured into the bowl and poured with the fragrant broth. In addition to the bibimbap, the noodles are really more pleasing and more sensible. After eating the noodles, the soup can also Drink it all, just eaten and smashed! ! Everyone is a little clumsy and a small hand, what else do I have to say? Don't hurry up and shake up your red yak!

Tips:

It’s really flattering to see so many friends like it (>_<), thank you all! In conjunction with everyone's evaluation, hereby make the following tips for you: 1. When frying sugar, how can it be fried? The fire must be small! If necessary, lift the pan away from the fire a little, shake the bottom of the pan, or use a shovel to gently dial to promote even heat. The sugar is completely melted. When there are no solid particles, you should pay more attention to it. The sugar will become a kind of viscous syrup, and then the color will turn into brown. This time is enough! In fact, the so-called sugar color is very similar to caramel. . . Don't wait for the sugar to turn black! If you are unfortunately black, or smell a noticeable smell, please brush off the pot and fry. Otherwise, the whole dish is a paste, it will be bitter. 2. What is the reason for the taste too sweet? First of all, the taste feels a bit sweet, probably because I love sweet mouth, so the prescription is indeed more sugar. Then I want to say, in fact, after writing the recipe, I began to lose weight, and my heart is full of guilt, so I would like to advise everyone to reduce the amount of sugar! As for the amount of rock sugar used for frying sugar, it is actually good... because if it is fried into caramel, the sweetness will be greatly reduced, so in fact, if the sugar color is suitable, the concentration of the soup is appropriate, and the finished product is probably not too sweet. But because the carrots, tomatoes, ketchup, ingredients and seasonings are sweet, so if you don’t really like sweet dishes, you really don’t like to eat some sweet dishes. , put the sugared tomato scrambled eggs, do not eat the god horse in a bite...) The front sugar color can choose not to fry, directly burn the oil to 50% heat, add various seasonings to cook the meat and continue the next steps. Just a little less color and a special fragrance. 3. Questions about the amount of water. The amount of water in my square is the amount of safety I have explored in the past few years. Some skillful cooks may just collect juice, and some may be too much water. This is the case, the firepower of each stove is different, the size of the fire, the timing of the vegetables and the degree of absorption of the soup will have a certain impact on the final amount of the soup. If there is a little soup before the pot, you can collect it with a big fire. If the soup is less, it is not recommended to change the water later. It will dilute the taste. If it is not cooked, you must add water. Please add boiling water, do not add cold water, otherwise everything Not good, trust me. In addition, I am giving you a negative textbook. Last month, a friend came to the house to eat the dish I made. I just didn’t go to the company, I was busy in the afternoon. As a result, the time when the soup was already suitable was not decisive. The fire, on the other hand, went to the roots of the cucumber, and when I came back, the whole pot was dried, and many potatoes at the bottom were shabu-shabu. . . A little bit sloppy, did not seriously affect the taste, but the potatoes and carrots were completely soft and rotten, and mixed with beef, there is no sale. . . The painful experience shared with you, warn everyone, use the open fire stew, be sure to go to the pot before the time is coming, don't be too careless, don't be too superstitious! When you do the second time, I believe that you will find a more suitable trick for your taste. Welcome back to share with you! Finally, I wish all of you can make a calf that makes you and your family happy and satisfied! muah! You must be! ——by still muffin sweet


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