When stewing beef, if you want the beef to be soft and delicious, add one more to make it soft and delicious.

When stewing beef, if you want the beef to be soft and delicious, add one more to make it soft and delicious without jamming!

During the National Day and Mid-Autumn Festival, everyone worked for a long time and finally had their own golden holiday. In your free time, you can also make delicious food. When eating meat in autumn and winter, it is best to choose foods with high protein content and low fat content. For example, beef, which is lighter than pork, has a high protein content. Eating beef can add more high-quality protein to the body. It can also increase muscle and reduce fat. And for those who lose weight, they can eat it without worry, like eating pork, fearing that they will gain weight if they eat too much. But for beef, everyone will feel annoyed. How can we make beef fragrant and soft? Beef is a good thing, but it's delicious and doesn't jam. It's still a little tricky. Let's follow Winnie's footsteps.

In the autumn and winter season, eat more beef to improve resistance. From the perspective of Chinese medicine, beef can replenish the spleen and stomach, replenish qi and blood, and strengthen the bones and muscles. These are all benefits that cannot be underestimated. Let us be for the coming cold winter Lay the foundation.

Ingredients

500 g beef, 2 green onions, 3 slices of ginger

5 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 5 tablespoons of cooking wine, 5 tablespoons of rock sugar, 3 slices of hawthorn

step

First, cut the beef into large pieces and soak it in cold water for more than 20 minutes to remove the blood. I usually buy it and treat it immediately, changing the water 1-2 times in the middle.

Next, put the beef in the pot, add the green onion, ginger and garlic and stir until slightly discolored and browned. Then add soybean paste, light soy sauce, cooking wine, oyster sauce, rock sugar, hawthorn, pour it into a casserole, add hot water, Submerge beef. After adding hot water, the most critical step is to add hawthorn. Hawthorn is dried hawthorn. You can put 3 slices of hawthorn per pound of beef. The content of organic acid in hawthorn is high, which can tenderize the fiber of beef. Beef is easier to soften and rotten, and it can also relieve greasiness.

Finally, simmer for 40-50 minutes to collect the juice and bring it out of the pot. The fragrant, soft and delicious beef casserole is ready!

In autumn and winter, in the whistling of the north wind, don't forget to reward yourself no matter how hard you work! Wang Zengqi once said in "The Four Sides of Food": Four sides of food is nothing but a bowl of fireworks. No matter how lofty the ideal, the passionate life, the final belonging is nothing but a touch of fireworks in the final home.

Tips:

1. Remember to add hot water to the beef stew, which can quickly solidify the protein on the surface of the beef, prevent the loss of amino acids in the meat, and keep the meat delicious.

2. Hawthorn can be purchased in pharmacies or dry goods stores.