Name: Combination of Chinese and Western Hot Pot --- Herbal Red Wine Beef Hot Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef Brisket; 1/2 onion; 1/2 piece carrot; 3 pcs Tricholoma; 3 small roots celery; 2 cloves garlic; 2 small roots Thyme; 1 Bay leaf; 250ML, Red wine; 50g ketchup; 1 tsp White sugar; 1 piece tomato; Some Black pepper; Some salt; Some Cooking oil; Some quail eggs; Some Vermicelli; Some Oily tofu; Some Phoenix Mushroom; Some vegetables; Some Soy sauce; Some Tahini; Some Chicken Essence; Some Shallot oil; Some Little Red Pepper; Some sesame

Combination of Chinese and Western Hot Pot --- Herbal Red Wine Beef Hot Pot

by Beautiful home

4.8 (1)

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Serving

Beef stew with red wine is a classic western dish. If you order this dish in a western restaurant, it will definitely be expensive. It was specifically introduced in the logbook before. This herb red wine beef hot pot is its upgraded way of eating, and it is also an innovation that combines Chinese and Western styles.

Don’t be scared by its flaming red color when you serve this herb red wine beef hot pot. The red bottom of the pot is not spicy oil, it is all the credit of the tomatoes and red wine. Pressed in a pressure cooker for 30 minutes, the essence of the tomatoes is all integrated into the bottom In the medium, the long-simmered sirloin is soft and rotten, the soup is refreshing and not greasy, coupled with the unique smell of thyme, this hot pot is endless aftertaste. "

Combination of Chinese and Western Hot Pot --- Herbal Red Wine Beef Hot Pot

1. Prepare materials.

Combination of Chinese and Western Hot Pot --- Herbal Red Wine Beef Hot Pot recipe

2. Wash the sirloin and cut into pieces.

3. Clean the mushrooms, onions, and carrots and cut into pieces of the same size, slice garlic, cut celery into long pieces, peel the tomatoes and cut into small cubes.

4. Put the beef in a pot of cold water, turn to medium heat and continue to cook for 2-3 minutes, remove it, rinse and drain.

5. Pour oil in the wok, add onion and garlic when the oil is 50% hot, and saute over medium heat until fragrant.

6. Add carrots, celery, and mushrooms after they are fragrant and continue to fry.

7. Stir-fry until the vegetables change color and pour in the diced tomatoes.

8. Add tomato sauce and 1 teaspoon sugar.

9. Pour in the blanched beef.

10. Stir-fry evenly, pour in red wine, cook over medium heat until the soup thickens.

11. Pour in boiling water that has not been beef.

12. Add thyme and bay leaves, mix in black pepper and salt. After the heat is boiled, put it in a pressure cooker and press for 30 minutes to prepare the hot pot soup. Wash and pick the side dishes, and the sauce is ready to taste the hot pot.

Tips:
1. The method of sauce: light soy sauce, sesame sauce, chicken essence in a small bowl, pour a proper amount of cooking oil into the pot, add the shallots and stir out the aroma of the shallots slowly over a low fire, until the shallots become golden brown and dried. Do not take out the chives, sprinkle white sesame seeds in the hot oil and fry it to get the fragrance, pour it into the prepared sauce while it is hot, and add a few red peppers to garnish.

2. Don't turn off the heat as soon as the water is turned on when cooking the beef. Keep cooking for 2-3 minutes, so that the blood in the meat can be completely removed.

3. The red wine added to the bottom of the pot does not need to be high-grade, just ordinary.

4. Use tomatoes that are well-ripe. If they are not ripe or have a sour taste, don't add them. Just use tomato sauce.

5. I bought thyme from Metro. A large pack of thyme is frozen in the refrigerator and used slowly. If you can't buy it, you can use it dry.