One Talk about The Fragrant Red Braised Sirloin
1.
First of all, you have to choose a good beef brisket that is fat or thin. It will be fragrant when stewed with a little fat, and it will be more fragrant if it is made with a little better (gui) meat.
The proportions of all the ingredients that I have marked are about two meals for two people in my house (usually they will be accompanied by individual dishes to make a meal, and the second meal will be mentioned later, with highlights).
The fresh raw sirloin bought from outside does not need to be frozen in the refrigerator. You can easily cut it into appetizing chunks. We don’t need knives. We need to stew it anyway, so just cut it evenly into chunks.
2.
Clean the cut beef brisket, put 3 to 4 liters of cold water in the pot to cover the meat, boil it on high heat for 3 to 5 minutes, and cook the meat in cold water for tightening, to boil the bleeding water and some impurities. After the water is boiled, remove the foam on the surface and remove the beef to drain. The remaining stock should not be discarded after the impurities have been cleaned up. Keep it for later use.
3.
Cut the green onion into sections, cut the ginger into thick slices, and pick the large garlic cloves. After peeling, cut them one by one in order to release the fragrance. In addition to popular science, it is said that garlic can gradually produce those nutrients for sterilization and anti-cancer after the section is exposed to air for more than 15 minutes. Therefore, in the future, remember to take garlic and let it stand in the air for 15 minutes before mixing.
4.
Heat the pot and pour the bottom oil, add rock sugar, low heat, and stir the pot from time to time to let the rock sugar slowly melt in it. Generally, we think that the color of stir-fried sugar with rock sugar is better than that of white sugar. Put the drained meat in when the sugar is completely melted and gradually turn yellow (the oil temperature is very high if there is water on the surface of the meat, it will splash the oil, inexperienced cooks, please be careful!), stir fry When each piece of beef is caramelized, add the prepared green onion, ginger, garlic, dried chili, and bay leaves, pour in the prepared light soy sauce and braised soy sauce. If there is no braised soy sauce, replace it with dark soy sauce. If there is no dark soy sauce, use regular soy sauce instead. Add cooking wine or red wine to remove fishy and freshness. Stir fry the whole pot for a fragrance, and then pour about 2 liters of the hot soup in the previous pot. Add more soup if you like (I put in about 3 liters before, and finally the soup is a bit too much), high heat Bring to a boil, cut into medium and low heat and start to simmer.
5.
At this time, you need to set up another pot for frying vegetables. If there is no other frying pot at home, you can choose to pour this pot of meat into a pressure cooker, stew pot, casserole or rice cooker and continue to simmer without delay. If it’s a pressure cooker, turn off the heat when it simmers for 40 minutes. We also need to open the lid to put the vegetables.
6.
Carrots, potatoes, onions are cut into large pieces, the tomatoes are crossed, and they are blanched with boiling water and quickly put in cold water for easy peeling. If you don’t want to see the peeled tomato pulp after being out of the pan, you can use a cooking machine to make a sauce. I cut it Small pieces.
7.
Put a little bit more base oil in the pan. Sauté the onions first, then stir-fry the carrots and potatoes, because carrots need to be stir-fried with oil to fully stimulate their nutrition. Potatoes are simply because they are fried more delicious. Stir-fry until it slightly changes color, add the tomato chunks and stir-fry evenly. In order to increase the aroma and sweet and sour taste of the tomatoes, you need to add some thick tomato sauce. The process of stir-frying will fry the tomatoes into red oil, and finally stew The broth is also full of red stew.
8.
If you do it in my order, you can turn off the fire first, and when the meat has been simmered for about 1 hour, pour in the prepared vegetables, stir well, take a spoon to taste the saltiness, and add a little salt. If the hand is slow, the time should be about the right time. Pour directly into the beef pot and continue to simmer for about 1 hour until the potato soft noodles are simmered. (A total of 2 hours of simmering, 1 hour of potatoes is enough for noodles, so you need to cut larger pieces)
9.
Before serving, if there is too much soup, you can turn on a high heat to make the soup thicker. If you like to eat bibimbap, the soup should be thick and full of feeling at this time!
In addition, the highlight of the second meal mentioned above will be revealed: you must try to use this dish to mix noodles! The noodles cooked in clear water will be smoother after the warm water. Drain the water and pour the fragrant broth into the bowl. In addition to bibimbap, the noodles are really more and more direct and wise to enjoy. After eating the noodles, the soup can also be used. Drink it all, I was full and greedy just now! ! Dear clumsy and dexterous hands, is there anything else I can't say enough? Don't hurry up, get up and stew your red braised sirloin!
Tips:
Seeing so many friends like it, I am really flattered (>﹏<), thank you for your love! Based on your comments, I hereby make the following tips to everyone:
1. When frying the sugar color, how can it be considered as good frying?
The fire must be small! When necessary, you can lift the pot away from the fire a little bit, shake the bottom of the pot, or use a spatula to gently dial to promote uniform heating. When the rock sugar is completely melted and there are no solid particles, pay more attention to observation. The sugar will turn into a thicker syrupy shape, and then the color will start to turn brown. That's it! In fact, the so-called sugar color is very similar to caramel. . . Never wait for the sugar to turn black! If unfortunately it turns black, or if you smell a clear mushy smell, please brush off the pan and re-fry. Otherwise, the whole pot of dishes will be mushy and bitter.
2. Why is the taste too sweet?
First of all, the taste feels a bit sweet, probably because I love sweetness, so the recipes do have a lot of sugar.
Then I want to say that after writing the prescription, I actually started to lose weight, and my heart was full of guilt, so I hereby advise everyone to reduce the amount of sugar!
As for the amount of rock sugar used for frying the sugar color...actually it is okay...because the sweetness will be greatly reduced if it is frying into caramel, so in fact, if the sugar color is right and the soup concentration is right, the finished product will probably not be too sweet. However, because the carrots, tomatoes, ketchup, ingredients and seasonings behind are somewhat sweet, so if there are students who really don’t like sweet dishes (I really know some friends who don’t like to eat sweet dishes very much) , The tomato scrambled eggs with sugar, don’t eat a bite...) You can choose not to fry the sugar in the front, just heat the oil to 50% hot, add various seasonings and stir the meat in the pot to continue the next steps. It's just missing some color and special fragrance.
3. The question about the amount of water.
The amount of water in my recipe is the safe amount that I have found out in the past few years. Some skillful cooks may just collect the juice, and some may feel too much water. In this way, the firepower of each stove is different. The size of the firepower, the timing of putting the vegetables in and the degree of absorption of the soup will all have a certain impact on the final soup volume of the dish. If there is a little more soup before the pot, it can be collected on high heat. If there is less soup, it is not recommended to add water later, it will dilute the taste. If it is really immature, you must add water. Please add boiling water instead of cold water, otherwise everything It's not good anymore, trust me.
In addition, I am ashamed to give you a negative teaching material. Last month, a friend came to my house to eat this dish that I made. I happened to not go to the company, and I was busy in the afternoon. As a result, the soup was not decisively shut down at the right time. The fire, on the contrary, gnawed a cucumber carelessly. When I came back and looked at it again, the whole pot was dry, and many potatoes at the bottom were smashed into the pot. . . It's a little squishy and doesn't seriously affect the taste. It's just that the potatoes and carrots are completely soft and rotten. . . Share the tragic experience with you, warn everyone, use an open flame to stew, be sure to check the pot more before the time is up, don't be too careless, don't be too superstitious! I believe you will find tips that suit your taste the second time. Welcome back to share with you!
Finally, I wish you all the sirloin that makes you and your family happy and satisfied! muah! You can definitely do it! ——By the still chatty muffin sweet
