Roast Beef with Mushroom

Name: Roast Beef with Mushroom
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Beef (fore tendon); 500g Tricholoma; 2 pcs Shallots; 10g ginger; 5 cloves garlic; 2 tablets Bay leaf; 10 capsules pepper; 5g Cinnamon

by House and road

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Hot stews are always inseparable in cold weather, even a spoonful of soup and meat are poured on steaming white rice, a large bowl of belly, from the inside to the outside, warm to every strand of hair , Stretched every nerve ending. When I was chatting in the group that day, I talked about the practice of beef. I was surprised that I always add peppers unconsciously when I made roast beef. Actually, I am not a person who does not like spicy food. It is just that if I do too much, it is easy to form. A fixed style, I always think that roast beef with chili is delicious. Sometimes there will be unexpected surprises if you change it. The beef roast with mushrooms this time has completely lost the heavy flavors of the past. The seasoning is mainly column sauce. The spices are only two pieces of bay leaves, a few peppers and a small piece of cinnamon. The original aroma of the beef is lifted, and the freshness of the mushrooms is added. , Zhu Hou sauce is sweetened, the soup is mixed into the rice, and I really feel like I want to swallow my tongue. The beef is not long when I stew it, it is a bit chewy. My mouse likes it very much, saying that there is a feeling of eating braised beef. The mushrooms don’t need to be simmered for a long time after they are fried. Zhu Hou Sauce is almost the sweet noodle sauce in Guangdong, but it has a richer taste and fuller flavor than sweet noodle sauce.

Ingredients

1 piece Beef (fore Tendon)
500g Tricholoma
2 pcs Shallots
10g Ginger
5 cloves Garlic
2 tablets Bay Leaf
10 capsules Pepper
5g Cinnamon

Roast Beef with Mushroom

1. Rinse the beef tendon and tear off the surface membrane

2. Cut into thick pieces about 3 cm

3. Hot pot with cold oil, saute chives, ginger, garlic

4. Cut beef

5. Fry until golden on one side and turn it over. At the same time, add pepper, bay leaves and cinnamon to fry out the fragrance

6. Add a tablespoon of Zhu Hou Sauce

7. Cook the cooking wine and stir fry, and evenly wrap the sauce on the meat

8. Add hot water until all the ingredients are covered

9. Season with salt and add green onion leaves

10. Put it into the pressure cooker, bring to a boil on high heat, turn to low heat and press for 10 minutes after SAIC

11. Use a little oil in the wok to fry the steam of the mushrooms

12. Pour the pressed beef with the soup, add light soy sauce, dark soy sauce, seasoning and toning, simmer for about 5 minutes, add coriander or garlic sprouts or colored peppers before starting the pot and serve