Stewed beef in casserole is one of the most distinctive dishes in China, northwest Caicai. Beef stew in casserole is the main ingredient, and casserole is the main cooking method, with a salty taste. Characteristics of beef stew in casserole: soup and vegetables are integrated, the soup is rich and delicious.

Chinese name

Stewed beef in casserole

Technology:

stean

Taste:

Xianxian

Edible:

chinese dinner table

quick

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working methods

nutritive value

Nutritional components of food

Cuisine characteristics

Stewed beef in casserole

Category: Gansu food nourishing health care recipes winter health care recipes Qi and blood nourishing recipes

Technology: casserole

Taste: salty and delicious

Eat: Chinese food

Taste: soup and vegetables are integrated, the soup is rich and delicious.

Ingredients: 750g beef (ribs).

Seasoning:

750 grams of beef ribs.

Vegetable oil 50 grams

7.5g salt

50 grams of soy sauce

Onion segment 15g

Zanthoxylum bungeanum 15 capsules

Cooking wine 15g

7.5 grams of ginger slices

2 grams of pepper

2 grams of monosodium glutamate

1. Wash beef ribs and cut them into 3cm square pieces;

Stewed beef in casserole

2. Put the beef pieces into the pot, add water, boil, skim the floating foam, cook for a while, take them out and put them in a warm water basin;

3. Put aside the beef soup for clarification;

4. Wash the cooked beef pieces to remove blood foam and put them in a casserole;

5. Then slowly pour in the clarified beef soup;

6. Put the frying spoon on the fire, add vegetable oil and heat it, stir-fry the onion, ginger slices and pepper granules to give a fragrance, and then pour in cooking wine, soy sauce and a small amount of beef soup;

7. After the soup is boiled, add salt, pepper and monosodium glutamate, which is salty and delicious;

8. Pour the cooked soup into the casserole again, boil it with high fire, move it to low fire, cover the lid tightly, and simmer for about 2 and a half hours until the rotten gravy is thick.

working methods

1. Boil beef with water first, and then wash off the blood foam;

Stewed beef in casserole

2. Cook beef soup, skim off the blood foam, and then use it after clarification;

The fire started, but it started slowly. These are the three keys to the success of this dish;

If there is too much soup, you can't cook the juice with high fire, you can remove some. If the soup is too small, you can add some.