Stewed beef with beer

Stewed beef with beer

Raw materials for stewing beef with beer:

Beef hind leg 1750g, beer 750g, beef soup 750g, oil 100g, fresh tomato 500g, onion 150g, carrot 100g, celery 50g, salt 15g, oil fried flour 50g, sugar 50g, a little pepper, butter 50g.

Process of stewed beef with beer

1. Marinate the beef (500g-750g each piece) with salt and pepper for about 1 hour, then fry and color it with hot oil, put it into the tobacco pot, add beer, fresh tomato, beef soup, fried shredded onion, carrot and celery with oil, bring it to a boil over a high heat, then bring it to a slight boil over a slow fire, and remove it when the beef is soft.

2. Stir fry the original juice with oil, adjust the concentration of flour, add salt and sugar to adjust the taste, and filter it into a sauce.

3. When eating, cut 2-3 pieces of each piece of beef and pour sauce.

Stewed beef with beer

Stewed beef with beer is the name of the dish. The beef is soft and rotten, and the beer tastes strong.

Food ingredients

There are 500 grams of beef, 15 grams of fine flour, 5 grams of refined salt, 2 bottles of beer, 2 grams of white pepper, 300 grams of tender lentils, 50 grams of butter, 1 gram of monosodium glutamate, 1 piece of fragrant leaves and 70 grams of rape.

Food practice

1. Cut the beef into pieces, wash, control the water, stir with 2 grams of refined salt and pepper powder, then put in the fine flour and mix well; cut off the two ends of the tender lentils;

2. Heat up the pot with vegetable oil, and then put the beef pieces to rot thoroughly. Decant the oil, pour in the beer, add 2 grams of refined salt, bring to a boil, lower the heat and simmer for about 1 hour until the meat is rotten;

3. Heat up the frying pan, add butter to heat, add 1 g lentils and refined salt, stir thoroughly, add MSG spoon, pour into the beef pot, cook for a while, then put it on the plate.

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