Braised beef bone

Braised beef bone

Introduction:

"When the weather gets cooler, the appetite of the human body will gradually improve. At this time, it is most conducive to recuperate the vitality, remove the old and renew. As long as it is slightly nourishing, it can get the effect of eliminating diseases and prolonging life. Compared with beef hoof tendon, beef bone tendon is not so tough. Compared with beef brisket, it has less fiber and rich nutrition. It is a good food for autumn tonic

Production steps:

Step 1: wash the cow's nest bone and control the water

Step 2: scallion, ginger, garlic, medlar, geranium, Zanthoxylum, anise, spare

Step 3: put the beef bone and the seasoning white water of the second part into the pressure cooker, and press the beef and mutton button.

Step 4: put a little oil in the skillet, add the onion and ginger powder to stir fry the flavor, add the flour paste to continue to stir fry, add the beef nest bone, and the soup to boil the beef nest bone, add salt, bring to a boil, turn to low heat to stew for 10 minutes.

Step 5: add the starch to thicken and take out the pot.

Step 6: add the starch to thicken and take out the pot.

Materials required:

Cow's nest bone: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Wolfberry: moderate

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fennel: right amount

Sugar: right amount

Refined salt: right amount

MSG: right amount

Starch: right amount

Flour paste: right amount

Note: nutrition analysis: cow's bone is the kneecap of cattle, which has many tendons and rich in collagen, protein, calcium and other nutrients. When it is raw, it looks white and looks like a pool of oil. When it is finished, you will find that it is very Q tendons, with a bone like a child's fist in the middle. The cow's nest is full of bone tendons and thick meat. A bite is a big lump, which makes the gills full of fragrance. The stewed beef tendons taste delicious, even for the old people. Tips: 1. Don't put salt when stewing beef bone in clear water. It tastes like soup on the outside and beef on the inside. 2. Don't use too much flour paste. Don't fry paste when frying, otherwise it will have bitter taste. 3. In the process of stewing, the soup should not be over the beef bone, and be fully tasty. 4. Don't leave too much soup in the end.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Original