Braised Beef Brisket with tomato and tiger skin egg

Braised Beef Brisket with tomato and tiger skin egg

Introduction:

"The old man loves to eat beef. He calls the old couple to dinner and says," it's delicious! "

Production steps:

Step 1: prepare all the raw materials. Beef Brisket 500g, tomato 500g, quail eggs and a little Douban sauce (Douban sauce is a must for Sichuan cuisine, but this dish is not authentic Sichuan flavor, a bit of mixed Chinese and Western flavor. Juancheng's Pixian Douban is the best), shallot, ginger and garlic seedlings

Step 2: cook the beef brisket first. Cut shallot into sections and ginger into slices. Chopped bean paste

Step 3: heat the pan and add oil. When it's 60% hot, add the bean paste and stir fry the red oil. Don't overheat. The bean paste will be scorched. If it's not hot enough, you can't stir fry the oil.

Step 4: add scallion, ginger, stir fry until fragrant, add beef brisket, stir fry

Step 5: add soy sauce, red wine, rock sugar, soy sauce, stir fry for a while, add boiling water, to the place where there will be no beef, bring to a boil

Step 6: pour into the pressure cooker. High fire, SAIC to low fire for 30 minutes

Step 7: when pressing beef in pressure cooker, deal with quail eggs. Cook and shell. Put more oil in the pan. When it's 60 or 70% hot, pour in the quail eggs and fry them over medium heat

Step 8: deep fry until yellowish, turn to low heat, until golden skin, and remove

Step 9: cut the small tomato in the waist, so it's not easy to get out of the water, and it won't burn when it's burned, and it's easy to wrap the soup, so it tastes good

Step 10: pressure cooker after natural exhaust, the beef into the casserole, the fire boil

Step 11: pour in quail eggs and small tomatoes, bring to a boil and turn to small

Step 12: until the tomato is soft and the skin is wrinkled, you can take it out of the pot

Step 13: cut the garlic sprouts into small pieces on the cooked food board and sprinkle them on the surface of the beef pot before leaving the pot

Materials required:

Beef Brisket: 500g

Small tomato: 500g

Quail eggs: moderate

Garlic seedling: appropriate amount

Scallion: right amount

Ginger slices: right amount

Bean paste: right amount

Red wine: moderate

Soy sauce: moderate

Rock sugar: right amount

Note: 1. Beef Brisket with more layers and tendons tastes good. 2. Choose small tomato, because it is less sour, sweeter and easy to taste. The dish has a different flavor and is seasonal in spring. 3. This dish is not salted because it has more raw soy sauce. It is recommended not to add salt easily. Try the taste when it is out of the pot and then decide 4 This dish contains not only the elements of Sichuan cuisine (Douban), but also the elements of Western food (red wine). Although it is mixed, the taste complements each other. Don't add star anise, cinnamon, fragrant leaves and other flavors. This dish focuses on the natural taste of the food, which is already very good.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh