Stewed Achyranthes bidentata with eggplant juice

Stewed Achyranthes bidentata with eggplant juice

Introduction:

"When cooking some ingredients, I have a strong sense of mission. 90% of the working ingredients have been completed. All I need to do is to use the fire to release these wonderful flavors. Eggplant juice, Achyranthes bidentata and Anchovy not only have the temptation of offbone, but also can be combined with spaghetti or bread to become a more grand meal. Finally, roast almond slices and crushed Italian celery. Enjoy carefully

Production steps:

Step 1: preheat the oven to 150C. Refrigerate and thaw the Achyranthes bidentata, wipe it dry, sprinkle salt and black pepper evenly on both sides, sprinkle a thin layer of flour, lift it up and shake off the floating powder.

Step 2: heat 30g butter and 1TBS olive oil in the pot, and fry both sides of beef and one week until caramel color. Fried meat in white enamel? Well, yes, it's OK, but it's necessary to control the temperature, keep the heat of the oil just smoking, have meat and fat in the pot, and it won't be damaged. It's better not to burn empty or heat solid substances such as salt and stones. If you don't worry, you can use black enamel or pure cast iron pot to fry at high temperature, I think it's troublesome...) fry the meat, put it out for use, remove the pot and wait for cooling and then clean it.

Step 3: heat the remaining butter in the pot, stir fry the onion, do not stir fry all the time, otherwise it is not easy to color.

Step 4: stir fry until the onion sugar precipitates and forms a caramel layer on the surface of the pot.

Step 5: pour in the tomato paste and stir fry together, scrape the bottom of the pot with caramel color caking, stir fry until the water evaporates about 1 / 2 and there is a strong sweet smell of tomato, about 10 minutes.

Step 6: add in the soup and Achyranthes bidentata and bring to a boil.

Step 7: put tinfoil on the bottom layer of oven, bake at 150C for 13 / 4H or 2H.

Step 8: after confirming the meat is soft and tender, take it out of the oven and put the meat back to the closed oven for temporary heat preservation. To make sauce, boil the remaining soup over medium high heat, collect the juice and leave 1 / 3 of it. Skim too much fat (leave some, it's not bad). Add 2 pieces of chopped anchovy and a little dipping oil.

Step 9: set the plate and pour sauce on it. Sprinkle some fresh parsley or parsley. If you have some roasted almonds or pine nuts on hand, just a little more. The combination of sticky and tender, and then scoop up the fragrant pith oil with a small spoon, such a wonderful meal!

Materials required:

Achyranthes bidentata: moderate

Canned peeled tomatoes: 2 / 3 cans

Anchovy: 2-3 pieces

Beef soup: right amount

Red onion: one

Salt free butter: 50g

Olive oil: 1TBS

Salt: right amount

Grind black pepper: right amount

Note: * it's a great choice to make pasta with the rest of the soup! Don't forget to add fresh basil and some peeled tomato pieces, and then two anchovy, the same first stir fry sauce, and then mix pasta and parmesan cheese, this will be a memorable pasta, at least, will be enough to meet!

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: sweet and sour