The braised beef of Chinese New Year's Eve rice, master 3 skills, the cooked meat is red and bright in color, soft and glutinous without stuffing teeth

This braised beef shared with you today is a little different, adding chestnuts and carrots as ingredients, chestnuts are a nutritious dried fruit, and beef is burned together, boiled chestnuts absorb the aroma of meat, eat soft and glutinous, carrots are very suitable for Chinese New Year's Eve rice is the table, red carrots mean red fire, appearance and taste are on a higher level;

Although the braised beef is home-cooked, but there are skills to make it delicious, the beef is more chewy, not easy to cook, the braised beef you want to make is red and bright, soft and glutinous without stuffing teeth, melts in the mouth, the soup is rich, you need to master 3 skills, these 3 skills can make the braised beef you make meet all the above requirements, it is more delicious than the restaurant made, and friends who like it can try it!

[Ingredients] 500g beef, carrot, chestnut, ginger, green onion, cooking wine, Pixian bean paste, salt, light soy sauce, dark soy sauce, star anise, bay leaves, cinnamon, Sichuan pepper, cumin, dried chili;

【Preparation of braised beef】

1. Clean the prepared beef, soak it in water for 2 hours, soak out some blood, fresh beef is elastic to the touch, and the meat is dry, there will be a lot of water when squeezed;

2. The color of the soaked beef will be a little whitish, and then cut it into pieces, and the beef will be cut into large pieces, which can be cut into large pieces, because it will shrink after cooking;

3. Cut beef pieces in a pot under cold water, add a three-piece set of cooking wine, ginger slices, and green onions, bring to a boil over high heat, skim off the surface foam after boiling, turn to low heat and cook for another 3 minutes, and skim off the foam until the foam is finished;

The beef must be pot under cold water, and the beef shrinks instantaneously under hot water, and the blood water cannot come out, so blanching in a pot under cold water is the first step to make braised beef;

4. Heat the pot, add cooking oil, add an appropriate amount of rock sugar, fry the sugar, turn to low heat and slowly boil after the rock sugar melts, boil until the jujube is red, pour in the prepared beef pieces, stir-fry evenly, and let the surface of the beef pieces evenly coated with sugar color;

5. After the beef is coated in sugar, add the prepared spices, the spices are more common, ginger, green onions, star anise, bay leaves, cinnamon, pepper, cumin, dried chili, stir-fry to make the fragrance, and then add an appropriate amount of Pixian bean paste, light soy sauce, dark soy sauce, a little salt, stir-fry evenly;

6. After the seasonings are placed, add an appropriate amount of hot water, you can also use the original soup that was blanched just now, but the impurities in the soup should be filtered once, and the soup must be enough at one time, and it is not recommended to add water on the way to stew, especially cold water, which will make the meat quality tight and affect the taste, so adding enough water is the second step to make braised beef;

7. After boiling over high heat, turn to low heat and simmer for 2 hours, when stewing beef, it should be simmered on low heat, although for a long time, the beef will be softer and rotten, and it will not stuff your teeth, which is the third step of making braised beef;

8. When simmering for an hour and a half, add the prepared ingredients, chestnuts and carrot pieces, stir well, and continue to simmer for half an hour on low heat;

9. After the beef, chestnuts and carrots are stewed, you can taste the taste, you can add a little salt if you think it is light, and finally add salt, so that the stew can be softer and rotten, and the taste can be out of the pot after the taste is adjusted.

10. The stewed beef is red and bright in color, soft and glutinous, melts in the mouth, and the soup is rich, which can make you eat more bowls of rice;

Summary of the preparation of braised beef:

1. The side dishes of braised beef can be replaced with your favorite, such as potatoes, radish, dried bamboo shoots, etc.;

2. Braised beef can choose brisket, which tastes better when stewed;