Learn 5 kinds of beef practices suitable for children to eat, the practice is not the same every week, and children love to eat nutritious

Beef stew with tomato and potatoes

Ingredients: beef tendon, potato, tomato, cinnamon, star anise leaves, ginger and garlic, dark soy sauce, salt, cooking wine, oil

Wash the beef tendons, cut them into thick slices and soak them for half an hour to remove the blood;

Beef in a pot under cold water, blanch in cooking wine, skim off the foam and remove it for later use;

Blanch the beef in a casserole porridge, add spices, ginger slices, salt, dark soy sauce, add water that has not covered the beef and simmer for half an hour;

Peel and wash the potatoes and cut them into hob shapes, and cut the tomatoes into pieces for later use;

Simmer the beef, remove it from the pot and set aside;

Pour oil into a hot pan, stir-fry ginger and garlic until fragrant, pour in tomatoes and stir-fry tomato juice;

Pour in the potatoes, add salt and stir-fry for 2 minutes, add beef and stir-fry for 1 minute;

Add the water that has not covered the potatoes, simmer for 20 minutes, reduce the juice from the pot and sprinkle the green onion on high heat.

Stir-fried tender beef with broccoli

Ingredients: Beef, broccoli, carrots, hawthorn powder, starch, salt, light soy sauce, garlic, oil

Wash the beef, soak it for half an hour to remove the blood and water, and cut it into thin slices;

Put a little salt, light soy sauce and hawthorn powder on the beef, put a little starch and cooking oil to grasp and marinate for about 10 minutes;

Break the broccoli into small florets and wash them, peel and cut the carrots into slices for later use;

Put a little salt in the boiling water, pour in the vegetables and blanch for one minute, remove and drain for later use;

Pour oil into the pot, pour the cold oil into the beef and stir-fry quickly until the beef changes color and comes out of the pan;

Heat the remaining oil, add garlic foam, pour in vegetables and salt and stir-fry for about a minute, pour in beef and stir-fry for about half a minute.

Braised beef tendon

Ingredients: beef shank, ginger, light soy sauce, green onion, celery leaf (coriander), dark soy sauce, cooking wine, sugar, salt, chicken essence, thirteen spices, oil

Soak the beef tendon for half an hour to remove the blood, wash and cut into thick slices for later use;

Beef tendon pot under cold water, boil cooking wine, blanch water, remove and wash for later use;

Put the beef tendon into a casserole, add salt, dark soy sauce, and a small spoon of sugar to boil over high heat, turn to low heat and simmer for an hour;

Pour oil into a hot pan, add thirteen spice powder, pour in the stewed beef tendon and stir-fry until fragrant;

Add two tablespoons of stewed beef broth, add chicken essence, and reduce the juice over high heat;

Sprinkle with chopped green onions, celery leaves (coriander) and you're done.

Tender fried beef cubes

Ingredients: beef, carrots, corn, bell peppers, light soy sauce, cooking wine, hawthorn powder, ginger, sweet potato starch, salt, oil

carrots, corn, bell peppers, diced;

Soak the beef for half an hour to remove the fishy smell, wash and cut into cubes;

Corned beef: 1 spoonful of light soy sauce, 1 spoonful of cooking wine, 1/2 spoon of hawthorn powder, ginger stir and marinate for 20 minutes, then put two spoons of sweet potato starch and stir well;

Blanch diced carrots and corn kernels in boiling water and set aside;

Pour oil into a hot pan, pour in the diced beef and fry until it changes color, and the whole process is on low heat;

Pour in the vegetable cubes, put an appropriate amount of salt and stir-fry until cooked, then remove from the pan.

Beef brisket stewed with carrots and potatoes

Ingredients: beef brisket, carrots, potatoes, ginger, green onions, hawthorn powder, salt, white pepper, cooking wine, dark soy sauce, oil

Soak the brisket for half an hour, wash and cut into pieces for later use;

Blanch the beef brisket in a pot under cold water, blanch the cooking wine and remove it for later use;

Peel and wash potatoes and carrots and cut into hob pieces;

Pour oil into a hot pan, heat the oil and stir-fry the ginger slices until fragrant, add the brisket, add salt, dark soy sauce, stir-fry well, add twice as much water as the brisket;

Put hawthorn powder and white pepper together, mix well and bring to a boil, pour in potatoes and carrots and boil, turn to low heat and simmer for an hour and a half;

Reduce the juice on high heat, remove from the pot and sprinkle chopped green onions.

In the process of stewing beef brisket, you should add enough water at one time, and you can only add boiling water halfway, so that the beef brisket will not be firewood.