Tianjin special dishes are braised in yellow, and the beef is soft and fragrant, which is the first choice for meals

Today I would like to share with you a Tianjin specialty, which is a famous halal dish. It is made with boiled beef brisket and deep-fried gluten unique to Tianjin. The meat and vegetables are all in one dish, the beef is soft and rotten, the gluten is soft and strong, and it absorbs enough soup, and the taste is rich in sauce, which is a dish that goes well with rice. Tianjin people generally call it a meal.

——Two kinds of yellow stew—— (3 servings)

【Ingredients】

Ingredients: beef (preferably beef brisket or beef ribs) 3 pieces of Tianjin gluten

Excipients: 50 grams of sweet noodle sauce, 1 teaspoon sugar, 1 teaspoon soy sauce, 2 star anise, appropriate amount of chopped green onion, 3 slices of ginger, appropriate amount of salt

【Directions】

Step 1: The main ingredients, 350 grams of beef, 3 pieces of oil gluten

Step 2, the seasoning required for yellow stew: 50 grams of sweet noodle sauce, 1 teaspoon of sugar, 1 teaspoon of soy sauce, two or three star anise, an appropriate amount of Sichuan pepper oil, 2 teaspoons of cooking wine, an appropriate amount of chopped green onions, and three or five slices of ginger.

Step 3: Start the operation: soak the beef in cold water for two or three hours to soak the blood water, put the green onion knot, 2 slices of ginger, cooking wine in the pot under cold water and boil over high heat to skim off the floating powder. The cleaner the skimming, the better, and this pot of beef broth will be used to make the broth later.

Step 4: After skimming the foam, cover the lid of the pressure cooker, and change the heat to low pressure for 20 minutes after steaming.

Step 5: When pressing the beef, process the oil gluten, and tear the oil gluten into walnut-sized pieces.

Step 6: Put water in a boiling pot, put in the torn gluten and blanch after the water boils. Gluten blanching is done to remove excess oil.

Step 7: Take out the blanched gluten, be sure to remember to press out the water as much as possible, do not omit this step, otherwise the gluten burned out will not taste good and will not be gluten.

Step 8, at this time, the beef has been pressed, take out a little cool, cut the beef horizontally and cut the chicken vertically, and cut the stewed beef horizontally into axe pieces according to the texture (one side is thick, and the other thin piece is the axe block, the beef is easy to rot when it is too thin and stuffy, and it is not easy to taste when it is too thick, so it is most appropriate to cut such an axe piece)

Step 9: Put oil in the pot, add star anise and stir-fry until fragrant, then add chopped green onion and ginger slices to burst the fragrance.

Step 10: After the fragrance of the seasoning is bursting, add about 50 grams of sweet noodle sauce and stir-fry it slightly.

Step 11: Add a teaspoon of sugar, stir-fry the sugar and sweet noodle sauce over low heat until completely combined.

Step 12: Add 1 teaspoon of soy sauce (I don't have soy sauce at home, add 1 teaspoon of light soy sauce and a few drops of dark soy sauce)

Step 13: Add four or five tablespoons of the beef broth you just cooked to a boil.

Step 14: After the soup boils, add the blanched oil, gluten and cut beef pieces, an appropriate amount of salt, and simmer for five or six minutes.

Step 15: Simmer over low heat for five or six minutes, simmer until the soup is reduced, and finally pour in water starch to thicken.

Step 16: Prepare until the sauce is thick, and finally pour some pepper oil on the heat and serve.

The yellow stew is out of the pot! It's a home-cooked practice, but if you really eat, give it a try if you like! Make sure to eat an extra bowl of rice~~