How to make old Beijing braised beef
In the past 10 days, hot topics and hot content on the entire network have mainly focused on food, health, technology, entertainment and other fields. Among them, the preparation methods of traditional delicacies have attracted much attention, especially the classic dish of Old Beijing braised beef. This article will introduce in detail the preparation method of Old Beijing Braised Beef, and attach relevant structured data to help you master this delicious dish easily.
1. Preparation of ingredients for Old Beijing Braised Beef
Making Old Beijing Braised Beef requires the following ingredients:
| Ingredient name | Dosage | Remarks |
|---|---|---|
| Beef brisket | 500g | Choose the fat and thin parts |
| ginger | 20g | slice for later use |
| green onions | 1 stick | Cut into sections for later use |
| star anise | 2 pieces | Add flavor |
| cinnamon | 1 short paragraph | Add flavor |
| cooking wine | 30ml | Remove the fishy smell |
| light soy sauce | 20ml | seasoning |
| Old soy sauce | 10ml | Color |
| rock candy | 15 grams | seasoning |
| clear water | Appropriate amount | No food |
2. Preparation steps of Old Beijing braised beef
1.Processing the brisket: Cut the beef brisket into 3cm square pieces and soak it in water for 30 minutes to remove the blood.
2.blanch water: Put the beef brisket into cold water, add cooking wine and ginger slices, bring to a boil over high heat, skim off the foam, take out the beef brisket and set aside.
3.stir-fry spices: Add a small amount of oil to the pot, add ginger slices, green onions, star anise and cinnamon, stir-fry over low heat until fragrant.
4.stew: Put the blanched beef brisket into the pot, add light soy sauce, dark soy sauce and rock sugar, stir-fry evenly and then add water. The amount of water should cover the ingredients. After boiling over high heat, turn to low heat and simmer for 1.5 hours.
5.Collect juice: After the beef is tender, turn on high heat to reduce the juice until the soup is thick.
3. Cooking techniques for Old Beijing braised beef
1.Material selection: Beef brisket is the best choice for making stewed beef. It is fat and lean, and tastes soft and waxy after stewing.
2.heat: When stewing, be sure to use low heat and keep the soup slightly boiling, so that the beef can fully absorb the flavor of the soup.
3.seasoning: The addition of rock sugar can neutralize the salty taste of soy sauce and make the taste more mellow.
4. Nutritional value of old Beijing braised beef
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| protein | 20g | Enhance immunity |
| fat | 15 grams | provide energy |
| iron | 3 mg | Replenish blood |
| zinc | 5 mg | Promote growth and development |
5. Recommendations for eating Old Beijing Braised Beef
1.Pair with staple food: Old Beijing braised beef can be paired with rice or steamed buns, and the soup mixed with rice is even more delicious.
2.side dishes: You can add carrots, potatoes and other vegetables to stew together to increase nutrition and taste.
3.save: The stewed beef can be refrigerated and stored for 2-3 days. The flavor will be better after heating.
With the above steps and tips, you can easily make authentic Beijing beef stew at home. This dish is not only rich in flavor, but also nutritious and suitable for the whole family to enjoy. I hope you try and enjoy this classic treat!
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