I will never notice that I am used to being a scoundrel, but I can see that others are so scoundrels, Yang Huairen is really ...... in his heart I want to kick my foot directly in the face. Pen, fun, pavilion www. biquge。 info

However, Yang Huairen felt that he had made a lot of money from Zhao Ji today, and Zhao Hao could be regarded as his buddy no matter what he said, and he couldn't be too ruthless.

"You see, the younger brother is not the one who picks the door, you can if you want, but the treatment of the elder brother is the same as that of the official family and the king of Duan, and the younger brother of Ming'er ordered people to go to the palace and send a basket to your palace, how about it?

You also know that most of the seeds in Zhuangzi this season are to be reserved, and at most half of them will be taken out for our brothers to try first. The younger brother is not very capable, so he can only give it away. ”

Zhao Hao felt that what Yang Huairen said was also reasonable, it was not bad to have a basket, not to mention that Zhao Ji, the eldest nephew, spent money and didn't know how much money he had to get so much, but he got it for free.

"It's easy to say, just say it for your brother, brother, you have always been omnipotent in the sky and water, how can you call it impatient?"

If you can't speak, can you not say it? Yang Huairen is really angry, you just went to the sky and entered the water, you went to the sky and the sun side by side, you went into the water and talked to Wang Bazui!

Since it is a dinner treat, you can't lose your face, and you can't take the tomato scrambled eggs, although this dish is a very expensive dish in the heart of a turtle like Zhao Hao.

sent their uncle and nephew to study calligraphy and painting in their study, and Yang Huairen went to the kitchen to prepare tonight's big dish, stewed beef brisket with tomato.

The first is to prepare the stewed brisket. After washing a whole piece of beef brisket, do not cut it with a knife, but use a nail rake to evenly knock out the fine holes on the whole piece of beef brisket that cannot be seen by the naked eye.

In fact, the success or failure of a dish, in addition to the selection of ingredients and the chef's cooking techniques, to a large extent, the difference in the taste and texture of the dish lies in these details.

Beef is not easy to stew, and in the absence of a pressure cooker today, it is not possible to simmer it for three or four hours like preparing the soup for beef noodles.

Beating the brisket with a nail rake is the first step to destroy the texture of the brisket and make the ripe brisket more tender.

After that, cut the beef brisket into half-inch square pieces, put Sichuan pepper, star anise, ingredients, green onions, ginger and garlic pieces in the pot and boil with water, and then cook the beef brisket ** over low heat.

For beef stew, you can prepare tomato sauce and tomato chunks. Washed tomatoes are cut through the skin from the top with a cross knife, and then forked with a knife or chopsticks and placed on the stove to roast a little, and the skin of the tomatoes will naturally curl up when heated, which is the easiest way to peel the tomatoes.

The peeled tomatoes are divided into two parts, one is mashed into a sauce with a stone mortar, poured into the pot and boiled slowly, a little sugar and salt are added according to the taste, and finally thickened with cornstarch, boiled into a viscous tomato paste, poured into a crockpot and other containers for later use.

In another pot, butter is used in the pan, then add minced green onions and garlic and stir-fry until fragrant, then add yiqu or radish according to your taste, and finally pour another piece of chopped tomatoes into it and stir-fry.

Instead of stir-frying, as soon as you smell the aroma, pour the stir-fried garnish into the casserole, and then place the casserole on top of the simmering stove.

On the other side, the brisket is half cooked after simmering for half an hour, remove the foam, pour the brisket and other spices into the casserole, add dark soy sauce and a pinch of salt, and then cover and simmer for about an hour.

In order to preserve the aroma, you can wrap the casserole with a clean, damp cloth, which also has the effect of increasing the air pressure in the casserole and thus accelerating the softening of the brisket.

Turn off the heat and open the lid and add the tomato sauce that has been boiled earlier, no need to simmer on the heat, just use the high heat in the casserole to simmer for a while.

Before serving the dish at the end, Yang Huairen sprinkled a handful of turquoise chives and minced coriander into it, adding to the beauty of the stewed beef brisket in the steamer.

This big dish was finally served, and the uncle and nephew of the Zhao family were also impatient to wait, and when they untied the lid of the casserole, an unprecedented aroma came to their faces, and the saliva of the two foodies couldn't stop.

The whole pot of soup is a bright red, the soup noodles are dotted with star green, and the hazel brisket and black casserole look like a watercolor painting with heavy makeup.

Yang Huairen scooped a bowl of stewed beef brisket with tomato for each of them and sent it to them, and the two guys were not afraid of burning their mouths, so they ate it directly.

With the identities of these two princes, there is not a lot of beef and mutton to eat on weekdays, but the taste of the bowl of stewed beef brisket with tomato in front of them really gives them a different taste enjoyment.

The stewed tender beef brisket is hot in the mouth, and when you bite into it, the gravy and tomato juice contained in the brisket are squeezed out and splashed on the tongue, and the sweetness and slight acidity of the tomato juice are mixed with the mellow aroma of the brisket gravy, giving them a sense of happiness that they have never felt before.

This texture is due to the previous treatment of the brisket, which makes the meat juicy and the soup rich in meaty aroma.

Zhao Ji closed his eyes, shook his head and enjoyed the pleasure in his mouth with satisfaction, while Zhao Ji kept nodding his head, making a "uh-huh" sound in his mouth, but he couldn't stop scooping the soup into his mouth.

The tomato stewed beef brisket in a big casserole, Yang Huairen didn't have time to eat a few bites, but he was already snatched up by two foodies, and when the casserole bottomed out, it was even hot.

However, seeing the dishes he made being eaten by the foodies with tomato sauce on his face, the satisfaction as a chef is still very sufficient, especially after seeing Zhao Ji stretch out his tongue and lick all the soup on his face.

Zhao Hao's mouth was actually so hot that it was obvious that his lips were a little thicker, but he didn't care, comfortably touched his bulging belly and said: "Your tomatoes are sweet and sour like fruits, but after being stewed with beef brisket, it can make the beef brisket so delicious and sweet, I really can't imagine it." ”

Yang Huairen smiled, and said in his heart, the taste of this dish is actually secondary, and the most important thing is that this dish has extremely high nutritional value.

Everyone knows that beef is rich in high-quality protein, but few people know that beef is also rich in various vitamins.

Cattle are herbivores, green plants contain all kinds of vitamins and other nutrients, beef is basically there, coincidentally, beef and tomatoes are rich in vitamins are very similar, put together cooking, not only can double the nutrition, but also make these nutrients and vitamins easier for humans to absorb.

The sarcosine in beef is not easily absorbed by humans, and although it is easy to digest when used simply with acetic acid, it has also been destroyed.

However, the multivitamins and acids in tomatoes perfectly protect the integrity of the sarcosine in beef, and at the same time facilitate absorption, which is the perfect combination of food.