As for the time of beef stew, it is best to take it out for more than an hour, and after an hour, turn off the heat and simmer for a few hours, and then take it out and slice it after it cools. Pen, fun, pavilion www. biquge。 info

In this way, the sauce beef is ready, because it is marinated, so the taste of the sauce beef itself is very sufficient, and it can be eaten directly on a plate, but if some people have a heavy taste, they still feel that the taste is not enough, so they can get some sauce out and let the soldiers dip and eat.

Since it is a big pot of rice, it must take care of the taste of all the soldiers, people with normal tastes, eat this must feel that the taste is just right, but the fighters with heavy tastes feel a little light, so they will make a sauce themselves, so that the soldiers with heavy tastes can dip and eat.

There are really many ways to dip sauce, the simplest, just put some spicy and vinegar to mix, we often use this when we eat steamed buns. If it is eaten with meat, although it can be eaten, but the taste always feels too monotonous, Meng Chuan has a way to make dipping sauce, and the method is not very difficult, and it tastes good.

Generally, when we eat sauce dipped in meat, chili peppers are indispensable, and this sauce was originally prepared for soldiers with heavy mouths, so dried chili peppers must be put in.

Meng Chuan grabbed a handful of dried chili peppers and peppercorns, put them in a pot without oil, and fried them dryly.

Because there is no oil, the stir-fry time should not be too long, and it must be fried over low heat, about half a minute to a minute, and the spicy taste of dried chili peppers and peppercorns will come out.

After Meng Chuan smelled the fragrance, he immediately turned off the heat, and then poured the hot dried chili peppers and peppercorns into the spoon to crush them.

If there are peanuts and sesame seeds, you can also put them in one piece to increase the fragrance, if not, then don't put it, but it is best to put it, the kitchen here has peanuts and sesame seeds, Meng Chuan grabbed a small handful of peanuts and a pinch of sesame seeds, and put it in a piece of crushing.

After the spring crushing, pour the minced spices into a bowl, then pour in two spoonfuls of soy sauce, pour in a little sweet noodle sauce and stir well, at this time there is only one last step, heat the oil.

Heating the oil can make the sauce taste less fragrant and the taste will be much better, but this hot oil can pay attention to the temperature, can not be added when it is particularly hot, and the plate containing the sauce must not be glass, otherwise it will be cracked as soon as the hot oil is poured in, it is best to use the ceramic bowl we usually eat, or use a small iron basin, which is the safest.

Meng Chuan heated the oil to the point of green smoke, immediately turned off the fire, and then waited for about half a minute, you can pour these sauces, as soon as the hot oil is poured on, the fragrance of the sauce immediately becomes fragrant, Squad Leader Li smelled such a fragrant sauce, and immediately secretly memorized it, ready to cook it for the soldiers to eat at that time.

Because this sauce is not the sauce for rice, so Meng Chuan will not let go of the meat foam, if we want to make the sauce for the rice, we can add some bean paste and meat foam into it, whether it is with rice, steamed buns, noodles taste very good.

The sauce is finished at this time, as for the beef bone broth, this is a big tonic, not only calcium, but also the collagen contained in the bone broth can enhance the body's ability to make blood cells, and collagen is a beauty food, which has considerable anti-aging ability.

When we usually make beef bone soup, what we are most afraid of is that we can't get rid of the faint fishy smell, which makes people dislike it. But Meng Chuan has a secret that can perfectly remove this, that is, add pepper, when we drink beef bone broth in ordinary stores, most of them will add pepper, or pepper, in addition to this, you can also add some white radish.

White radish is a universal ingredient for stewed bone broth, whether it is pork rib soup, or bone broth, white radish is a particularly good ingredient, his nutritional value does not need to be said, the content of various vitamins is particularly high, the key is that its medicinal value is really much, for what lung fever, constipation, flatulence, indigestion and other symptoms, have a very significant effect.

And after boiling into soup, it has a very strong ability to maintain the stomach, so when stewing bone broth, it is best to put some white radish.

Because there is no meat on the beef bones, it is still mainly to drink soup, and the ingredients only need beef bones and white radish, and there is no need to put the rest, and if you want to make seasonings, you can use some pepper and some ginger slices, and you can use some cooking wine, salt, and white vinegar.

Because the beef bones are relatively large, it is impossible to put them directly into the pot to cook, and the best way is to chop them, but it is undoubtedly very difficult for us to chop such bones with the kitchen knives we usually use, so when you buy them back, it is best to let the shopkeeper chop them well, and they have axes or firewood knives where they sell meat, and it is more convenient to cut them.

As for the back kitchen of the warship, it is directly used by the machine, a machine that specializes in cutting meat, and the beef bones are sawed off with just a slight touch.

The smaller the bones, the better the stew, so Meng Chuan asked the warriors to cut them into smaller pieces.

Bone broth stew is the same as stewed meat, you must blanch the water to filter out impurities, otherwise it will affect the taste very much.

Beef bones are different from beef, and there will be no question of what temperature to boil, so Meng Chuan directly added cold water to boil, and the cooking time did not take too long, three or five minutes was enough, and then took out the beef bones, rinsed them, and put them back in a clean saucepan to start stewing.

The stewing time is theoretically the longer the better, but because the economy of gas should be considered when stewing the soup, Meng Chuan feels that it is enough to stew for half an hour, and then simmer for half an hour.

As for the time to put the white radish, just put it in ten minutes before turning off the fire, after all, it can be simmered for half an hour, and it can definitely be cooked, as for the soup stewed in the pressure cooker, then you can only put the white radish and beef bones in it, after all, the pressure cooker can't open the lid halfway.

In this case, in order to prevent the white radish sac from falling off, it is best to cut the white radish into relatively large pieces, so that the stew can effectively prevent the radish sac from falling off and not being able to clamp it.