Taro and beef brisket in casserole
I thought there was beef at home, so I found out to stew the beef first. Beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork. It can improve the disease resistance of the body, and has the functions of supplementing the middle and Supplementing Qi, nourishing the spleen and stomach, strengthening muscles and bones, eliminating edema, removing moisture, supplementing deficiency and nourishing blood, resolving phlegm and calming wind. Eating beef in cold winter can warm the stomach. Traditional Chinese medicine believes that beef is a good tonic for cold winter.I found some taro to match. Taro like jade and fat has always been a fresh and delicious dish on people's winter table. Its rich nutritional value can enhance the immune function of the human body. It is often used as the staple food of the common medicinal diet to prevent cancer. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effects of beauty and dark hair, and can also be used to prevent and treat hyperacidity; At the same time, it can increase appetite and help digestion.The combination of the two strengths has made this delicious "taro beef brisket pot". Although it is a very common home cooking, it tastes delicious and has more comprehensive nutrition. The beef is soft and tender, and the taro is soft and waxy. In this cold winter, you can feel happy when you eat the dishes...
Step 1 . Soak the beef brisket in cold water for several hours in advance to soak out the blood;
Step 2 . Cut the soaked beef into small pieces, add some hawthorn powder, stir evenly, and marinate for half an hour;
Step 3 . Put the cold oil into the pot, put the prepared ingredients, ginger slices, and scallions into the pot and stir fry;
Step 4 . Stir fry until fragrant, add bean paste, soybean paste and tomato paste and stir fry together;
Step 5 . Stir fry and add the cured beef brisket, continue to stir fry evenly, stir fry the water out of it;
Step 6 . Put the fried beef brisket into a pressure cooker, add a proper amount of boiling water, and bring it to a boil. After the pressure valve is called, turn it to a low heat for 15 minutes;
Step 7 . Put the prepared taro pieces into the oil pan and fry;
Step 8 . Take out the taro after its surface is fried slightly yellow;
Step 9 . Put the fried taro into the pot, then add the beef brisket soup, cover it, bring it to a boil over high heat, and then turn it to low heat for 15 minutes;
Step 10 . Add salt and other seasonings, and collect the juice over high heat;
Step 11 . After the juice reaches the desired level, add green garlic, cover and simmer for one minute, and turn off the fire;
Step 12 . If you like, you can serve the pot directly.
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