Beef in casserole-You Are Foodie

By Dwight
32

Beef in casserole

Thousands of pieces are tofu skins. Thousands of pieces in the south are thin and tough. They are used to cook soup for a long time without breaking; The thousand pieces in the north are thick and are often used to make cold dishes or stir fry. Today, I wrapped a thousand pieces of beef stuffing and cooked a pot of soup by stewing in water. A large lump of beef stuffing was delicious and juicy. It seeped into the soup along the cracks of a thousand pieces, and the original light soup became delicious.The beef itself is very delicious, so there is no need for too much seasoning, only a little salt and more than 20 grams of thin salt super grade soy sauce. Before serving, throw the rape core, chopped shallots and coriander into the soup, which makes the soup more vivid and aural.

Main Ingredients

Auxiliary Ingredients

Cold water appropriate amount
starch 10 g
green Chinese onion Half a tree
coriander 1
Shallot 1

Seasonings

Thin salt soy sauce 25g
salt 2 g

one Beef stuffing can also be changed into pork stuffing, mutton stuffing, etc. the amount of stuffing can be adjusted according to personal skills and the size of thousands of pieces;two Stewing in water is easier than boiling directly. You don't have to worry about thousands of bags being boiled by boiling water;three The clear water used to cook a thousand pieces of bread can be replaced by high soup, such as chicken soup, pig bone soup, etc., which is more nutritious and tastes better.

Step 1 . Main ingredients are ready: beef stuffing can be fresh or frozen. If frozen, it needs to be thawed before use; A thousand pieces of dried tofu, the thinner the better; Clean rape, spring onions and shallots.

Step 2 . Add a small amount of cold water to the beef stuffing for many times and stir it evenly, then sprinkle a little salt, thin the salt fresh super soy sauce, and stir it evenly in one direction; The fat meat in the beef stuffing solidifies when it is cold, which is harder than the pork stuffing as a whole, so you must fully stir the liquid into the meat stuffing.

Step 3 . Cut up half a spring onion.

Step 4 . Pour the flour into the meat filling and mix well.

Step 5 . Stir the starch and a little cold water into a paste, and then use it as an adhesive.

Step 6 . Thousands of pieces are divided into rectangular blocks, with length and width of about 10*15cm.

Step 7 . Take a tablespoon of meat stuffing and put it in the middle of the bottom of the thousand pieces.

Step 8 . Fold it up, then fold both sides in half to the middle, pressing one side against the other.

Step 9 . Continue to fold forward and apply starch on the edge of the end.

Step 10 . Fold it so that a thousand pieces of meat bags are pressed against the bottom edge.

Step 11 . Put a thousand pieces of meat bags in a stew pot and pour an appropriate amount of hot water.

Step 12 . Stewing in water is not only easy, but also won't boil thousands of bags because of the boiling water.

Step 13 . The stewing time can be long or short. I spent 1.5 hours, and all the thousands of bags floated on the water. I sprinkled rape cores, shallots and shallots in the soup. Salt can be added according to taste. Without it, it is actually lighter, and it is more in line with the low salt diet advocated now.

Step 14 . Beef Qianzhang pot is rich in plant and animal protein. After a long time of stewing, the aroma of beef is mixed with the aroma of tofu skin. Although the whole dish has few seasonings, the original juice and raw materials are very delicious.

Step 15 . Bite a thousand pieces of skin, the delicious beef stuffing is exposed, and the excess soup oil also overflows with a thousand pieces, which is fragrant but not greasy.

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