Cantonese beef stew

  •  下载PDF

Preparation

750 g beef brisket, or beef for braising
6 blocks of tofu, dried
1 onion
6 cloves of garlic
2 carrots
200 g radish, white
700 ml water
4 tbsp soy sauce
4 tbsp oyster sauce
2 tbsp sesame oil
4 tbsp rice wine, e.g. Shaoxing wine
Pepper, white, ground
Salt
Break the tofu into about 6 cm pieces and soak in warm water for 30 minutes. Transfer to the porcelain dish
Cut the beef into large pieces, each weighing about 60 g, or alternatively have your butcher do this for you. Place these pieces of beef on top of the tofu in the porcelain dish and season with salt and pepper.
Cut the onion into 3–4 cm cubes. Peel the cloves of garlic and leave whole. Peel and, depending on size, halve or quarter the carrots. Peel the radish, halve and cut into about 2 cm thick slices.
Scatter the vegetables over the meat and add the liquid ingredients, making sure everything is covered.
Put the porcelain dish on to the wire shelf in the cold cooking space. Cook.
在 湿热风 期间为 160 2 小时 30 分钟°C
  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
数量 食材
6 blocks of tofu
2 tbsp sesame oil
2 carrots
200 g radish
4 tbsp soy sauce
4 tbsp rice wine
4 tbsp oyster sauce
700 ml water
6 cloves of garlic
Pepper
Salt
750 g beef brisket
1 onion

客户评价

尚无客户评价。成为第一个提交评论的人。