Cooking Steps

Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot

Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot

Beef stewed in red wine is a classic western food. If you order this dish in a western restaurant, it will be very expensive. It has been specially introduced in the log before. This herb red wine beef hotpot is its upgraded eating method, which is also an innovation of the combination of Chinese and western.This herb red wine beef hotpot should not be frightened by its fiery red color. The red bottom of the pot is not spicy oil, it is entirely the credit of tomatoes and red wine. After 30 minutes of pressing with a pressure cooker, all the essence of tomatoes are integrated into the bottom of the pot. The beef brisket stewed for a long time is soft and rotten, and the soup is fresh but not greasy. With the unique smell of thyme, this hotpot gives people endless aftertaste.
Main Ingredients
Auxiliary Ingredients
1. Sauce method: stir the raw soy sauce, sesame paste and chicken essence in a small bowl, pour an appropriate amount of cooking oil into the pot, add the shallots and slowly stir out the flavor of the shallots over a low heat until the shallots turn golden and dry, remove the shallots and do not use them. Sprinkle white sesame seeds in the hot oil to fry the flavor, pour them into the seasoned sauce while hot, and add a few red peppers to decorate them.2. Don't turn off the fire as soon as the water is boiling. Keep cooking for 2-3 minutes so that the blood stains in the meat can be completely removed.3. The red wine added to the bottom of the pot doesn't need to be high-end, just ordinary.4. Tomatoes should be cooked. If they are not cooked or taste sour, do not add them. Just use tomato sauce.5. I bought thyme in Metro. A large bag of thyme is frozen in the refrigerator and used slowly. If I can't buy Dry thyme, it's OK.
-- Cooking Steps --
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 1 . Prepare materials.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 2 . Wash the beef brisket and cut it into chunks.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 3 . Cut mushrooms, onions, and carrots into equally sized pieces after cleaning, slice garlic, cut celery into long sections, and cut tomatoes into small cubes after peeling.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 4 . Put the beef into a cold water pot, bring to a boil over high heat, then turn to medium heat and continue boiling for 2-3 minutes. Remove and wash, drain.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 5 . Pour oil into a wok, and when the oil is 50% hot, add onions and garlic and stir fry over medium heat until fragrant.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 6 . After stir frying until fragrant, add carrots, celery, and mushrooms and continue stir frying.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 7 . Stir fry until the vegetables change color, then pour in diced tomatoes.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 8 . Add tomato sauce and 1 teaspoon of white sugar.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 9 . Pour in the blanched beef.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 10 . Stir fry evenly and pour in red wine. Cook over medium heat until the soup thickens.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 11 . Pour in boiling water that has not been seasoned with beef.
Chinese and Western hotpot --- Vanilla Red Wine Beef hotpot
Step 12 . Add thyme and fragrant leaves, add black pepper and salt, bring to a boil over high heat, pour into a pressure cooker and press for 30 minutes. The hot pot soup base is ready, wash and remove the side dishes, and adjust the sauce to start enjoying the hot pot.
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