In the cold winter, we always like to eat hot food. If you’re cold after only half the meal you will lose the mood to continue eating. Cold dishes on the table can make you unhappy. So we need to cook a food that stays hot throughout lunch or dinner. This nutritious, red-braised beef pot has tofu and cabbage, and will warm you on a cold day. Red-braising, also called red cooking, is a Chinese braising technique that uses dark soy sauce and sugar to flavor and tenderize the meat while giving it a deep red color.
The serving vessels for red-braised beef pot are different from ordinary dishes, and it needs to be kept warm in a suitable pot. If you do not have a chafing dish or hot plate, you can use a large, deep bowl to serve the beef pot, but this will allow the beef pot to cool faster.
Red-braised Beef Pot with Tofu
Equipment
- 2 woks
Ingredients
- 1 pound beef, lean
Accessory Ingredients:
- 2 scallions
- ginger
- 4 cloves garlic
- 5 dried er jing tiao chili peppers
- 2 sprigs coriander
- 2 bay leaves
- ½ Napa cabbage
- 1 green garlic (garlic scapes from one garlic bulb)
- 8 ounces Tofu
- 1 tablespoon cooking oil
Seasonings:
- 2 pieces cassia bark
- 1 star anise
- Salt to taste
- ½ teaspoon white sugar
- ½ teaspoon MSG optional
- 2 teaspoon Pixian Doubanjiang bean paste
- 1 ½ teaspoons Dark soy sauce
- 1 teaspoon Light soy sauce
- 100 grams hot pot base
Instructions
Preparation
- Peel and wash the scallions, ginger and garlic. Wash the beef, coriander, cabbage, and green garlic.1 pound beef, lean, 2 scallions, ginger, 4 cloves garlic, 1 green garlic, 2 sprigs coriander
- Slice the beef. Chop the cabbage, Cut the beef and the tofu into 5-7mm thick slices. Slice the green garlic, coriander, green onion, ginger, and garlic.1/2 Napa cabbage, 8 ounces Tofu
Cooking
- Blanch the cabbage and tofu separately.1/2 Napa cabbage, 8 ounces Tofu
- Remove both and place in another wok. Set aside for later.
- Add 15ml of oil to the wok, add the beef and stir fry until it changes color, then add ginger, star anise, bay leaves, cinnamon, dried red pepper.1 pound beef, lean, 5 dried er jing tiao chili peppers, 2 bay leaves, 1 tablespoon cooking oil, 2 pieces cassia bark, 1 star anise, ginger
- Add the doubanjiang, dark soy sauce and hot pot soup base to stir fry.2 teaspoon Pixian Doubanjiang bean paste, 1 1/2 teaspoons Dark soy sauce, 100 grams hot pot base
- Add enough water to cover the beef in the wok, season with sugar, MSG, and soy sauces, and simmer until the beef is tender.1/2 teaspoon white sugar, 1/2 teaspoon MSG, 1 1/2 teaspoons Dark soy sauce, 1 teaspoon Light soy sauce, Salt
- Pour the beef and broth into the wok with the cabbage and tofu, and add the green garlic. Bring it to a boil. Garnish with green onions and cilantro. Finish.2 scallions, 1 green garlic, 2 sprigs coriander
Notes
Nutrition
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