Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, cantonese beef brisket in chu how sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
The Asian beef stew involves a different set of flavoring ingredients from other cuisines. One of the indispensable ingredients in this Cantonese beef stew recipe is the Chu How sauce. Hello guys, This Chu Hou flavour will bring you to the real Cantonese recipes. 柱侯蘿蔔炆牛筋腩 記得保存和分享 Stewed Beef Brisket in Chu Hou Sauce.
Cantonese beef brisket in chu how sauce is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Cantonese beef brisket in chu how sauce is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Cantonese beef brisket in chu how sauce:
- Prepare 1 kg beef brisket, cut into chunk
- Take 2 whole star anise
- Take 4 clove garlic
- Make ready 1 radish/ daikon
- Take 5 slice ginger
- Get Spring onion
- Make ready 2 tbsp Chu hou paste
- Get 1 piece rock sugar
- Make ready 1 tbsp soy sauce
- Get 1 tbsp corn starch
- Get Water
- Take 1 tbsp Oyster sauce
This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong. Chu hou sauce is a common Chinese sauce made with fermented soybeans, garlic, ginger, and sesame. It's great for braising meats and vegetables. This is a basic recipe for Chinese braised beef brisket with daikon and fresh bean curd sticks.
Instructions to make Cantonese beef brisket in chu how sauce:
- Add beef brisket chunks into boiling water to blanch for 3 minutes. Remove and drain. - - Peel daikon and cut into chunks. Set aside. - - Heat wok on medium heat, add 2 tablespoons of oil to sauté ginger and Chu Hou paste till aromatic. Put in beef brisket chunks and stir well. Add star anise and a bit of rock sugar with water that covers all ingredients. Bring to boil, pour all ingredients.
- Cook for about 30 minutes in slow fire then Put in the radish boil for another's 15minute
- Thicken with corn starch that already mix with water. Stir it off the fire, ready to serve.
Feel free to add in beef tendon which is a popular. This classic Cantonese style braised beef brisket stew is flavorful and absolute mouth-watering and you can easily make it with this step-by-step recipe. One of the key condiments for this dish is Chu Hou / Chee Hou sauce 柱侯酱, a soybean based sauce commonly use in Cantonese cooking. This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! Looks like this ' Chu Hau braised beef brisket and tendons' is the Chinese dish of choice for crisis?!
So that is going to wrap this up with this special food cantonese beef brisket in chu how sauce recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
