# 温暖小厨房 #Make a braised beef that is convenient for many days: 1. Buy the beef you like, cut it into pieces, add cooking wine and ginger slices in a pot under cold water, blanch the water, skim off the foam, and remove the beef. 3. Add oil in a wok/cast iron pot, add rock sugar, and fry until caramelized, add onion, ginger, garlic and onion to saute until fragrant, add beef and stir well, add bean paste and hot pot base to fry red oil. Add light soy sauce, dark soy sauce, and seasoning bag (in the marinade bag, put cinnamon, star anise, spice leaves, pepper, cumin, vanilla fruit), add a bottle of beer, add water to cover the beef, boil over high heat, and simmer on low heat until you like the taste. (The base bean paste soy sauce has salt, if you like it a little saltier, you can add additional salt) 4. Clip out the beef, and filter the soup to remove impurities. (If you don’t mind the slag, you can omit it. Divide it into several small portions. Refrigerate it for three or two days, and it needs to be frozen for a longer period of time. 5. Tomato beef: Put a little oil in a small pot, sauté the onion, add tomato cubes, tomato sauce, fry until soft, add a small portion of braised beef, and simmer until delicious. The bibimbap is great. Potato beef/radish beef stew can be replicated in this way. Beef Noodles: Add water or broth to a small portion of beef, bring to a boil, noodles, and your favorite side dishes, cook and add salt according to taste. Steamed tofu with beef: cut a box of tender tofu into small pieces, spread a small portion of beef on the tofu, and steam for about 10 minutes. The same method can steam cabbage/mushroom. This recipe is just as delicious as roast pork ribs/pork feet. I bought vegetables on the weekends and stewed them in a pot while they were fresh. The meals on the weekdays can be quickly solved, saving time and effort and deliciousness, which is very suitable for winter.