I am very happy to raise my Shiba Inu Taozi (13)

I am very happy to raise my Shiba Inu Taozi (13)

——————–Updated on Friday, November 10, 2017——————–

Last Sunday, the cute and serious Taozi celebrated her second birthday.

This time, it is time to introduce Taozi’s birthday main course – beef brisket stewed with fresh vegetables and herbs.

The specific method is as follows:

Ingredients list.

The chickpeas used in the ingredients have the characteristics of high protein, high unsaturated fatty acids, high fiber, high calcium, high zinc, high potassium, high vitamin B, etc., which are beneficial to health. They are also easy to digest and absorb. They can be used to supplement blood and calcium, and have a good protective effect on blood vessels. They are known as the king of beans.

Put the king of beans aside first and put the beef brisket in the pot with cold water.

ps: beef brisket is relatively lean, and among the various types of beef on sale, it is a very affordable part.

After boiling, continue to cook for five minutes to remove the blood foam.

While the meat is cooking, cut the vegetables and mushrooms into small pieces for later use.

Oyster mushrooms are low in calories. In addition to basic dietary fiber, protein and multiple vitamins, they also contain folic acid, iron, potassium, selenium, copper, riboflavin, etc. However, it should be noted that when going out for a walk, be careful not to let your dog eat wild mushrooms on his own to prevent eating poisonous varieties. After

talking about oyster mushrooms, it’s time to fish out the meat~ Take out the beef brisket and drain the water, otherwise it will crackle when frying.

Then, add 1 tablespoon of olive oil to the hot soup pot, fry the beef brisket until both sides are slightly brown, push it aside, add vegetables and oyster mushrooms, stir well, and add water. Boil over high heat for 5 minutes and skim the foam once.

Pour in the soaked chickpeas.

Throw in the rosemary branches.

Cover the pot and simmer on low heat for 40 to 90 minutes. If time is limited, at least 40 minutes of stewing time is required.

———-Even the lid can’t stop the aroma———-

Okay, the beef brisket stewed with fresh vegetables and herbs is ready. Next, find the rosemary branches and throw them away. If you use dried rosemary, there is no need for this step.

Then it’s time to cut the meat.

If you want to cut the meat neatly and not too scattered, you can seal and refrigerate the stewed beef brisket for half a day before cutting it.

The neat cutting is because the meat will shrink and become firmer when it is cold.

Only cut half (after all, it is 250g of meat), and seal and refrigerate the other half for the next meal (actually, it is divided into two meals).

I also took the opportunity to drink a small bowl of soup. Well, the broth formed by the vegetables and the broth formed by the beef brisket are intertwined, producing a wonderful and mature sweet taste; and the appropriate rosemary not only plays a finishing touch to the broth, but also brings a faint vanilla flavor to the beef brisket, which is very intriguing.

Next, let’s arrange the dishes.

Take a soup plate with a built-in depression, and place a few pieces of cooked vegetables and button mushrooms in the center of the plate.

Then stack the sliced ​​brisket on the vegetables to make the shape more three-dimensional. Place chickpeas in the empty space and garnish with a piece of red carrot, and the color will immediately become vivid.

Pour the hot broth in the pot.

In this way, a proper birthday main course – stewed brisket with fresh vegetables and herbs is complete~

The birthday dinner is here~

Let’s see how Taozi eats it up~

It is recommended to wear headphones to listen to the sound~

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oh, I am drooling…

I can’t stand it anymore! I absolutely can’t stand it!

I’m going to forage!

See you next week~