13 Recipe Appetizing Cantonese beef brisket in chu how sauce suitable for every moment!

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I'm still pretty much a true blue Cantonese I got a lot of people asking me what is Chu Hou Sauce / paste. It is made from fermented soybeans, garlic, ginger, and sesame seeds. The Asian beef stew involves a different set of flavoring ingredients from other cuisines.

You need to prepare beef brisket, cut into chunk.
Use whole star anise.
You need to prepare garlic.
You need radish/ daikon.
Provide ginger.
Use Spring onion.
You need Chu hou paste.
You need to prepare rock sugar.
Use soy sauce.
You need corn starch.
You need to prepare Water.
Provide Oyster sauce.

Short Tips:

Sometimes all the dish needs is a squeeze of lime to require it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

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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..

Chu Hou Sauce is a type of Chinese braising sauce that is made of soybeans, garlic and ginger. Stewed Beef Brisket in Chu Hou SauceChristine's Recipes. Braised Beef Brisket Noodles is a typically Hong Kong or Cantonese-styled dish, also known as Ngau Lam Mein or Niu Nan Mian (牛腩面) in Mandarin. The star ingredients in this dish are the beef brisket, beef tendon and a lovely Chinese sauce known only as Chu Hou sauce. Cantonese Beef Stew is a dish that always popped in and out of my childhood.

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