Chinese Food
Marinated beef
(217111 views)
This time, the bird flu made people flustered. Birds and pork were afraid to eat. Every day, fish, shrimp, crab and beef were pounded. The previous single cooking method for beef could not satisfy the family and themselves. To tell you the truth, I've made a great progress in beef making. I used to only cook beef in brown sauce and soup. I've cooked beef in many forms recently. This may be my personal harvest in this bird flu. I'll start with a brine one today.
Cooking ingredients
Cooking Steps
Step1:Boil the water in the pot. Add 2 tbsp cooking wine. Cut the beef meat into the boiling wate
Step2:Add some water to the fast pot. Add the beat ginger, onion, seasoning bag and 8 ice sugar
Step3:Add 4 tbsp of raw soy sauce, 1.5 tbsp of old soy sauce, 2 tbsp of cooking wine, 2 tbsp of Erguotou and 1 tbsp of salt
Step4:Turn the medium and small fires around 35 after the fire is started and inflated. Niu Jian can easily pierce them with chopsticks
Step5:Serve the soup together. Soak it for 34 hours and slice it. Marinate it overnight for better taste.
Step6:When eating, take a little soup and heat it. Thin it and pour it on the beef.
Cooking tips:Nag a few words - 1. My taste is a little bit sweet. If you don't like sweetness, you can put less sugar; if you like spicy, you can put some dry pepper; 2. About whether white wine can replace cooking wine for cooking. There are different opinions on the Internet. But I think cooking wine is used for deodorization, aroma enhancement and smell emission. White wine has the same cooking effect and smell emission is slower. And the flavor of white wine used for the same dishes will be stronger Especially meat. It's only a little less; 3. I use the fast cooker of La Jia. It's very crisp in 35 minutes. If it's a normal pressure cooker, it's better to spend more time. 4. It's ok if you don't make the juice at last. I just have the skill to make dishes more beautiful and delicious.
