Chinese Food
Braised beef with sauce
(226489 views)
Cooking ingredients
Cooking Steps
Step1:The beef tendon can be washed and dried, and the holes can be pierced with bamboo sticks, so as to avoid the over tightening of the shrinkage during the cooking process.
Step2:Put the beef in a large bowl. Add 10g yellow sauce, 10g column sauce, 2 pieces of Angelica dahurica, 30ml cooking wine, white sugar and slices of onion, ginger and garlic and marinate for one night.
Step3:Add enough cold water to the pot. Put the marinated beef tendon and soup into the water. Boil it
Step4:Turn to low heat after boiling. Cook for 1 hour. Remove and control the drying. Do not use water in the pot.
Step5:Wash and heat the water in the pot. The water volume is about 2 / 3 of the meat. Add the raw soy sauce, old soy sauce, crystal sugar and cooking wine.
Step6:Add the rest of the mayonnaise and mayonnaise. Mix the bottom of the soup.
Step7:Mix the spices in the package (1 g pepper, 2 star anise, 1 cinnamon, 2 leaves, 3 tangerine peel and 1 g cumin) into the pot.
Step8:Turn to a small heat and simmer for 1 hour. You can easily pierce the beef tendon with chopsticks.
Step9:If you have an oven, you can put a cast iron pot under the oven. 180 degrees. Heat it for 90 minutes. Beef tendon can be easily pierced with chopsticks.
Step10:Don't rush to take out the well marinated beef tendon. It will taste better after soaking in the marinated Soup for several hours. When eating, take out the controlled dry soup and cold cut it into a plate.
Cooking tips:1. The spices in the material bag can be mixed and put into the material bag and then put into the pot. It can also be directly poured into the pot. The beef in the pot is a whole piece. There is no phenomenon that the ingredients and fragrances are not easy to pick. The flavor of the spices scattered in the pot will be more thorough. 2. Add Angelica dahurica can increase fragrance. It can also give full play to meat fragrance. Angelica dahurica not too much. More will be bitter. 3. The marinated beef will be softer when it's hot. It'll turn back when it's cold. The taste will be a little harder after it's cold cut. 4. Don't throw away the stewed beef soup. Boil it again and strain out the spices. Refrigerate or freeze it in a fresh-keeping box. It's a good stew to cook noodles or stew meat later. 5. It's OK to bake in a pot or on a straight fire. The stove with strong fire makes the beef stick to the bottom of the pot easily when it's heated. It can be transferred to the oven to bake in a pot. Please grasp the time flexibly according to your taste, habit and firepower. There are skills in making delicious dishes.
