Second wave with wine partner - beef with sauce

tendon:1000g scallion, ginger and garlic:moderate amount soy sauce:2 scoops thirteen fragrance:moderate amount octagon:3 pepper:moderate amount fragrant leaves:3 pieces cinnamon:1 block soy sauce:3 scoops veteran:1 spoon yellow wine:5 spoon salt:moderate amount https://cp1.douguo.com/upload/caiku/0/0/6/yuan_004256b6daa768879fbea7a7aecf3096.jpeg

Second wave with wine partner - beef with sauce

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Second wave with wine partner - beef with sauce

A few days ago, I had a halogen taste with wine. Many friends like it. It seems that we really need to drink a little wine for such a long time. Come to the second wave of sauce beef. This is a dish that is often made. It can be eaten for 23 days at a time. It can be used for both food and wine, and can also be cut into pieces to make small dishes when eating rice, porridge or noodles. The nutritional value of beef naturally need not be explained. As we all know, even friends who are losing weight don't have to worry about ha ~ beef tendon is a little bit more elastic and chewy-

Cooking Steps

  1. Step1:Two catties of beef tendon is cut into 34 big pieces. Soak for about half an hour and clean them. Use toothpick to pierce holes evenly on the beef surface to make it easier to tast

  2. Step2:Add minced onion, ginger and garlic, 2 tablespoons soybean paste, 1 tablespoon and 13 spices, 3 tablespoons soy sauce and mix wel

  3. Step3:Wrap in plastic wrap and marinate for 2 hour

  4. Step4:Spices for stewed beef - star anise, prickly ash, fragrant leaves, cinnamon, scallion, garlic slice

  5. Step5:Marinate the beef for 2 hours, put it in the pot, add all the spices, add 3 spoons of yellow wine, and add the fresh water without beef

  6. Step6:Turn the heat to a low heat, add sugar and simmer for about 1.5 hours

  7. Step7:I made it in the evening after stewing for several hours. After turning off the fire, I put the soup directly in the refrigerator overnight. The next morning, I can directly slice it and dip it in the sauce.

  8. Step8:Dip - mashed garlic, 2 tablespoons vinegar and 1 / 3 teaspoon sesame oil. With rice wine. Perfect.

  9. Step9:If it's made in the daytime and the beef is too soft and rotten to cut, put it in the refrigerator for about 1 hour. It will be easier to cut.

  10. Step10:Attached is a picture of the sauce beef made last time. Qin Huahua has to drill into the camera when she comes here. She is in a bad mood ♀️

Cooking tips:1. A friend asked if beef tendon should be blanched before stewing. I didn't blanch it, because I felt it was a bit more woody after blanching. I cleaned it several times before stewing. It's OK to skim the foam after firing; 2. I'm more used to adding yellow wine when I sauce beef. Because I prefer the light taste of yellow wine. I don't need it if I don't have it at hand; 3. Cut the beef according to the texture of beef, otherwise It's easy to disperse. It's much easier to cut after refrigerated. There are skills in making delicious dishes.

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Chinese cuisine

How to cook Chinese food

How to cook Second wave with wine partner - beef with sauce

Chinese food recipes

Second wave with wine partner - beef with sauce recipes

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