Chinese Food
A variety of eating methods of sauce beef once and for all
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I bought a whole piece of beef tendon from Jingdong. It's 2 Jin with tendon. After it's marinated in this way, it's put in the refrigerator. Take it out at any time and slice it. If it's heated slightly, it can be used as sauce beef. If it's cold, it can be used as spicy beef. It can also be used as beef noodle. Later, I used the same method to marinate my head and brain. It's very delicious to make a tomato pot. It can be said that this is once and for all during the epidemic. Delicious, convenient and nutritious. Do not delay at home and office while tapping keyboard while tapping board.
Cooking ingredients
Cooking Steps
Step1:The whole beef tendon needs to be reinforced. I bought a piece of 2 jin. Soak in cold water for an hour or two to defrost and clean. Just cut a knife from the middle and cool down. Boil. Pour out the water. Clean the pot.
Step2:Put it in the pot again. Put the marinated meat - 150g dry yellow sauce, 150g sweet noodle sauce, tofu milk, oyster sauce, soy sauce, cooking wine, three ice sugar. Chinese prickly ash, star anise, a variety of large ingredients (optional marinated meat package), scallion, dried pepper and a small spoon of salt.
Step3:Let's take a look at the main ingredients, the whole famil
Step4:Tofu milk, dried soybean paste and sweet sauce are very important. After adding, the color is very good. The taste is also very good.
Step5:Top up the water. Bring to a boil. Skim the foam. Transfer to a simmer.
Step6:Be sure to cover it with a light fire, or you'll soon be dry. You need to add water. It's not delicious. The standard of judgment is the fire that rolls up only when the lid is covered.
Step7:Stew for 40 minutes. Take chopsticks and prick them. It's ok if you can prick them thoroughly. It's not easy to cut after stewing. If there is a lot of gluten, you need to stew for a while. More than an hour. Try a few more places with chopsticks. Can you pierce it. Or it's better to cut it into four pieces. The length of time has something to do with the beef you buy.
Step8:Don't cut it at this time. Put it in the refrigerator and marinate it overnight with soup. Cut it the next day. It will be very good. When cutting, be sure to cut the thread reversely, and form a 90 degree angle with the grain. Sometimes the cut fiber will have grating diffraction phenomenon, reflecting color light.
Step9:Cut some at a time. You can dip it into soy sauce, vinegar, coriander, garlic rice and millet spicy sauce.
Step10:My favorite is spicy beef. Put chili noodles in the bowl. Pour fried pepper oil on the chili noodles. Don't use pepper. Make chili oil. Stir in steamed fish and soy sauce and a little vinegar. Pour minced garlic, hot millet, coriander and chili oil on the beef tendon and mix.
Step11:I used the same method to marinate the head of tendon. It's the beef shaved from the bones with more tendons. Divide into several parts and freeze them in the refrigerator. When eating, stir fry the red oil with Pixian bean paste. Add tomatoes and marinated beef head, stir fry. Add water and stew. Make a pot of tomato and beef broth. It's very delicious.
Step12:The remaining marinated beef soup can be marinated tofu skin and kelp. The marinated kelp is then seasoned with garlic rice, vinegar and a little soy sauce to make cold kelp shreds. Beef with sauce can also be sliced with some sou
Step13:
Cooking tips:1. Put dried yellow sauce, sweet sauce and fermented bean curd juice to taste good and color good. I only add three icing sugar. I don't like the sweetness too much. 2. Turn the heat to stew. 3. When cutting, marinate in the refrigerator overnight. 4. The remaining soup can be marinated bean skin and kelp. There are skills in making delicious dishes.
