Chinese Food
Dry cut beef
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Tendon meat is the muscle on the thigh of cattle. It is wrapped with meat film. It contains rich tendon. It is moderate in hardness and softness. It has regular lines. It is most suitable for bitterness. The beef tendon imported from Australia, which was specially introduced at the bean and fruit sale, is very good in taste. It's very good for dry cutting beef.
Cooking ingredients
Cooking Steps
Step1:Wash beef tendo
Step2:Put it in a larger container and soak it in cold water for more than 2 hours to remove blood water
Step3:Take out the soaked beef tendon, dry the water stains on the surface, pour a little white wine into your hand, rub the beef evenly; add 2 small spoons of salt and continue to rub and massage to evenly distribute the salt on the beef surface; add anise, prickly ash, cinnamon, sannaphthalene and five spice powder and continue to rub evenly, then cover and marinate for 8 hours (or overnight)
Step4:Put the pickled beef tendon into the casserole, add cold water, make the beef tendon meat soak in the water, boil it in high heat, remove the froth; add the ginger and pepper, star anise, naphthalene and salt and simmer in low heat for 1.5 hours; special tips - because the beef soup will be used again, so pay attention to the control of the salt content of the soup. Marinate the beef overnight. Add only a small amount of salt to keep the salt taste of the beef from losing.
Step5:With chopsticks, the beef can be put into the soup, and the fire can be turned off immediately. Cover it. Let the beef continue to soak in the stew until it cools naturally and then drain out
Step6:It's very easy to slice the marinated beef when it's cool and refrigerated overnight.
Step7:Mix a spicy beef first - mix red oil with Lanti's Secret chili oil and a little sugar, soy sauce, chili powder, chili oil, soy sauce, white sesame, monosodium glutamate and sesame oil
Step8:Wash and cut cilantro and onion into sections and silk
Step9:Mix well with sliced beef
Step10:Plate - the spicy and salty dry cut beef is ready. It's authentic Sichuan flavor.
Step11:As for the beef soup with marinated meat, of course, it can't be wasted. Filter the soup. Add half of the white radish and simmer it into beef soup with radish. Sprinkle some coriander and green garlic. Put on the thick sliced beef. Add some Lanyi's Secret chili oil. The home style dry cut beef noodles are on the stage.
Step12:A close-up -- not too gorgeous lih
Cooking tips:1. The time of stewing beef should not be too long. It is better to insert chopsticks. Too soft will cause the beef to be scattered, rotten and not shaped. It will affect the appearance and taste of the product. The well marinated beef should not be fished out in a hurry. It can be stewed in the soup brine until it cools naturally. On the one hand, it can further soften the beef. On the other hand, it can also fully retain the water content of the beef. It is not too dry and hard. 2. The well marinated beef is best placed in the refrigerator Refrigerate it overnight. Then you can cut it into thin pieces. 3. Marinated beef soup is the best noodle soup. If it's too salty, it can be divided into several parts and frozen in the refrigerator. It's also good to use it after diluting with appropriate amount of water each time. 4. As for the way of making Lanyi's Secret chili oil, please refer to her recipe secret chili oil or look at her book warm family dishes to make delicious dishes.
