Chinese Food
Stewed beef
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Beef is the highest protein content in animal meat. It has high protein and low fat. Its nutrition is second only to fish, shrimp and other seafood. In addition to stewing, stir frying, stir frying, filling and so on, one of the common ways of eating is brine. We are commonly known as sauce beef. The actual sauce and brine are different. The difference between brine and sauce - one is the choice of ingredients, Animal materials such as beef, chicken, duck and viscera can be used for brine making. Plant materials such as dried tofu and winter bamboo shoot can also be used for sauce making. Animal materials are mainly used for sauce making. Specifically, meat, viscera, bone, head, hoof and tail of animals are used for sauce making. Second, brine making needs to retain brine juice. And the more old brine (repeatedly used for many times), the better the taste of brine. So the more valuable it is . the sauce used for sauce making is made on the spot. After the sauce is finished, the sauce should be concentrated and poured on the dishes with good brine. The cooking method of sauce is popular in the north, while the cooking method of brine is popular in the south
Cooking ingredients
Cooking Steps
Step1:I bought the beef tendon and cut it into several big pieces. I have three Jin's. basically, one Jin is one piece. It can't be cut any more. The meat will shrink when it's cooked. It's too small to be chopped. Soak in cold water for about half an hour. Soak out the blood. Pour out the wate
Step2:Put cold water in the pot. Boil for another 15 minutes. Boil the bleeding water fully
Step3:Take it out and wash it with cold water. Soak it in cold water for 10 minutes. Make the meat firm and firm. It won't scatter when cooked
Step4:Prepare seasonin
Step5:Put the spices in the bag and pat the ginge
Step6:The water that hasn't been put into the pot. Boil it. Put in the beef tendon
Step7:Canadia
Step8:Put ginger and seasoning bag. Add in the old brine (commonly known as old soup. Do not add anything if you don't have it. The amount of old soy sauce and salt will increase
Step9:Add salt. Boil it over high heat instead of medium or low heat. Cook until the meat can be pierced with chopsticks. Turn off the fire. Keep it stuffy for two or three hours. If possible, it's best to stay up all night. I put it in a pressure cooker for 30 minutes. If I'm not in a hurry, it's better to put it in an ordinary cooke
Step10:Take the juice over high heat. Leave a small bowl of soup. Take out the material bag and ginger. Leave the marinade and cool it in the refrigerator to keep it as the old soup. Add it directly to the pot next time you use it. The beef flavor from the sauce is thicker. The meat will be better sliced overnight after being fished out and cooled.
Step11:Slicing dis
Step12:The finished product can also be dipped in a sauce.
Cooking tips:1. Beef tendon must be selected. It is most suitable to be marinated; 2. Use cold water to boil the beef for blanching. Only in this way can the blood foam and peculiar smell be fully removed; 3. Wash and soak the beef with cold water after blanching. It can make the meat more compact; 4. The flavor can be adjusted according to your own preference; 5. Control the time and temperature of marinating. If the temperature is not enough, the meat will not be rotten and chewy; if the temperature is too high, it will not be chewy. It is easy to cut Chopsticks can be easily inserted; 6. After the beef is refrigerated, it is easier to cut into thin slices. 7. The remaining brine shall be fully cooled and stored in a clean glass container. It shall be kept in a refrigerator and freezer. It can be reused. Only add water and spices for the next use. If it is not used for a long time, it shall be frozen. 8. Add old brine when there is old brine. Pay attention to the amount of salt and old soy sauce. The old brine is very thick, salty and dark. There are skills in making delicious dishes.
