Chinese Food
Beef with marinade
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Beef in brown sauce on both sides of the Changjiang River is a very common cooked food. It has a unique flavor. A family has a taste. The saying goes well, the meat is fragrant, and the soup is all used. After repeated repeated use, the old stewed soup has absorbed the essence of the meat dish, and the fragrance is very mellow. Whether it is brine or meat, it will feel strong fragrance.
Cooking ingredients
Cooking Steps
Step1:Remove the old brine from the refrigerator in advance. How to make and preserve the old brine? In fact, it's very simple to filter the brine through a filter every time after the completion of the brine. Collect it, store it in the refrigerator freezer, and then take it out when you want to marinate it next time, and add some soy sauce. Ginger and onion spices, rock sugar and water. After reusing it for several times, the brine will become more and more mellow and fragrant. This is the old brine. The longer the old brine is preserved, The stronger the flavor, the greater the flavor, and the more delicious and rich the cooked meat flavor. It doesn't matter if there's no old brine. Just make the brine beef once and keep the soup.
Step2:Cut the cleaned beef tendon into two parts, evenly spread it on the beef tendon with 1 spoon salt, massage it gently for a while, put it in the refrigerator and marinate it for one day to make it tasty
Step3:Prepare all seasonings and spices, wash the spices with water, put them into spice bags, and make them into spice bags for use. (when I took photos, I put a little more spices. Later, considering that the flavor of the old brine is already very strong, there is no need to put so many spices, so when marinating meat, I took half of the cinnamon cloves, the actual amount is those in the material column, and the amount of this spice put more or less depends on what you want, There is no need to tangle or copy it
Step4:Take out the marinated beef, rinse it with water, put it in the pot, add water, boil it over high heat, skim off the foam on it, and then take out the beef
Step5:Soak in cold water for 10 minutes to make the meat more compact
Step6:Take a deep pot, put in the spice bag, tangerine peel, ginger slices and scallion and all the seasonings in turn, then add a small pot of old brine, and fill in a proper amount of water. The water should be enough to cover the beef pieces. After the fire is boiled, take out the soaked beef tendons and put them into the pot, cover them, and turn the fire to a small fire to stew for about 90 minutes
Step7:Take out the cooked beef pieces, drain the water, cool them at room temperature and air dry them for two hours, which can make the sauce beef taste more compact and strong. (if it's too troublesome, this step can be omitted, but the sauce beef taste will be soft, not so strong, it depends on each other)
Step8:Put the dried beef into the brine pot again, and cook for 15 to 30 minutes until it tastes good. (the time for cooking agai
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Cooking tips:The best way to make sauce beef is to use a whole tendon. It has tendons in the meat and meat in the tendon. It has clear layers and the best taste. When preserving the unfinished sauce beef, it should be sealed directly in the fresh-keeping box, refrigerated and eaten in three days. In fact, every time I use the old brine to make beef, I'm very confused about whether the repeatedly used brine will produce excessive nitrite and affect health, but sometimes if I want to pursue the taste, I can only ignore these problems. However, because it's not often done, so I don't need to be too nervous. Delicious is the king. There are skills in making delicious dishes.
