Chinese Food
Homemade sauce beef red wine good friend
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Basically one night a week is devoted to drinking red wine. I'm very strange. No matter what I drink, as soon as I drink, my mouth will be very greedy. I have to find something to eat. Although it is said that good red wine is best to taste directly and slowly But I just want to eat Once before, my friend brought seasoned beef with sauce. I think it goes well with red wine. Beef has a strong fragrance. It's very fresh and sweet. I bought beef tendons on the Internet and struggled to do it well. Thinking of this, I did it. The taste is not inferior to that bought outside. And it's not as dry as it is outside. There's gravy on it. Excellent
Cooking ingredients
Cooking Steps
Step1:Cut the beef tendon in half. Then cut it into 4 pieces. Each piece is about 15cm wide. (beef tendon can be cut in half.
Step2:Soak in water for 10 minutes. Soak in blood removing wate
Step3:Boil the beef tendon in cold water
Step4:After boiling, there is continuous foaming. Keep pulling. Boil for 15 minutes.
Step5:Drain until the soup is clean.
Step6:Take out the beef tendon. Supercooled. Use a bamboo stick or fork. Insert small holes in the position of the tendon membrane. (this is to prevent the back of the pot from shrinking too much.
Step7:Add the clear soup of the freshly cooked beef to the autoclave
Step8:Put in the beef tendon. Add water. Just submerge the meat. Boil over medium heat.
Step9:Prepare the brine. Onion, shallot, garlic, fragrant leaves, cinnamon, star anise, pepper, dried pepper.
Step10:Add the brine to the autoclave.
Step11:Add another three tablespoons of soy sauce
Step12:Half a scoop of laoshao
Step13:Two big lollipops
Step14:A scoop of oyster sauce
Step15:Bring to a boil. Cover the autoclave. Steam. Turn to low heat. Simmer for 30 minutes.
Step16:After 30 minutes of pressing, wait for the air to fade, and then open the pot.
Step17:Cook over medium heat for 20 minutes. Let it taste good. (in the last 5 minutes, you can try the brine to be salty. If it doesn't taste good enough, you can add some salt to taste it.
Step18:After cooking, if you are not in a hurry, it is suggested to put it in the marinade for more than 1 hour. It can make beef taste better.
Step19:Then remove the cooked beef tendon and let it dry for more than 2 hours in a cool and ventilated place.
Step20:Well seasoned beef.
Step21:Slice.
Step22:The thickness is as you like. I cut it about 2mm thick.
Step23:Cut the scallion shreds.
Step24:With ginger vinegar or oil and pepper.
Step25:Every bite is content.
Step26:Fleshy teeth. And gravy.
Step27:Have a plate ~ ~ ~ I'm not afraid to eat too much beef.
Cooking tips:This step of air drying can make beef tissue more compact and elastic. Like to dry a little bit. You can air dry it all night. Air dried beef is better to cut. If you are in a hurry, you can put it in cold storage for half an hour and cut it directly. PS. it's our unique way to match Nanjiang vinegar. Please refer to my recipe for making Nanjiang vinegar for the mixing method. There are skills in making delicious dishes.
