Chinese Food
Guangdong snack Zhuhou beef brisket
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As the saying goes, food is in Guangzhou . In the streets and alleys of Guangzhou, almost all the food we meet is mainly food. The beef brisket powder is a typical snack in Guangdong. The method is generally soup or Chaozhou Style Beef Brisket with five fragrance. Today's Zhuhou beef brisket is a traditional Guangdong beef brisket. Its main flavor is Zhuhou sauce and tangerine peel. The smell released during the stewing process is very exciting. It tastes salty, fragrant and delicious. The meat is soft, rotten and turnip is sweet. The soup is more suitable for rice and noodles. In addition to family food. Treat guests as high-end atmosphere on the grade.
Cooking ingredients
Cooking Steps
Step1:Peel the radish and cut into large pieces; slice the ginger; soak the orange peel and soften it. Remove the white flesh with a knife and wash i
Step2:Soak the brisket in water for 1 hour. Wash i
Step3:Put the beef brisket and 30g ginger slices into the pot. Add the water to the meat noodles just now
Step4:Turn the heat from high to low. Cook without covering One point five The boiling water surface only needs to roll slightly during the boiling proces
Step5:When you cook the brisket, you can deal with the gluten. Start the pot and add some water to boil. Put in the tendon and burn for 2 minutes. Remove and rinse with wate
Step6:Steam for 1 hour under medium fire, and then rinse with clear wate
Step7:Add some water into the pot. Put in the beef tendon. Boil over high heat and turn to low heat for 1 hour
Step8:Scoop up. Rinse with water. Cut into 4cm small pieces for standb
Step9:After the brisket is cooked, remove the brisket. Leave the soup for later use
Step10:Heat up. Put in the brisket. Fry until golden on both sides
Step11:Then cut the brisket into 3cm small pieces for use.
Step12:Add a little cooking oil into the pot. Add 45g ginger slices and Zhuhou soy sauce and stir fry for a while
Step13:Add 650 ml brisket soup or boiling water. Add salt, sugar and soy sauc
Step14:Add radish and tangerine peel. Cook over medium heat until the radish is half cooked
Step15:Add brisket and tendon. Cook over medium heat for 35 minute
Step16:Mix the starch with a little water. Mix in the brisket and thicke
Step17:Stewed beef briske
Step18:Movin
Cooking tips:1. Use less water when cooking the brisket. It's best if you haven't eaten the meat noodles just now. The gravy won't run off in a large amount. The brisket can keep its original flavor. 2. The tendon is relatively hard, so the processing time is relatively long. If you want to save time, you can press the hot water beef tendon in a pressure cooker for 45 minutes, and then boil it with the beef brisket. 3. Fried beef brisket is to lock the gravy. It can also increase the aroma of meat. 4. Orange peel has therapeutic effect for more than 3 years. It is recommended to select more than 5 years. 5. Material weight - 56 persons. There are skills in making delicious dishes.
