Marinated beef (simple, fragrant)
There are many ways to make braised beef. Now I 'd like to make a detailed summary and record of my daily practices. It is not only convenient for myself, but also willing to help friends in need!
Food Ingredients
Tendon: 1000 grams
Red pepper: 4 grams
Octagonal: 4
Ginger: 70 grams
Scallion: 70 grams
Cinnamon: 6 grams
Dry red pepper: about 10
Fragrant leaves: 4
Fennel Seed: 1g
Pepper: right amount
Red oil bean paste (or ordinary bean paste): about 60 grams
Raw smoke: 35g
Old straw mushroom smoke: 8g
White sugar (or rock sugar):8 grams
Salt: appropriate amount (specific in steps)
Cooking wine: appropriate amount (specific in steps)
Edible oil: about 25 grams
Straw fruit: 2
Step
1
This is a 1kg package of frozen tendon purchased online. Take it out of the refrigerator, remove the outer package and soak it in cold water for thawing. It takes more than one hour to thaw in winter and shorter in summer (fresh beef can be washed clean).
2
The thawed beef is actually two large pieces. The water content is controlled. There is no need to divide the small pieces. First, pour 15 grams of cooking wine, sprinkle a proper amount of pepper and bring gloves to massage to remove the smell of blood (large pieces of beef are easy to slice after stewing, and beef nutrition will not be lost).
Then sprinkle 14 grams of salt and massage for a while to better taste!
Seal the beef with plastic wrap, put it in the refrigerator and store it for about 8 hours (the marinating time is flexible according to the size of the meat piece, and one night is fine).
Then sprinkle 14 grams of salt and massage for a while to better taste!
Seal the beef with plastic wrap, put it in the refrigerator and store it for about 8 hours (the marinating time is flexible according to the size of the meat piece, and one night is fine).
3
Peel the ginger and cut into thick slices. Cut the scallion into long sections for later use.
Put together pepper, star anise, cinnamon, chili, geranias and fennel seeds.
Put together pepper, star anise, cinnamon, chili, geranias and fennel seeds.
4
Pour about 25 grams of edible oil into the frying pan, and pour pepper, star anise, cinnamon, chili, geraniac, ginger slices, and fennel seeds into a small fire to slowly fry the fragrance (the oil temperature should not be too high, it is easy to fry).
5
Wipe the marinated beef off the blood and stir fry it quickly for a few seconds.
6
Stir-fry the beef quickly for a few seconds and the skin changes color slightly. Add 60 grams of red bean paste immediately.
(Note: If the amount of beef is too large to stir-fry, there is no need to stir-fry the beef. Just add boiling water directly after the spices and red oil bean paste are fragrant. After all the seasonings are added, the marinated beef is directly put into the seasoned soup and boiled).
(Note: If the amount of beef is too large to stir-fry, there is no need to stir-fry the beef. Just add boiling water directly after the spices and red oil bean paste are fragrant. After all the seasonings are added, the marinated beef is directly put into the seasoned soup and boiled).
7
Turn on the fire and stir-fry a few times, stir-fry the red oil bean paste to produce fragrance, then pour in the old smoke and raw smoke and stir-fry quickly for a few seconds!
8
Add about 2000 ml of hot boiled water along the wall of the pan (boiling water can drown the beef).
Add the scallion segments and tsaoko, add 8 grams of salt and 8 grams of white sugar (or crystal sugar), pour 15 grams of cooking wine, cover the pot, boil the water and simmer over a small fire (the pot can always keep the boiling fire).
Add the scallion segments and tsaoko, add 8 grams of salt and 8 grams of white sugar (or crystal sugar), pour 15 grams of cooking wine, cover the pot, boil the water and simmer over a small fire (the pot can always keep the boiling fire).
9
Stew for 45 minutes. Open the lid and turn the beef over (the picture above shows the state when the lid is opened for 45 minutes).
10
Continue to stew for another 45 minutes (the above picture shows the state when the lid is opened for another 45 minutes), for a total of 90 minutes. After turning off the fire, stew for a few minutes to remove the water (or soak for a few hours and then remove it). After cooling, seal it with a fresh-keeping bag and store it in the refrigerator freezer. After a few hours, slice it and eat it (hot beef can be cut into large pieces and tastes good, but all slices are scattered).
11
In the state of cutting after cold storage, the color of the cut surface is ruddy and the texture of beef tendon is also good (the texture of braised beef in different parts is also different after cutting, and the texture and taste of the cut surface will be better if tendon of good quality is selected to be braised).
Note: beef tendon contains the least fat content, eat more will not get fat! When the salt taste of the finished product is not enough, scallion, coriander, salt and sesame oil can be added to make up for the cold, or beef with sauce can be made, and the cold taste is also excellent!
Note: beef tendon contains the least fat content, eat more will not get fat! When the salt taste of the finished product is not enough, scallion, coriander, salt and sesame oil can be added to make up for the cold, or beef with sauce can be made, and the cold taste is also excellent!
12
Not a professional chef, the slices cut are big and thick, and the knife worker is sorry for the taste! Long live understanding!
May you, who are predestined friends to see the menu, be able to make delicious food and live a happy life!
May you, who are predestined friends to see the menu, be able to make delicious food and live a happy life!
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