1. Bubble
Separate the entire tendon meat by strands, cut from the fascia, and process it into one strand of meat. No need to cut from the middle of the meat or cut into pieces. A piece of meat looks quite big and long, and once it is cooked, it shrinks to less than half.
Prepare a large enough basin, put the meat in it, add clear water, soak for half a day, change the water frequently, and rinse the meat by the way until there is little blood coming out. This step did not take photos, the above picture is the second step, clear water must not be saved.
2. Pickled
Take out the brewed meat and rinse it, put it back into a clean basin, pour in raw soy sauce, cooking wine or yellow wine, and marinate for another day.
Meat: raw smoke: cooking wine = 4:1:0.5
I marinated for a day and two nights, very tasty. I made the kitchen in winter and kept it at room temperature when it was cold. When it was hot, I must put it in the refrigerator.
Diao dad said beef is the most salty, so this ratio will not salty, just, is a little cost raw smoke (cover your face
Raw soy sauce is brewed because I used the 10,000-character brand in Japan. I like June fresh in China, but my father likes Li Jinji and personally likes it. In short, soy sauce will not taste bad if it is delicious.
Home Sauce Beef (Simplest)
Thank you for your favorite collection of screenshots. I showed my father what you followed and evaluated. I was so happy from ear to ear! Sauce beef is made by my family every year. Sometimes when a family goes out to eat in a restaurant, there is sauce beef in the cold dish. Basically, the taste of my family is used as the judgment benchmark. "Er, this is good, like our own marinated beef." The highest evaluation. Before New Year's Day, I ordered two kilograms of tendon meat from a fruit wholesaler in Tokyo. This was the first time I bought tendon in Japan. By the way, I asked my dad for the family practice. I 've also seen a lot of spiced beef online. If you want to add soybean paste and various sauces, this one in my family only needs raw soy sauce and cooking wine. Spices are also very simple. My family often says that beef should not be made with so many seasonings. Beef tastes like beef instead of spices. It is just right to remove fishy smell and improve flavor. Spices set off the flavor of meat instead of suppressing it. Deep thought. Set aside time, soak for half a day, marinate for one day, and finally simmer for three hours over low heat. The chef also asked the chef's father why people add all kinds of sauces to their sauces. The chef said that soy sauce and sauce sauce taste the same. I don't know if it is, but it is very simple, and it is really delicious, "er, that's the taste!" Do not believe you also try.
Food Ingredients
The first step to beef
beef tendon meat
4kg
cold clear water
Change the water when the blood is soaked.
Step 2 Corned Beef
Raw smoke
1kg
Cooking wine or rice wine
half a kilo
The third step beef stew
Ginger
a piece
Zanthoxylum bungeanum
20 tablets
Octagonal
2 One
Fennel
a handful
Clove (don't like it)
a few grains
Step
1
2
3. Stew
Prepare a large slice of ginger, about 20 prickly ash, two star anise, a pinch of fennel, and a few cloves if you like cloves.
Tiao Dad often said that beef tastes like beef, not rice, so don't put too much spices. It's just right to smell and flavor the meat.
Prepare a large slice of ginger, about 20 prickly ash, two star anise, a pinch of fennel, and a few cloves if you like cloves.
Tiao Dad often said that beef tastes like beef, not rice, so don't put too much spices. It's just right to smell and flavor the meat.
3
The pickled meat does not need to be washed, but is directly taken out and put into a pot, added with spices, and boiled over high heat through the water of the meat.
(The soy sauce cooking wine pickled with meat can be thrown away directly if it is not distressed, or it can be boiled to remove the remaining blood and used to make other dishes.)
(The soy sauce cooking wine pickled with meat can be thrown away directly if it is not distressed, or it can be boiled to remove the remaining blood and used to make other dishes.)
4
When boiling, skim the floating powder immediately, because after soaking for long enough, the blood foam is rarely handled well.
5
After boiling for more than ten minutes, turn to a low heat, and stew for 2-4 hours for the kind that hardly bubbles (depending on the state of beef, different cattle need different time to stew soft). If the rice cooker used is directly placed in the heat preservation file. Do not cook over high fire for too long, it will be firewood, and simmer slowly over low fire. Look at the color of the soup. It's all raw pork from corned beef.
6
The freshly stewed beef is not easy to cut. Refrigerate it for half a day or one night, then take it out the next day and cut it to cut it evenly.
7
The refrigerated broth is also frozen. This soup is the essence. It is used to make beef noodles, spicy soup and stewed mushrooms.
8
Another classic tendon pattern.
9
Cut the beef, boil the broth in an open bowl, add a tablespoon of boiling water and mix well to form the beef noodle soup base. Cook the noodles and then blanch a green vegetable, put it in a bowl, add beef, cut some coriander and sprinkle with shallots, which is a great beef noodle!
If you add some mushrooms to the broth and cook it, it will be the classic mushroom beef noodles!
If you add some mushrooms to the broth and cook it, it will be the classic mushroom beef noodles!
