How to make Hong Kong-style beef brisket? The Hong Kong-style beef brisket is actually very simple and not complicated, but the difficult thing is the working procedure. Hong Kong-style beef brisket is different from the common beef brisket, and the common method of making it is usually to cook it with spices. Compared with Hong Kong-style beef brisket, Hong Kong-style beef brisket is not oily and delicious. What are the stresses? Please look down? ↓ ↓ ↓

Hong Kong-style beef brisket is very exquisite. I believe many friends have eaten Jiuji beef brisket, which is famous in Hong Kong. Those who have eaten it should know that Jiuji beef brisket is very rich in flavor. The "rich" here refers to the flavor of beef itself, not the flavor of spices. How is this kind of brisket made?

① choose ingredients:? There are four kinds of beef, including ox, buffalo, yak and dairy cow. Among them, ox has the best taste (strong flavor) and the highest nutritional value. Because Hong Kong-style beef brisket pays attention to the original flavor, we must choose yellow beef to make Hong Kong-style beef brisket, which can better highlight the characteristics of Hong Kong-style beef brisket.

② brine:? Brine plays the most important role in the production of Hong Kong-style beef brisket. After repeated use of brine, the beef brisket will only taste stronger and more fragrant. To say that the production method of Hong Kong-style beef brisket is difficult, it is difficult to use and preserve the brine.

Let's share with you the making method of Hong Kong-style beef brisket, some of its making skills, and the preservation of brine. For details, please look down. It is recommended to forward and collect them and keep them for business opening. Click on the top right corner to learn more about Hong Kong snacks.

method for making Hong Kong-style beef brisket-rich flavor and fresh and sweet taste

Spices: star anise 15g, fragrant leaves 21g, dried tangerine peel 31g, Amomum tsaoko 15g, cinnamon 15g, angelica dahurica 15g, liquorice 11g, hawthorn 11g, Amomum villosum 11g, ginger 151g and clove 5g.

ingredients: 51 kg of clean water, 11 kg of beef brisket, 5 kg of beef tube bone, 5 kg of beef fan bone, 1 apples and 3 kg of white radish.

Seasoning: salt, monosodium glutamate, chicken powder, high-alcohol liquor.

> > > Manufacturing method <; < <

1. clean the beef brisket, beef tube bone and beef fan bone, cut the beef brisket into large pieces with a knife, and soak the ingredients in clean water for one hour, changing the water three times, in order to soak the blood in the ingredients to reduce the fishy smell.

2. There is a lot of dust in the spice. Wash the spice in clean water once, then take it out, pack it in a cloth bag and tie it tightly for later use.

3. Soak the soaked ingredients in cold water, then add high-alcohol liquor and ginger to remove the fishy smell, boil the soaked ingredients in strong fire for about 7 minutes, then take them out and rinse them, and then cut the cow tube bones and fan bones into large pieces. Cut the block after blanching because the cow tube contains bone marrow, which can prevent bone marrow loss during blanching.

4. Add 51 kg of clean water to the stainless steel soup bucket, then add the ox bone, fan bone and spice bag, boil over high fire, then remove the floating foam from the noodle soup, and then turn to low heat (the noodle soup will roll) and cook for two hours.

5. After two hours, the bones have been boiled and the brine has become rich. At this time, add seasoning salt, monosodium glutamate, chicken powder and a little wine to flavor, and the taste will be a little salty.

6. after adjusting the flavor, add the sirloin to the brine, peel the radish without cutting it into pieces, and directly put it into the pot. Cut the apples into pieces and put them in a cloth bag and add them to the brine. Bring the fire to a boil, then turn it to the minimum heat and simmer for two hours.

7. after two hours, try to find that the beef brisket has softened, then take out the beef brisket and radish, and take out the apples and throw them away. Hong Kong-style beef brisket is finished.

Hong Kong-style noodle soup base

Braised beef brisket is generally used as beef brisket noodle, so it's time to put the braised beef brisket on the soup base (as shown in the figure below). If a guest orders, just pick up the beef brisket and cut it into pieces. This step is usually done in the open file. Then how is this soup base made? Generally divided into two ways.

① Take the bittern of braised beef brisket mixed with clear water as the soup base, mix half bittern and half clear water, and then boil it to taste, because the bittern is very strong after repeated use, and you can directly mix it with clear water. If the taste of the soup base is not strong enough, you can add a few bones, and the soup base is kept at a temperature, so that you can slowly cook the taste. Guests can cut the sirloin and put it on the flour, and directly scoop a spoonful into the bowl.

② Boiling Niugu decoction as the soup base, and adding Niugu decoction as the soup base in advance, it usually takes more than two hours to boil for a relatively long time. The boiled soup base can be used after seasoning.

Matters needing attention in making Hong Kong-style beef brisket

1. Before marinating the beef brisket, the blood of the beef brisket must be removed before adding it to the brine, otherwise the taste of the brine will become fishy, and the marinated beef brisket will taste bad, which will also make the brine easy to taste bad.

2. The amount of spices added above should be less than more, and the preparation of Hong Kong-style beef brisket spices is only an auxiliary function, and Hong Kong-style beef brisket pays more attention to the original flavor. The function of adding spice formula is to remove fishy smell, and also to protect brine from off-taste.

3.? The purpose of adding radish and apple is to make the beef brisket more fragrant, fresh and sweet. The radish absorbs the taste of beef brisket in the boiling process to make the radish more fragrant, while the beef brisket absorbs the taste of radish to make it more fresh and sweet. The two complement each other.

4.? Bittern should be seasoned frequently, and spice bags should be added regularly. Generally, after three times of bittern, a new spice bag should be added. High-alcohol liquor should also be added regularly. High-alcohol liquor can play a role in removing fishy smell and preventing bittern from becoming stale. This step is also one of the important working procedures for making Hong Kong-style beef brisket, and it is also one of the methods to prevent the brine from going bad.

5. Preservation of brine, there is a saying in the catering industry: "The older the brine, the stronger it is, the more fragrant it gets", so this step is very important, and the residue in the brine must be fished out after marinating the ingredients every day. In the process of marinating ingredients, if there is floating foam on the surface, it must be skimmed off. Boil the brine before closing every day, and then put it in a ventilated place to dissipate heat naturally to avoid touching raw water, with the lid half open. Pay attention to whether the brine is enough or not before using it every day, so as to circulate it so that the brine will be thicker and more fragrant. If the fragrance is not strong enough, beef bones can be added to increase the fragrance.

6.? Stainless steel soup barrels must be used for boiling brine, because the brine is salty. If iron soup barrels are used, chemical reactions will occur to make the brine taste bad, and even the soup barrels will be corroded.

7. It is important to make Hong Kong-style beef brisket with a pot of brine. Only by grasping the taste of brine can the beef brisket taste better.