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In summer, I especially like to cook braised beef, watch football matches and movies, and invite friends to play at home, so I have to marinate one to satisfy my appetite.

Because I love face too much, the texture of the slice is very transparent and amazing, but it is very simple to do.

You don't need to practice knife skills, you don't need to remember the heat, you just need to pick a good piece of beef, buy a marinade bag, or cook patiently with seasoning. It's so simple that you're too embarrassed to write a recipe.

Recently, however, a friend of my family who has been cooking braised beef for generations has learned the same secret recipe, and can't help but want to share it with you-use honey instead of rock sugar, fish out the beef in the process of marinating, evenly brush it with honey, and then put it in for cooking.

So you don't have to worry about the ratio of sugar to meat. The bigger the beef, the more honey you brush, and it automatically adjusts. The finished product tastes fresh and sweet, with a faint honey aroma.

But if you don't like the sweetness of meat ... don't force it.

Pick a good piece of beef first.

Beef tenderloin should be braised beef, which is the muscle of the leg. Beef tendon can also be divided into front tendon, back tendon and money tendon (money).

There is a lot of beef tendon in front. When eating, the tendons and meat are intertwined, and you can feel the rich layering of the tendons and the smoothness of the teeth. After that, there is much less muscle and meat, and you can eat meat happily.

Money tendon is wrapped in beef tendon, which is similar to meat core and has low yield. Fresh and tender exercise lean meat has chewy tendons to make money. As the name suggests, tendon meat is more expensive.

We used money this time, because we are rich!

If you are in Shanghai, you can also try to buy a beef tendon at the Muslim market in Macau Road on Friday. According to our CEO, "the tendons there are the best in Shanghai."