Exercise:
1, beef is washed and cut into large pieces; Rinse with cold water after boiling water;
2. Put the washed beef pieces into the pot (without fire), add all seasonings, then pour in hot water without beef, and turn to low heat for slow stew after the fire is boiled;
3. In "Glug" ~
4, stew until the meat can be pierced with chopsticks (I stewed for about an hour and a half), save some soup. You don't need to take it out immediately after cooking. Soak for 2 or 3 hours to taste better. Slice after cooling, and cut along the grain of the meat, otherwise the meat will come loose.
Exercise 5
Ingredients: beef tendon 1000g, red pepper 1, onion 1, ginger 1, coriander 1, pepper, aniseed and cinnamon.
Ingredients: soy sauce 1/2 tbsp, cooking wine 1 tbsp, yellow sauce 3 tbsp, refined salt 4 tbsp, sugar 1/2 tbsp.
Production method:
1, wash onion and cut into sections, peel ginger and pat it loose; Wash and shred red pepper; Wash coriander and cut into sections;
2. Wash the meat, put it in a cold water pot, boil the blood with strong fire, take it out and drain it;
3. Put the meat in a pot, heat the water until it doesn't reach the meat surface, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger, pepper, aniseed and cinnamon, cook for half an hour with high fire, and then stew for more than 2 hours with low fire;
4. Take out the tenderloin, drain it, let it cool, then cut it into thin slices and put it on a plate. Finally, sprinkle with pepper and coriander.
Exercise 6
Raw materials: beef tendon 2500g, celery 125g, soy sauce 250g, salt 125g, sugar 100g, star anise 30g, cinnamon 30g, anise 10g, pepper 15g and clove 2g.
Output: 1. Rubbing beef with salt repeatedly, and covering it in a jar (basin) (65438+ 0 days in hot weather and 2 days in cold weather);
2. Take out the marinated beef, soak it in clear water, put it in a boiling water pot for 5-6 minutes, and take it out after washing away the blood. Cut into large pieces, put them in a cold water pot, and add soy sauce, sugar, onion, ginger, celery and cloth-wrapped seasoning package (including anise, cinnamon, star anise, pepper, clove, etc.). );
3. Bring to a boil with high fire, skim off the floating foam, turn the soup to sauce red, turn to low heat, keep the temperature of the soup at about 95℃, and cook slowly for about 30 minutes;
4. Take out the celery and cook it for 2 hours (the beef needs to be turned 1-2 times). After the beef is crisp and rotten, the thick soup is collected, sprayed on the surface of the beef, cooled, sliced and put on a plate.
Exercise 7
Raw materials: beef tenderloin, onion ginger, star anise, pepper, cinnamon, fragrant leaves, soy sauce, sugar, salt, liquor, etc.
Exercise:
1. Soak beef tendon in clear water for several hours, and change the water several times until the water becomes clear and no blood oozes.
2. find a piece of gauze, put in spices such as star anise, cinnamon, fragrant leaves and pepper, and seal it with thread.
3. Add water to the pot, add half a cup of white wine to the water, add beef, and cook over high fire until the beef turns white and the volume shrinks. Turn off the fire. Then take out the beef and rinse it with cold water for later use.
4. Put the beef into the rice cooker, slice the onion and ginger, pour a tablespoon of white wine, add a tablespoon of sugar, add soy sauce and a proper amount of salt, and finally put the sewn packet in.
5. Add a proper amount of boiling water to the pot, cover the pot cover, press the valve, set the time (40 minutes), and take out the slices after cooling.
Tips:
1, to make sauce beef, you must first choose the meat, beef tendon is the first choice, and it is actually best to eat it with a little tendon.
2, beef should be soaked in water in advance, and the finished product tastes better after the bloodshot bubbles come out.
3. The beef flies first and then cools, so the beef is rotten but not scattered, and the taste is excellent. Add white wine to deodorize.
4. Pepper, fragrant leaves, cinnamon and other spices are put into homemade gauze bags, which are easier to smell than iron seasoning boxes.
5. Add soy sauce to color and salt to taste, but be sure to add a spoonful of sugar to make the sauce beef taste more delicious.