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."
raw material
(Can be increased or decreased according to the quantity of beef)
Beef tendon .........1000g
Ginger … 3 pieces, garlic … 5 pieces.
Onions ... a handful.
Cooking wine ... 1 small bowl (about 50 ml)
Light soy sauce ... 1 small bowl (about 50 ml)
Bean paste ... 1 tablespoon (2 tablespoons soy sauce can be used instead)
Illicium verum, nutmeg ... a few.
Pepper, fennel ... one for each person.
3-5 dried peppers, cinnamon 1.
Honey ... a small bowl.
1 | seasoning
Brine is something that people everywhere have their own familiar taste. The above is just a spice formula we use. Of course, you can also match it according to your own taste, or you can be lazy and buy a marinade bag directly.
For example, a Beijing goose suggested using bean paste instead of soy sauce, which can also play a role in coloring. In fact, it belongs to "sauce-marinated" beef, and the finished product has a little sauce flavor, so the Southern Goose actually likes it after eating it. Later, we also made it with soy sauce. The color of bean paste is brown, and the color of soy sauce is red, depending on personal preference.
The beef tendon should be blanched to remove the blood foam. Generally, beef and mutton have a strong flavor. It should be put in a pot with cold water, or you can put a few pieces of ginger to remove the fishy smell.
Beef from different producing areas and sizes has different blanching time. The simple judgment method is to skim off the floating foam after the water boils, and see that no new floating foam overflows, which is almost the same.
All kinds of spices are packed in gauze bags, and onions, ginger, garlic and cooked beef are put in pots.
Seasonings such as wine and light soy sauce. Add enough water, cover all the materials, and then exceed the height of one knuckle to stew for a long time. In case there is no water on the road, you have to add boiling water. This is the last resort.
Cover the pot and simmer for an hour. At this time, the room was filled with the aroma of fennel and cinnamon, which made people relaxed and happy.
2 brush honey
After boiling for an hour, take out the beef and let it cool. Brush the surface evenly with a thin layer of honey. When honey gradually penetrates into the texture and leaves a fragrance, it can be put into the pot and stewed for 30 minutes on low heat. You can't directly pour honey into the pot to cook.
After pickling for 30 minutes, repeat the steps of cooling and brushing honey, brushing honey three times in total, and cooking for another half an hour, and then you can go out of the pot.
I like to watch the moment when honey permeates the beef texture.
It's a little troublesome to say. In fact, at home on weekends, just set the time with your mobile phone alarm clock, watch TV, read books and play games, and just come and operate once.
3 | let stand and cool
The freshly marinated beef fiber is still in a state of thermal expansion. Slice directly, and the meat will break into dregs (don't ask me how to know). If you want to eat that day, you can put it in the refrigerator for a while; Be patient. It's best to soak the meat directly in the marinade overnight to make the meat more tasty.
According to the formula we use, the beef stew will taste slightly lighter that day, and we can add some minced garlic, soy sauce, vinegar, or homemade oil chili pepper. Put a plate on a large enough white plate, and braised beef can also feel like a French dinner.
If it is salty enough to soak until the next day, you can taste it first and then consider whether to dip it. Come on, let's enjoy the beautiful lines of beef tendon again: