Raw material of salted beef: beef.
Ingredients of salted beef: ginger, sesame oil, cooking wine, onion, salt, green and red pepper, pepper and sugar.
The practice of salted beef:
1, a catty of beef tendon. Two fresh green peppers and one red pepper. Ginger piece by piece, sliced. A spoonful of pepper. Cut four shallots into sections. A spoonful of sugar. A tablespoon of sesame oil. Three tablespoons cooking wine. The right amount of salt.
2. Remove the fascia on the surface of beef tendon, wash it, add salt, sugar, pepper, half onion, a handful of ginger and a tablespoon of cooking wine, mix well, cover it with plastic wrap and put it in the refrigerator for more than four hours.
3. Cut the beef in half and put it in a boiling water pot, then add the salt, the remaining ginger slices, the onion segments and the cooking wine. Cover and bring to a boil, then turn to low heat and cook for about an hour until soft.
4. Chop the fresh green and red peppers, put them in a small bowl, add salt, monosodium glutamate, half a tablespoon of pure water or cold water, and adjust them to a salty taste.
5. Take out the beef and let it cool, cut it into thin slices and put it on the plate.
6. Pour in salt water to taste.
China eat net tips:
1, beef should choose tenderloin and other parts, and it must be fresh! Otherwise, you choose that kind of old meat, and it won't fry tender anyway!
2. When cutting, first cut into pieces along the fiber of the meat. Then beat the meat soft with a rolling pin.
3. The curing of meat is very important. The purpose of putting starch and oil here is to make the meat tender.
4. When frying, the fire should be big enough, the base oil should be enough and the speed should be fast enough. Otherwise, all previous efforts will be in vain.
Healthy eating:
Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is suitable for people who are growing and recuperating after surgery and illness, supplementing blood loss and repairing tissues. Eating beef in cold winter has the function of warming the stomach and is a good tonic in cold winter. Chinese medicine believes that beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva. Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
Food taboos:
Beef: don't cook with fish; Do not eat with chestnuts, millet and honey; Not suitable for eating with leeks, white wine and ginger.