Accessories: appropriate amount of salt and water.

Recipe exercise

Let's introduce the practice of Pingyao beef and see how Pingyao beef is done well.

(Pingyao Beef Practice Address:/caipu/17014.html)

1, killing, using the "flat knife big Rafah", first draw a knife on the cow's neck, cut off the two aorta, let the cow's blood gush out as soon as possible, and then let it all go. The advantages of instantly killing cattle and bleeding are: first, it will not let the blood of cattle penetrate into the body and keep the color fresh and tender; Secondly, the cattle were not excessively frightened and nervous before slaughter, which prevented the tenacity caused by the rapid contraction of muscle fibers. A good butcher is quick-witted and quick-footed. He can slaughter, debone and cut beef pieces in a quarter of an hour, as agile as an ancient famous chef.

2. Pickling: cut the beef into 16 to 26 pieces, cut several knife marks on each piece of meat, knead in nitrate, then put it in a jar, soak it in alkaline water from a local well, and cover the jar mouth with beef stomach. The salt used is the best nitrate produced behind the temple in Pingyao West Street. The amount of salt used varies with seasons, with 3 kg of salt per 100 kg of meat in winter, 5 kg in summer and 4 kg in spring and autumn. The soaking time also varies with seasons. It's short when it's hot and long when it's cold. Generally speaking, winter is January, spring and autumn are two and a half months, and summer lasts five to seven days.

3, cooking, the key is to master the heat, there is a local saying: "The water depth should overflow the meat, and the soup should boil." Specifically, it is to fish out the soaked beef, wash it with cold water, put it in a barrel pot, and cook it with local alkaline water and nitrate without any seasoning. You can't hold too much water. It is best to cover only beef. At the beginning, the fire gradually weakened and the meat was eight-ripe. Simmer gently and let it mature slowly. Generally, each pot is cooked 12 hours. If the meat pot is not covered, the butter floating on the soup will form a natural pot cover, which is both warm and breathable, and can also make the fishy smell and moisture in the beef distribute.

skill

Pingyao sauce beef is the older the cow, the more fragrant the sauce beef, and the longer the preservation time.