Spice package:
4 grams of star anise, 3 grams of fennel, 2.5 grams of cinnamon, 3 cloves, and nutmeg 1 g (the total amount is about 1 1 g, which matches the amount of ingredients 1000 g);
Seasoning: 50 grams of rock sugar, 0/00 ml of soy sauce/kloc-,30 grams of yellow wine, and appropriate amount of salt.
Working procedure:
1, the spices are soaked in warm water, parched to give fragrance, and put into a material bag for later use;
2. Wash beef tendon, cut into large pieces for later use, and slice ginger; Cut the onion into sections for later use;
3. Add salad oil to the pot, add shallots and onions, and simmer until they are scallion oil. Take out the ingredients and add ginger slices to make them fragrant.
4. Add the processed beef tendon and stir-fry until it changes color, add appropriate amount of warm water and all seasonings, and bring to a boil;
4 Cover the pot, turn to low heat, marinate for 50 minutes until the tendon is soft and rotten, naturally cool, remove and slice.
2. Tea-flavored braised beef
This beef is characterized by the fragrance of green tea, and its taste is positioned as faint scent. Therefore, the spice package will be changed, with fennel as the main material, which is still five flavors, and the structure is intertwined.
Ingredients: sirloin1000g, 20g onion, 20g ginger.
Spice ratio:
6 grams of fennel, 4 grams of star anise, 3 grams of dried tangerine peel, 2 grams of white pepper, and 0.6 grams of licorice/kloc-0 (total amount 16.6 grams, which is matched with the total amount of ingredients due to different usage methods);
Seasoning: proper amount of oil, 80g of light soy sauce, 30g of rock sugar, 30g of yellow wine, 30g of green tea and proper amount of salt;
Practice:
1, wash the brisket, don't cut it first, put it in the pot with all spices, put a proper amount of water, boil it, cook it for 30 minutes on medium heat, and turn off the fire and soak it for 15 minutes;
2. Take out the beef brisket and cut it into pieces for later use, and remove the spices for other purposes;
Heat oil in a pot, add onion, ginger slices and beef brisket, stir-fry with low fire, then add cook the meat water and green tea bag, add the remaining seasoning, and continue to stew for about 30 minutes with low fire until the meat is thoroughly cooked.
This beef highlights the style of tea flavor, so the spices are used to help remove the odor and increase the flavor level. It is a unique feature of this beef to use spices to code the flavor first and then use green tea to determine the flavor.