Beef tenderloin is beef tenderloin

Ingredients

Beef tenderloin

Beef tenderloin 600 grams

10 grams of salt

10 grams of sugar

10 grams of chicken essence

5 grams of baking soda

200 grams of sweet potato powder

200 grams of water

Soup base

500 grams of bone-in steak

A dozen wolfberries

A small slice of Angelica sinensis

An appropriate amount of salt

An appropriate amount of chicken essence

An appropriate amount of Fujian old wine

An appropriate amount of white pepper

1 green onion< /p>

How to make beef slipper

Cut the beef into small pieces. If there are any tendons, remove them, and beat them with the ginger slices. The finer the better, the better. The mixer will easily stop running if it overheats. I have to use two mixers in turn to beat all 600 grams of beef?

The traditional method is to stir the meat by hand until the meat paste becomes gelatinous, but I don’t have the strength to do it. I always use a bread machine to knead the dough. Thinking about it, I think this mixing method is quite similar to kneading the dough. It can definitely be kneaded with a bread machine. It turns out that it is really great! Is it possible for lazy people to create the world? Hahaha!

Add salt, sugar, chicken essence, baking soda, and turn on the self-service dough kneading function of the bread machine. Baking soda can make beef tenderloin more elastic, but the added alkali taste will be strong, so I think 5 grams is just right. Sugar can increase the umami flavor of beef. Yes, this is the place where foreigners complain that sugar is even used in cooking?♀?

Mix the sweet potato powder and water into a paste, little by little Add minced meat. Wait until the last one is almost absorbed before adding the next one.

After using the self-service kneading function of the bread machine for about 25 minutes, the results are as follows ~ The minced meat at this time is very sticky and elastic. Put the minced meat into a bowl, cover it with plastic wrap, and refrigerate it in the refrigerator for at least 4 hours, preferably overnight. This is to allow the baking soda and seasonings to blend better with the meat.

Make the soup base while it is refrigerated. In fact, if you are lazy, you can just boil the beef noodles in boiling water, but I think the delicious beef soup base is also the essence of Dadao beef noodles.

Cut the bone-in steak into pieces and blanch it in water, then add a small piece of angelica root and a dozen wolfberries, and pressure cooker for half an hour. Angelica root really goes well with beef, but be careful not to add too much, otherwise you will only be left with the flavor of angelica root. Leave the soup base in a pot for a while to cook the beef glaze, and eat the remaining meat~

When cooking the beef glaze, bring the soup base to a boil over high heat, use a spoon to scoop out a spoonful of the beef glaze, and then use chopsticks to scoop out the beef glaze. The beef is slippery in the soup.

The beef is done when it floats.