How to eat preserved beef
There are many ways to eat preserved beef and mutton, and the most common way for Xi'an Muslims to eat it is to eat it on a cakewalk, especially if it is freshly griddled cakewalk sandwiched between freshly griddled preserved mutton, which is very aromatic and not very appetizing! If the cooled preserved lamb cut into slices, put into the plate, poured with hot pepper, vinegar and garlic sauce, made into a cold dish, it is another tempting food.
How to cook preserved beef
First boil the old soup together with the new ingredients and froth the soup, then put the salt on top of the meat, every hour with a wooden stick to turn 1 time, the soup in the pot to be able to submerge the meat to the degree. When the meat is cooked to eight maturity, add edible red pigment, and the cooked meat will be bright red. Each pot of raw meat is cooked for 8 hours before it can be removed from the pot. When the meat is first cooked, the broth is boiled with the charcoal from the end of the pot, and then simmered over a charcoal fire until the meat is cooked. Meat out of the pot, the pot of boiling soup should be meat on the floating oil rinse, that is, into a delicious and delicious preserved beef.
How to cook preserved beef too hard
Ginger is not only a seasoning, but also can tenderize beef. If you find that some of the old hard beef, you can wash the fresh ginger cut into small pieces, mashed, and then put the end of the ginger gauze squeeze ginger juice, ginger juice into the shredded or sliced beef, stirring evenly, so that the surface of the beef slices uniformly stained with ginger juice, placed at room temperature for about 1 hour, you can cook it as needed. With this method of tenderization of beef tender and palatable, rich flavor, and no ginger pungent flavor.
Xi'an preserved beef practice
There are 2 ways to do it, mainly different curing methods. I do both with beef tendon.
The first. Water marinade.
Beef washed and cut into pieces, put a little salt and peppercorns in the water, put the beef in the water, change the water once a day, re-add salt and peppercorns, soak for 7~10
days, and always put it in the refrigerator to chill.
The second, dry curing.
The beef is not washed, cut into pieces. Stir fry the peppercorns and salt over low heat (last time I measured, I used 1 tbsp of salt and less than 1/2 tbsp of peppercorns for 2.5 lbs of beef, you can't
have too much salt, it'll be salty), and it's ready when the salt is browned. Let cool, rub directly on beef, uncovered, and refrigerate for 7 days, turning once a day.
Cook the same way. Use red yeast rice if you have it (they sell it in Chinese stores), put 4 to 5 tbsp of red yeast rice (2.5 lbs of meat) in a pot of water (to cover the beef), bring to a boil over high heat for 20 minutes on low heat, strain out the rice and use only the water. Then put the marinated beef into the water to cook, along with a few slices of ginger. Cook it for 1~1.5 hours on low heat and it's almost done. Then fish out the beef and just slice it afterward. It tastes the same without the red rice, which is just for coloring. Authentic preserved beef to put nitrate, very bad for people will cause cancer, nitrate can make the meat crispy. This method to do in fact the meat has been very fluffy, almost melt in the mouth.