Generally, the sauce beef will be cooked at home before the Spring Festival, stored in the refrigerator, thawed on the morning of the thirtieth, and cut into a plate at the New Year's Eve, which is very convenient and convenient. I cook sauce beef for my family every year. The best sauce beef is beef tendon, but every time I eat it, my father will say that your sauce beef is hard and firewood, and it is fragile and shapeless to cut, and it is also hard to chew. It is not as delicious as the delicatessen, and the tendons are chewy and not stuffed.
It may be occasional to appear once, but there must be a reason for it to appear many times. What's the situation? I asked my uncle, who is a chef in a hotel, and he asked me directly, "Did you use the tendon of a cow?" Ask me a question, isn't it all beef in sauce? What's the relationship between the tendon and the tendon? My uncle told me that you must use the front tendon for sauce beef. When you go to buy beef, you should tell the boss to buy the front tendon. If you didn't specifically point out that you want the front tendon, the boss will of course give you the back tendon you bought less.
I see, so what's going on before and after the tendon? What dishes are suitable for cooking? Why do you want to use the front tendon for sauce beef? Let's take a concrete look at the reasons.
Beef is a treasure all over the body, and its edible parts are very particular. It can be roughly divided into more than ten parts, such as neck kernel, hanging dragon, tender meat, brisket, chest, three-toed toe and five-toed toe. Different positions have different ways to eat it.
Cattle anterior tendon, also called Sanhua tendon, is the upper part of the two front legs of cattle, located on the inner side of the upper arm scapula, called front leg tendon, with thick tendons passing through, fine muscle texture, more tendons, and sliced muscle texture like leaves.
The anterior tendon has white fascia, usually three, so it is called "three toes". The anterior tendon is tender and firm. Because the cow's forelegs exercise less than the cow's hind legs, the meat quality of the cow's forelegs is soft and tender, with more fascia and fat, which is wrapped by fascia, belonging to the hidden tendons of meat, soft and juicy, and very delicious.
It is most suitable for marinated and sauced beef. The meat quality of the front tendon is tight and stiff, and it is not suitable for quick frying methods such as shredding and slicing. It is not easy to taste and does not like rotten in a short time, so it is the best choice for marinated beef.
Cattle's posterior tendon, also known as the five-flowered tendon, is the position of the calf's hind leg corresponding to the three-flowered tendon. There are more tendons than the anterior tendon, generally five, so it is called the "five-flowered toe", with more obvious lines and crisp taste. Compared with the anterior tendon, the posterior tendon has more lean meat and less fat, and the fiber is loose and easy to taste. It is very good for roast beef, fried beef or hotpot.
Stir-fried beef and beef dishes cooked quickly are more suitable for sliced hotpot, roast beef and fried beef. If you use the hamstring to make braised beef in sauce, the taste is not fragrant, it is fragile and shapeless when cut, and the meat is hard, loose, chewy and easy to plug your teeth.
conclusion
When you buy beef tendon, you should know clearly whether to make sauce beef or stir-fried beef. It is estimated that sauce beef is usually prepared in advance during the Spring Festival. When you go to the market, you must tell your boss about the front tendon, so as not to buy it wrong. The sauce beef tastes bad, which not only affects your mood but also wastes money.
After the tendon is bought, it's time to make sauce beef. Brother Qi shares a classic practice of sauce beef. Let's have a look at it with friends who like it.
Beef Seasoned with Soy Sauce
Ingredients: Qiantendril, soybean sauce, fermented bean curd, rock sugar, ginger and green onion.
Seasoning: salt, light soy sauce, light soy sauce, cooking wine, rock sugar, white sugar and chicken essence.
Spices: cinnamon, star anise, fennel, fragrant leaves, angelica dahurica, pepper, dried pepper.
Step 1: clean beef tendon, soak it in clear water for 1 hour, cut scallion and ginger for later use, and wrap the spices in gauze for later use.
Step 2: Heat the pot, stir-fry a proper amount of salt, and add a little pepper to stir-fry until fragrant.
Step 3: drain the beef tendon, knead it evenly with fried pepper salt, then add ginger slices and high-alcohol liquor, knead the beef tendon for 10 minute to make it fully tasty, and then marinate it for 5 hours.
Step 4: Add cold water into the pot, add beef tendon, bring it to a boil with high fire, skim off the floating foam, turn to low heat and cook for a while, and then take it out with chopsticks.
Step 5: put the clean pot on fire, add a little cooking oil, add rock sugar and boil it into sugar color, then add warm water (don't add cold water here) and add enough water at one time. Add soybean sauce, fermented milk, soy sauce, soy sauce, salt, white sugar, cooking wine and chicken essence, add the above spices or spice bags, bring to a boil with high fire, and turn to low fire for 20 minutes.
Step 6: Boil beef tendon with low fire 1 hour, turn off the fire, keep the beef in the pot, and continue to soak it in the marinated soup for more than 6 hours. During this period, turn it over to make the beef tendon taste even, then take it out and put it into a fresh-keeping bag, and then put it in the refrigerator for cold storage before slicing.
If you eat it after a few days, you need to put it in the freezer to freeze it.
(1) when making beef, add a little tea or hawthorn, beef cooked quickly, easy to rot.
② Using beer to marinate tendon meat is more delicious and tender.
If you buy old beef, you can coat it with mustard the night before, wash it when cooking, and put some white wine and rice vinegar when cooking. In this way, the old beef is easy to rot, the meat is tender, and it is especially delicious.
(4) when cutting beef, the cutting method is wrong, and it is difficult to bite it off after it is cooked. The correct way is to cut against the muscle lines, that is, to cut off the tendons of beef, so that the beef is chewed badly. There is a saying that everyone remembers "cross-cutting cattle and sheep, vertically cutting pigs and chickens".