spiced beef is one of the essential foods in our pot-stewed restaurant, because beef is rich in nutrition, soft and rotten in taste, and is very popular among the elderly and children. Next, we will tell you how to make delicious spiced beef.
First, the production of brine. Good brine can marinate all kinds of ingredients, and you can marinate whatever you want.
(1) spices for making brine:
5g of star anise, 5g of cinnamon, 5g of galangal, 25g of pepper
2g of fennel, 1g of dried tangerine peel, 1g of Amomum tsaoko, 1g of clove
8g of ginger slices, 5g of scallion, 15g of crystal sugar and 25g of salt < 2. Take 5 grams of rock sugar and break it and fry it into a sugar color; 3. Remove blood from the calf bone by flying water, then break it and put it into a soup bucket. Add crystal sugar, salt, sugar color and spice bag and add 3 kg of water. Boil it on high fire to remove floating foam, and turn to low fire for 1 hour. Turn off the fire to get the brine. 4. Take out the spice bag after turning off the fire, open it and take out the ginger and onion residue, then tie up the spice bag and put it back in the soup bucket.
Secondly, marinated ingredients (beef or other ingredients)
1. 25 Jin of beef tendon, cut into 15 cm cubes, soaked in cold water for one hour to remove blood; 2. Put the soaked beef into the pot with cold water, boil and blanch until the blood-free water is squeezed out; 3. Put the blanched beef into the brine, boil the water for 45 minutes and turn off the fire; 4. When the beef is soaked in brine for 6-8 hours, the finished product can be taken out.
Finally, the maintenance of brine
1. After using the brine, remove the residue and oil slick after the brine is allowed to stand and cool, and put it into a container for freezing preservation. 2. Generally, a spice package can be used twice, and the same proportion of spices must be reconfigured for the third use. 3. When using the preserved brine again, add seasonings such as salt, sugar and soy sauce according to the amount of ingredients.