(2) The formula of seasoning marinade is used for every 100 kg of fresh beef:
① monosodium glutamate flavor: 3 kg of white soybean oil, 5 g of white pepper, 5 g of cinnamon and 70 g of monosodium glutamate.
② Spicy taste: 0.3kg pepper, 0.4kg pepper, 0.4kg sesame, 2kg white soybean oil, 30g monosodium glutamate, 0.4kg sesame oil, 5g white pepper and 5g cinnamon.
③ Golden hook flavor: 0.5 kg of golden hook (cut into small pieces) and 0.3 kg of cooked chicken oil.
Production method
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①
Making:
1, the whole piece of beef is cleaned and cut into large pieces that can be put down in the pot. 2. Boil a pot of water, put the beef in, boil it for a while and then remove it for use.
3. Heat the pot, add the vegetable oil, and when it is half cooked, first saute the chives, ginger and garlic, pour the cooking wine, add soy sauce, salt and other seasonings, add chicken soup (water is ok, but hot water is the trick), and beef. Cook it for 20-30 minutes on high fire, and then cook it on low fire until the beef is cooked and rotten.
4. After the meat and soup are cool, put them in the refrigerator to cool thoroughly, and then take out the slices.
②
1.Cut the bought beef tendon meat (it must be beef tendon meat) into large pieces (about half a catty, cut into long strips along the knife), boil it with water, and skim off the floating foam;
2. Ginger, onion, pepper, aniseed, cinnamon, fragrant leaves, a small amount of tree pepper and beef soup are put into a casserole, boiled and braised;
3.1hour later, use chopsticks to see if you can poke the beef and put salt;
4. Add a proper amount of soup to the wok, add a little sugar, boil the soy sauce, add the beef, collect the juice from the wok, slice it after cooling, and eat.
This is the practice in Northeast China, and the practice in Beijing is to fry with yellow sauce and then color it to taste.
Sichuan's practice is to put water and seasoning in the pot first, add brown sugar and cook for 30-40 minutes. (Don't add salt) When the flavor of seasoning is cooked, put the washed beef in and cook until it is rotten, add salt and stew for a while. The meat marinated in this way has a particularly heavy taste and is suitable for people with heavy tastes, such as Sichuan-style liao ribs sauce beef.
Teach you another way to marinate soup: it can be used for marinated chicken or eggs or pig's trotters.
Saute shallots, ginger and garlic in 2 tbsps oil. When browned, add half a bottle of soy sauce (about 2 bowls), 2 tbsps cooking wine, 2 tbsps rock sugar, 1 tbsps salt, 15 cup of water and 1 bag of spiced packets, boil first, and then simmer for 20 minutes until the fragrance overflows. The longer the soup is used, the better. As long as it is properly preserved, it can be used repeatedly.
③
Bulk beef 1 kg, spiced, cinnamon, red pond, soy sauce, soy sauce, salt, garlic powder, ginger, onion, cooking wine, pepper and fragrant leaves.
Practice:
1: Cut the beef into large pieces and wash it.
2: Boil a pot of water, add beef and a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove impurities and blood, and remove and drain.
3. Wash the pan, add beef, and then add soy sauce, soy sauce, sugar, salt, cooking wine, spiced, cinnamon, fragrant leaves, pepper and garlic powder respectively.
Take a whole piece of ginger and pat it loose, then add the onion, mainly because there is more cooking wine and soy sauce, and less salt and sugar. You can put a few pieces of orange peel or a clove of lemon if you can.
Add a little more water, and it is expected to completely overflow the beef. Then, after the fire boils, turn to low heat and stew for about 3 hours. Leave it for one night. Then, boil it with low heat for 3 to 4 hours to make it completely tasty. Then, when the beef is cool from the fire, you can take it out and drain the brine and put it in the refrigerator. Just take it out and slice it when eating.
Note: I should be willing to cut the material. Anyway, I can continue to marinate things in the future, and I basically don't release water; It must be cooked for a long time, otherwise it will not taste good; This is the best to take out overnight, but you can't soak it in brine for too long, or it will be sour. There are many ways to eat, dry-cut wine, or noodles below, or sliced cooking is very good.