The choice of raw materials for soy sauce beef is very delicate, you should only use the key meat of the front leg of the cow. Such meat to make the finished product to achieve the best taste. Nowadays, some small restaurants, restaurants because of too much consideration of the cost of other parts of the meat to replace the front leg of the key meat, resulting in taste, flavor, greatly reduced.
Raw materials: 1500 grams of beef foreleg key meat, 50 grams of green onions, 30 grams of ginger, 15 grams of salt, 10 grams of sugar, 30 grams of cooking wine, 30 grams of soy sauce, 15 grams of five-spice powder, 4 slices of allspice, 5 grams of peppercorns, 2 grams of cloves, 3 grams of fennel, 4 grams of Chenpi, 5 grams of licorice, 5 grams of gui Pi, 6 petals of star anise, and the right amount of water.
Making:
1, wash the beef, cut into large pieces along the tendon lines and then set aside.
2, take a piece of clean gauze, will cloves, pepper, anise, peel, cumin, cinnamon, incense leaves, licorice wrapped in which to make a spice packet standby.
3, green onion cut larger section, ginger pat broken spare.
4, the pot to do water, 80 degrees into the beef boil and then cook on high heat for about 1 minute and a half.
5, the beef from the pot of boiling water and put into the cool water spare.
6: Add the spice packet, sugar, green onion, ginger, soy sauce and five-spice powder to the pot of boiling water.
7, re-open the pot and then into the beef on high heat to do open.
8, reduce the heat to low and cook the beef, then remove the spice packet and turn off the heat.
9. Pour the beef and remaining broth into a container and let cool completely.
10: Remove the beef and cut into thin slices.
Tips:
1, the beef boiled for about 1 minute and a half with cool water soak is to let the beef tighten, so that the finished product is not easy to be cut.
2, you have to pour the beef and the remaining broth together into a container to keep it, so that it can make the beef more flavorful.
2. Beijing Fushunzhai Beef in Sauce
Fushunzhai is an old store of the Liu family founded in the Kangxi period of the Qing Dynasty. Whenever the beef in sauce comes out of the pot, the aroma of the meat overflows and the taste floats outside the street, attracting customers to seek the taste and come to buy it, and then have a good taste of it.
Methods:
1. Selection: Fushun Zhai use of beef, to choose the Inner Mongolia six-year-old grass cow's front legs, abdominal ribs, chest, tendons and other parts of the meat. These parts are characterized by lean and tender, both sides of the oil, made of beef in sauce, the meat is fluffy, oily but not greasy, rich in nutrients.
2. Auxiliary ingredients: the auxiliary ingredients used in cooking meat are high-quality seasonings such as cloves, sand nuts, cardamom, Angelica dahurica, cinnamon, etc., which are purchased at Tongrentang Pharmacy or procured from the place of origin. After these auxiliary ingredients are bought, the recipe is made according to a certain proportion, and then yellow sauce, salt, onion and old soup are added to cook it.
3. Sauce ingredients: Fushunzhai's process requires strict requirements. First of all, the fresh beef washed, cut into 1 kg or so heavy rectangular, and then the yellow sauce into water stirred into a thin porridge, into the salt, and with a fine Luo over again, excluding the sauce residue. The Chinese medicine ingredients with all the research into powder, into a sewn cloth bag standby.
4. tight meat: the production of the first "tight meat" after the sauce. Tight meat is to boil the water, the cut beef and sauce together into the pot, cook for about 2 hours, the meat out, remove the slag foam, called "tight meat".
5. Sauce: then use the cattle bone bottom and then the meat stacked in the pot, into the bag of accessories, with a bamboo board and water basin pressure pot. First with a strong fire to cook for 1 hour, and then with a gentle fire to cook, while cooking and blending the old broth, so that lasts for 12 hours before the pot. In the simmering fire, we should always check the fire conditions, turn the pot 2 times. Sauce good beef to brush a layer of soup, after cooling that is the finished product.