(2) flavored marinade recipe per 100 kg of fresh beef with:
① Flavoring flavor: 3 kg of white soybean oil, 5 grams of white pepper, 5 grams of cinnamon, 70 grams of monosodium glutamate.
② spicy flavor: 0.3 kg of pepper, 0.4 kg of chili, 0.4 kg of sesame, 2 kg of white soybean oil, 30 grams of monosodium glutamate (MSG), 0.4 kg of sesame oil, 5 grams of white pepper, 5 grams of cinnamon.
3 golden hook flavor: 0.5 kg of golden hook (cut into small pieces), cooked chicken oil 0.3 kg.
Making Methods Editor
①
Making:
1, the whole piece of beef to remove impurities and wash, cut into large pieces that can be put down in the pot. 2, boil a pot of water, put the beef into the pot, and then boil for a few moments and then fished out to be used.
3, the pot is hot, add vegetarian oil, burn six mature, first popping onion, ginger and garlic, drizzled with cooking wine, add soy sauce, salt and other seasonings, add chicken broth (add water can also be, but to hot water, this is the trick), beef, cook 20-30 minutes over high heat, change to low heat to cook until the beef is cooked and flavored.
4, when the meat with soup cool, put in the refrigerator to cool, fish out slices can be.
②
1. buy back the beef tendon meat (must be cattle key meat) cut into large pieces (about half a catty, along the knife cut into long strips of blocks), boil with water, skimming foam;
2. ginger, green onions, pepper, dashi, cinnamon, sesame seeds, a small amount of tree peppercorns, beef and soup into the casserole, boil and then simmer;
3. 1 hour, use chopsticks to see whether to poke the beef, put salt;
3. 1 hour, use chopsticks to see whether to poke the beef, put salt. to move the beef, put salt;
4. frying pan with the right amount of soup, put a little sugar, soy sauce to boil, put the beef, sauce pot, cool after slicing, serving.
This is the Northeast practice, Beijing's practice is to use the yellow sauce after frying coloring flavor.
Sichuan practice is the first pot of water and seasoning, plus brown sugar simmer 30-40 minutes, (do not add salt) and other seasoning flavor cooked out, put the washed beef into the boil until rotten until salt, and then simmer for a while on it. This brine out of the meat, the flavor is particularly heavy, suitable for people with a heavy taste, representative of the Szechuan flavor Liao ribs soy sauce beef.
Another way to make marinade soup is to use it to marinate chicken or eggs or pig's feet, etc.
Burst the scallions, ginger, and garlic in 2 tablespoons of oil, then add half a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cups of water, and 1 pouch of five-spice sachets, then bring to a boil, and cook on a low simmer for 20 minutes, waiting for the flavors to overflow. The longer you use the soup, the better, and it can be used again and again as long as it is stored properly.
3
1 kilogram of large pieces of beef, five spices, cinnamon, red pond, soy sauce, soy sauce, salt, garlic powder, ginger, green onions, cooking wine, pepper, sesame leaves.
Practice:
1: Cut the beef into large pieces and wash it.
2: Boil a pot of water, bring it to a boil, add the beef and a little cooking wine and garlic powder, cook for about 5 minutes to remove the debris and blood, fish out and drain.
3: Wash the pot, put in the beef, and then put in soy sauce, soy sauce, sugar, salt, cooking wine, five spices, cinnamon, sesame leaves, pepper, garlic powder,
Take a whole piece of ginger and put it in the loose, and then put on the scallion, the main thing is that the cooking wine and soy sauce should be a lot of salt, sugar a small amount. If you have the conditions, you can put a few pieces of orange peel or a clove of lemon.
Add a little water, the material should be completely diffused over the beef, and then high heat boil after turning to low heat stew for about 3 hours, remove from the fire and leave it for a night, the second and then high heat boil, and then simmer for 3 to 4 hours so that it is completely flavorful, and then remove from the fire and wait for the beef cooled down, you can fish out the brine drained and put it in the refrigerator, and eat it out of the slices on the time.
Pay attention to the place: to spare the material, anyway, after the marinade can continue to brine things, I basically do not put water; cooking time must be long, otherwise the inside is not flavorful; this put a night take out the most delicious, but can not be in the brine soak too long, or it will be acidic rot. Eat a lot of ways, dry cut under the wine, to not down the noodles, or sliced fried vegetables are very good.
④
Main ingredient: beef tendon
Accessories: lemon, cinnamon, cinnamon, star anise, garlic, green onion
Seasoning: beer, soy soy sauce, soy sauce, five-spice powder, peanut oil, salt
Practice:
1, beef tendon cleaned and soaked in water for 10 minutes to remove blood.
2, pour off the water and put a little salt, five-spice powder and two slices of lemon on the beef tendon, scratched and marinated for 15 minutes.
3: Add water to the pot and add ginger slices.
4: Blanch the marinated beef.
5, rinse with cool water to cool, add a little oil in the pan, add ginger and garlic sautéed aroma.
6, add two spoons of soybean paste stir-fry, add onion knots, cinnamon, star anise and cinnamon stir-fry flavor, add two cans of beer.
7, add a little soy sauce and soy sauce, add blanched tendon meat, add a slice of lemon and a little salt, bring to a boil and reduce the heat to 45-60 minutes.
8, completely cooled the beef out, on the surface of the coating of sesame oil, wrapped in plastic wrap and refrigerated, eat when the slices can be.