Braised beef practice
The skill of red and bright braised beef mainly lies in the fried sugar color. Let's take a look at the specific practices:
Ingredients: fresh beef tendon meat
Ingredients: pork skin, green onion, ginger, various spices.
Step 1: Braised beef, beef tendon refers to the thigh muscles of cattle, the front leg meat is called the front tendon, and the rear leg meat is called the back tendon, and the tendons are the same in flower shape. Beef tendon meat is wrapped by meat membrane, and has many fascia, moderate hardness and regular grain, which is most suitable for braised taste. Let's soak the beef tendon in clear water for 1 hour to soak out the blood in the beef.
1 hour later, clean the beef tendon with clean water, then put it into the pot with cold water, add onion and ginger slices, and add a proper amount of cooking wine to remove the fishy smell. When the beef is boiled with strong fire, there is a lot of floating foam. We skim off the floating foam with a spoon, and continue cooking for 10 minute to thoroughly cook the beef tendon./kloc-0 Then add a handful of rock sugar, stir-fry the rock sugar, then turn to low heat and stir-fry until the syrup bubbles into jujube red, and then add a small amount of boiling water, and our sugar color will be cooked. With this sugar color, our spiced braised beef will be red, bright and beautiful.
Step 2: Prepare 1 kg pig skin (or an elbow). Why do you want pig skin? Because pigskin is rich in collagen and oil, together with beef, it can make beef taste tender and tender. Clean pigskin, put it in a pot with cold water, add ginger slices and a proper amount of cooking wine, boil it on high fire for 3 minutes, then take it out and wash it in cold water for later use.
Prepare spices: 2 grams each of Radix Angelicae Dahuricae, Fructus Amomi, laurel leaf, Alpinia officinarum, Fructus Crataegi, Coriander seed, orange peel, fennel, dried chili segment, Zanthoxylum bungeanum seed, Glycyrrhiza uralensis, Cinnamomum cassia, and Illicium verum, and bag them with gauze to make a five-spice package. Step 3: Prepare a larger pot, add enough water at one time, and put the beef tendon. Increase the sauce flavor of beef, cover it, bring the fire to a boil, turn it to a low heat after the water is boiled, let it marinate for 2 hours, then turn off the fire, don't open the lid, let it soak for another 3 hours, and let the beef fully absorb the flavor in the marinated soup. The beef made in this way is ruddy, shiny and very beautiful.