Seasoning marinade formula: per 100 kg of fresh beef:
MSG flavor: 3 kg of white soybean oil, 5 g of white pepper, 5 g of cinnamon and 70 g of MSG.
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.
Golden hook flavor: 0.5 kg of golden hook and 0.3 kg of cooked chicken oil.
Braised beef formula 1
Cinnamon 1 0g, star anise 1 6g, angelica dahurica 8g, tsaoko 2g, Amomum villosum 5g, cardamom 5g, Amomum villosum 2g, nutmeg 3g, Dahongpao Zanthoxylum 8g, Alpinia officinarum 6g, Piper longum 2g, Amomum villosum 1 .5g, Amomum villosum L.
Braised beef formula 2
40g of star anise, 30g of cinnamon, 5g of clove, 20g of fennel, 5g of tsaoko15g, 20g of angelica dahurica10g, 20g of pepper, 0g of dried tangerine peel10g, 0g of licorice10g, and 0g of Amomum Tsao10g.
Braised beef formula 3
200g fennel, 0/00g pepper/kloc, 0/00g star anise/kloc, 50g cinnamon, 50g galangal, 20g tsaoko, and 0g clove10g.
Which part of the cow is used for braised beef?
Beef tenderloin is suitable for making braised beef, because beef tenderloin has a meat membrane outside, and there are tendons in the meat, and the tendons are also distributed in a flower shape. This kind of beef tastes very good after being marinated, and it is the most suitable beef for making braised dishes. In addition, the marinated beef tendon is also very beautiful. Beef tendon meat is the muscle in the thigh of a cow, that is, the thigh meat above the knee joint of the cow leg, but it does not include the meat on the ass of the cow.
Is the braised beef cooked for 40 minutes?
The braised beef has not been cooked well for 40 minutes. Generally, it takes about 2 hours to cook the braised beef. If it is cooked in a pressure cooker, it takes 1 hour. After the braised beef is cooked thoroughly, its color is brown and yellow, its surface is shiny, and the sauce is fragrant and delicious. The specific time of marinating beef depends mainly on the size of beef, and the time should not be too long, otherwise the beef will become hard and hard, which will affect the taste.
Is it better to use a pressure cooker or an ordinary pot for braised beef?
Braised beef can be cooked in an ordinary pot, but if you are used to a pressure cooker, you can also use it. Personally, the beef stewed in a pressure cooker is not as delicious as that stewed in an ordinary pot. It is best to choose a raw iron pot, and if there are not many raw materials for marinating, it is better to choose a casserole. These two kinds of pot wall thickness have poor thermal conductivity, and the soup is not easy to evaporate. Food and pot are not easy to react chemically. It is not advisable to use copper pot or aluminum pot, because of its strong thermal conductivity, the soup will vaporize quickly. The copper pot is also easy to react with the salt in the marinade, thus affecting the color, taste and sanitary quality of the finished product.