manufacturing process
1. Wash the tip of the cow's ass, remove the fascia and put it in the refrigerator for freezing. 2. Take out the tip of the cow's butt in the refrigerator, cut it into large pieces, pat it flat with the back of the knife, and then cut it into medium-sized squares. 3. Take a porcelain basin, add seasonings such as soy sauce, clear water, chopped green onion, garlic paste, Jiang Mo, white sugar, black pepper noodles, roasted sesame noodles, etc., mix well, and add beef for curing. There are several tools for roast beef. There is a rack woven with iron wire, on which barbecue slices can be placed, and other series of roast beef (18 pieces) are made of iron. 5. Boil the marinated beef slices on charcoal fire, and then dip the marinated juice into small bowls. Ingredients: beef (lean meat) (250g) Accessories: coriander (20g) Seasoning: ginger juice (5g) green onion (10g) soy sauce (20g) yellow wine (15g) shrimp oil (3g).
Raw materials for making roast beef gravy: Korean soup, soy sauce, 1000g sake, 200g essence? [Precautions] 100g sugar 500g beef powder 200g pepper 1 50gmonosodium glutamate 100g garlic 100g ginger 200g onion 500g pear 500g sesame oil 50g cooked sesame 50g water 400g production method:1. Mix the soup soy sauce, sake and seasoning. , sugar and water are put into a container and stirred evenly, then beef powder, monosodium glutamate and pepper are added, stirred evenly and left standing for later use. 2. After washing ginger, garlic, pear and onion, use a blender to make them into velvet, and then pour them into the still soup. Finally, add sesame oil and cooked sesame seeds, mix well, and store in the refrigerator. Note: master the dosage of soy sauce, water and sugar in soup. If there is too much water, the color of corned beef will go bad. If there is too much sugar, it is easy to make beef bigger when roasting. [Note] Taste? It is a yellow Korean condiment, similar to cooking wine in China cooking.
1: Bought beef, cut it into thick slices and blanched it.
2. Drain the bleached beef, put it in the basket, put a small bowl at the bottom of the tray, put the beef in the basket, and put it in the quick-frozen refrigerator 12 hours.
3. Take the beef out of the refrigerator, thaw it naturally, and suck the water again.
4. Add 3g baking soda and 2g salt to each catty of beef and marinate for 15min.
5: 20 grams of beef, 2 grams of pepper, 5 grams of monosodium glutamate, 20 grams of raw flour, 2 eggs per catty, and put them into the beef after fishing.
6. Beat the beef with a wavy technique, and the strength is subject to the fact that the beef is not rotten. Add water while hitting (when it is difficult to hit). Generally, 3 Liang -4 Liang of water can be added to a catty.
7. Generally, 25 minutes is enough. Put the beef flat and press it by hand, and the other side will slip.
8. Put 100g blending oil into each catty of beef, and make sure to fish it evenly after draining.
9: Beef can be used immediately after adding salt.