When marinating beef, can you marinate beef with old marinade for one night? How to make it delicious, thank you for your experienced answer. I have been cooking braised beef for more than ten years, and braised beef is also an essential product among my dozens of products. Braised beef shops must have braised beef. Today, I will share with you the practice of home-cooked braised beef. The braised beef will be delicious only after it is flooded. It is definitely not marinated with brine. The specific operation methods are as follows:

First, the practice of fresh beef: buy a large piece of new beef and break it into small pieces with a knife to see how to cut vegetables well. Soak the blood in clear water for at least three hours. Change the water halfway until it is soaked. Then dry the water drops in a container and marinate them with salt, pepper, dried Chili festival, old ginger slices, garlic paste and white wine. It is best to put them in the refrigerator in hot weather and marinate them overnight.

Second, it is best to have old brine, and use boiled bone soup without old brine. Pack the marinade, wash it off with clean water and dust on the water pipe, put it in old marinade or bone soup, and boil it for one night.

Third, stir-fry rock sugar, dry the pot and put a little oil, burn incense and put the rock sugar in a lump, stir-fry it slowly with a small fire, then stir-fry it with a medium fire, and pour a bowl of boiling water when the big bubble rises, and the sugar color will be fried.

Fourth, the next day, the marinated beef was washed under the water pipe and put into the marinated soup. After adding ginger, salt, sugar, chicken essence and monosodium glutamate, it was boiled over high fire, with less sugar and white wine, stirred evenly, and marinated over medium fire. After half an hour, the color was not yellow and then added with sugar, stirred evenly, and marinated slowly with low fire. After one hour, it was turned off, soaked in brine for 30 minutes, and then fished out.

Fifth, if the beef bought in the wholesale department is soaked and shaped, there is no need to soak it, and there is no need to soak it, so it can be marinated directly. After the brine is finished, filter the brine with gauze, cool it and put it in the refrigerator, and use it next time. The unused sugar water is also put into the freezing chamber to be used next time.

The key to this dish is to soak it in blood, and it is very important to marinate it. Otherwise, it smells like grass on cattle and tastes terrible! As long as it is well preserved, it has no fishy smell and is very fragrant and tasty!

To sum up! It is the practice of home-cooked braised beef. Please pay attention to praise and follow this method to ensure your satisfaction!