Five flavors are a favorite compound flavor of Shaanxi people. More than one person once asked me: What are the five scents? ? I want to clarify here. Five? In this case, it is a virtual finger, which means? A variety? The five flavors are not five flavors, but a compound flavor prepared by many spices in different proportions, among which the flavor of fennel is the most prominent, so the amount of fennel is far more than other spices when preparing the package. So how do you prepare the five flavors? Take the most practical and common spiced beef as an example to explain:?

Production method

①

Making:

1, the whole piece of beef is cleaned and cut into large pieces that can be put down in the pot. 2. Boil a pot of water, put the beef in, boil it for a while and then remove it for use.

3. Heat the pot, add the vegetable oil, and when it is half cooked, first saute the chives, ginger and garlic, pour the cooking wine, add soy sauce, salt and other seasonings, add chicken soup (water is ok, but hot water is the trick), and beef. Cook it for 20-30 minutes on high fire, and then cook it on low fire until the beef is cooked and rotten.

4. After the meat and soup are cool, put them in the refrigerator to cool thoroughly, and then take out the slices.

②

1.Cut the bought beef tendon meat (it must be beef tendon meat) into large pieces (about half a catty, cut into long strips along the knife), boil it with water, and skim off the floating foam;

2. Ginger, onion, pepper, aniseed, cinnamon, fragrant leaves, a small amount of tree pepper and beef soup are put into a casserole, boiled and braised;

3.1hour later, use chopsticks to see if you can poke the beef and put salt;

4. Add a proper amount of soup to the wok, add a little sugar, boil the soy sauce, add the beef, collect the juice from the wok, slice it after cooling, and eat.

This is the practice in Northeast China, and the practice in Beijing is to fry with yellow sauce and then color it to taste.

Sichuan's practice is to put water and seasoning in the pot first, add brown sugar and cook for 30-40 minutes. (Don't add salt) When the flavor of seasoning is cooked, put the washed beef in and cook until it is rotten, add salt and stew for a while. The meat marinated in this way has a particularly heavy taste and is suitable for people with heavy tastes, such as Sichuan-style liao ribs sauce beef.

Teach you another way to marinate soup: it can be used for marinated chicken or eggs or pig's trotters.

Saute shallots, ginger and garlic in 2 tbsps oil. When browned, add half a bottle of soy sauce (about 2 bowls), 2 tbsps cooking wine, 2 tbsps rock sugar, 1 tbsps salt, 15 cup of water and 1 bag of spiced packets, boil first, and then simmer for 20 minutes until the fragrance overflows. The longer the soup is used, the better. As long as it is properly preserved, it can be used repeatedly.

③

Bulk beef 1 kg, spiced, cinnamon, red pond, soy sauce, soy sauce, salt, garlic powder, ginger, onion, cooking wine, pepper and fragrant leaves.