Raw materials: beef (preferably beef key meat) a catty, dried chili peppers, star anise, cinnamon, ginger, green onions, dark soy sauce, cooking wine, sugar moderate.
Practice: 1. Beef washed and drained, the beef cut a few large pieces. 2. Wash the pot, add water, soy sauce, sugar, cooking wine, dried chili peppers, star anise, cinnamon, cooking wine, ginger, scallions (scallions cut into sections), beef, meat and all the spices on high heat to boil, open the pot and then turn to a small fire for 60 minutes (during the period of time to roll the tendon, or easy to paste the pot, with chopsticks can penetrate the beef on the cooker) to remove the beef to be cooled and then sliced thinly will be available for consumption.
Note: 1. If you are not good at eating spicy food, do not put chili. 2. 2. in the case of cool weather, you can sauce good beef, put in the sauce to soak 3-4 hours, so that the beef is more into the flavor
Two, the weekend production of soy sauce beef method:
1. Selection of materials: selection of tender beef, (sand nuts, cardamom, cloves, cinnamon, daikon, cumin, each 2 grams of gauze tied in small pockets) onions, ginger, garlic and chili pepper spare
2. Cleaning: the first selected beef into the water, soak 4 to 6 hours, the beef in the bruises out of the bubble, wash, and then use the board brush to scrub 1 time, and then use cool water over 4 times.
3. Sugar color: frying pan put a little oil, oil hot, the sugar into the pan frying, to grasp the fire, see the mushroom foam when adding boiling water into the sugar color, the amount of sugar according to the amount of beef, such as 2 pounds of probably put 1 two or so.
4. Cooking: the bottom of the pot on the bone or bamboo plate, the tender meat yards in the middle, the old meat yards on the four sides, into the boiling water, add all the ingredients pocket, soy sauce more, onion, ginger and garlic, etc. with a strong fire half an hour after the pressure cooker. Pressure pot method is to use a bamboo plate or other such as plates and other pressure on the beef, bamboo plate on the weight of the pressure.
5. pot: pressure pot, change the small fire soup just boiled up can be, with a small fire to cook 3 hours out of the pot. Out of the pot to do light spatula steady support flat, meat out of the pot to be placed in a bamboo drawer lest the sauce beef broken, to be cooled can be cut with. It takes about 4 hours to make a pot of beef in sauce, and every 5 kilograms of raw beef can produce 2.5 kilograms of cooked meat.
Points: meat cooked to stay soup, the next time you cook continue to use many times to form the old broth to cook meat better flavor.
Three, detailed production methods a
Materials: beef tendon meat 1 piece (about 1000g), 100 grams of soy sauce, 3 tablespoons of cooking wine (45 ml), 1 teaspoon of peppercorns (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15 ml), 2 teaspoons of salt (10 grams), 1 tablespoon of sugar (15 grams), 1 small piece of ginger, star anise 2 grains, a large white onion
2. Put the beef tendon meat into the soup pot, add hot water to completely missed the surface of the meat, put soy sauce, soy sauce, salt, sugar, cooking wine, green onion, ginger and shape into a gauze bag of peppercorns, dai miao, cinnamon, cover the lid and cook for half an hour on high heat, and then adjust the heat to simmer for more than 2 hours, and then finally uncovered the pot and simmered for 15 minutes on high heat, so that the meat pieces are uniformly flavored.
3. Fish out the beef tendon meat, set a pair of chopsticks on a large bowl, and place the meat on top to drain and cool.
4. When the beef is thoroughly cooled and the surface is tight, it is ready to be sliced. Cutting should be against the direction of the meat fibers, and bear thin slices on the plate can be.
Four, excellent sauce beef practice
Nowadays, with the quality change of science and technology, there is a chemical called nitrite. However, although nitrites can indeed achieve the effect of tenderizing meat and preserving freshness, but also make people poisoned. Caustic soda can also play a doubly effective role in tenderizing meat, but also make the meat in the loss of nutrients. What's more, many of the unscrupulous rats who sell baskets of small profits for the sake of small profits even put the interests of the public at risk, will be some of the origins of the mules, horses, pork or dyed with coloring, or adjusted to the flavor, mixing the eyes of the pearls, as beef sold to us.
Modernization of the assembly line down the soy sauce beef, dry, hard and rough, taste like chewing wax, eat a time regret a time. In my opinion, nowadays, outside the world, bought beef sauce has become a health hazard of our invisible killers, like the "Water Margin" in the Liangshan good guy as often as you have to call out: Xiao Er, cut a few pounds of beef to! Will be able to eat the golden age of the original flavor of beef is long gone! Books can not be read unless borrowed. Soy sauce beef has also reached a non-homemade can not try the endangered situation, is not an alarmist, catching wind or empty talk.
Marinated soy sauce beef, known as the only secret skills, business eateries are not as secret as deep, secret. I pondered over the years, plus the side, brainstorming, and finally succeeded in cracking the trick, which is recorded here, aspiring to this road when they know.
Take the spline sub meat as an example.
One of them is the thorn. Beef cut into large pieces, the first with a sharp cone in a mess of arrows through the heart of the trend of stabbing it a thousand holes through the heart of the cold, for the sauce to reach the deep muscle open channel.
The second is to feed. Beef in a pot, hawthorn or almonds (or tea bags), cinnamon, daikon, pepper, sesame leaves, chenpi, ginger, nutmeg, caojiao cushion bottom, thick soy sauce meat no top, wine discretionary, cover into the refrigerator freezer, hard to feed it a day and a night. Until the sauce color and aroma deep to the center, inside and outside the same.
The third is to cook. Sauce, spices, scallions into the pot, add double the water to boil, beef in the pot, reopen, skimming foam, cover and burn twenty minutes of high-fire, change to low-fire simmering 1 - 1.5 hours. To chopsticks can penetrate smoothly and slight resistance is appropriate. Over the texture is not tough, owe is not bite, chewing, stuffed teeth like hemp, down all the appetite.
The fourth said dip. Beef cooked, do not uncover, let the natural cool into the refrigerator freezer for more than twenty-four hours. Remember, this is an indispensable part of the necessary links, otherwise the sauce from the flavor, beef rough dry hard, foregone. You can't eat hot tofu in a hurry, and you can't eat the best beef in sauce if you don't have the patience for it.
Thinly cut, chewed, slowly swallowed, quietly tasting ...... full taste of the tongue, throat root and even the nasal cavity in the special aroma, each taste buds are like blooming coral swaying in the top of the reef of the senses, embracing the temptation of delicious - -This is what good beef tastes like! If the top knife cut into thick slices, with onions, cilantro, seasoned with marinade, spicy oil, served on the table, you can learn that Liangshan hero wailed: Xiao Er, bring wine! A child to show off a large piece of meat, big bowl of wine, the bravado of the jianghu fastidious. If three cups down, and then pulling the voice, the wind windy mouth to point such as his day if Sui Lingyunzhi, dare to laugh at the yellow nest is not a husband and so on the estrogen, or Jing Ke drink Yan City, the wine sound gas Yi Zhen, mournful song and gradual separation, said if no one in the evening ...... will make the four seats of the MM colorful, impressed, and since then, I like.
[1] The son said: food is not too fine, chopping is not too fine. Sauce meat technology, seems to be in line with its way, end to be not to be underestimated. As bell dumplings, dragon hand a class, marinated meat line there is no lack of Zhang Beef, Lee Beef and other signboards, a hundred years of inheritance, and will continue to thrive. It can be seen in this way, not only can be served in the family feast, to support the family or even to make a living is not to say.