More importantly, as long as the marinade of pickled beef is properly preserved and carefully guarded, it will definitely become an old marinade, and pickled other foods are also delicious! By the way, tipping is very important. Read them carefully.
-Mom's special braised beef (preserved with old salt water)-
-Materials-
Beef (beef tendon is the best) 2000g.
Ingredients 1 (for cured meat): salt 60g.
Ingredients 2 (for braised pork): 3 pieces of cinnamon, 2 pieces of rhizoma kaempferiae, 3 pieces of Amomum Tsaoko, 4 pieces of star anise, 5 pieces of fragrant leaves, 1 small pepper, 2 pieces of dried tangerine peel, 2 pieces of licorice, 4 pieces of angelica dahurica, less than half of Siraitia grosvenorii, 5 seeds, 1 clove and 65438+ fennel. A handful of shallots are tied into onion knots, with light soy sauce 120g, light soy sauce 50g, cooking wine 100g, crystal sugar 1 50g, sesame oil (sesame oil) 50g, appropriate amount of salt, chicken essence or monosodium glutamate (optional) and optional ingredients (recommended for the first time).
-Practice-
First cut the beef tendon into 2 ~ 3 large pieces, each of which is about 500 grams. Don't wash beef. Oh, don't wash! No washing! No washing! Say the important things three times! ) Wipe the salt in the ingredient 1 evenly on the surface. (Wipe all the salt clean. 10 Jin of beef should contain neither too much nor too little salt. ) Just like bacon.
After smearing the salt, put it in a big bowl, cover it with a flat plate, and then press a heavy object on the flat plate (I use a big stone, otherwise it's all the same to fill the kettle with water or lock Locke's bowl with water pressure, anyway, it's just right to press a heavy object on it).
Soon there will be a lot of blood oozing from the beef. Ignore it and turn it every 24 hours. After turning it over, code it and press it to continue curing meat. This process should be patient and end in three or four days. It will take at least two days, but not more than four days at most. This process can be carried out in a cool and dark place in winter and in the refrigerator in summer.
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One day before the end of the bacon: 1, wash the beef leg bones, put them in a pot with cold water, boil them with strong fire, remove them after there is a lot of floating foam, and rinse them with warm water. 2. Add appropriate amount of water to the casserole, add beef bones and ginger slices, boil over high fire, skim off the floating foam, and add onion knots.
Turn to low heat and stew for more than 5 hours until the bones are crisp and the meat is rotten, and cook milky white soup. The soup is cold, put it in the refrigerator for later use.
On the day when the meat is marinated, prepare the seasonings, put all the seasonings except onion and ginger into gauze bags, and tie the bags tightly to make marinade bags.
Take out the beef bone soup put in the refrigerator in the fifth step, scoop a layer of solidified white oil on the top of the soup with some soup, and put it in a container for braising pork (the rest of the clear soup will not be wasted, it is already a very thick beef bone soup, if you are afraid that the beef is too strong, you can add some white radish to stew it, sprinkle some coriander powder, and the taste will not change).
Add some water to the pot for preparing braised pork. The amount of water is similar to that after beef is added in the later stage, and it can be a little more, because it is best to add water at one time. Add all seasonings except sesame oil, chicken essence and salt into ingredient 2, including marinade bag, light soy sauce and old soy sauce wine, cover after boiling with strong fire, and stew with low fire 10 minute. Turn off the fire, don't open the lid, just stew.
Wash the beef marinated in the third step. Don't rinse for too long, just rinse the surface slightly.
Put the washed beef tendon into a pot and put cold water into it. Boil the water for 7-8 minutes, gently turn it over to remove impurities and blood foam on the surface.
Take out the tenderloin, rinse it carefully with cold water and set it aside.
Boil the marinade in step 8 again, add the processed beef tenderloin, and add sesame oil and salt after boiling with strong fire. Try this soup as long as the salinity is just right. Then turn to low heat and simmer.
After about 60 minutes ~ 150 minutes, try to insert it easily with chopsticks and turn off the fire. (You can put chicken essence or monosodium glutamate in this step. If you don't like it, don't put it. )
Take out and drain, cool and cut into thin slices according to the texture. According to the texture of meat, beef must be cut horizontally to get the best taste.
According to personal preference, it is served with some dipping materials such as soy sauce, vinegar, sesame oil, garlic paste and Chili oil.
-Hint-
Filter the remaining marinade, boil it again, put it in a fresh-keeping box, cover it after cooling, and put it in the freezer if necessary within a week, but put it in the freezer if it is not used for a long time. Take it out every month to thaw, boil, box it, and put it in the freezer after cooling. Next time, take it out and melt it in advance, and then add cold water or broth and various seasonings appropriately.
In general, the more food bittern is marinated, the stronger the fragrance of bittern is. As the saying goes, "a century-old bittern" comes from this. Braised food must have oil, which can better stimulate the aroma of various seasonings and meat, and also make the meat taste better. This is the reason why butter boiled from beef leg bones is added to gravy. The first trouble is highly recommended. This step can be omitted when braised pork in the future. If you can't buy beef leg bones, you can also use pork leg bones to cook soup instead. If you really don't want to make soup, you might as well put a piece of pork belly soaked in water directly. In short, it is best to have a certain amount of oil when braised pork. Sesame oil and meat are good friends and can produce aroma similar to chemical reaction. Don't worry about increasing the oil burden. In fact, after cooking with salt water, the oil in the meat will dissolve in the salt water. If there is too much oil in the brine after repeated marinating, you can filter out some appropriately. After all, too much oil is not good.
Braised mutton, fat sausage, tofu, dried fragrant bean curd, lotus root, etc. When this kind of food has a strong smell or is easy to sour, please take out some brine and pickle it separately. After use, discard the salt water directly or use it for other purposes. Never put it in this salt water again, or the salt water will go bad soon.
After beef is salted, it will keep its umami flavor to a greater extent. Never wash beef before pickling. If the surface is dirty, wipe it with kitchen paper at most. When curing in winter, it can be cured at room temperature. Please put it in the refrigerator in summer to complete the whole pickling process. The curing time is at least 2 days and at most 4 days.
Don't marinate the beef too crisp and rotten. Too crispy, the meat is firewood, not chewy and tasteless. Can't marinate too hard, too hard and too chewy. Each pot is different, and the time required for marinating may be different. Moreover, if the marinated beef is not in a hurry to eat, you can soak it in the marinade for 2 ~ 3 hours before taking it out, which will be more fragrant, but you must refer to the degree of heat preservation of the pot, because the remaining temperature of the marinade will make the beef continue to be crispy. To sum up, there are only the following two situations: (a) If you take it out immediately, you should marinate it until the chopsticks get stuck, so it is easier to pass the beef, so it takes a little longer to marinate, usually about one and a half to two hours. (2) If it is marinated with marinade, it is best to marinate until the chopsticks get stuck, so the marinating time is relatively short, usually from 1 hour to about one and a half hours.
In the choice of ingredients, beef beef is better than buffalo beef, because beef will be tender, and it is best to cut the beautiful beef tendon horizontally, that is, the muscles on the front and rear legs of cattle.
Only beef needs curing before curing. Others, such as pig's feet, chicken feet, tripe, etc. Just scald it with cold water, skim off the floating foam on the surface and put it in the pot. The curing time of different meats is different. In principle, chopsticks can be stuck in the past, and everyone can master it as appropriate.
Then there is the issue of spices. Seasoning is essential for cooking braised dishes, but you may not find all these seasonings at once. Star anise, cinnamon, pepper, fragrant leaves and Amomum tsaoko are indispensable. What else would you like? Dried tangerine peel is greasy. If not, just put two pieces of orange peel. Licorice and Siraitia grosvenorii can increase the sweetness of marinade. If you put these two kinds, you can put less rock sugar, otherwise it will be too sweet. Clove and fennel both have the function of enhancing fragrance, and Kaempferia kaempferia can remove fishy smell and so on, so you can choose as appropriate. And don't put too much spice. If you put too much spices, the bittern will become bitter. Especially when the old brine is reused, it should be supplemented appropriately according to the amount of brine each time. The principle is that there should be less but not more.
The problem of salty taste needs to be explained. Pickled beef has a certain salty taste because it has been pickled before, so after the beef is put into the pot, the water is boiled, and finally the taste of salt is tasted, just salty. However, marinating other meats requires the marinade to be slightly salty and taste better than usual. Soy sauce and soy sauce are also a reference quantity. Fresh soy sauce adds color. Both of them are salty, so you should refer to them when putting salt.
It's about whether to put msg or not. My mother must put monosodium glutamate. Personally, I think it will definitely taste better, but I usually compromise and only put chicken essence. In fact, it's delicious even if you don't put it, depending on your personal preference. Strictly speaking, eating less monosodium glutamate is actually harmless.
Finally, to repeat, braised beef has the best taste, and knife skill is also very important. After the beef is cooled, it can be cut thinner when put in the refrigerator 1 hour or more, and it must be cut horizontally according to the texture of the beef. Pickled beef, even if cut as thin as light and shadow, will not be loose. When eating, the meat is firm and crisp. Although chewy, even an 80-year-old grandmother with full dentures can eat without any obstacles.