The recent days have been getting colder, have you felt it, anyway, the northeast region has been minus zero temperature since very early. In this kind of weather, who will care how to wear to look good, keep warm is the most important, usually eat more meat, eat more nutritious things, it is also very necessary.
Beef is something that our family often eats, although the price is higher than pork, but the nutrition is better than pork, providing more energy for the human body, more suitable for winter consumption. When it comes to beef, most people eat it either fried or stewed, but I prefer the texture of beef with sauce.
Sauce beef put in the refrigerator, in fact, can be stored for a few days, kept slowly to eat, cut a plate to take the wine, is also very good. You can also pair it with tomatoes to make a hot soup, which is too addictive. However, to make sauce beef, there are always people who like to blanch water, which is not needed, remember the "1 pickle 2 bubbles" tips, tender and soft rotten and flavorful.
Recipe: Beef tendons, green onion and ginger, peppercorns, dried chili peppers, star anise, fragrant leaves, cinnamon, rock sugar, soy sauce, soy sauce, cooking wine, watercress sauce
1, prepare a piece of fine beef tendons, buy it and cut it into pieces, do not rush to blanch the water, but should be placed in a basin of water, soaked for a period of time.
2, I usually soak all morning or afternoon, if there is no time, but also soaked for 1-2 hours, the blood and water in it are completely soaked out. Soak the beef tendons, rinse them, put them in a small basin, and prepare them for marinade.
3: Add onion and ginger to it, add 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 tbsp of watercress sauce, mix it thoroughly, and then start marinating. This kind of pickling also takes 1 night, or more than 12 hours, to make it more flavorful.
4, marinated beef tendons, wait until the next day we take it out, directly pour it into the pot, and then put peppercorns, dried peppers, star anise, fragrant leaves, cinnamon, and then add 2 large pieces of rock sugar, and finally pour in the water that has not been beef, cover the pot and start simmering.
5, if you use a pressure cooker, it will definitely be faster, but I prefer the taste of the ordinary pot stew, stewed for 2 hours, the beef is already very soft and rotten, this time you can turn off the heat, and then let the beef soaked in the soup, soaked for several hours, it will be more flavorful.
Tips:
To make sauce beef do not use boiling water, but you need to remember the "1 marinade 2 bubbles" tips, 1 marinade refers to the sauce before the pot, be sure to put the seasoning, marinate it.
2 bubbles refer to the fact that beef is bought and cut into pieces, and then it needs to be soaked in water, soaked in bloody water, and there is no need to blanch water. Another is that after the sauce beef is ready, it needs to be soaked in the soup to make it more flavorful.