This roast beef bone highlights the spices of the bag and the umami taste of the beef itself, without the need for a strong medicinal material, otherwise it will steal the limelight of the raw materials. When making, the beef backbone does not need to be watered in advance, nor does it need to change the knife, soak the blood water directly into the soup bucket to cook, after cooking, cut into pieces, fried on an iron plate. In this way, the operation is one is the meat aroma, and the other is that the beef is not deformed, and the yield rate is higher. If it is changed to a lump in advance, the beef shrinks after cooking, exposing the bones and looking less full.
Hanging beef bone broth:
Spice Packet: 25 grams of galangal, 20 grams of white root, 20 grams of grass fruits, 15 grams of cumin, 10 grams of cinnamon, 10 grams of star anise, 10 grams of tangerine peel, 10 grams of fragrant leaves, 5 grams of cloves, 5 grams of peppercorns, 5 grams of dried lemongrass.
seasoning:
1000 grams of cooking oil, 1000 grams of salt, 1 bottle of fish sauce, 2 bags of soil soy sauce, 100 grams of dark soy sauce, 50 grams of rose wine, 40 grams of color protection.
Boiling process:
1. Soak all spices in warm water and wrap them in a gauze bag.
2. Add 40 kg of water to the soup bucket, put in the spice packet, pour all the spices and boil to make the brine soup.
3. 50 kg of beef backbone soaked in water for 6 hours to exhaust the blood water, washed and drained after fishing out (so that it is easier to absorb the taste when cooking), filled into the soup bucket, boiled on high heat and cooked for 2 hours, fished out the beef backbone into a tray, cut into large pieces for later. Scoop out half of the original soup, dilute with an equal amount of boiling water and seasoning essence, pepper, curry powder and then become a beef bone clear soup, which can be used to make steamed vegetables and beef soup dumplings, etc.; the other half of the original soup is the old brine soup, which is used for the next boiling of beef bones after adding water.
Homemade sauce:
500 grams of finished barbecue sauce, 300 grams of dry pot sauce into the basin, add 500 grams of spicy red oil, 300 grams of steamed fish sauce and stir well.
Production Process:
Teppanyaki to 300 ° C, drizzle a layer of salad oil, put on 1500 grams of beef backbone pieces, brush a layer of homemade sauce, quickly fry until the outside is tender, turn over and then brush a layer of sauce to fry the incense, sprinkle evenly with cumin powder (cumin grains are beaten into half granules, crushed but not powdered, so that it tastes more cumin bursting rich and granular), from the pot to the cushion with onions, coriander, green onion shredded container can be served.
Beef backbones are changed into large pieces and placed on an iron plate to fry at high temperatures
Brush a layer of sauce
Sprinkle cumin powder
Technical key:
1. When mixing the sauce, be sure to add an appropriate amount of steamed fish soy sauce to dilute, so that when brushed on the beef bone and fried, a rich pot gas can appear, and the taste of the dish is better.
2. The whole frying process takes about 4 minutes, if the time is too long, it will lose too much water and is easy to burn.