There is a way to eat that I learned from the people of Yunnan:
Roll the beef fillet in mint, pour the sauce over and eat it in one bite.
It is by no means a dark dish, sour and spicy and fresh, the taste buds and nasal cavity give you a thrill at the same time, you will not feel strange when you eat it, and the aftertaste is a little cold. Mint is especially served with beef, and this refreshing feeling is really amazing to eat in summer.
The people of Yunnan are very good at using and combining various plants, for example, the person who invented the Ranmi is simply a genius.
They also like to use mint in dishes, generally hot pot or with meat, if you don't eat coriander mixed with beef, but want to have a good time, you can change to mint mixed beef, very pleasantly surprised.
It's been hot and humid lately, so use this dish to blow a refreshing breeze for everyone.
Mint beef rolls
1. 500g beef tendon meat, put it in clean water, soak for 30 minutes to remove blood.
2. Put the washed beef tendon meat into a pot and add 1000ml of water; 2 scoops dark soy sauce; 3 tablespoons light soy sauce; 2 star anise; half cinnamon; 3 green onion segments; 4 slices of ginger. Bring to a boil over high heat, then turn to low heat and simmer for 1 hour.
3. Take out the cooked beef shank and let it cool, wrap it in plastic wrap and put it in the refrigerator for 30 minutes until the meat becomes firm, cut into thin slices and set aside.
4. Sauce: 2 tablespoons of millet pepper rings; 2 tablespoons mint leaves, chopped; 1 tablespoon minced garlic; 1 tablespoon balsamic vinegar; 2 tablespoons yellow lemon juice; 1 tablespoon sesame seeds; 2/3 teaspoon granulated sugar; 1/2 teaspoon table salt; 2 tablespoons of the original broth of the beef stew, stir well.
5. Prepare mint leaves, wash only the leaves, lay the beef tendon slices and roll them up with 2 mint leaves.
6. Drizzle with sauce and serve.
Sultry summer
Blow a refreshing breeze to everyone
Reprinted from "Eclipse"
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