Brine beef recipe and detailed preparation tutorial
Ingredients: beef tendon meat 4000 g.
Spices: 8 grams of dried chili peppers, 5 grams of star anise, 3 grams of cumin, 2 grams of white hydrangea, 2 grams of fragrant leaves.
Ingredients: 100 grams of fine salt, 30 grams of green onion, 30 grams of ginger slices, 30 grams of cooking wine, 25 grams of chicken essence, 25 grams of monosodium glutamate.
Sauce: 80 grams of original soup, 50 grams of simmered oil, 30 grams of green onion, 15 grams of coriander segments, 10 grams of Donggu Yipin fresh, 5 grams of fresh millet pepper rings, 5 grams of sesame oil.
Detailed processing steps of brine beef:
1: Cut the beef tendon meat into large pieces (about 400-500 grams per piece), soak in water for half a day, soak in bloody water, and set aside.
2: Put the beef soaked in clean blood water into the pot, add an appropriate amount of water to submerge, add 50 grams of cooking wine, blanch the water on low heat for 10-15 minutes after high heat, skim off the foam, take it out, rinse it off, and set aside.
3, add about 15 pounds of water to the pot mainly to drown the beef.
Add spices: 8 grams of dried chili peppers, 5 grams of star anise, 3 grams of cumin, 2 grams of white coriander, 2 grams of fragrant leaves, boil over high heat to bring out the aroma, about 10 minutes-20 minutes.
Add ingredients: 100 grams of fine salt, 30 grams of green onion, 30 grams of ginger slices, 30 grams of cooking wine, 25 grams of chicken essence, 25 grams of monosodium glutamate, stir and dissolve, put in the processed beef, boil again and then marinate on low heat for 40-50 minutes, when chopsticks can be inserted, turn off the heat and soak for 20-30 minutes to fish out, let it cool.
4: Take 350 grams of beef after cooling, cut into thin slices, put it into the basin, add 80 grams to 100 grams of boiled beef soup, 50 grams of simmered mixed oil, 30 grams of green onion, 15 grams of coriander segments, 10 grams of Donggu Yipin fresh, 5 grams of fresh millet pepper rings, 5 grams of sesame oil, grasp and mix well and then put on the plate.
Tips:
Brine beef needs to be mixed with the original soup and other ingredients in advance when eating, so the salt should not be too much when cooking, and the amount of salt should be adjusted according to regional tastes or personal tastes.