On eating beef with sauce, it is estimated that we Tianjin people can rank first. Can we only be Tianjin people who can make beef with old tofu as an early breakfast every day, right?
Making beef with sauce is not a hassle, but it is time-consuming. If you want to make the beef with sauce delicious, you still need a method. Fortunately, making sauce beef is Lao Hai's strength, the following I will introduce the method and know-how to everyone, lift the bricks and lead the jade, I hope to help everyone!
1. Prepare the ingredients
1, the main ingredients: beef tendons (to make sauce beef is best to choose beef loin nest or beef front tendon, fat and lean moderate, tendons and meat, the best taste)
2. Accessories: green onion, ginger, salt, peppercorns, braised soy sauce, rock sugar, noodle sauce
Peppercorns, cloves, sand kernels, cardamom, cinnamon, large ingredients, green onions, ginger, cooking wine, orange peel, fennel, dried red fruit slices and other spices are wrapped into a material package and set aside
Second, the production process
First cut the beef into large pieces with a length of about 10 cm, use an awl to make a few more holes in the meat (conducive to removing blood and flavor), soak in water for more than four hours, change the water three to four times during the period, and repeatedly rub and wash the beef in order to remove the blood water, until the water becomes clear, drain and set aside.
2. Stir-fry the peppercorns over high heat, mix with green onion, ginger, garlic and beef tendons and marinate for 2 hours. During this time, the beef is also rubbed repeatedly to make it taste good.
3. Put a small amount of water in the cooking pot, dilute the noodle sauce, mix it with enough water, boil it over high heat, remove the sauce foam, and put the beef into the pot. Bring the soup to a boil over high heat, during which time, skim off the foam until the water is clear. After the beef is collected, add the packet and rock sugar, pour in braised soy sauce and simmer for 2 to 3 hours
4. Wait until the beef is soft and rotten (specific chopsticks can easily penetrate the meat, and there is a little resistance). After confirming that it is cooked, cover the pot, turn off the heat, cool naturally to room temperature, and soak overnight to taste.
5. Remove the soaked beef from the dried broth and put it in a basin, let it cool and refrigerate, and then slice it and eat it
Tips
Whether the sauce beef is good or not, the details are very important.
1, soaking to remove blood water is very important, to remove fishy.
2, massage and multiple pokes of meat is very important, in order to quickly taste.
3. After the beef is fully soaked, it has played a cold blanching effect, and it is no longer necessary to blanch it with boiling water. Just simmer in boiling noodle sauce.
4, stewed soup do not throw away, leave a part as the old soup, the next stew continue to use, stewed meat will be more delicious.
5, it is best to use noodle sauce, other sauces to make no flavor of this sauce.
6, the heat is very important, cooked without tenacity, owe can not bite.
"Wander in the alleys of the city and taste the people's livelihood"! Lao Hai hopes that you and I will discover food together, make food, taste food, and share a healthy life together! If you like "old seafood food", please click to pay attention and praise to support it, thank you!