Brine beef has always had a good audience, especially the spiced flavor of brine beef, but also a well-known type, for this type of brine, each master has their own ingenuity, today and friends to chat about these skills, from a small mingjia old city to do five-spiced beef master for many years, his store is not large, only about ten square meters, but can survive for decades The small shop, there is its uniqueness, perhaps these are condensed in his skills in making beef brine at these points.
It is more time-consuming when the pot is just made, and after the production is completed, it is well maintained and can be recycled. First of all, the bottom soup of this beef brine, this master it uses beef bones and butter boiling, this practice is relatively rare in the Chaoshan region where Xiaoming is located, when boiling the bottom soup, it will be beef offal bones first with oil to burst out of the incense, boiling when adding water is also more special, different from the common water once added, but will be added twice, according to his daily boiling method, the production process of the bottom soup is roughly as follows: beef bones 3 pounds, first fly water drained and then use raw oil to burst incense, and then add 8 pounds of water, after the fire boils, Small fire boiling restriction two and a half hours, after two hours, you can add another 5 pounds of water, after the fire boiling small fire continues to boil for two hours, and then add 10 pounds of water, boiling after the small fire for four hours, then turn off the fire to filter out the residue, about 20 pounds of soup can be obtained.
Next is the preparation of brine, prepare about half a kilogram of butter, and use shallots, ginger and garlic to practice first, so that you can make the incense and also better remove the unique smell of butter.
Prepare spice packets (10 grams of galangal, 8 grams of lemongrass, 10 grams of gardenia, 3 grams of cumin, 2 grams of star anise, 2 grams of cinnamon, 1 gram of cloves) Because of the use of beef bone soup and butter, the aroma is generally more intense, so the amount of spices is small, and the spices with a fresher aroma are the main incense, which can achieve a balance and will not let the beef lose its original taste. Add the spice packet to the bottom soup, boil over high heat and simmer for two hours, then add 400 grams of soy sauce, 200 grams of rice wine, 200 grams of rock sugar, 100 grams of fish sauce, 100 grams of rose wine, boil for an hour and then add 130 grams of salt, 140 grams of monosodium glutamate, 140 grams of chicken powder, pour in the practiced butter and boil for about 2 hours, until the oil and the bottom soup are fully integrated.
When brine beef, it is better to have just been submerged, and in normal use, according to the amount of beef brine he has more than 30 kilograms a day, about five days to supplement the material, while adding about a pound of stir-fried beef bones to supplement the flavor. This first production is more time-consuming, but you can grow old brine, the more boiled the more fragrant, but pay attention to maintenance, while each use before the best to leave a brine as a backup, so that if the brine accidentally becomes bad, the backup added to the boiled new brine can quickly restore the original flavor.