From ancient times to the present, brine beef is one of the best practices of beef, film and television works often have walking in the rivers and lakes of the heroes, to the small restaurant in a pat on the table shouted: small two, cut two pounds of beef, a pot of good wine! Nine times out of ten, this cut beef is also marinated beef. Beef itself meat fiber is relatively coarse, especially beef tendon meat, after a long time of brine out of the beef sauce is fragrant, delicious, nutritious, naturally popular, but the marinated beef is a "technical work", want to marinate out of the good beef that everyone praises really have to work hard.
Marinated beef and stewed lamb is different, the lamb itself is delicate and fragrant, the less the ingredients are put, the better, the high-quality lamb does not even need to put salt, boiled in water is full of flavor. Beef is just the opposite, beef meat is compact, muscle fiber, not easy to taste, so when brine beef will put a lot of spices, professional brine shop brine beef used to use as many as a dozen spices, these spices different ratios, is the key to different tastes of brine beef, but also the "core secret recipe" of each brine beef.
Many people themselves at home when brine beef, will also buy a variety of different spices, brine when a brain to add, but the spice ratio if not mastered well, especially the following 3 spices put more, beef is not only not fragrant, but also very likely to be more brine more bitter, ruining a pot of good beef.
<h1 class="pgc-h-arrow-right" > use cloves with caution</h1>
Cloves is to do all halogen products must be cautious use of spices, do not look at the cloves are not inconspicuous, but the fragrance is strong and strong, the taste is spicy and penetrating, the taste is very domineering, the main role is to increase the fragrance to remove the peculiar smell, in the halogen products called it "bone incense". In 100 pounds of large barrel brine, the amount of cloves can not exceed 20 grams.
If you are making marinated beef at home, it is not recommended to add cloves, ordinary household pot brine two or three pounds of beef, even if only a small clove is added is too much, the brine "fragrant too much" began to bitter, the marinated beef has a strong uncomfortable aroma.
<h1 class="pgc-h-arrow-right" > less use of grass fruits</h1>
Grass fruit has a special spicy aroma, can go to the fishy removal, enhance the taste of halogen products, known as "one of the spices", because the grass fruit is not so heavy, the role of flavor can play a "finishing touch" in the halogen products, some people will deliberately put more grass fruits when doing halogen products, the result of the brine out of the beef bitter, the material of this spice is also strict requirements, 100 pounds of brine do not exceed 50 grams of grass fruit, at home to do a few pounds of halogen products, a grass fruit is enough.
<h1 class="pgc-h-arrow-right" > use octagon in moderation</h1>
Star anise is often used in home cooking spices, also known as "big material", the smell is fragrant, slightly with some sweetness, in the halogen products have the effect of increasing aroma, coloring, fishy, star anise in the halogen products can still not be used excessively, a pound of marinated meat with 1 star anise is enough, the amount of octagonal put more brine meat color blackened, the taste is bitter. If it is stewed lamb, beef stew, which have soup dishes, generally do not put star anise, which will seriously affect the color of the dish.
<h1 class= "pgc-h-arrow-right" > [home-cooked marinated beef].</h1>
Share a home-cooked method of marinating beef that hardly requires any spices, just some good soy sauce. The beef produced by the brine is no worse than the one in the marinated butcher's shop.
1, soak beef tendon meat, soaking time in winter about 48 hours, summer about 24 hours, during the period pay attention to water change. After soaking, the beef is white in color, and the blood and water are exhausted, and it is hung up to dry.
2: Marinate the beef, put the beef into the pot and compact it, pour in the soy sauce of the submerged beef, put the ginger slices, peppercorns, green onions, press with a stone, marinate for 10 hours.
3: Remove the ginger slices, peppercorns, shredded green onion, pour the beef and marinated soy sauce into the pot together, add the water that submerges the beef, cook for 20 minutes on high heat, cook for 30 minutes on low heat, and slice when eating.
This method of brine beef is particularly simple and practical, and the beef has a good taste and color, crisp and soft, and the slices are evenly and firm, which is very suitable for use when marinating beef at home. #10月吃什么 #
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