Beef, not only rich in protein, beef amino acid composition is closer to the needs of the human body than pork. And in traditional Chinese medicine diet therapy, it is believed that beef has the effect of tonifying qi, nourishing the spleen and stomach, strengthening muscles and bones, etc.; especially for the cold winter, often eating beef has the effect of warming the stomach, which is a good product for the cold winter.
Although beef is good, but because its beef itself muscle fiber is relatively coarse, easy to send firewood when cooking, it is not easy to taste; so when eating beef at home, the way to eat the most is generally brine beef; after cooking thoroughly, the color is brownish yellow, the sauce is fragrant, the key delicious brine beef taste is not chai, the taste is more mellow;
When it comes to brine beef, the traditional practice is to add seasoning directly after boiling water, boil slowly until the beef can be soaked thoroughly; but each family has the practice habits of each family; the brine beef method is also diverse; but the brine beef, in addition to not fishy and not chai, pay attention to the shrinkage is small; a pound can produce about 7-8 beef; then this is very exquisite; today we will talk about this brine beef;
<h1 class="pgc-h-arrow-right" > marinated beef tip 1: soak in water</h1>
The priority of brine beef is beef tendon meat, because it is chicken in the calf part, rich in fiber, so it tastes very strong; after buying it, it is first washed, directly soaked in cold water for 24 hours; remember to change the water twice during the period; until the blood water of the beef is completely soaked; the beef looks a little whitish;
The purpose of soaking beef is to remove blood and water and achieve the effect of de-fishing; the second is to let the beef fully "eat water", so that the beef will not shrink too much, and the taste will be softer and softer!
<h1 class="pgc-h-arrow-right" > marinated beef tip two: marinate</h1>
Cut the soaked beef into large pieces, each piece is about a pound or so; find a larger pot and put it directly into it; prepare some condiments: ginger shreds, green onions and peppercorns, a piece into the beef basin; prepare a large bowl of soy sauce, pour it directly in, and turn it over;
<h1 class= "pgc-h-arrow-right" > marinated beef tip three: marinade soaking</h1>
During this period, prepare the beef leg bones to be washed, blanched and rinsed again; directly into the casserole, add ginger slices, green onion knots, and an appropriate amount of water; boil on high heat and turn to low heat for about 5 hours; until the bone crispy meat is rotten, cook out the milky white soup;
Take out the marinated beef, filter out the ginger and shallots and peppercorns with a leaky net; pour the sauce directly into the boiling soup; add the beef, add the appropriate amount of water, prepare the package, and put all the salt into it; after bringing to a boil on high heat, turn the heat to a low heat and simmer for about 1 hour, until you can turn off the heat with chopsticks!
After turning off the heat, don't rush to fish it out immediately; soak in the soup, wait for natural cooling, and then soak for 3-5 hours, wait for the beef to be completely soaked into the flavor, suck the soup full, and then fish out the slices, you can eat it with some sauce!
The remaining marinade, after filtering out the impurities, can be boiled again, cooled directly into the prepared container, sealed and stored, frozen; wait for the next time the brine, take it out in advance to dissolve, and then appropriately add cold water or broth seasoning, directly followed by brine beef; and the more food that has been brine, the more flavor of the brine; the old saying "century-old brine", this is how it comes!
If you think that making beef bone broth is more difficult; you can speed up the pork belly when brine beef, so that beef with fat fat and fat is much more delicious than marinated beef alone; and after a long time of brine, the fat in the meat will dissolve into the brine; the aroma will be more intense; in addition, the marinated beef must remember not to marinate too crisp, too crispy meat on the chai, chopsticks can be pierced, not soft and hard, the taste is also more powerful!
Finally, a little more long-winded, is the marinated beef, it is best to cool and then put in the refrigerator refrigerated for about 1 hour and then cut, so that the cut out of the beef, not only stylish, not easy to loose; and when eating the meat will be more compact, crisp and not rotten, chewy!