Fenjiu beef preparation

Practice steps

1. Wash the beef tendons and put them in the refrigerator and marinate them with marinades (soy sauce, cooking wine, salt) for 24 hours.

2: Add the marinade to the broth, put the beef tendons in a slightly boiling brine, and slow down for about 150 minutes.

3. Marinated beef tendon

4: After the marinade has cooled, add fenjiu.

5. Soak the beef tendon for several hours.

6: Scoop up the slices and plate them.

7. Finished product drawing

8. Finished product drawing

9. Finished product drawing

Tips

1, be sure to wait for the brine to cool before adding fen wine, otherwise the wine aroma will be lost in heat. 2, the taste of the brine should not be too thick, otherwise it will not reflect the fragrance of fenjiu. The marinade is made with the old brine of the past, you can mix it yourself, you can also choose some of your favorite brands of brine packages or marinades.

Mood story

Curry is known as a pan-Asian dish, whether it is South Asia, Southeast Asia, or East Asia, there are curry everywhere, which is really the way Asian people love to cook. If there is anything in Chinese food that is similar to curry, it must be marinated. In the southeast, southwest, and northwest, whether it is a high-end restaurant or a street alley, there is a halogen everywhere. "It was a bucket half a man tall, soaked in hundreds of thousands of geese, dark and shiny and fragrant marinade. The surface was covered like a thin tarpaulin, protecting the forty-seven years. It continues to absorb the essence of goose meat every day, recycling and regenerating, every day is fresher and more concentrated and fragrant than yesterday, boiled and boiled, brine and brine, boiled and boiled, never changed. This is a big bucket of "hard work". This is a passage describing the old halogen at the beginning of Li Bihua's "The Woman Who Eats the Brine Goose", and the word "painstaking" points out the essence of the old halogen. The key to making brine is the preparation and maintenance of brine, the more times the marinade is used, the longer it is stored, the more essence of the ingredients are absorbed, the more beautiful the taste of the marinade, and the more fragrant the things that are marinated. The brine flavor is most famous for Sichuan brine, Quanzhou flavor and Chaoshan flavor. However, Shanxi, which is famous for its noodles, has a famous brine flavor, which is quite surprising. This fenjiu beef is also contrary to the ordinary brine method of brine, and the fragrant fenjiu is added in a unique way, so that the brine beef has a mellow aroma in addition to the thick brine, which is really wonderful.