At the beginning of this "five-spiced" topic, I felt that my friends were enthusiastic again, it seemed that it was still a popular and practical thing, and everyone's acceptance was higher, and the word "five-spice" originally contained a certain feeling in everyone's cuisine, and its meaning often went beyond the scope of spice ratios.
Close-up of cooked cut beef tendon meat
Today we want to talk about a familiar variety: five-spice sauce beef, this seems to be a clichéd topic, I say cliché, because in my article, there are many beef recipes shared with you, from 5 flavors to 13 flavors, household commercial levels are available, but when it comes to spices, you can't avoid the topic of sauce beef, so if you come to something new, from which angle do we speak?
I found a commercial five-spice beef method in my collection, in which the use of spices has some characteristics, it can be said that this is a professional meat processing material from the industrial recipe of sauce beef.
There are still some differences between industrial formulas and commercial recipes, such as the amount of feeding on the original formula is 200 kilograms, and then the beef is cut into large pieces of one kilogram and marinated for 10 days.
But this is some distance from our use, I will change it according to the daily practice, because the main purpose of this formula, is to say that the spice combination, in addition to the use of 9 spices, the original recipe is evenly arranged, such as cumin, cinnamon, sand kernels each 200 grams, etc., I feel that the structure is not clear, I redesigned it, but the use of spices of the variety has not changed.
Let's start with the recipe:
raw material:
10 catties of beef
Salt according to the taste, 20 grams of star anise powder, 200 grams of sugar, 300 grams of green onion, 300 grams of ginger, 300 grams of vegetable oil, 400 grams of soy sauce, 300 grams of sweet noodle sauce, 200 grams of rice wine, 86 grams of spices.
Spices ratio:
Cumin 30 g, cinnamon 15 g, Peppercorns 14 g, Sand Kernel 6 g, Bai Zhi 5 g, Bai Ke 7 g, Grass Fruit 6 g, Cloves 3 g.
Among them, peppercorns, cumin, cloves, grass fruits, sand kernels are roasted and dried into a powder, and cinnamon, white root and white nut are used completely.
Cinnamon on wood
Production:
Processing technology:
(1) Raw material treatment:
If it is fresh beef, it can be washed with water, and the frozen product should be soaked in water for a day and night, and then cut the meat into large pieces of about half a kilogram.
(2) Pickling:
The meat is pricked with bamboo skewers to facilitate the taste, and then the sugar, salt, and star anise powder are mixed and sprinkled on the meat surface, the green onion and ginger are patted in, mixed well and marinated for 4 hours, then taken out and rinsed, and then soaked in water for 1 hour, and drained.
(3) Halogenation:
Add vegetable oil to the pot, after the oil is hot, the sweet noodle sauce is boiled and poured in, stir-fry until it is red and yellow, mix with boiling water, add cooking wine and soy sauce, put the beef pieces into the boiling water pot when the soup is boiling, the boiling water is not more than 5 cm of meat, boil over a rapid fire, put in the spices, first boil on high heat, change to simmering on low heat, turn the meat pieces and spices under the pot every 30 minutes, cook for about 2 hours until the meat pieces are cooked, turn off the heat when the meat is brownish red and have a special flavor, soak until it cools naturally, half an hour later, fish out the finished product.
In fact, this process is already very familiar, basically the same, the purpose is nothing more than bleeding water, deodorization, flavor and incense, etc., but in this technology, the "dichotomy" of 9 spices can be used as a reference.
A total of 9 spices are divided into 3 parts, star anise powder is used for pre-pickling, while peppercorns, cumin, cloves, grass fruits, sand kernels 5 kinds of grinding into powder; cinnamon, white root, white nut 3 kinds of complete use.
In fact, similar usage I have seen in some packages, especially in some of the brine packages that join the meat package will often use this method, half complete and half crushed, the main purpose is to keep the secrets open.
The use of this process is mainly based on the fragrance level of spices, the need for taste fast and slow and the use of this method, similar to the use of Western spices, according to the speed of the incense, divided into stew spices and late spice powder, etc., the use of reasonable words, the fragrance level is more reasonable, the taste shaping is more coordinated, it is worth our thinking and reference!
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