Since the beginning of winter, the family must buy beef every week, and often buy sauce beef in the brine shop to eat, beef is warm, nutritious, and winter supplements are indispensable. Beef is high in protein content, low in calories, increases muscle and strength, and is very popular with fitness experts. It is said that beef is the most nourishing in the cold winter, and it has a variety of effects such as tonifying the qi, nourishing the spleen and stomach, strengthening the muscles and bones, supplementing the deficiency and improving immunity.
Beef is delicious, no matter how you do it, it is delicious, my husband said that the beef I made is the best, whether it is small stir-frying, stewing or brine, every time I eat until there is no residue left. In addition to the radish braised beef brisket, my husband likes to eat the tamales I made the most, saying that it is a hundred times better than the tamales.
Tamales can be used pork, beef, ribs, beef has a unique flavor, mixed with rice noodles, and then basketed steaming, out of the pot after the whole house fragrant.
I used to make steamed beef that was always boring and stuffed with teeth, but since I asked the chef for advice, I realized that I had been doing it wrong before. The most important step of the steamed beef is to marinate, keep in mind a trick, fluffy into the taste without stuffing the teeth, after eating the lips and teeth to leave the fragrance, let's take a look at the detailed production steps.
Main ingredients: beef, potatoes, rice noodles
Beef is soaked in water for an hour and changed twice during this time, which not only removes blood water, but also makes the meat soft. (The surface of the soaked beef is pale pink)
1. Cut the beef into thin slices, not too thick and not too thin, to slice horizontally with the texture, and cut along the texture to easily stuff the teeth.
2. Beef should be marinated and then steamed, when marinating must put garlic and ginger, garlic and ginger with garlic mortar or blender into puree, not only to remove the fishy taste, but also to increase the aroma.
At the same time, pour a little cooking wine, oyster sauce, sugar, soy sauce, a spoonful of watercress sauce, and add starch to stir well. After grasping the beef and condiments by hand, drizzle with cooking oil to lock in the moisture of the beef so that it is tender and does not emit firewood. Like to eat the spicy flavor, you can add paprika together to marinate.
3. Marinate for more than 30 minutes and then wrap in rice noodles, 200 grams of beef using about 100 grams of rice noodles.
4. Add the rice noodles twice, stir well the first time and then add the remaining rice noodles.
5. Cut the potatoes into small pieces and place them at the bottom of the bowl, which can also be replaced with sweet potatoes or pumpkins.
6. Place the beef wrapped in rice noodles in a bowl and steam for 40 minutes.
After coming out of the pot, be sure to sprinkle with coriander, beef and coriander are a perfect match, and you can smell the aroma from afar. Beef is not fried or stewed, steamed, fluffy into the taste without stuffing teeth, the whole family loves to eat!
Keeping this trick in mind, the soft taste is not stuffed: beef should be cut horizontally into slices, in addition to the ginger and garlic that must be put, but also starch and oil, which are the two important condiments for beef to keep tender. I don't put salt when I marinate beef, because both the seasoning and the rice noodles contain salt, and the rice noodles can be bought in supermarkets.
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