Secret hand-torn beef production

introduce:

"Three or two liquors, half a kilogram of beef", northeast diners must drink two bites before opening a meal, and the hotel is no exception; the pre-dinner appetizer of Shenyang large and small hotels has become the focus. Recently, a "hand-torn beef" has spread rapidly in various stores in Shenyang, this dish is not only all over the store, but also sold hot at home, diners two or three times a meal is not uncommon, and some diners buy a copy to take home after eating.

This dish is a pre-dinner appetizer, the entrance is crisp, the aftertaste is fragrant, without the slightest spice flavor, eating is the original taste, after the table is full of beef fragrance, especially suitable for wine.

Moreover, after this dish is served, it is torn by the diners and dipped in their favorite sauce, which is quite flavorful.

To do this dish selection is very exquisite, to choose less tendons, more meat, generally choose beef cucumber strips (a small piece of meat on the beef whiteboard, long round strips, commonly known as cucumber strips, you can also stir-fry, stir-fry) and beef fat cover meat (beef on the tip of the cow's buttocks, also called cowboy cover meat, beef purple cover meat, you can also do dry sautéed beef shredded, beef stuffing or make ham).

Method 1:

Beef is air-dried first, similar to beef jerky, the dry flavor is slightly spicy, slightly milky, tough, dipped in dry powder.

raw material:

1000 grams of beef fat, 50 grams of green onion and ginger, 2 star anise, 200 grams of parsley, 100 grams of carrots, 50 grams of peppers.

seasoning:

Beef broth (soup when cooking beef) 1500 g, pure milk 1000 g, salt 10 g, peppercorns 10 g.

Preparation Method:

(1) Cut the meat into long strips and store it in a cool place for 1 hour to control blood purification.

(2) Add beef broth, green onion, ginger, peppercorns, star anise, parsley, carrots and peppers to the pot and simmer for about 30 minutes, filter the residue, add salt, pure milk and boil and cool, soak in beef strips for 6 hours, remove and dry for 3 days until the skin is dry (you can also blow by fan for 12 hours to dry).

(3) The pan is heated with wide oil to 20% heat, put in the beef strips and soaked in low heat for 20 minutes until the beef is mature and fished out (with a low heat, otherwise the skin is black, and it is not easy to fry thoroughly; it can also be steamed, but the aroma is insufficient), when the oil temperature rises to 40% hot (can not be too high, otherwise the finished product is hard, chewing) fry for 20 seconds, so that the oil immersed in the beef is fried out (otherwise the taste is greasy, not dry enough), put into the plate, with homemade dry material on the table.

Homemade dry ingredients:

Perilla seeds (sold in Chinese medicine stores) 50 grams of roasted and ground into powder, add 100 grams of cooked sesame seeds, 25 grams of cooked cumin powder, 100 grams of cooked soybean powder, 50 grams of fine paprika powder, 5 grams of chicken powder, 3 grams of salt and mix well.

Method 2:

Fragrant and salty, the meat is white after tearing, the entrance is crispy, and it is eaten with dipping sauce.

12 beef cucumber strips.

500 grams of green onion, 250 grams of ginger, 75 grams of salt, 50 grams of msg, 75 grams of chicken powder, 500 grams of Cantonese rice wine.

(1) Wash the beef cucumber strips with running water for 10-20 minutes, (Chef: 40458389) Cook in cold water on low heat for 15 minutes, skim off the foam (use chopsticks to prick a few eyes when cooking, so that the blood stains can flow out fully), and then wash them with running water after fishing out (the finished meat is whiter).

(2) Put the cooked beef into the soup bucket, add water (not beef), add green onion, ginger, boil on high heat and change to a low heat for about 2 hours, add salt, MSG, chicken powder, Cantonese rice wine to taste, soak 2 hours from the fire until fully flavored, take out and cool, refrigerate overnight (easier to change the knife).

(3) Take out the beef before serving, cut into 4 cm square pieces, fry in 50% hot oil for 1 minute on medium heat, and dip it with garlic hot sauce or Ashan po beef sauce or homemade sauce.

Note: This dish is more fragrant when eaten hot.

In addition, some chefs add a little spice to the barrel of boiled beef, and the finished product can not eat the flavor of spices, but the meat is slightly dark red after tearing.