Since in "Longing for Life", Chef Huang made Pan Yueming a ruddy and shiny, soft and rotten grilled beef strip, which made this "Buddhist guest" full of praise, this low-key classic halal dish has jumped to the internet celebrity dish, and countless small chefs are wiping their saliva while arguing for fangzi in the background.
In the mushroom house limited by the conditions, Huang Xiao Chef made grilled beef strips is a simplified version, in order to present the most authentic approach to everyone, Huang Xiao Chef personally came to Beijing's century-old halal restaurant - Ziguang Garden to ask for advice, Executive Chef Liu Xuekai and sous Chef Chen Wanguo from meat selection to plate, completely taught the whole method of grilled beef strips, but also showed a hand of the spoon technique, see Huang Xiao Chef even praised ~ ~
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Grilled beef strips
ingredient
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Beef loin nest 500g / chicken soup / green onion
Ginger / large ingredients / sweet noodle sauce to taste
1 teaspoon sesame oil / 2 tablespoons fresh soy sauce
MSG / chicken essence / soy sauce 2 tablespoons
Oil / salt / dark soy sauce 2 tablespoons
Starch / water / sugar / garlic
steps
❶
Add water to the pot, put in the washed beef loin nest meat, green onion, ginger slices, put the heat to boil and skim off the foam, cover the pot tightly, simmer for 2 to 3 hours on low heat, turn off the heat and soak for 20 minutes, then fish out, let cool and cut into thin slices and put them on the tray.
❷
Start another pot, sauté chives, ginger, garlic, star anise, add sugar, a poinsettia of fresh soy sauce, dark soy sauce, sweet noodle sauce, chicken essence, monosodium glutamate, sesame oil and the original soup of boiled beef, season with an appropriate amount of salt, pour the prepared braised sauce on the plate of beef, basket and steam for 20-30 minutes on high heat, remove the star anise, green onion, ginger and garlic, decant the soup, and buckle the beef into a flat dish.
❸
Add steamed beef strips in another pot, pour in the appropriate amount of chicken broth, add water starch to the sauce, turn the spoon and then get out of the pot.
Small kitchen living room
qWhat kind of cooking technique is "grilling"? What are the characteristics of the dish?
a Whether Chinese or Western food, steak is the main cooking technique, steak is the initial processing of good raw materials, change the knife molding, good face down, neatly placed into the spoon or arranged into a pattern, add an appropriate amount of soup and condiments, slow heating spoon hook, drizzled into the oil, the use of large spoon technology will be good face up, dragged into the plate of the method is called "grill".
q Which part of the beef strips should be selected? Why?
A beef loin nest is the brisket, that is, the soft muscles at the belly of the cow. Beef loin nests have tendons, meat, oil flowers, high-quality protein, containing a full range of amino acids, which contain more sarcosine than any food.
q Ziguangyuan is a famous halal restaurant in Beijing, what are the characteristics of halal cuisine?
As one of the top ten famous dishes in China, halal dishes are mainly selected from cattle and sheep, especially in beef and mutton dishes.
q In addition to grilled beef strips, what other halal dishes can be recommended to everyone?
a There are many dishes that have won gold medals in national competitions that can be recommended to everyone:
Caramelized meat slices: fresh beef as an ingredient, after sliced, hanging paste, many times cooking and frying, so that its taste is crispy on the outside, sweet and sour, this dish fully demonstrates the chef's cooking skills in the production process, won the gold medal in the 1994 National Halal Competition, is my shop name Zhenjing city signature dish.
Coriander BurstIng Dan: Halal traditional dish, selected from high-quality beef shutters, accompanied by coriander stems, the taste is salty, fresh and slightly spicy, soft and tender.
Braised oxtail: high-quality oxtail is selected, "oxtail" is the meat with the highest nutritional value of the whole cow, which won the gold medal in the first national halal competition in 1994, with a strong aroma, fragrant but not greasy.
Braised hoof tendons: using the main tendon part of the cow as raw material, with the traditional braised soup cooking soft and rotten, the taste is fresh and fragrant, this dish has a very high collagen content, is a delicious dish that nourishes the face, and won the gold medal in the national halal competition in 1994.
@ Everyone, come nagging, what beef dishes do you still want to learn?