Stewed beef(lu niu rou )

Stewed beef

Introduction:

"Because of the lack of lighting in the kitchen, I didn't take any pictures, so I could only express 1 stewed beef... I bought the stewed beef juice of Li XX brand. It said that 200ml of juice mixed with 400ml of water. I had no experience in stewing for the first time. As a result, the stewed beef was salty! It's very good to put it in the soup and cooked with rice noodles, and then add mint. The only food left is this little bit - see Figure 2, the membrane of ox tendon needs to be torn off. It's hard to tear. In this method 3, after the big fire is on, turn it down and marinate it slowly for an hour, and I'll be out of the pot. "

Production steps:

Step 1: wash the beef and tear the film.

Step 2: Li XX bittern juice is on the stage, 200ml of juice is mixed with 400ml of water, I think it can be put into the pot a little more < br > to boil, then add beef after high heat < br > simmer for one hour, and then out of the pot.

Step 3: after the stew is finished, cut into pieces and sections. Whatever I cut... But it's very chewy.

Step 4: it is said that the longer you put it, the more delicious the bittern is. Mine is salty... I dare not stay too long. Rookie is rookie, please laugh.

Materials required:

Cattle tendon: appropriate amount

Marinade: right amount

Water: moderate

Note: don't tear it too clean... I'm a rookie with perfectionism, so the tendon was almost torn out

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: Original

Chinese PinYin : Lu Niu Rou