An unexpected heavy taste -- stewed ox tongue with red wine and strong pepper(wu yi jian de zhong kou wei nong jiao hong jiu wei niu she fu xi can ji chu jiang hei jiao zhi de zuo fa )

An unexpected heavy taste -- stewed ox tongue with red wine and strong pepper

Introduction:

"This absolutely" heavy taste "black pepper red wine tongue is my remedy. It's my careless move to make up for my mistake to hold black pepper juice. It tastes very strong, but it may be hard for some comrades to accept it. It doesn't matter. I'll put my method here and tell you other methods. One of the basic sauces of Western food, there are also differences in specific methods. Remember the sauce I made last time? First of all, how to make black pepper juice with roast juice is introduced. Method a: Ingredients: crushed black pepper 10g, chopped scallion 25g, minced garlic 25g, butter 30g, sauce 60ml, brandy wine 4 teaspoons, salt 1 / 4 teaspoon method: take a clean juice pot, heat up, add chopped black pepper, stir fry slowly until fragrant, save a little brandy wine, add butter, stir fry chopped black pepper for a while, then add chopped dry scallion and minced garlic, stir fry until fragrant, add brown sauce, cook for about 5 to 6 minutes Bell, hit the soft butter. But if you think making brown sauce is too troublesome, you can take a look at my next method of making black pepper sauce. It should be said that it can be regarded as black pepper paste. It's best to put it in the refrigerator after use. When using it, add water / red wine or brandy and melt it. "

Production steps:

Step 1: materials for making black pepper juice: flour, oil consumption, soy sauce, Maggie juice, tomato paste, garlic, butter, black pepper granules.

Step 2: bake the black pepper granules in a dry pan over low heat to give a fragrant smell, and set aside.

Step 3: put 10g butter into the pot and melt over low heat. Remember, don't let the butter melt too hot.

Step 4: add 2 tablespoons of flour, stir fry into butter flour paste, and set aside.

Step 5: wash the pan, add 10g butter again and melt.

Step 6: add 10g minced garlic and stir fry until fragrant.

Step 7: add 5g tomato paste and stir well.

Step 8: 1 tsp oil consumption about 5g, 2 tsp soy sauce about 10g, 2 tsp Maggie juice about 10g, and dry baked black pepper, stir fry evenly.

Step 9: add butter and flour paste, stir well.

Step 10: stir fried black pepper juice is actually like black pepper paste. Put it in the refrigerator. When you need to use it, you can melt it with water or red wine or brandy.

Step 11: boil a ox tongue in hot water, blanch it in hot water for 1-2 minutes, then peel off the white tongue coating while it is hot, wash and set aside.

Step 12: slice ox tongue, marinate with black pepper and 1 / 4 tsp salt for 15 minutes.

Step 13: put a little butter in the pan and heat it.

Step 14: put the tongue piece by piece, fry it on both sides, change color, and take it out.

Step 15: return all the fried tongues to the pot, fry them repeatedly, then add 2 tbsp black pepper juice and stir well.

Step 16: add red wine to the whole tongue. After boiling, add salt, sugar or Maggie juice according to your taste. Turn to low heat after high heat, simmer for 45 minutes, then serve.

Materials required:

Ox tongue: 150g

Flour: 2 tablespoons, about 10g

Red wine: 100ml

Minced garlic: 10g

Butter: 20g

Tomato paste: 5g

Black pepper granules: 5g

Black pepper powder: 2G

Salt: 2G

Fuel consumption: 1 teaspoon, about 5g

Soy sauce: 2 teaspoons, about 10g

Maggie juice: 2 teaspoons, about 10g

Sugar: 1 / 4 teaspoon, about 3G

Note: tongue is rich in protein, high protein and low fat ingredients. There are two ways to make black pepper ox tongue, one as above. The other is to soften the tongue in white water for about 45 minutes to 1 hour, then drain the water, fry it with butter until it turns yellowish on both sides, and then pour in the black pepper juice. If you like the black pepper flavor is very strong, you'd better simmer it in the black pepper juice for 45 minutes.

Production difficulty: ordinary

Process: simmer

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Wu Yi Jian De Zhong Kou Wei Nong Jiao Hong Jiu Wei Niu She Fu Xi Can Ji Chu Jiang Hei Jiao Zhi De Zuo Fa