Red wine ox tongue(nian diao bai yu luo zhi hong sha hong jiu niu she )

Red wine ox tongue

Introduction:

"In this season of cherry blossom, bring the pink cherry color to the dining table, blend in the delicious food, set up a" if there is no "seduction, and stir up the mood of" lifting heavy as light ". Recently, I seem to have a special preference for ox tongue. In the words of boiled woman, the price of ox tongue is 12 yuan at present. All of them are high protein and low-fat products, and the price is lower than that of brain. The shuttlecock is also cheap, and it is easy to be soft and rotten. It is suitable for all kinds of seasons and people. But many people don't like the shape of ox tongue, so I think of the red wine ox tongue that I once ate in heisong white deer, combined with the practice of red wine frozen, a little change. Unexpectedly inadvertently knocked over the surprise can

Production steps:

Step 1: wash ox tongue, boil in boiling water, blanch in boiling water for 1-2 minutes, tear off the tongue coating, and then put it into pressure cooker. Add 2 tablespoons of red wine, 5g thyme and 1 piece of cinnamon to the pressure cooker, bring to a boil, skim the foam, inflate over high heat, and turn to low heat for 30 minutes.

Step 2: take out the pressed beef, cut it into 2x2cm cubes, and put it into the container box.

Step 3: 200g clear water, 25g white granulated sugar, orange juice, 50g red wine, 7g salt, 5g meijixian and 5g chicken essence are added after boiling to make your sweet and salty taste, but sweet.

Step 4: cool the cooked soup and pour it into the box containing beef. The above amount can not exceed the beef. Soak it in the refrigerator overnight.

Step 5: the next day, pour the beef and red wine juice into the frying pan, bring to a boil, and set aside the beef.

Step 6: filter the soup and pour it into a skillet, keep it on low heat for 10 minutes, then add 10g of starch, thicken it into a thin thicken, and pour in the soup until it is thick. Put the beef on the plate and pour in the red wine juice.

Materials required:

Ox tongue: 300g

Water: 200g

Red wine: 50g

Orange: one 80g

Starch: 10g

White granulated sugar: 25g

Salt: 7g

Chicken essence: 5g

Meijixian: 5g

Thyme: 5g

Cinnamon: 1 root

Note: put other 10x10 large pieces of ox tongue into pressure cooker. Don't cut them very small at the beginning. It will be difficult to form. If there is no pressure cooker, cook them in a wok until they are soft and rotten. It takes about 1-1.5 hours.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: sweet

Chinese PinYin : Nian Diao Bai Yu Luo Zhi Hong Sha Hong Jiu Niu She