Crystal beef: a delicious and beautiful food(mei wei you mei rong de mei shi shui jing niu rou )

Crystal beef: a delicious and beautiful food

Introduction:

"The temperature was quite high some time ago, and it didn't feel like winter at all. Today it finally snowed. It's the first snow this winter, but it's still not completely accumulated. It's impossible to take a large area of snow scenery. I just took a picture of touch incense on the balcony to commemorate the hard snowflake. Is it right to eat jelly on snowy days? Ha, whatever. As long as you like it, it's so wayward to love delicious food. There is still a part of the stewed beef made two days ago. I want to make crystal beef. If you want to see the stewed beef, please click here http://home.meishichina.com/recipe-207578.html . Although it's called crystal beef, the jelly made this time is not as clear as the crystal spinach jelly made last time. I began to think it's very strange. Later, I wondered if it's because this time the jelly is cooked instead of steamed. I checked it on the Internet and found that it's really this reason, but the taste doesn't affect it. If I want to feel more crystal clear, I'll use steaming. "

Production steps:

First step: buy the pork skin, wash the pan, put some water in the pot, add some pepper and ginger slices, put the meat into the skin, then open the water and pour some Baijiu, and cook the skin for 10 minutes or so.

Step 2: pick up the cooked skin and remove the pig hair and fat.

Step 3: cut into small strips and wash again.

Step 4: put it in the pot, add some scallions and ginger slices, or add a few Chinese prickly ash, add 3-4 times water, bring to a boil over high heat, and bring to a boil over low heat for about 1.5 hours.

Step 5: in the process of cooking the skin, prepare the marinated beef and chop it up. If you want the beef to be softer, steam the diced beef again.

Step 6: filter the cooked broth.

Step 7: spread the stewed beef evenly on the bottom of the container.

Step 8: pour the frozen soup, cool it in the air, put it on the back cover and refrigerate it in the refrigerator, then cut it into pieces and eat it. When you eat it, make a dish you like. It's really delicious.

Materials required:

Pork skin: right amount

Marinated beef: moderate

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Baijiu: moderate amount

Coriander: raw chicken in soya sauce: scallion, ginger, pepper, Baijiu, and sauce: soy sauce, pepper oil, sesame oil, vinegar, sugar, chilli oil, chicken essence, scallion and coriander 1. Below is the network. There are two ways to make meat skin freeze-dried or crystal dishes, that is, steaming and boiling. Steaming is better than boiling. Because, in the cooking process, if the firepower is small, the collagen in connective tissue can not be denatured and hydrolyzed quickly and fully to form gelatin; if the firepower is large or heated for a long time, the strong convection caused by boiling water will increase the chance of protein colliding with each other, agglomerate and disperse evenly in the solution, increasing the turbidity of the solution, resulting in the milky white of the solution Color, loss of gelatin transparency. If the steaming method is different, the steam temperature is higher than the boiling water temperature (the steam temperature can be as high as 105 ℃ ~ 120 ℃), so the time required is shorter than the boiling method. Collagen in connective tissue was hydrolyzed and then crosslinked to form gelatin with good transparency. At the same time, because steam is used as the heat transfer medium, there is no liquid convection, so the proteins can not agglomerate into blocks. Therefore, the steamed frozen juice is as clear as water, and the frozen body is crystal clear after condensation, which meets the requirements of vegetables. 2. Solidified jelly, with a knife around a circle can easily fall off.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Wei You Mei Rong De Mei Shi Shui Jing Niu Rou