Special sauce beef: a must-have dish for holiday table(mi zhi jiang niu rou jie ri can zhuo bi bei jia yao )

Special sauce beef: a must-have dish for holiday table

Introduction:

"Beef nutritional value: 1. beef is rich in protein, amino acid composition is closer to the human body than pork, can improve the body's resistance to disease, for growth and development, and postoperative rehabilitation of people in the supplement blood loss, repair tissue and so on is particularly suitable, cold winter beef can warm stomach, is the season's beneficial products; 2. beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm, phlegm, phlegm. It has the effect of calming wind, relieving thirst and stopping salivation. It is suitable for people with middle Qi deficiency, shortness of breath, weakness of muscles and bones, anemia, long illness and yellow and dizzy face. 3. Buffalo can calm the fetus and invigorate the mind, while yellow beef can calm the middle Qi, strengthen the spleen and stomach, strengthen the muscles and bones. Beef taboo: beef can't be eaten with chestnuts. "

Production steps:

Step 1: prepare all the ingredients

Step 2: put the sauce with juice together, add 20g cooking wine, and stir well

Step 3: soak beef for more than 12 hours, fully soak to remove blood, finally, add 30 grams of cooking wine, and then soak for 2 hours

Step 4: take out, drain and dry with kitchen tissue

Step 5: use a bamboo stick to make more holes on both sides

Step 6: to make it taste better

Step 7: put the beef in the pot, pour the sauce on it, grasp it well by hand, and massage the beef

Step 8: put it in the refrigerator, marinate it for 24 hours. During this period, turn it several times. This is the beef that has been marinated for 24 hours

Step 9: pour cold water into the pot, put the marinated beef into the cold water (do not pour the marinated beef soup), wait for the pot to boil, and continue to fry for 20 minutes

Step 10: take it out and let it cool thoroughly

Step 11: after that, thoroughly peel the fascia outside, and put it in the refrigerator for about an hour if you have time

Step 12: the beef is a little big. When I eat it, I have to slice it. So I cut it from the middle, which saves fire and time. It's delicious

Step 13: put rock sugar in a small pot and fry it

Step 14: put the sauce and seasoning of the cured meat together with the sugar color just fried into the pot, let the sauce not exceed the beef, if it is not enough, add cold water (or beer), turn the heat down, and simmer slowly for about 1.5 hours (the beef has been cut into small pieces)

Step 15: then, put in the salt and simmer for about 30-40 minutes. Finally, prick it with chopsticks. If you can prick it, it will be cooked. On the contrary, stew it

Step 16: after cooked, soak in the pot, cool thoroughly, and wrap the food with fresh-keeping bags, which can be put into the freezer. If you eat in the evening and put it in the refrigerator in the morning, you can eat it in the evening. It's most suitable for friends who work from nine to five.

Materials required:

Niujianzi: 1700g

Dry yellow sauce: 50g

Red and spicy tofu: one piece

Soy sauce: 5 teaspoons

Old style: 2 teaspoons

Cooking wine: 50g

Rock sugar: 50g

Salt: 8g

Orange peel: one piece

Scallion white: 2

Ginger: 10 tablets

Large materials: 5

Cinnamon: 1 yuan

Fragrant leaves: 4 pieces

Dried Hawthorn: 2G

Licorice: 2G

Dried pepper: 2

Cloves: 2G

Note: Silk Scarf warm tips: a 〉: take out the cattle key to cool fully, and then proceed to the next step, in order to slice the beef is not easy to break, neat, it is best to refrigerate before cutting. If you don't like pepper, you can leave it. Orange peel and hawthorn are put to make beef soft and rotten faster, save fire and taste better. Dried soy sauce and tofu milk make beef brighter. If you don't have so much time, you can use the electric pressure cooker, and you don't need to put too much water in part 14. F: it's best to cut the beef with top silk. G: if you want to keep the old soup, remove the beef, filter out the residue, boil the soup over fire, cool it thoroughly, put it in the container to the freezer, and use it next time.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mi Zhi Jiang Niu Rou Jie Ri Can Zhuo Bi Bei Jia Yao