Beef in soy sauce(jiang niu rou mian chi jiang xiao niu jian )

Beef in soy sauce

Introduction:

"Sauced beef, the usual prefixes" private "and" secret "make this home-made dish full of mystery, and beginners even stop at it. However, long time consuming and many ingredients do not mean high technical content. As long as you have patience, you will definitely get a touch of salty and appropriate spiced beef flavor, and you will see the faint blue-green luster when you slice the calf tendon. The main ingredient of soy sauce beef sauce is soybean, generally choose soy sauce, dry soy sauce, sweet sauce, or bean paste more. I didn't go with the tradition this time. I chose Japanese style noodles with soy sauce, which is salty, but with sweet Weilin and rock sugar, the taste is first-class. Although it's a first try, I think it's a good way. You might as well try it and make your own taste. "

Production steps:

Step 1: after washing the tendon with water, cut a few pieces of ginger and put it in a boiling pot

Bring the beef to a boil for about 2 minutes, then pour in a small amount of water

Step 3: peel off the fat in the outer layer of the tendon, leaving a thin film tightly adhered to the meat. It's easier to remove fat from beef after water.

Step 4: it's easier to remove the fat from the beef after water. Cut off the fat from the outer layer of the tendon, leaving a thin film that adheres tightly to the meat. Soak the cleaned tendon in cold water for half an hour

Step 5: after half an hour, leave a small amount of water in the pot, add the marinated sauce and bring to a boil

Step 6: after half an hour, leave a small amount of water in the pot, add the marinated sauce and bring to a boil. There is no ready-made marinade sauce that can be prepared with the following materials.

Step 7: the brine sauce in the previous step contains the following materials: five spices (clove, pepper, star anise, tangerine peel, fennel, and grass fruit), 2 tbsp of black bean sauce, 2 tbsp of sweet flour sauce, 2 tbsp of Zhuhou sauce, a small amount of Weilin (Japanese sweet rice wine), rock sugar, and water

Step 8: the brine sauce in the previous step contains the following materials: five spices (clove, pepper, star anise, tangerine peel, fennel, and grass fruit), 2 tbsp of black bean sauce, 2 tbsp of sweet flour sauce, 2 tbsp of Zhuhou sauce, a small amount of Weilin (Japanese sweet rice wine), rock sugar, and water.

Step 9: after boiling, turn to low heat, cover tightly, simmer for 1.5 hours, turn over 1-2 times. After flameout, continue to soak in marinade sauce for at least 24 hours, soak for 2 days, taste better.

Step 10: finished product

Materials required:

Calf tendon: moderate amount

Five spices: right amount

Soy sauce: right amount

Sweet flour sauce: right amount

Zhu Hou sauce: right amount

Rock sugar: right amount

Weilin: right amount

Ginger slices: right amount

Note: the five spices of marinade sauce should be added according to personal preference. The ratio of the three sauces is basically 1:1:1. The amount of water should be appropriate and should not be too thick, otherwise it is easy to paste the bottom. Brine sauce can be used repeatedly. Mine has been used for the third time. Every time I use it, I have to add some soy sauce, because every time I cook it, I will add boiling water, and the taste will be lighter.

Production difficulty: ordinary

Process: boiling

Production time: several days

Taste: spiced

Chinese PinYin : Jiang Niu Rou Mian Chi Jiang Xiao Niu Jian