Marinated tendon(xiang lu jin qian jian )

Marinated tendon

Introduction:

"If you don't have to stew beef, even if you put the soup in the refrigerator, slice it directly, eat it with cold sauce, stir fry it with vegetables or put it in the soup, it's super convenient. The favorite part of marinated meat is the golden tendon, that is, the anterior tendon. It's a long muscle with tendons in the calf. There are tendons in the meat, and there are muscles in the tendons. The tendons are crisscrossed with each other, and the layers are still clear. The meat is refreshing and sweet. After stewing, the beef can be cut horizontally and the beautiful pattern can be seen. "

Production steps:

Step 1: raw materials

Step 2: clean the tendon.

Step 3: put the water in the pot that can not pass the beef, and add the scallion and ginger slices

Step 4: add the right amount of cooking wine.

Step 5: add beef and heat over high heat.

Step 6: cook the beef until the blood comes out, and continue to cook for 5 minutes.

Step 7: rinse the beef with cold water and put it in the rice cooker.

Step 8: put all kinds of spices and scallion ginger slices into the marinade bag.

Step 9: super convenient brine package.

Step 10: put the marinated materials into the electric rice cooker.

Step 11: add water to cover the beef and soak the marinated bag.

Step 12: add some cooking wine.

Step 13: add the right amount of soy sauce.

Step 14: add proper amount of soy sauce and cook for 30 minutes.

Step 15: after 30 minutes, add salt according to the taste of the soup.

Step 16: add the right amount of rock sugar, continue to cook for 30 minutes, chopsticks can pierce the beef.

Step 17: put the stewed beef and soup in the refrigerator after a little air cooling. It tastes better after soaking overnight.

Materials required:

Beef tendon: moderate amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Rock sugar: right amount

Salt: right amount

Fragrant leaves: appropriate amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Ginger: right amount

Scallion: right amount

Note: 1, there is no bittern package, add seasoning directly to the beef, and finally filter it with a colander. However, lazy people like me really think it's still convenient to use it. They can fish it out directly, leaving old soup. 2. Don't throw away the old soup. If you put it in a sealed bag, it can be frozen. If you don't add enough water, it will taste better and better. 3. Beef must be preserved with soup, so that the beef will be watery and not dry.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Lu Jin Qian Jian