Beef with vinegar(lao cu niu rou )

Beef with vinegar

Introduction:

"Today, let's talk about vinegar. There are seven things to open the door. We can see that vinegar is very important in life. Rice vinegar, white vinegar, fruit vinegar, roast vinegar, fragrant vinegar and old vinegar have all been eaten this time. The more you eat, the more obstinate you will be! I call vinegar the soul of cold dishes. If there is no vinegar, I don't think it's cold dishes. Cold food is refreshing appetizer, no vinegar, no soul. The meat is not fat and greasy with vinegar. Originally, the beef is thin. If you put vinegar in it, you can enjoy it. It's delicious. Now you can believe that a person can eat two Jin of beef if he doesn't eat. Today, we are talking about Shanxi's old mature vinegar. The taste of old mature vinegar is not the same. What I like is a kind of old vinegar from Shanxi. It's soft and sour and has the aroma of grain. This kind of vinegar is delicious. There are two steps to make delicious old vinegar beef. The first step is to make pork. Pork is not boiled in white water, so you need to adjust the bottom taste. A little salty, a little soy sauce. Don't affect the taste of the salad at the back. "

Production steps:

Materials required:

Cattle tendon: about 2 jin each

Baijiu: 50ML

Bittern soup: right amount

Water: moderate

Dry red pepper: two

Fragrant leaves: two

Xiaomilia: 3

Vinegar: half a bowl

Coriander: two

Cucumber: one

Auricularia auricula: Five

Minced garlic: right amount

Sugar: 2 teaspoons

MSG: one teaspoon

Sesame oil: 1 teaspoon each

Salt: one teaspoon

Raw soy sauce: a large spoon

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: hot and sour

Chinese PinYin : Lao Cu Niu Rou