Dry cut beef
Introduction:
"The finished product is finished without taking pictures. Let's make it up next time. Let's take a look at the last semi-finished product. It's a bit different."
Production steps:
Step 1: 1, Niu Jianzi wash, with a knife in the positive and negative open a few knives, in order to pickle when taste.
Step 2: 2, rub salt and pepper, the amount of salt can be slightly larger.
Step 3: 3. After massage for a while, put it into a sealed bag and put it into the refrigerator. It's better to take it out 24 hours a day and night
Step 4: 4. Wash beef tendons, blanch for 3 minutes, put them in cold water, wash and set aside.
Step 5: 5. Boil all ingredients and seasonings.
Step 6: 6, beef into, boil, voltage pot 1 hour.
Step 7: 7. Take out the beef and wrap it in plastic wrap to cool. Pour the sauce soup into the fresh-keeping bag and freeze. Next time, take it out and boil it directly and use it repeatedly.
Step 8: 8, thoroughly cool slice plate.
Materials required:
Beef: 1.5 Jin
Zanthoxylum bungeanum: right amount
Salt: right amount
Ginger: right amount
Cinnamon: moderate
Star anise: right amount
Tsaokuo: moderate amount
Dried Hawthorn: moderate
Old style: moderate
Soy sauce: moderate
Rock sugar: right amount
Five spice powder: appropriate amount
Fragrant leaves: appropriate amount
Note: a series of actions behind the stewed beef are in a hurry. It may not cool completely after the stewed beef is cooked. It is a bit loose when it is cut, but it tastes delicious. A plate of dry cut beef will be wiped out in a twinkling of an eye. In addition, a small glass of Baijiu should be put in the boiled water, and the taste will be better.
Production difficulty: simple
Process: brine
Production time: several hours
Taste: spiced
Chinese PinYin : Gan Qie Niu Rou
Dry cut beef
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