Stewed beef at home(lu wei zai jia zuo zi zhi lu niu rou )

Stewed beef at home

Introduction:

"I always like to marinate some beef and put it in the refrigerator. When you want to eat it, you can thaw it and use it as a cold dish. It's delicious to dip in juice or cold sauce. Or you can stew it with potatoes. The stewed beef can cook quickly. You don't have to wait for 2 hours for a plate of potato beef. In fact, the most important thing is that the stew in my home is relatively clean. Every time I summon up the courage to buy some beef in the stew shop, I have no appetite when I see the black walls, greasy tables and flying flies. So I'd rather spend some time on my own than eat cooked food from the Luwei restaurant. The difficulty coefficient of stewed beef is not big. I think it's very suitable for novices in the kitchen. The key is to have a pot of stewed beef. My box of bittern has been used for nearly a year. Every time after the bittern is finished, I will boil the bittern again, boil it over high fire until it is concentrated, filter it, cool it, freeze it in the refrigerator, and reuse it. My husband often asks me if I intend to leave this box of bittern to Zhang Yiyi as a dowry. Ha ha ~ ~ "

Production steps:

Step 1: prepare the required materials.

Step 2: rinse the marinated meat and pepper with water, then wrap them in gauze.

Step 3: wash and slice ginger.

Step 4: cut the beef tendon into large pieces, rinse it with running water, soak it in water for one hour, and change the water twice.

Step 5: blanch the washed beef and remove the foam.

Step 6: put all the seasonings mentioned in the seasoning into the pot and add appropriate amount of water.

Step 7: put the beef into the pot, bring it to a boil over high heat, then turn it to a low heat for 40 minutes, turn off the heat and let it cool naturally, then turn on the high heat again, turn it to a low heat for 30 minutes and turn off the heat for 30 minutes.

Step 8: take out the stewed beef and put it on the plate to cool.

Materials required:

Beef tendon: 5 jin

Marinated meat: 1 Pack

Monascus powder: 5g

Ginger: 1 yuan

Old brine: 1 box

Dry red pepper: 5g

Chinese prickly ash: 5g

Old style: 15 ml

Soy sauce: 20 ml

Salt: right amount

Note: Pig tip 1 before blanching, make a few cuts on the beef, so that the blood is easy to come out, and it is easy to taste when stewing. The amount of salt and soy sauce is increased or decreased according to the saltiness and color of the old brine. Beef tendon is the best choice for stewed beef. Some beef tendons taste better inside. I think it's best to cut the beef after a night's cold storage in the refrigerator. I cut the beef after a night's cold storage. The surface is not very smooth.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Lu Wei Zai Jia Zuo Zi Zhi Lu Niu Rou