Dad's favorite dish: [family stewed beef tendon](lao ba de na shou cai jia chuan lu shui niu jian )

Dad's favorite dish: [family stewed beef tendon]

Introduction:

"Dad has several specialties, including braised meat, chicken with soy beans, and beef. These dishes, as long as dad does, are absolutely eaten clean, and the meaning is not enough! Among dad's specialties, my favorite is "stewed beef". Now I think it may have something to do with the environment at that time. At that time, the family was not very rich, so we can't like now, when we want to eat beef and when we want to buy it. Only when it's time for the Spring Festival, the family will buy some beef, stewed or stewed. Maybe because the chance to eat is not much, and the taste is very good, so the memory is very deep. The "stewed beef" made by my father is not only tender, not greasy, but also delicious. I think it's more delicious than many Deli stores outside now! Pay attention to the key points, you can easily make the perfect marinated beef tendon

Production steps:

Step 1: prepare beef, onion, ginger and garlic. Beef I use the tendon imported from Australia, the texture is very good;

Step 2: after the beef tendon is washed, soak it in water for 1-2 hours, soak part of the blood water, and change the water for 1-2 times in the middle;

Step 3: take out the soaked meat and cut it into large pieces. I cut two pieces of this 600g meat;

Step 4: make a pot of water, put the beef in the pot with cold water and blanch it;

Step 5: while blanching, prepare a basin of cold water, which can be frozen in the refrigerator. After blanching the beef in water, remove it and wash the foam with cold water, then quickly soak it in cold water for about half an hour (key step 1);

Step 6: prepare the onion, ginger and garlic in raw material a (I don't have enough leeks, so I add some onion);

Step 7: prepare the perfume in B and clean it with filter screen;

Step 8: all kinds of condiments in C (because my father has diabetes, xylitol is used instead of granulated sugar);

Step 9: bigger pot is better. Add plenty of water, ginger, scallion and spices. I put spices in brine balls;

Step 10: bring to a boil over high heat, add all the ingredients, cover and continue to cook for 10-15 minutes, then turn to low heat and cook slowly;

Step 11: when cooking stewed soup, let's make a secret weapon. Take a piece of oil paper and bake it. Cut a circle according to the size of the lid, then fold it into a right angle fan;

Step 12: fold again;

Step 13: cut along the side with the most overlap (Figure 13)

Step 14: cut the expanded drawing (key step 2);

Step 15: take out the soaked beef, drain the water, then put it into the pot, bring it to a boil, and then continue to cook for 10-15 minutes. In order to prevent flapping pot, pot cover can be put on chopsticks;

Step 16: cover with the secret weapon, turn the heat down and simmer for 1-2 hours until a strong fragrance comes out;

Step 17: try with chopsticks. If you can easily insert it into the beef, it's good. In the middle, when boiling for an hour, open the lid and add salt;

Step 18: turn off the fire, filter out the spices, do not fish out the beef, let the beef soak in brine (key step 3);

Step 19: after natural cooling (or refrigerated overnight), take out and slice;

Step 20: prepare coriander, red pepper and garlic in raw material D. Peel garlic and cut into mince. Cut coriander and red pepper into mince. Put minced garlic, part of coriander and red pepper in a small bowl, and sprinkle other minced coriander and red pepper on sliced beef;

Step 21: add a little soy sauce into a small bowl;

Step 22: add a little rice vinegar. Vinegar with a little better, the taste will be more positive;

Step 23: put a little Zanthoxylum powder and edible oil in the container, heat until it bubbles, and then pour the oil on the vegetable powder while it is hot;

Step 24: leave some spice oil and pour it on the parsley on the plate. Don't spill oil on your hands.

Materials required:

Cattle tendon: 600g

Ginger: a big piece

Shallot: a period

Garlic: half head

Fragrant leaves: 2 pieces

Star anise: 1

Cinnamon: a small thumb

Tangerine peel: 3 ~ 4 small roots

Dried pepper: 3

Fennel: a pinch

Tsaoko: one

Shannai: 2 yuan

Zanthoxylum: 20 or so

Licorice: 2-3 tablets

Dried Hawthorn: 2 ~ 3 pieces

Soy sauce: 20ml

Old style: 5 ~ 8ml

Flower carving: 15ml (or cooking wine)

Salt: 5g

Sugar: 7 ~ 8g

Coriander: 2

Garlic: 1 ~ 2 pieces

Red pepper: a little

Pepper powder: a little

Edible oil: a little (sesame oil)

Rice vinegar: a little

Note: 1. The best way to make stewed beef is to choose beef tendon. 2. Don't cut the beef too small. Because after blanching, the volume will shrink. My 600g piece is divided into two pieces; 3. The choice of spices is not so much, and the basic anise cinnamon Vetiver is also OK. I have them at home; 4. The time of beef stewing should be adjusted according to the actual situation. If the meat is big, cook it for a long time, as long as the chopsticks can be easily inserted. In addition, add some Hawthorn to the boiled beef, the beef will be easier to be cooked; 5. After the beef is cooked, continue to soak in the brine, which can help to taste. If you soak it overnight, it will taste better. When it's hot, you can put it in the refrigerator; 6. With this amount of raw and old soy sauce, the color of the final cooked beef will not be very deep. After cutting, you can see the texture of the meat and the distribution of beef tendons. If you like the deep color, you can increase the amount of old sauce; 7. The last remaining marinade, filter out the spices, skim off the oil on the surface, and then can be stored in a fresh-keeping box (bag) in cold storage, take it out every few days and heat it up. If you want to keep it for a long time, freeze it in the refrigerator. The next time the food is stewed, it can be used as the old brine; 8. In this way, the baking oil paper can be replaced by a plate. My dad always uses plates. I didn't find the right size, so I cut this thing.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lao Ba De Na Shou Cai Jia Chuan Lu Shui Niu Jian