This paper introduces the Beijing flavor stewed beef in detail(xiang xi jie shao jing wei er lu zhi pin lao bei jing jiang niu rou )

This paper introduces the Beijing flavor stewed beef in detail

Introduction:

"During the Chinese new year, the family can not get together without the format of cold meat or platter as the first dish, such as all kinds of stewed products can be used as the wine side dishes. On the eve of the new year, Da chaoshao specially offers you a traditional stewed product "sauce beef" from old Beijing, and takes it as a year to repay your love for me. Most of the traditional stewed products in Beijing are halal flavor. The beef and mutton produced by several time-honored sauce companies in this industry are the most authentic. It tastes mellow and delicious after being imported, especially without the strange smell and smell of beef and mutton. Marinated products pay attention to the fact that the meat is soft and rotten after the finished product, but the appearance remains intact. It tastes rich in soy sauce, and is suitable for all ages. In the past, among the time-honored brands in the capital, the beef and mutton with soy sauce from shengzhaimaji was the best. In the late Qing Dynasty, it was also very popular with Empress Dowager Cixi. People often sent the beef and mutton with soy sauce to the palace for tasting. Over time, it became exclusive to Empress dowagers. In order to ensure the quality of its sauce products and send them to the palace quickly and conveniently, Yueshengzhai, with the special approval of the Ministry of internal affairs, allowed the Ma's old shop to open in Hubu street, which is now near the flag pole of the national flag in Tiananmen Square. At that time, there was only one old shop in the capital nearest to the Forbidden City. The Palace House of internal affairs specially issued a waist token for the Ma family of Yueshengzhai. The waist token in that year was similar to the special pass issued by the State Council and other departments. Most of the customers who usually went to the shop to buy sauced beef or roast mutton were dignitaries. We can imagine the fame of Yueshengzhai in the capital Well, before the beginning of the Republic of China, the sauce beef he produced was a delicious food that could not be enjoyed by ordinary people! The real traditional Beijing style sauced beef is different from other sauced meats. It is not made with soy sauce, but with Beijing Liubiju special yellow sauce. Therefore, it has a special sauce flavor. The color of the sauced beef is also light, and the original flavor of the meat remains inside. Although the sauce beef is light in color, it is delicious, which requires great attention to the sauce making and the heat. Making sauce beef needs more than ten flavors of spices and Chinese herbal medicine. Grind it into powder with a stone mill before putting it into a pot. Sauce can not be directly put into the pot, but use the sauce water after several hours of precipitation. Sensory, the rich brine soup in the sauce pot is clear and not turbid. It smells faint sauce flavor, and the foam and particles of sauce can not be seen inside. It is a good pot of brine soup. When mixing bittern soup, there should be one third of old soup, one third of new soup and one third of water. The amount and proportion of spices are often adjusted according to the thickness of the soup. For example, if the old soup in the pot has more spices, it is necessary to put less spices. The spices are mixed according to the amount of water. It is necessary to keep the same flavor with the old soup. When making sauced beef at home, you can add some spices every other time. That is to say, you can use part of the old soup and then add some salt and rock sugar. When you marinate the beef for the third time, you can add some spices. If the spices are too strong, the flavor of the sauced meat will be covered by spices, and the flavor of the meat will be greatly reduced. Another trick is that you can't blanch the meat or boil it with boiling water, and don't use frozen meat. You should choose fresh meat. You can directly put the fresh meat into the stewed soup, but the raw meat should be soaked in water for several hours in advance to force bleeding water before use. Generally, you should soak the fresh meat in water for 4-5 hours to keep the flavor of the meat Taste, master these points to make delicious authentic sauce beef. The specific production methods of this Beijing style beef sauce are as follows; "

Production steps:

Step 1: pour the dry soy sauce into a clear water basin.

Step 2: smash the dry sauce by hand and mix well.

Step 3: let the saucer stand for four to five hours.

Step 4: slice the ginger.

Step 5: put all the dried spices into the cooking machine.

Step 6: beat the spices into powder and pour them out.

Step 7: cut the fresh beef into about 1 jin pieces.

Step 8: soak in water for five to six hours.

Step 9: pour the soy sauce soup into the soup pot slowly. At this time, do not shake the soy sauce basin. Only take two-thirds of the clear soy sauce water floating in the soy sauce basin, and do not use the sediment and turbid soy sauce soup at the bottom.

Step 10: then pour in the old soup that was left in the previous time.

Step 11: finally add a certain proportion of water.

Step 12: pour proper amount of Shaojiu into the pot.

Step 13: then add rock sugar and ginger slices.

Step 14: finally put in the spices which are stirred into powder, season with appropriate amount of salt and boil.

Step 15: pour out the blood of the soaked beef and put it into the boiling soup pot.

Step 16: put the beef into the stewed soup and cook until the meat changes color. When the meat is tight, remove the foam from the soup.

Step 17: then adjust the fire to a weak low fire. If you use the induction cooker, you can adjust the fire to slightly make the soup bubble. The cover of the pot should be supported with a spoon. Do not cover it tightly. Use this fire to simmer slowly for 3-4 hours.

Step 18: don't take the beef sauce out of the pot. Soak the cooked beef in the original soup for 4-5 hours.

Step 19: then take it out to cool, apply a thin layer of sesame oil with a brush, so as to prevent the beef from drying, and finally put it into the fresh-keeping bag to seal and refrigerate.

Step 20: cool the used brine soup, skim the floating oil on it and let it settle for 3 hours, then decant the clearer brine soup on it, and pour out the bottom residue.

Step 21: the stewed soup can be sealed and frozen in the fresh-keeping box. The soup with stewed meat products is the old soup. The aromatic substances and amino acids in the soup are very rich. It must not be poured out. The older the soup is, the better the taste is. The taste of soy sauce depends on the soup. Only the stewed soup mixed with some old soup tastes good.

Step 22: when you eat, you can take the slices as you like. It can be kept in the refrigerator for about four days. If you can't finish eating, steam the meat in the cage after four days in winter, and steam it every two days in summer. In this way, the food hygiene can be maintained. The color of the sliced beef paste is not dark, but the taste is quite good. The whole process of making sauce beef is introduced.

Materials required:

Beef leg: 2500g (beef tendon is better)

Liubiju dry yellow sauce: 100g

One fruit: 5g

Cinnamon: 3 G

Star anise: 3 G

Ginger: 5g

Licorice: 5g

Zanthoxylum: 3 G

Fennel: 3 G

Pepper: 3 G

Fragrant leaves: 2 pieces

Tangerine peel: 5g

Amomum villosum: 3 G

Cloves: 3 G

Sannai: 3 grams

Piper splendens: 3 G

Angelica dahurica: 3 G

Ginger: 50g

Rock sugar: 25g

Shaoxing yellow rice wine: 50g

Refined salt: 30g

Old soup: 1000ml

Water: 4000ml

Note: the characteristics of sauced beef: the color is moderate and light, the flavor of sauced meat is fragrant, the meat is soft and rotten, and complete. When eating with wine, it can be served with chili oil and sesame dip. Warm tips: 1, the choice of beef can be used before and after the leg meat, loin meat can be used, less oil, more tendons is delicious. 2. When mixing brine soup, it's better to have a heavier taste, which will taste faster. 3. Don't blanch the meat, otherwise the taste and taste are not good. 4. If there is no old soup, the amount of the above spices can be doubled when mixing the brine soup. 5. The yield of soy sauce beef and mutton should be half a Jin per kilo of raw meat, that is, 250 g of cooked beef. 6. The marinating time of beef depends on the position and tenderness of the meat, and the shortest time should be more than two and a half hours. 7. After the marinated meat is prepared, the original soup should be soaked for 4-6 hours, which is not tasty for a short time. If the marinated meat is soaked for a long time, it will not be easy to cut into shape. This traditional Beijing style sauced beef with big spoon is ready for your reference!

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Xiang Xi Jie Shao Jing Wei Er Lu Zhi Pin Lao Bei Jing Jiang Niu Rou