Stewed beef(lu niu rou )

Stewed beef

Introduction:

"Stewed dishes are very popular traditional dishes. They are fragrant and delicious. They are good dishes for both food and wine. They are attractive, easy to use, easy to carry and easy to store. Although they are simple, they still need some skills to make delicious. Yushi has a large family, so they often make some stewed dishes. Make more at one time and share with brothers and sisters every new year During the festival, you can make a pot of beef, rabbit legs, tofu, kelp, chicken neck and other comprehensive stewed vegetables, which is fast and pleasing! For the method of one pot stew, please refer to the diary http://home.meishichina.com/space-1956364-do-blog-id-339472.htm . The most suitable way for beef is stewing and marinating. Add a little bit of heavy flavor spices and wine to remove the fishy smell and increase the aroma. Red marinade is better. If you put the old soup into the refrigerator every time, it will taste better when you take it out. "

Production steps:

Step 1: Ingredients: 2 kg beef tendon meat, 1 bag of marinated material, 1500 ml water, and 1000 ml half pot old marinated soup (if there is no finished marinated material, make it according to the formula, five spice powder (cinnamon, star anise, clove, prickly ash, tangerine peel, pepper, and licorice are mixed in the ratio of 2:1:3:2:2, plus 2 spoons of soy sauce, star anise, ginger, rock sugar cooking wine, and salt).

Step 2: soak beef tendons in water for more than 3 hours to remove the blood, and change the water several times in the middle (it should be a whole piece better, my friends and I wholesale a box of 25kg, 5kg a bag, and cut it if the ice didn't melt well at that time).

Step 3: finally soak and wash the beef tendon.

Step 4: make marinade first. After the old soup is thawed, add a package of marinated material. For 2kg of material, use about 3L of water to make marinade. I have old soup and add another 2L of water.

Step 5: pour in the brine

Step 6: Boil the pot over low heat, don't use high heat to prevent it from overflowing.

Step 7: if there is foam in the marinade, please skim it off and let it simmer.

Step 8: pour beef into another pot, add water and open fire.

Step 9: boil for 5-10 minutes to remove blood.

Step 10: prepare a pot of boiling water, wash the beef one by one and put it into the pot.

Step 11: put all the ingredients into the pot. My multifunctional rice cooker, 2kg beef and 2 liters of water, basically reaches the highest water level.

Step 12: select the soup pot function and press the start button.

Step 13: one and a half hours later, keep warm for another 20 minutes, and unplug the power.

Step 14: after soaking in the soup overnight, take it out and put it in a sealed container in the refrigerator for preservation. Take it as you eat, and it can be kept for 3-5 days (when soaking, put it in the refrigerator in summer, and put it in a room without heating in winter in the North).

Step 15: take out slices when eating.

Step 16: it's a good cold dish to welcome guests and friends on New Year's day. You can decorate it with cucumber and eat it.

Materials required:

Beef tendon (beef): 2kg

Brine package: 1 package

Old soup (without on card ratio): 1000 ml

Note: 1, there is no finished marinated material to prepare according to the following formula: five spice powder (cinnamon, star anise, clove, pepper, tangerine peel, pepper, licorice according to the ratio of 2:1:3:2:2 mixed deployment, plus soy sauce 2 spoon star anise, ginger, rock sugar cooking wine, salt amount). 2. If there is no old soup, add seasoning in proportion. 3. Can be made in one pot, pork, rabbit legs, chicken neck, bean curd kelp and other meat with the material. 4. For the method of one pot stew, please refer to the diary http://home.meishichina.com/space-1956364-do-blog-id-339472.html

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Lu Niu Rou