[sauced beef] - add more mysterious spices(jiang niu rou duo fang yi wei shen mi xiang liao )

[sauced beef] - add more mysterious spices

Introduction:

1. The secret of my sauce beef is to put cloves and sweet flour sauce. 2. Putting cloves is one of the secrets. I really think the two kinds of meat most matched with cloves are beef and duck. But do not put too much clove, two cattle tendons can put two cloves, too much will affect the taste. I'm very careful with spices. Because spices used more, but affect the flavor of the food itself. 3. Tie the small eyes with toothpick, make sure it is deeper, marinate it with seasoning for 48 hours, and then marinate it. The taste of beef tendon is more fragrant and delicious. This is also a little secret of mine. 4. Because I'm going to use this pot of stewed meat soup to make cold noodles at last, I don't add much salt. It's very good. The beef has flavor, but the soup is not salty. If I like the spicy flavor of stewed beef, I can add more appropriately. However, I feel that more spices will affect the ingredients. "

Production steps:

Step 1: prick a small hole in the beef tendon with a toothpick. Be sure to prick it deeper.

Step 2: put salt, pepper and soy sauce on the processed beef tendon and marinate for 48 hours.

Step 3: marinate beef tendon, put cold water into the pot and cook.

Step 4: pour out the water to cook the beef and take out the beef.

Step 5: prepare spices: star anise, cinnamon, fennel, clove, sweet sauce, soybean sauce, soy sauce

Step 6: put 2 spoons of dry soy sauce into the pot

Step 7: a spoonful of sweet flour sauce

Step 8: add spices, star anise and cinnamon in turn

Step 9: two cloves

Step 10: appropriate amount of fennel

Step 11: add a bowl of old bittern soup (private old bittern soup, old bittern that has been stewed many times, you can add it if you don't have it)

Step 12: add the water that has flooded the beef, taste the taste, and add 2 spoonfuls of salt. Because the seasonings and stewed soup have salty taste, the beef itself has salty taste.

Step 13: put it into the pressure cooker and adjust to the soup key.

Step 14: after marinating, you can continue to soak in the brine soup, which is more delicious. However, the marinated brine that I have marinated will taste very good after it is finished. Choose whether you need to soak according to your own taste.

Step 15: when eating, beat it into a dry dish, dip it in or mix it with a chili oil sauce

Materials required:

Cattle tendon: appropriate amount

Soy sauce: moderate

Soy sauce: right amount

Sweet flour sauce: right amount

Fennel: right amount

Clove: right amount

Star anise: right amount

Cinnamon: moderate

Ginger: right amount

Dried prickly ash: appropriate amount

Salt: right amount

Note: 1. There are two functions of pricking small eyes on beef with toothpick. First, it is easier to boil the blood in beef tendon in the process of blanching, and second, it is more delicious in the process of stewing. 2. Marinated beef tendons are soaked in the soup to make the beef taste better, and the cooled beef is better cut. 3. Marinated beef is better than good calf tendons, the texture of meat and strength is clear, the meat is delicate, and will not be very firewood after marinating. 4. Marinated beef must be salted to taste, and the pickled meat is firm and not loose.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spiced

Chinese PinYin : Jiang Niu Rou Duo Fang Yi Wei Shen Mi Xiang Liao