Dare not blow top, but will not disappoint you(bu gan chui ding ji dan yi ding bu hui jiao ni shi wang de si jia jiang niu rou )

Dare not blow top, but will not disappoint you

Introduction:

"Home made. Spices can't compare with the variety of marinated products in the shop, and the marinated soup can't keep up with the time-honored brands. I dare not brag about the top, but with my family's Stewed soup and patience, this pot of sauced beef tastes quite good. Sauced beef is a dish that can be found in all parts of the country, one place, one characteristic, one family, one flavor. Bittern is divided into white bittern, red bittern and yellow bittern. The Yellow bittern is yellow with Gardenia jasminoides Ellis, and the red bittern is red with soy sauce. Then the sauced beef should be regarded as red bittern. No matter what kind of bittern method, in addition to the ratio of seasoning is the key, the soul lies in the "old bittern". This old bittern is the "secret book" of every family. Chen Laolu is often regarded as a "secret recipe" by various halogen shops. Although the conditions are limited, as long as you master the general ratio and a pot of "private Laolu soup", you can enjoy the delicious stewed products. What's more, in today's era of soaring prices, the self-made version must be more affordable. "

Production steps:

Step 1: wash beef tendon

Step 2: do not put oil in the pot, stir fry hot salt, add 10g pepper, stir fry the fragrance, cool and set aside

Step 3: massage the beef tendon by hand and marinate it with fried pepper salt for 1-2 days.

Step 4: prepare marinated seasoning, all kinds of spices: two star anise, two caokuo, one piece of cool ginger, three pieces of fragrant leaves, two pieces of nutmeg, two pieces of Angelica dahurica, 10g fennel, 20g prickly ash, 50g raw soy sauce, 50g old soy sauce, 30g dry soy sauce, 15g sweet flour sauce, 30g rock sugar, 750g old brine soup

Step 5: marinate the beef for at least one day, wash the pepper and cut it into large pieces, put cold water into the pot, add onion and ginger cooking wine and bring to a boil

Step 6: remove the foam after boiling

Step 7: in the pot, add spice bag, drained dry yellow sauce and sweet sauce (2:1), 50g raw soy sauce, 50g old soy sauce and 30g rock sugar

Step 8: add Laolu soup (private Laolu soup, more than ten times in a year and a half)

Step 9: bring to a boil over high heat for 10 minutes to see the color. If the color is not deep enough, add some soy sauce

The tenth step: add the right amount of salt, because the seasoning and brine soup taste salty, so you can taste it when you add it. Only the stewed soup taste it, the taste is slightly heavier, later can not be added. Remember to overdose.

Step 11: cook for the first time over low heat for 1 hour, turn off the heat and simmer for 1 hour. Open the fire again and boil it for 30 minutes. Turn off the fire again and simmer until it is naturally cool. During this period, after turning off the fire for the second time, you can easily prick it through with chopsticks and then ripen it. Soak beef in marinated soup overnight. (the process is two stews and two stews)

Step 12: This is stewed meat. The color is not deep or light, just right. It's delicious to eat alone. If you like, you can mix a soy sauce and chili sauce to eat, which is also a good choice

Materials required:

Cattle tendon: 2 kg

Onion and ginger: right amount

All kinds of spices: right amount

Rock sugar: 30g

Soy sauce: 50g

Old style: 50g

Dry yellow sauce: 30g

Sweet flour sauce: 15g

Laolu soup: right amount

Cooking wine: moderate

Salt and chicken essence: moderate

Notes: Tips: 1. Beef tendon meat is the best choice, and calf tendon is the best choice. The texture of meat and tendon is interlaced, and the meat is delicate and tastes the best. If there is no leg meat can also be 2, curing time should not exceed three days, otherwise too salty. The pickled meat is compact and not loose during the marinating process. 3. About the proportion of spices, each has its own way of doing, I like the amount of fennel and pepper more, the other amount to a little. 4. If there is no Laolu soup, you can stir fry the spices with oil, add an appropriate amount of broth (Luzhou Tangbao can also be cooked). 5. For sauce beef, I choose sweet flour sauce and dry soy sauce, 2 portions of dry soy sauce and 1 portion of sweet flour sauce. If there is no Laolu soup, this prescription can be increased in an appropriate amount. 6. This method is delicious.

Production difficulty: simple

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Bu Gan Chui Ding Ji Dan Yi Ding Bu Hui Jiao Ni Shi Wang De Si Jia Jiang Niu Rou