Stewed beef(lu niu rou )

Stewed beef

Introduction:

"Marinated meat is the easiest for me. Just wash the meat, cut it into large pieces, put it in water, skim the foam after the water boils, then put the spices together, and cook it over low heat If chopsticks can easily insert the meat, it means that the meat is rotten, you can turn off the fire! Don't rush to take out the cooked meat first. Soak it in the soup for more than 6 hours and then take it out. Put it in the bag or basin and refrigerate it for several hours. Before eating, cut it into thin slices. You can add garlic vinegar, chili oil, or dip it or pour it on the meat. The simple home stewed meat is finished! If you add some yellow sauce when cooking, then the sauce beef will be born! This method can be used to make other meats, and the spices are not special. Just pinch the amount by yourself. After the soup is cooled, filter the spices into it. Put it in a bowl and refrigerate it. Warm it up before use. Put it in a new soup and cook it with the meat. It tastes better. This is old soup. Every time after finishing, the soup will be preserved according to this. As time goes by, you can also have the old soup with "years old"

Production steps:

Step 1: Spice ready

Step 2: remove the old soup from the refrigerator in advance and thaw it

Step 3: wash the beef tendon, cut it into large pieces, put it into a water pot, and boil it over high heat

Step 4: after boiling, skim the froth, add spices, put in the old soup and cook it slowly over low heat. Check the amount of water on the way. When the soup is gradually reduced, use chopsticks to check whether the meat is mature. The method of inspection is to prick the middle of the meat with a chopstick. If it can be easily pricked, it means that the meat is almost cooked. Taste the salty to decide whether to add salt again. If the soup is too little, it is necessary to add salt If the meat is not yet cooked, pour in boiling water and continue to cook until you are satisfied

Step 5: after the meat is cooked, don't rush out of the pot. It's better to soak it in the soup for 6 hours. The purpose of this is to let the meat slowly breathe in the taste of the soup and increase the saltiness and fragrance

Step 6: after a few hours, remove the meat, control the soup, seal it in the fresh-keeping bag, and put it in the refrigerator

Step 7: sliced food, supplemented by garlic vinegar, spicy people can also put a few drops of chili oil, add flavor!

Materials required:

Beef tendon with tendon: 1500g

Cinnamon: 1 yuan

Star anise: 2

Scallion: 1

Ginger: 1 yuan

Garlic: Several petals

Fragrant leaves: 2 pieces

Nutmeg: 2

Old soup: right amount

Salt: right amount

Old style: moderate

Note: choose beef tendon meat with tendons to make marinated meat, which has a unique flavor and taste. Lean meat seems too dry and woody. When cooking, keep the heat low and observe the amount of water at any time. If the water is not enough, add boiling water, never cold water. There are soy sauce and salt in the old soup, so add new salt and soy sauce moderately. Soak the meat in the soup for some time, which can better absorb the flavor of the soup Taste: it's easier to slice after refrigeration, and the meat doesn't come loose.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lu Niu Rou