Make up a few times a year on the beef sauce, almost every other time will be made for the family, for the ordinary family, it is the same as the hands of the family delicious, with it will not only make the host feel very face, but also improve the overall level of the dishes, the New Year,5 jin of raw meat is the lowest configuration, the more the better, this kind of thing is very easy to become addictive, unconsciously eat up!
In addition to the recommended home-style formula, there is a \"dumb\" solution that not only saves a lot of money, but also makes the beef taste surprisingly tasty, by looking for a specially-accredited local brine shop, buying it, returning it to the merchant with a little more brine soup and adding it to the spice.
[Ingredients]:Beef(preferentially select tendon meat), octagonal, leaf, cinnamidium, Baizhi, dried pepper, Ginger, radish, scallion, salt, ice sugar(or white sugar), soybean paste, chicken essence(or flavor), (Curry powder).
First of all, go to the market to pick a fresh beef tendon back (although the price is more expensive than the normal beef, but absolutely worth the value, the taste is really not said), wash it clean, then put it in cold water for more than 3 hours, during the period of no 1 hour, change water, until it bubble until completely whitened, so that the blood and smell is completely cleaned out.
Then, put it in a cold water pan (the water must not pass the meat), add a proper amount of deodorized cooking wine (or white wine), boil until boiling, then remove, rinse and then put into the utensils.
Pour a small amount of base oil into the pan, after the oil is heated, first put in a few ice sugar (or 1 tablespoon sugar), open a small heat to boil it into jujube red sugar color, then, then add appropriate amount of water, turn to the heat to boil.
Then, add a small amount of raw and old sauce (color should not be overweight, a slight color can be added), as well as a little salt and chicken essence seasoning, at the same time, add appropriate amount of onion, ginger, cilantro, star anise, cinnamon, fragrant leaves, dahurica (to remove odour), dry chili, add 1 tablespoon of soybean sauce, continue to cook for 2-3 minutes, until the spicy taste comes out. (If you don't think it tastes good enough, it's also a handy way to get more brine when you buy it, and add it to the spices to make the beef more tasty.)
Then, blanch the beef into the sauce, cover the original pot cover (not recommended to use a high-pressure pot to cook), turn to simmer for 2 hours, after cooking, do not hurry to eat, put them in the sauce, soak overnight, then cut it into thin slices, no dipping is very delicious, home version of the sauce beef is finished, the practice is simple and delicious, the festival is the same as the wine.
The sauce beef needs several kinds of spices, in addition to the small recommended several, but also in the brine soup more than the same seasoning - curry powder, it will make the taste more fragrant, more intense, this method is the brine shop's master secretly told Xiaobian, everyone easily do not leak ha!
In addition, the pot of beef is best to choose the iron pot to cook, the link of blanching water is very necessary, so that not only can remove the excess odour, at the same time, when re-entering the pot, it will be easier to absorb the taste of the sauce, the mark of cooking is: chopsticks can easily penetrate the past.