Preserved beef is a traditional Chinese ingredient, mainly produced in Hunan, Guangxi, Hubei, Sichuan, Guizhou and Xi'an in China. The color of cured beef is black and yellow on the outside and red on the inside, with a strong aroma of cured meat, a certain texture when chewed, and rich in protein and vitamins, but high in salt and oil.
When cooking cured beef, there are a few things to keep in mind:
1.Remove excess salt: Cured beef itself contains a certain amount of salt, so it needs to be soaked in water to remove excess salt before cooking. In general, cured beef should be soaked in water for about 2 hours and the water should be changed regularly.
2.Moderate marinating: Moderate marinating can increase the texture and umami of cured beef, but you also need to be careful not to use too much salt. Generally speaking, 10 grams of salt per 500 grams of cured beef is sufficient.
3.Pair it with light dishes: Cured beef itself is heavily seasoned, so it is recommended to eat it with light dishes. For example, vegetables with a refreshing taste such as greens and tofu.
In addition, cured beef can be simmered at a low temperature to make it evenly heated at a low temperature, making the meat more tender. You can add a small amount of vegetables, ginger slices, etc. to add aroma. Less seasoning can make the cured beef taste better, and also avoid unnecessary additives and excessive salt. It is recommended to use green onions, ginger, etc., so that you can eat the more original taste of cured beef.
Sauced beef is a kind of meat product made with beef as the main raw material and marinated with a variety of seasonings, which originates from the famous specialty dishes of Hohhot, Inner Mongolia. It has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with sagging qi, shortness of breath and weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face.
In terms of appearance and taste, the sauce beef is red in color, moist and shiny, and remains intact after slicing, and the cut surface is the color of bean paste, and a small amount of beef tendon in the muscle is yellow and transparentThe meat is firm, it remains intact and will not loosen when sliced, and the cut surface is bean paste color;It tastes moderately salty, the sauce is fragrant, crispy and refreshing, not hard or woody.
The preparation of beef sauce generally involves the following steps: selecting a suitable part of the beef (such as beef tendon), cleaning and blanching, then adding various seasonings (such as soybean paste, cooking wine, light soy sauce, dark soy sauce, ginger, garlic, spices, etc.) for marinating and cooking, and finally soaking for a period of time to fully absorb the flavor.
Overall, cured beef is a nutritious and delicious ingredient, but care needs to be taken when cooking it to remove excess salt, marinate it moderately, and serve it with a light dish. Sauced beef is a nutritious meat product with a variety of edible effects, which is deeply loved by people. When cooking, you need to pay attention to choosing the right beef cuts and seasonings, and master the correct cooking method.