SecretHalogenCattleTendon meatIt's so delicious, marinated meatSpices are the soulHow to choose?
HalogenThe beef is softer than the spiced dry beef, the aroma is rich, and the color is red and brightBeefThe beef tendon taste is amazing.
Braised vegetables are very particular about seasoning, and spices are the soul of braised vegetables. In order to achieve the best color and flavor, it is necessary to follow the type of spice anditThe role played, the proper choice of spices, willHalogenBeef is a dish. This time 5 catties of cattleTendonsMeat, the selection of aromatic flavor and flavor are: cumingrams, star anise3 capsules, cinnamon1 piece；Choose one that removes odor and enhances fragranceYesLilacs6 capsules, Angelica dahurica4 pieces, bay leaves4 tablets；Bitter incense has: tangerine peelGram; SpicyHemp includes: dried red pepper, pepper, pepper, ginger and shallotAmount; Rock sugargrams are used to make sugar color and color, white sand sugarThe gram is fresh, and the sauce flavor is soybean pastegrams, sweet pasta saucegrams and table saltAmount; 。It is used to remove odors and liquor30ml, cooking wine50ml。Marinate with thirteen spices and salt to taste. AllThese seasonings are on beefBothOne is the role of incense; the second is to remove odors and increase fragrance; The third is beauty, to achieve both color and fragrance.
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Method:
Will cattleTendonsWash the meat with warm water, soak it in water for 2 hours to remove the stain, then control the dry water into the basin, poke it with a fruit knife several times in order to taste it as soon as possible, add thirteen spice wine and salt and kneadSeal with plastic wrap and marinate in the refrigerator for 1 day to taste
Blanch in boiling water
Prepare the seasoning and put the finely chopped seasoning into the seasoning packet
In order to make the color red and bright, use rock sugar to make sugar color. HalogenSoy sauce can also be added to beef, but soy sauce will make the beef black and not red and shiny
Simmer in a steel pot (the iron pot will blacken the beef), fill it with water at the ratio of 1 catty of beef and 1 catty of water, and put the beef and seasonings into the pot (maybe the water startsNopeIt can be overgrown by beef, but the volume of beef will shrink after a whileThe water is over the beefBring to a boil over high heat, remove the floats, turn to low heat and simmer for 2After about 5 hours, it can be easily pierced with chopsticks
Put the beef in a separate basin and pour in the soup after straining out the seasoning residuesBrothMarinate overnight and then refrigerate for 3 hours, so that the slices are easy to form and look good
Finished product display: