Delicious sauce beef

Delicious sauce beef

Introduction:

"Today's festival, I'd like to make some hard, yuan'er's sauced beef. In fact, I think sometimes it's like stewed meat and Aoyu. Sometimes this kind of big hard dish is simpler than stir fry or dessert. In fact, it's not complicated, just need to pay attention to some details. In the future, I have to remember that the sauce beef can only be served at the dinner time, otherwise my housekeeper will take one piece at a time, and one piece at a time will lose half of it in an instant. Don't say more about this "rogue domineering" and "rogue tough" sauce beef

Production steps:

Step 1: I bought a little more than 3 jin of beef tendon meat, a total of 86 yuan, can eat several meals of beef sauce, if you go outside to buy only a small piece. The first step is to put the meat in cold water, pull out the blood, try to change the water for 1-2 hours, I was more than 11 in the morning bubble, 2 p.m. start sauce

Step 2: cut into large pieces (because the beef is very rare, it becomes small when it is raw). I want to eat it tonight, so I cut into two small pieces, which is easier to taste

Step 3: open the beef and boil the blood

Step 4: blood foam must be skimmed clean, so there is no fishy smell after stewing

Step 5: slowly skim along the surface of the water with a spoon

Step 6: I skimmed out a bowl, because this is my favorite thing to do. O(∩_ (laughter)~

Step 7: put it on the chopping board to show you how small the cooked beef is compared with the raw one

Step 8: the cooked beef is very small

Step 9: brush the pan clean

Step 10: put the meat in a clean pan

Step 11: prepare the ingredients (scallion, ginger, sesame, dried chili, Lycium barbarum)

Step 12: put it in the pot

Step 13: then put boiling water (!!)!!!! Please note that it must be boiled water, not cold water. If you put cold water, it will be destroyed. The beef will not rot after stewing for a day, and the iron teeth will not bite. This is the personal experience of a girl who can't cook Even if you want to add water in the process of stewing, you should also add warm water, not cold water!!!

Step 14: after boiling the water and bubbling, you can put in the seasoning, a large spoon of soy sauce (I specially used a kitchen knife and a large spoon to make the proportion, so that you can know the amount of soy sauce

Step 15: then add the sweet flour sauce, so that the beef is delicious

Step 16: add salt again. I usually put 7 spoons in the small box of salt. Because the beef is bigger, it's not easy to taste, so it's still light when it's just stewed. If you're not sure, you can taste the soup and feel you can't swallow it. That's right.

Step 17: reduce the fire!

Step 18: cover the pot and simmer slowly. I simmered for 45 minutes today

Step 19: try it with chopsticks. If you insert it, it's easy to okay

Step 20: turn off the fire, pay attention not to take out the beef immediately and soak it in the sauce soup to make it tasty

Step 21: the whole piece of beef, natural air cool, cut into thin slices can eat.

Step 22: wait for the natural air to cool, put it in the safe, soak it in the soup, refrigerate it in the refrigerator, and it will be more fragrant if you eat it at night, then you will get the strong taste of the soup

Step 23: add some seasoning to make it better

Step 24: it's best to eat the muscle parts

Step 25: This is a sad picture of a plate of beef less than a minute after it is served. Ha ha, a cow eats sauced beef. Not angry, but happy, this is the boiling woman happy upgrade, that is happiness. ha-ha!! Women are really strange. They are busy standing all afternoon with backache, just to see men chewing the delicious food you prepared, they are very satisfied. Can "cheap" be described by this word? I don't think so. It's a traditional Chinese custom for old Tianjin women!!

Step 26: how is the beef on the table

Materials required:

Cattle tendon: 3 jin

Scallion: right amount

Ginger: right amount

Capsicum: right amount

Garlic: right amount

Wolfberry: moderate

Soy sauce: right amount

Sweet flour sauce: right amount

Salt: right amount

Note: 1. Tendons have more tendons, and the meat is very tight; beef hind legs can also have tendons, but there is no tendons tight. 2. Please note that it must be boiled water, never cold water. If you put cold water, it will be destroyed, and the beef will not be rotten after stewing for a day, and the iron teeth will not bite. This is the personal experience of a girl who can't cook!) Even if you want to add water in the process of stewing, add warm water, not cold water!

Production difficulty: Advanced

Technology: Sauce

Production time: several hours

Taste: salty and fresh