In this season when cherry blossoms are in full bloom, bring the pink cherry color to the table, incorporate the delicious food, set up a seduction that "seems to be nothing", and stir up the mood of "lifting the weight as light".
Recently, I seem to have a special liking for cow tongue. To quote the words of a cook woman, the price of cow tongue is currently 12 yuan. All of them are high-protein and low-fat high-quality products. The price is also cheaper than Shangnao and Niu Shuttlecock. Moreover, it is easy to soften and rot and is suitable for all seasons and groups of people. But many people don't like the shape of the cow tongue, so I thought of the red wine cow tongue I had eaten in the Black Pine White Deer, and combined it with the practice of red wine jelly to change it slightly. I accidentally knocked over the surprise jar.
Red wine beef tongue
By MaxBoyle
Recipe Recommendations
- beef tongue 300g
- qingshui 200g
- red wine 50g
- orange 1只 80g
- water starch 10g
- white granulated sugar 25g
- salt 7g
- chicken essence 5g
- beautiful fresh 5g
- thyme 5g
- cinnamon 1根3g
- sweetening
- braised
- several hours
- simple
Steps for Red wine beef tongue
1
Wash the beef tongue, boil boiling water, blanch it in boiling water for 1-2 minutes, tear off the coating on the surface, and then place it in a pressure cooker. Add 2 tablespoons of red wine, 5g of thyme, and 1 cinnamon to the pressure cooker, boil, skim off the floating foam, add gas on high heat, and turn to low heat and pressure for 30 minutes.
2
Remove the pressed beef, cut it into 2x2cm squares, and place it in a container box.
3
Add 200g of clear water, add 25g of white sugar, add juice squeezed out of oranges, and after boiling, add 50g of red wine, 7g of salt, 5 g of Meiji Fresh, and 5 g of chicken essence to make it your favorite sweet and salty taste, but it should be sweeter.
4
Cool the cooked soup and pour it into the box containing the beef grains. The above amount can cover the beef, and place it in the refrigerator to soak overnight.
5
The next day, pour the beef and red wine juice into a wok, heat to a boil, and remove the beef for later use.
6
Filter the soup and pour it into a saucepan, keep low heat and cook for 10 minutes, then add 10g of water starch, hook it into a thin sauce, pour in the soup, and wait until the soup becomes thick. Set the beef on a plate and drizzle it with red wine sauce.Red wine beef tongue Make Tips
Put other 10x10 pieces of beef tongue into a pressure cooker and press them. Don't cut them very small at the beginning, which will be difficult to form. If there is no pressure cooker, use a cooking pan to boil until the beef tongue is soft and rotten, which will take about 1-1.5 hours.