I'll make halogen beef
By VicentaLakin
I don't know how to make beef. I usually make curry beef soup with curry. If you make beef in another way, you give me the word "old!" One day, when he was talking about cooking in his office, Li said he had halogenated beef, and quickly asked for advice. It's not that hard. The spice + the soup + the time, the important thing is the soup. I've always wanted to do the halogen thing, but it's a very complex menu, a lot of spices, a lot of unusual things, and it's been a lot bigger since the soup went up. But Li said something about the spice, and I decided to do it once. Cows are already in the fridge and never dared to do it. There was a searchable spice from the supermarket and a pig's bones and two chicken racks to prepare for the soup. All right, get the stuff ready. Do it
Recipe Recommendations
- of burdock 1000 grams
- chicken rack 2 only
- pig bones 1 piece
- onion appropriate amount
- Jiang appropriate amount
- octagonal
- cinnamon 1 block
- pepper
- geranyl
- tangerine peel 约5 grams
- dried Hawthorn 约5 grams
- grass fruit one
- ginger 1 large piece
- rock sugar 1 small
- cooking wine 1 tablespoon
- soy sauce 3 tablespoons
- soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- salt appropriate amount
- salty and fresh
- halogen
- several hours
- senior
Steps for I'll make halogen beef
1
High soup: chicken racks and pigbones washed, cold water poured into the pot, two onions of three ginger spoons of wine and water, with hot and hot water washed with fumigation, with enough water to burn out, with slow fire for 2-3 hours, filtering out soup and chicken and pigbones (which can be eaten with sauce)。
2
Beef is cut into large pieces, so that blood is immersed in cold water for at least half an hour and water is exchanged from time to time。
3
Cold water in the pot, with ginger onions boiled for 1-2 minutes。
4
It's a cold water wash。
5
The spice washes the ash with water, loads it in a gauze bag, and tightens it. The electric pan is half-baked and boiled in a spice bag for 10 minutes。
6
It will be prepared with high soup and watered oxen, which will be fed into spice soup, except for salt, and boiled and tasted of soup, and if it is cold, salt (or other) will be added to it until it feels a little salty. Boiled 1 ~ 1.5 hours, boiled and shut down (power out) soaked for 1-2 hours。
7
Boiled cattle are recovered, the film is frozen in the refrigerator for more than an hour, and sliced discs are produced when eating。
8
The first time I've done it, I've had little experience, I've had a little taste, it's okay, I can eat the sauce, this beef soufflé is not rotten, the meat is tight, but it's not hard, and it smells delicious。
9
The rest of the halogen soup, filtering the impurities with a gauze, in a glass container, which is disinfected with open water, is frozen and frozenI'll make halogen beef Make Tips
One home can also buy ready-made halogen packs with less spices or less trouble. If you don't want to make a soup, ignore the first step. The use of 2 is assessed in gross terms and is not measured, and the principle is that there is more to be desired, that there will be bitterness, and that the scent will be too rich and uncomfortable. It's not easy to adjust when it's salty. Some people like to put on foods like chili, please do as they please. I've read a recipe for halogen beef, saying it's bought without washing, and it's salted for two days. I always thought it was weird not to wash the beef, but to wash it. As for the pickled beef, I thought I could try, but when I read the commentary, many people said that it had been smelling for two days, so don't make it too long. How long can you keep it? I don't know. I've seen chefs say it's cooled once a week, but it doesn't matter if it's frozen for half a month. The next halogens may be supplemented with spices and spices based on the amount of old soup and the quantity of halogenated food。