Kyoshi beef
By VicentaLakin
We'll share with you an old Beijing beef. Unlike the rest of the sauce, the traditional veal is made of soy sauce, but from Beijing's specialty mayo sauce, so there is a special smell of sauce. Beef made of dry mayo sauce, which tastes pale but delicious, thin and thin。
Recipe Recommendations
- beef tendon 2500 grams
- Liubiju dried yellow sauce 100 grams
- soup-stock appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- yellow wine 50 grams
- onion appropriate amount
- ginger slices appropriate amount
- geranyl 5 pieces
- clove 5 capsules
- octagonal 3 capsules
- grass fruit 1 capsule
- Angelica dahurica 3 tablets
- licorice 3 tablets
- tangerine peel 10 grams
- rock sugar 5 capsules
- salt appropriate amount
Steps for Kyoshi beef
1
Selective material: Cows are cut into large pieces of about a pound, immersed in water for four or five hours, immersed in water, changing water on several occasions, as much as possible。
2
A five-hour immersion of beef, which looks white, has already bled most of the blood。
3
Prepare the sauce, which is about 100 grams of mayonnaise to be placed in the container, with a full-filled platinum to be left in place for an hour。
4
Preparation of spices: ginger slices, onions twitching, grassfruit, sand benevolent blades, and fragrances with fragrances, fragrances, fragrances, and glycerine。
5
Beef with no blood in it is added to the pan, with all the sauces such as soup, baglets, onions, ice cream, ginger, etc. When you enter the soup, you pour the soup slowly into the boiler, using only the sauce above, while the residues that sink at the bottom are not used, so as to prevent too many residues from making the bottom of the pan during long periods
6
Add yellow wine。
7
There's not enough old soup to add to the water and there's no food to feed, and there's a fire that boils, and there's no foam in the soup。
8
And when it's all fluffy, find a plate on the beef and try to soak all the food into the soup juice. It's almost immersed in two and a half hours or so with a lid。
9
The sauce is about three hours old, with chopsticks, which can be easily punctured but with a little resistance to turn off the fire, without rushing to take it out, and continue to soak in the soup until it cools。
10
This is beef immersed for three hours after the fire was shut down, and the colours were not so deep as to be perfect, with a little drying, and then a thin coat of perfume, which was painted in order to prevent the drying of the beef, and finally sealed in a fresh bag for storage。
11
When you're eating, take a straight knife and cut it into a thin slice. It's delicious. If you like, it's a good option to put on a sauced pepper sauce。Kyoshi beef Make Tips
One of the pre- and post-sort beef is available, but the pre-sort is better to taste than the back of the corset. If there's no old soup, there's enough raw and spice in the original amount. Just add a little bit of soy sauce to it. There are soybeans in the soy sauce, and it is important that the soy sauce beam beams are rinsed out of the soybean so that the soybean slags do not have a bottom in the bottom。