Private beef sauce
By VicentaLakin
Love life and food。
Recipe Recommendations
- beef tendon meat 10 pounds
- salt 100g
- peppercorns 1 handful
- octagonal 5-6 grain
- pepper half a
- dried red pepper 5-6 a
- cinnamon a little
- tangerine peel a little
- galangal 1 block
- dried Hawthorn a little
- Jiang 1 block
- Qingcangduan 3-4 section
- rock sugar 1 block
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty fragrance
- braised
- an hour
- ordinary
Steps for Private beef sauce
1
Ten pounds of meat is hot with 100 grams of salt, and then it's hot with peppers, and it's cold。
2
Beef is cut into squares of the size of the palm, washed, evenly painted with cool pepper salt, repeatedly poached, sealed with skin-covered membranes, made for 1-2 days in the cool area for several periods to promote taste。
3
The salted beef is washed with water。
4
Put it in the high-pressure pan, add cold water without beef, add a little bit of yellow wine or wine, and then burn it up and float it, and then start tunicing, with a little bit of salt on the scale of 1:05, and I have a little soup, so it's less, so it's colored on the map。
5
The fabric in the picture is then put in, the fire is burned open, the top of the pressure pot is covered, the pressure valve rises and makes a small boiler for 15 minutes, and then the fire is put off。
6
When you open it for the first time, you put a chopstick on it to see how well it's cooked, taste the salt of the soup, or you put salt in it, put a cap on the fire for about 10 minutes, repeat the first step, and if you fail to achieve the desired effect, you have two or three minutes, because each pot is different, and the quality of the beef is different, so you try it。
7
The meat I bought this time was very tender, and it was probably a calf, so I had it twice, for 25 minutes, and then I put on a pancap, so that when the valve rises, the fire will be off, the meat will be in the pot for one night, a little heat will be added in the morning, the meat will be taken out in a clean and clean manner, cooled, frozen or refrigerated。
8
A piece cut at noon, and it had a hard and softness, a softness, a softness, a hard meat, and a salty smell。
9
Look, you made a bowl of beef noodles, you squeezed a white-faced river, you got halogenated eggs, you got green vegetables, you got beef soupPrivate beef sauce Make Tips
The beef is ripe, not cooked, and the meat is so tight. Filter the soup with a thin web after cooking beef, leave the soup with an old soup, put it in a bottle and keep it cold in the fridge, and then you'll have the old soup。