Homemade halogen beef
By VicentaLakin
I've always liked to put some halogen beef in the freezer. When you want to eat it, you can unfrozen it as a cold dish, and the juice is delicious, or you can burn it with potatoes. Actually, the most important thing is that my family's halogen is cleaner, and every time I have the courage to buy beef in a halogen store or something, I don't have the appetite to see that dark, greasy table and flying fly. So I'd rather work my own ass off and not eat from a halogen store. The difficulty factor for halogen beef is not much, and I think it's very good for the freshman in the kitchen. My old halogen has been in use for almost a year, and every time I'm finished, I'm going to burn the halogen juice back to concentration, filter it and dry it in the freezer, and reuse it. My husband's always joking about whether I'm going to leave the halogen for a dowry. Ha ha
Recipe Recommendations
- burdock meat 5 pounds
- braised pork sauce 1 Pack
- red rice flour 5 grams
- Jiang 1 block
- old brine 1 box
- dried red pepper 5 grams
- pepper 5 grams
- soy sauce 15 ml
- soy sauce 20 ml
- salt appropriate amount
Steps for Homemade halogen beef
1
Material for preparation。
2
The halogen and peppers are washed with water and wrapped in gauze。
3
Ginger-cleaning slices。
4
Cows cut large pieces of meat, washed with running water, immersed for an hour and changed water twice。
5
Wash the veal veal, wash the blood。
6
Put all the ingredients mentioned in the fabric into the pot and add a proper amount of water。
7
The beef is put in the pot, the fire is burned and boiled for 40 minutes, the fire is cold, then the fire is boiled again for 30 minutes and the fire is suffocated for 30 minutes。
8
Good halogenated beef out, it's on the plate。Homemade halogen beef Make Tips
Pig Tips
1 Make a few cuts on the beef before blanching water, so that the blood inside can easily come out and it can easily taste when marinating.
2 The amount of salt and soy sauce increases or decreases according to the salty taste and color of the old brine.
3 It is best to use beef tendon meat for stewed beef. Some beef tendons taste better in it.
4 The beef must be completely cooled before cutting. It will look better. I think it is best to freeze it in the refrigerator overnight and then cut it. I cut it after cooling, and the surface is not too smooth.
1 Make a few cuts on the beef before blanching water, so that the blood inside can easily come out and it can easily taste when marinating.
2 The amount of salt and soy sauce increases or decreases according to the salty taste and color of the old brine.
3 It is best to use beef tendon meat for stewed beef. Some beef tendons taste better in it.
4 The beef must be completely cooled before cutting. It will look better. I think it is best to freeze it in the refrigerator overnight and then cut it. I cut it after cooling, and the surface is not too smooth.