Sauced beef
Beef is a kind of meat product, which is a famous specialty dish from Hohhot, Inner Mongolia. High-quality sauce beef is red in color, oily and bright, and a small amount of beef tendon in muscle is yellow and transparent; The meat is compact, it will remain intact when slicing, and the cut surface will be red bean paste; It tastes salty and mild, has a strong sauce flavor, is crisp, tender and refreshing, and is not hard or firewood. It has the effects of invigorating the middle energizer, nourishing the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming the wind, quenching thirst and stopping saliva.
ingredients:
cooking steps:
1. soak tendon in cold water to thaw, change cold water twice in the middle, and pour off blood to reduce impurities and fishy smell. Tip: Tendon meat is the most suitable for braised beef. Tendon meat is the muscle on the calf leg and knee joint, which is intertwined with ligament (tendon) in a long cone shape. The front leg is called anterior tendon and the rear leg is called posterior tendon. After marinating and cutting, the meat is inlaid with golden and translucent beef tendon, forming a beautiful pattern, also called "flower cake". As soon as the Liangshan hero in Water Margin entered the pub, he ordered two plates of beef and two jars of good wine, which was served by the bartender as "cake-like" braised beef
2. I cut half of it, but the beef tendon at both ends is a good thing, so don't throw it away, and marinate it with beef to make it have a special flavor
3. Put the beef tendon in the pot, add cold water and cold water. Don't use cold water at this time, because when it is suddenly cold, the meat will expand with heat and contract with cold, which will easily become harder and not tasty.
5. Put the tendon and one extra tendon in an electric pressure cooker, add all the seasonings into warm water, and pour into the pot until the amount of water almost covers the surface of the meat. I powdered all the spices, which is more convenient and easier to taste than putting them in gauze bags. You can also put it in an iron pot or casserole without using a pressure cooker, and simmer it slowly with a small fire, which takes longer
6. Choose the "beef and mutton" and "stew" procedures of an electric pressure cooker to start. It usually takes about an hour. If it is an old-fashioned pressure cooker, it may take less time. Be careful not to stew the meat too soft and rotten, or it tastes delicious with a little gluten. Tendons should be chewed, and the more fragrant they are, the better
7. When finished, pour them into a deep pot from the pressure pot, and then you can see that the surface of the meat and the tendons are colored. Continue to soak the meat in the soup and let it cool
8. After cooling, you can slice it and eat it directly, or soak the cut thick slices in the soup for two or three minutes before eating.
Cooking tips:
marinate the leftover beef, which can be reused. Old marinade can be used for cooking, making hot pot soup base, or marinating duck's heart and wings. The old marinade has a unique taste, which is not only fragrant, but also salty, sweet and savory. Coupled with the smell of meat, what remains after repeated boiling is the essence < P > star anise, which has the functions of invigorating stomach and relieving pain, regulating middle-jiao and regulating qi, eliminating cold and dampness, and treating indigestion and neurasthenia. It should be noted that there is a kind of "Wild Illicium verum" which looks like octagonal, which is poisonous. The shape is usually not eight horns, and it has no sweet smell. Please pay attention when using it. Cinnamon bark (Cinnamomum cassia): Warming kidney, strengthening yang, strengthening spleen and stomach, expelling cold and relieving pain. Fragrant leaves (laurel leaves): appetizing and regulating qi, nourishing liver and tonifying kidney. Fragrant fruit: antibacterial and bactericidal, reducing bloating and promoting digestion. Foeniculum vulgare: it can stimulate appetite and dispel cold, but it should not be eaten more than 1g per day, otherwise it will have side effects on eyesight. Amomum tsao-ko: invigorating spleen, removing phlegm and promoting digestion. Amomum villosum: invigorating spleen and promoting digestion. Kaempferia kaempferia: removing dampness in the middle warmer, promoting digestion and relieving pain.