Beef seasoned with soy sauce
Beef is the main raw material, and it is a meat product marinated with various seasonings. It is a famous specialty dish originating from Hohhot, Inner Mongolia. High-quality sauce beef is red and bright, oily and bright, and a small amount of beef tendon in the muscle is yellow and transparent; The meat is tight, it will remain intact when sliced, and the cut surface will be red bean paste; The taste is salty and light, the sauce is rich, crisp, tender and refreshing, and it is not hard or firewood. Has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, calming endogenous wind, quenching thirst and stopping salivation.
Composition:
Cooking steps:
1. Thaw the tendon in cold water, change the cold water twice in the middle, and pour off the blood to reduce impurities and fishy smell. Tip: Tendon meat is best for braised beef. Tendon is the muscle on the lower leg and knee joint, interwoven with ligament (tendon) to grow into a cone. The front leg is called the anterior tendon, and the rear leg is called the 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 the water margin entered the pub, he ordered two plates of beef and two jars of good wine, and the bartender served braised beef "like a flower cake".
2. I cut half for spare. Tendons at both ends of tendons are a good thing. Don't throw it away. Pickled with beef will have a special taste.
3. Put the beef tendon in the pot, add cold water and onion ginger, and boil the water. These floating foams from the pot are impurities and blood with fishy smell. , should be skimmed.
4. Wash the beef with warm water after blanching. Don't use cold water at this time, because when it suddenly gets cold, the meat will expand with heat and contract with cold, and it will become hard and not delicious.
5. Put the beef tendon and an extra beef tendon into an electric pressure cooker, add all the seasonings into warm water and pour them into the pot. The amount of water almost covers the surface of the meat. I grind all the spices into powder, 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 for a long time.
6. Select the "beef and mutton" and "stew" procedures of the electric pressure cooker to start. General 1 hour is enough. If it is an old pressure cooker, it may take less time. Be careful not to stew the meat too soft and rotten, or it will taste delicious with a little gluten. Chew the tendons, the more fragrant the better.
7. After completion, pour it into the deep pot from the pressure cooker. At this time, you can see that the meat noodles and beef tendon are colored. Soak the meat in the soup and let it cool.
8. After cooling, you can slice it directly, or soak it in soup for two or three minutes before eating.
Cooking skills:
The marinade left over from pickled beef can be reused. Old marinade can be used for cooking, making hot pot soup base, or marinating duck hearts and wings. The old gravy has a unique taste, not only fragrant, but also salty, sweet and delicious, plus the smell of meat. What remains after repeated boiling is the essence.
Illicium verum: It has the functions of invigorating stomach, relieving pain, regulating middle-jiao and regulating qi, and dispelling cold and dampness, and treats dyspepsia and neurasthenia. It should be noted that there is a kind of "wild star anise" that looks like star anise, which is poisonous. The shape is usually not octagonal, and there is no sweetness. Please pay attention when using. Cinnamon (Cinnamomum cassia): Warming kidney, strengthening yang, strengthening spleen and stomach, dispelling 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. Fennel: It can stimulate appetite and dispel cold, but it should not exceed 10g per day, otherwise it will have side effects on eyesight. Amomum tsao-ko: invigorating spleen and resolving phlegm, resolving food stagnation. Amomum villosum: invigorating spleen and promoting digestion. Kaempferia kaempferia: removing dampness in the middle of the temperature, promoting digestion and relieving pain.