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Beef in Brown Sauce

Beef in Brown Sauce

Introduction

“Although spices can’t match the variety of halogen shops, the taste of halogen soup may not catch up with the taste of centuries-old shops, but it is also the exclusive taste.”

Materials

Main material

Material Quantity
Cattle tendon 1000 grams

accessories

Material Quantity
clove 2 grains
Sichuan Pepper Several grains
Big batch 2 grains
soy sauce 30 grams
Old soy sauce 15 grams
Cooking wine 20 grams
sugar 30 grams
Chinese cinnamon 1 pieces
nutmeg 1
Angelica dahurica 3 grams
Kaempferi 3 grams
ginger 10 grams

Characteristics

Property
Flavor Other
Technology sauce
time consuming Hours
difficulty simple

Steps

step 1:

Beef tendons are frozen, so to thaw, beef also needs to be immersed, so we finished together, put the whole tendon in cold water, soak in the morning, the day is hot, in the middle of a change of water, the purpose of soaking is to soak out the blood water, beef is better, put a proper amount of cold water in the pot, put the tendons together, pay attention to beef must be cold underwater pot, otherwise.Hot water boiling down the pot will heat the appearance, the blood and water inside will not come out, and the meat will become hard and tasteless.

step 1

step 2:

The blood foam in the boiled beef came out, scooped it out with a spoon, poured it out, and repeated several times until the blood foam was almost gone.

step 2

step 3:

Take it out and put it in cold water. Rinse it clean and drain it for later use. This way, the beef surface is not old, and the protein in the meat is well preserved.

step 3

step 4:

Put the beef in a clean bowl, add pepper, sauce, sauce, sauce, wine, sugar, cinnamon, nutmeg, clove, angelica, kanai, ginger, marinate for half an hour, then grab it again and again with your hands after adding seasoning, so that the beef is more delicious.

step 4

step 5:

The voltage cooker is put into the salted tendons of cattle, and the condiments are poured in together. The proper amount of water is added. The pressure cooker chooses the function of stewing/stewing. It may come out in about 30 minutes.

step 5

step 6:

If you don’t use a pressure cooker, it will boil for a long time. You can boil the beef in a big fire and then turn to a small one to stew slowly. The sign of cooking is to prick it with a chopstick. If it pricks thoroughly at once, it means that the beef has been stewed, otherwise it will continue to stew until it is ripe.

step 6

Tips

Works from Pomegranate Tree 2008

Info