With makings
| The ox is tendinous child | |
| 1 | |
| 1 | |
| 3 | |
| 40 | |
| 1 | |
| 2 | |
| 8 | |
| 150ml | |
| 60ml | |
| Glad and thick broad-bean sauce | 60g |
The practice of sauce beef
-
1) an ox is tendinous child everything two half, abluent hind bubble immerses 30 minutes into clear water, drop hematic water not to want.
-
2) clear water is entered in boiler, put bovine tendon child, after conflagration is boiled, cast aside go float foam, next bovine tendon child fish out, the water of the flesh that boil falls not to want. In putting beef into cold water, immerse 5 minutes to come fleshy piece is cooling. -
3) next fish out flesh, put into boiler, after be being boiled into clear water, cast aside again go a few float foam, put green ginger and condiment to wrap next (aniseed, chinese prickly ash, cassia bark, sweet leaf, lilac is loaded one-time without spin cloth to wrap) , join thick broad-bean sauce, unripe smoke, often take the cover on rear cover of agitate divide evenly, in changing small hind stew 1 half hours. -
4) airing of 2 hours refrigeration is placed in room temperature after fish out. Next again in the broth before replace, conflagration boils 15 minutes can.
Small stick person
** does sauce beef to want to use bovine tendon child, monetary tendon is best. Monetary tendon is the tendon before the ox, it is bovine crus inside 1 slender and the pork that brings muscle, there is anything resembling a tendon or vein in the flesh, there is the flesh in muscle, brawn freely crisscross, distinct, suit to use the beef that make sauce very much.
** sauce beef should experience cooling process 2 times, it is for the first time after casting aside foam, in putting cold water, immerse, it is another to stew after boiling 1 half hours, take cooling airing 2 hours, such doing, the mouthfeel of sauce beef ability interest.
The beef with ** good sauce, after cooling completely again section, meeting specific heat has been worn cut. If feel bad to cut, set on last bag, put the cold storage in freezer half hours to be cut again, the meeting is a lot of better.
Before ** , the beef that make sauce just is used be born to smoke and often be smoked, but added some of thick broad-bean sauce this, flavour is more full-bodied, delicious. If do not have thick broad-bean sauce, also need not put.
** sauce beef is in when saving, do not immerse in Shang Li, put in directly however sealed last in the box, put freezer cold storage to save. Had better be in 3 eat off in the day.
When ** eats, take out, put room temperature quiet place a little while, section can eat directly. According to the be fond of of family, cut chip thick piece go. After heating, delicious without cold move instead. This is my individual proposal, but if you are used to those who take heat, put in former Shang Zhili to heat a little while a little.