What are the authentic practices of braised beef in Tianjin?

What are the authentic practices of braised beef in Tianjin? In fact, Mei Tao only knows one kind, but she dare not say whether it is true or not. Mei Tao was under great pressure because she saw the following two random answers being eaten by babies in Tianjin. But Mei Tao also decided to speak out, because after all, this practice was also learned from my uncle in Tianjin. He said that this common braised beef in Tianjin simply taught me how to cook it, and other places can also eat Tianjin flavor.

The 1 feature of Tianjin braised beef is that beef needs pretreatment, that is, it needs to be cooked first. The second indispensable key is noodle sauce, and the key to braised cooking is noodle sauce. Third, the juice and consistency should be just right. Thick and bright juice can be wrapped in beef, and less juice at the bottom of the bowl is advisable. These three characteristics have also created the reason why braised beef can occupy a place in Tianjin Huimin cuisine. Let's talk about the specific practice of braised beef.

Such a bowl is full of color and flavor, and Tianjin braised beef is ready. Eating with rice is invincible. Excuse me, Tianjin babies, is it okay for me to do this?

Cooking steps

Step 1

The practice of braised beef:

Ingredients: beef (lean meat) 200g sesame oil 50g starch (corn) 30g cooking wine 10g soy sauce 25g monosodium glutamate 3g onion 25g garlic (white skin) 15g ginger 15g star anise 2g salt.

Practice: 1. Cut cooked beef into strips with a length of 8 cm, a width of 2.7 cm and a thickness of 0.7 cm;

2. Put a spoon on the fire, add sesame oil to heat it, add aniseed, onion, ginger slices and garlic slices and stir-fry until fragrant;

3. Cook cooking wine, add broth and soy sauce to boil;

4. Take out the seasoning, push the beef in neatly, and simmer until it is cooked;

5. Move to Wanghuo, add monosodium glutamate, take out the spoon, and spread the beef flat on the soup plate;

6. Boil the original soup on high fire, skim off the floating foam and adjust the lewd taste;

7. thicken the water starch, pour in sesame oil and pour it on the beef.

material

500g beef, potatoes, 2 pasta sauces, 2 tablespoons onion, ginger and garlic, sugar and salt 1 spoon, and proper amount of cooking wine. 2 tablespoons of black pepper, appropriate amount of fragrant leaves and 2 pieces of cinnamon.

? manufacturing process

1, prepare a catty of beef and cut it into large pieces, because the beef will shrink and become smaller after stewing, so cut it bigger. Soak in cold water for an hour first to soak the blood out;

2. Put the onion and ginger into the pot and boil them with cold water, and skim off the floating foam for later use;

3. Pour fresh beef and clean beef soup into a pressure cooker, add two fragrant leaves and one cinnamon, and stew;

4, put oil in the pot, first put ginger slices and garlic cloves, stir-fry the water with low fire, pour in the onion, stir-fry until the onion is yellow;

5, put two spoonfuls of sweet noodle sauce, be sure to have a small fire, otherwise it will not paste, stir fry;

6. Pour the beef and beef soup cooked in the pressure cooker, as well as potatoes, and pour some soy sauce, cooking wine, sugar, salt and black pepper for slow stew;

7, about half an hour, collect juice on the fire, don't collect it too dry, soup with rice is delicious;

8, complete, out of the pot and plate, the sauce is full of flavor, and it is very delicious with rice.

The above is the specific process of cooking Tianjin version of braised beef at home. I don't know if it's authentic, but it's delicious.

Braised beef is a pure cuisine, which pays attention to clear oil and fat. Beef must be beef ribs. As for the practice, it is not complicated. First, cut the beef ribs into large pieces and blanch them, then take them out. Wash the pan, add water, cooking wine, aniseed, onion and ginger. Take it out and cut it into small pieces after cooking. It is best to add some sesame oil to the wok, heat it, add ginger slices and aniseed to stir fry, then add chopped green onion and sweet noodle sauce to stir fry, and then add soy sauce, cooking wine, salt, monosodium glutamate, sugar and water in turn. Add the beef with the changed knife, adjust the flavor and color, cook for 3-5 minutes, and simmer with starch to collect the juice. Finally sprinkle with pepper oil.

Yes, it's a good lie!