How to make five spice marinated beef?

Materials for five-spice beef:

100g of beef (about 10 taels and a half)

Marinade ingredients:

half teaspoon of peppercorns, 2 star anise, 1 piece of cinnamon, 5-6 pieces of sandy ginger, 1 piece of grasshopper (grated), ? teaspoon of fennel, 1 strip of chopped dried green onion, 1 level teaspoon of salt, ? tablespoon of crushed rock candy (about 25 grams, that's 6 Qian ?), 400 ml stock, 1 tablespoon wine.

Dipping sauce:

1 tablespoon each sesame oil, light soy sauce, red pepper flakes, 1? tablespoons zhejiang vinegar, 1 teaspoon cooking oil, 1 tablespoon red pepper flakes, ? teaspoon sugar.

Cooking steps:

(1) Combine the marinade ingredients (except the wine) in a deep bowl and cook on high heat for 15 minutes.

(2) Wash the beef, put it in the marinade and add the wine, then cook it on medium heat for about 40 minutes.

(3) Remove the beef, let it cool down and cut thin slices.

(4) dipping sauce material in addition to sesame oil and zhejiang vinegar, put the stove with high heat to cook for 1 minute, take out and add the rest of the sauce, you can eat with the beef.

Five spice beef practice two:

Raw materials beef a catty, five spice cinnamon a little, ginger three green onions a soy sauce, wine sugar moderate. Practice beef washed and drained, burn a red pan, oil, burst incense beef, add wine, five spice cinnamon and water, high-flame boil and then turn the fire until cooked. Remove. Wash the pot, heat the oil, stir in the beef, add soy sauce, sugar and cooking wine, then turn to medium heat and keep turning the beef to avoid sticking to the pot until the marinade is dry. Remove the beef to cool and cut into thin slices will be available for consumption.

Five spice beef practice three:

(a) raw materials and ingredients

50kg fresh beef, cooked beef 25kg, sugar 4.1kg, monosodium glutamate 0.75kg, soy sauce 1kg, salt 1kg, sodium benzoate 50g, fennel powder 75, ginger 72g, wine 250g, hay powder 25g.

(b) processing

(2) )Processing

The fresh beef is removed from the butter and tendons, cut into upper pieces, rinsed with water, and then put into the pot after 1.5 hours of fire to cook the mature beef. Burning, pay attention to shoveling, so that the upper and lower beef cooked evenly. After the beef is up, put it on a sieve to cool and make it firm. Then cut the beef into 0.2cm slices. Ingredients according to the cooked beef as a standard, with sugar and so on together with the original beef broth first pot (beef broth should be discretionary can not be too much, cooked beef 25kg with soup 5kg or so), such as ingredients beef broth boiling, and then cut the beef slices into the boiling through, with the steam cover cover. And continue to cook with slow fire, but not too fierce. In about 20 minutes, with a spatula in the turn once, do not make scorched pot. After about 2 hours, it is out of the pot, set on a sieve to cool. Then put into the iron sieve into the baking, in Celsius 45-30 ℃ temperature after 3 hours of baking. Roasted to turn up and down repeatedly, so that each piece of beef dryness uniformity. Remove the slices of beef to become five-spice beef.

Five spice beef practice four:

(a) raw materials

beef a catty, pepper, ginger a piece of five spice cinnamon a little, green onions, a red currant rice appropriate amount, wine sugar appropriate amount.

(2) processing

1. beef washed, bleached blood, marinated with salt code;

2. ginger washed and patted loose;

3. scallions washed and pulled knot;

4. red brine with sugar color, five-spice powder, ginger, scallions, beef boiled, and then change to a small fire brine until the beef is cooked and soft, fished out and cooled, sliced thinly, and neatly mounted on the plate;

5. p>

5. beef topped with sesame oil and a little brine can be.

Recipe Nutrition:

Beef (hind legs): Beef is rich in protein, amino acid composition is closer to the human body needs than pork, can improve the body's ability to resist disease, growth and development and post-operative, post-disease conditioning of people in the supplemental blood loss, repair of tissues, etc., especially suitable for the cold winter food beef can be a stomach warmer, the season's tonic good; beef has a tonic in the beneficial qi, nourishing the spleen and stomach, strong health Beef has the effect of nourishing the vital energy, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and resting the wind, quenching thirst and stopping salivation, and it is suitable for the people who eat in the middle of the qi hidden, shortness of breath, weakness, soreness of the muscles and bones, anemia, and yellowish eyes.

Recipe Compatibility:

Beef (hind leg): beef should not be eaten with chestnuts, snails, brown sugar, leeks, white wine, pork.