The Practice of Authentic Sauced Beef by Muslims in Tianjin

A catty of beef tendon

The spoon in the salt seasoning cup is about 7 spoons.

Braised soy sauce 50 ml

A whole piece of ginger

Half an onion

A handful of pepper

Clove with 3 petals

Two cardamom

Two Amomum villosum

Half root of cinnamon bark

Two fennel

Liu Bi Huang Ju Jiang Yi Dai

Cooking wine 100g

Rock sugar 30g

Monosodium glutamate 5g

Pepper 2 little brother

Chenpi quarter

5 g fennel

What is the practice of Tianjin Huimin sauce beef?

Wash and knead beef tendon meat repeatedly in clear water and clear water to remove blood, and at the same time put it in a pot and fry Chili until it is fragrant. Then take out the beef, drain the water, put it in a basin, pour in cooking wine, onion, ginger, salt and fried pepper, and marinate for two hours. Attention? In order to make the beef more tasty, it is necessary to massage the beef repeatedly and prick the small mouth on the beef many times with a sharp knife or something like that.

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Step two, I forgot to take pictures. The steps are: blanch the marinated beef in a pot with cold water, turn off the fire after boiling for five minutes, and wash the blanched beef with warm water. Attention? Be sure to scald it with warm water, because cold water will shrink the beef and make it difficult to stew.

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I still forgot to take pictures. This step is to put all seasonings into the box, including pepper, clove, Amomum villosum, cardamom, cinnamon, aniseed, onion, ginger, cooking wine, monosodium glutamate, rock sugar, pepper, dried tangerine peel, salt, fennel and braised soy sauce. Attention? Be sure to pay attention to the proportion of each seasoning. Melt a packet of yellow sauce with water until it is completely dissolved in water. Boil a pot of water with high fire, put the material box in, slowly pour in the yellow sauce water, and dump the yellow sauce residue at the bottom of the bowl.

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After the fire boils, add the cooked beef and turn off the fire for 2-2:30 hours. Specifically, chopsticks can pierce the meat with a little resistance. Attention? Don't boil the pot, cover it when it is cooked, air it to room temperature, put it in the refrigerator, soak it for one night and then taste it.

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skill

The details are very important whether the sauce beef is delicious or not.

1. It's very important to soak the blood to remove fishy smell.

2, it is very important to massage the meat many times, so that you can taste it in a short time.

Beef must be cooked in cold water. Once entering the boiling stage, it must be washed with hot water to prevent the beef from shrinking.

4. Don't pour out the stew, keep some of it as the old soup, and continue to stew it next time. The stew will be better.

5, the sauce must be dried yellow sauce, and other sauces are not as fragrant as this sauce.

6, the heat is very important, the cooking is not tough, owe to bite.