Stewed beef

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6 grams of cinnamon, cloves, 3 grams, 6 grams of star anise, 1 strawberry, vegetable oil 50 grams 1500 milliliters chicken stock, salt, 20 grams, ginger 5 grams, onions 10 grams, 500 grams of beef, wine, garlic , fennel, pepper amount.
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flavor of one production: style two style three, method for making sauce beef flavor evaluation and a related anecdote, production: 1 piece of beef to the complex washed, cut into pot to set aside large chunks. 2, boil a pot of water, put the beef, then boil a moment, remove and set aside. 3, to boil hot, add vegetable oil, burning six mature, first saute Cong Jiangsuan, topped with wine, add soy sauce, stewed beef Photo (19) salt and other spices, add chicken stock (water can do, but hot water, this is trick), beef, high heat for 20-30 minutes, to heat and simmer until beef Shulan tasty. 4, until the meat soup cool, cool thoroughly in the refrigerator, you can remove and slice. Flavor II, 1. Bought the shin sub-meat (beef keys must be muscle) cut into chunks (about half a catty, Shun knife slice the growth), water to boil, skim foam; 2. Ginger, onion, pepper, aniseed, cinnamon, bay leaves, small tree, pepper, beef soup into casserole, boil stew; 3. After 1 hour, poking with chopsticks was moving to see if the beef, salt; 4. Wok add appropriate amount of soup, put a little sugar, soy sauce boil, add beef, sauce pot, stewed beef, the other series (13) after cold slice, eat. This is the northeast approach, Beijing's approach is to use after coloring tasty fried miso. Guo Lifang Sichuan practice is to water and spices, plus brown sugar, boil 30-40 minutes (do not salt) and other spices, cooked flavor, and the washing of beef to cook to the point of exhaustion into the salt, then simmer for a while to become the. This brine out of the meat, taste particularly heavy, heavy taste for people who teach you a halogen soup approach: can be used such as Lu Ji or eggs or use 2 tablespoons fried trotters scallions, ginger, garlic, brown when add half a bottle of soy sauce (about 2 bowls), 2 tablespoons rice wine, 2 tablespoons sugar, 1 tbsp salt, 15 cups water and 1 bag of spiced package, first boil, then simmer for 20 minutes Gaixiao until fragrant that percent. Soup as long as possible, as long as the stored properly, can be used repeatedly. Three flavors, chunks of beef, 1 kilogram, five-spice, cinnamon, brown sugar, soy sauce, soy sauce, salt, garlic powder, ginger, onion, cooking wine, pepper, bay leaves. Method: 1: Cut the beef chunks, wash clean. 2: a pot of water, boil a little wine and add beef and garlic and cook for about 5 minutes to go and the bloody debris, remove and waterlogging. 3: Wash the pot, add beef, and then were placed in soy sauce, soy sauce, sugar, salt, cooking wine,Victoras secret bikini women, spices, cinnamon, bay leaves, pepper, garlic powder, ginger, take one piece of fluff in it, and put scallion, mainly wine and soy sauce to be more salt, sugar, a small amount. Conditions, then you can put a few pieces of orange or a lemon. Add a little water, feed beef to be completely submerged, and then transferred after the fire to boil simmer 3 hours or so, place a night away from the fire, then fire the second boil, then simmer 3-4 hours to make it full flavor, then remove from heat and other beef after the cold brine can remove to drain the fridge, and eating out slices on it. Attention: must be willing to cutting,asics shoes wholesale, anyway, can continue after the marinade brine things, I basically do not turn on the water; the cooking time must be longer, or there is not tasty; the best place to eat out one night, but not halogen bulb for too long, or will sour the. Eat a lot,dark blue and white baja, drinks dry cutting, or the following section, or slice very good cooking. Beef sauce Method 1. The choice of a good child, or bovine tendons on the brain (loin the site, I generally select the loin), and into the thickest of not more than 8-10 cm in diameter cylindrical pieces, wash, control Dry water; 2. will sprinkle salt over a thin layer on the surface of beef, hand rub for about a minute to salt infiltration into the texture of beef, the bacon on the grill (the purpose is to make the blood flow away salt blaze , there is no frame flat plate, the plate is slightly tilted too), for 24 hours (I usually do at night, just after the treatment in the evening); 3. Remove the beef, then repeat the process 2, for 24 hours (this When blood and water in beef gradually being squeezed out, the sauce a taste of beef will be Cishi); 4. Remove the beef, the pepper face,asics gel-kinsei 2, cinnamon powder sprinkled on the beef thinly over the surface, then hand rub, put in the container for 24 hours; 5. the ordinary meat sauce poured into containers to just drown as good (a little can also be exposed some of the best container diameter not much choice of meat which can be closely stacked, so that can not put a lot of soy sauce, bacon submerged, to avoid waste of soy sauce), the best came alive again in 1 to 2 spoons of rice wine or cooking wine (rice wine than the wine I feel good, not expensive), placed 24 to 48 hours, turning the best of time; 6. out good pickled beef (surface purple-red purple) into the fresh water (plus put some of the most expensive tea) cooked, do not add any seasoning (I usually put in the rice cooker to cook, boil the fire 20 minutes, holding half an hour before the fire for 10 minutes, turn off the heat waiting for the natural cooling of about half an hour); 7. Remove the beef, on the disk, covered with plastic wrap to prevent air-dried at room temperature for hot to not in the refrigerator after frozen layer (this step is critical, not placed in the refrigerator to cool, the sauce delicate beef fat residue divergence) for at least 1 hour, you can enjoy delicious authentic sauce beef. Beef sauce that can be treated placed in the refrigerator 7-10 days without deterioration, characterized by the cut that to eat, do not have any seasoning sauce dip. To save time, the above steps 3 and 4 can also be combined, that is, the surface of salt and pepper rub beef noodles salt and pepper mixture, the effect will not be much worse. Step Summary: rub salt pickles - pickled pepper rub - sauce pickled - clean boiled - refrigerator temperature refrigerator. When boiling water can also be added Jiban aniseed, a little orange peel (orange peel their own), cloves, a strawberry (pharmacies to sell, no herbs, is similar to pepper spices like aniseed), taste better, absolutely good, very good. My method for making the advantage of the vast majority are in the meat taste, but the traditional cooking method is the taste of salt in the soup sauce, meat is not much taste, was dipped in sauce when eating. There is also a Tips, if you cook some chicken to cook while beef neck, wings or drumsticks and the like, you can also choose other trotters, boiled meat is more tasty, beef is more tender and chicken also taste full of brine are reluctant to throw out the soup, I heard that this is a Sauce Store traditional remedy in Shandong. Evaluation and correlation of the above anecdote is the most authentic method for making beef sauce, delicious. These are my experience of exploring, you can have your own taste and the conditions of trying to do best for your family beef sauce tastes like, my pepper is someone else happens to come from Sichuan, and purple lights, very spicy, cinnamon is the pharmacy bought, are their own grain mill, very authentic, so I do pepper sauce, cinnamon powder, pickled beef consumption is not a lot, if your home is only common pepper, you have the appropriate dosage. Wu Song Wu Song Fights the Tiger's will bite a few days on the road trip, Yanggu County to the ground, far from the county. When it is noon, Wu go hungry belly, saw in front of a hotel, lug in front of a flag, which is written in five words: Shaobang leaning against the side, shouted: Wu picked up the bowl and drink cried: pounds to. Wu eat: Wu empty-handed, killing the Tigers, on the one hand is its bold chivalrous, smart embodiment of wisdom, but also inseparable from the contribution of beef. Beef is rich in protein, amino acid composition and its mode of existence, closer to human needs than pork. Beef in a large number of leucine, isoleucine and valine, can help the body generate heat, provide energy to the muscles, and promote tissue repair. Eat beef, long tremendous effort, we can say, beef is to increase the strength and vitality of the best meat. Meanwhile, the beef is also rich in vitamins B6, B12, and iron, zinc, magnesium and other beneficial ingredients. Eat beef, you can warm stomach cold, strong bones and muscles, improve the body's resistance to disease. Road indignant roar, which can act, catch break Kyushu. If you want to have a strong physique, endless energy and lofty sentiments, then big mouth to drink, eat beef it large. Atlas Atlas entry for more extended reading: 1
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