How to make salted beef in Henan?

Salted beef is mainly made by adding some bittern in the process of bittern. It is really troublesome to cook it at home.

19 kinds of beef practices 1> > Secret sauce beef

Braised sauce beef is a unique secret skill, and businesses and restaurants are all secretive about it. After years of deliberation, innuendo and brainstorming, I finally succeeded in cracking the cleverness, and I record it here, so those who are interested in this way should know it.

take spline meat as an example.

on the one hand, it stings. After the beef is cut into large pieces, first stab it with a sharp cone with a disorderly arrow, which opens the way for the sauce to reach the deep texture.

the second is hello. Put beef in a pot, put hawthorn or almond (or tea bag), cinnamon, aniseed, pepper, fragrant leaves, dried tangerine peel, galangal, nutmeg and tsaoko at the bottom, add cooking wine with thick soy sauce, cover it and put it in the refrigerator, and feed it hard for one day and one night. Until the sauce color and fragrance reach the center and are consistent inside and outside.

the third day is cooking. Sauce, spices and shallots are put into the pot. Add twice as much water to boil, beef is put into the pot. After reopening, skim the floating foam, cover it with high fire for 2 minutes, and simmer for 1-1.5 hours. It is advisable that chopsticks can penetrate smoothly with a little resistance. If it is too strong, it will have no tenacity; if it is too weak, it will not bite, chew badly, and the teeth will be numb, which will make you lose your appetite.

the fourth day is soaking. After the beef is cooked, do not uncover it, let it cool naturally and put it in the refrigerator for more than 24 hours. Remember, this is an indispensable link, otherwise the sauce will have no aftertaste, and the beef will be rough and hard, and all previous efforts will be wasted. People who are impatient can't eat hot tofu, and those who are impatient can't eat the best sauce beef.

2> > Muslim sauce beef

Muslim sauce beef is red in color, oily and bright. After slicing, it remains intact, the cut surface is red bean paste, and a small amount of beef tendon in the muscle is yellow and transparent. The food is salty and moderate, crisp and refreshing, and it is an ideal delicacy on people's table.

production method:

1. main ingredient: 1kg of raw beef.

auxiliary subjects: 1 kg of yellow sauce, 3 kg of salt, 25 g of cinnamon, 25 g of clove, 25 g of Amomum villosum and 5 g of anise.

2. processing method ① material selection and finishing. Choose fresh beef that is neither fat nor thin, soak it in cold water first, clean the congestion, wash the meat with a board brush and remove the bones. Then cut into .75-1kg pieces with a thickness of less than 4cm, wash them in clean water once, and store them separately according to the tender and tender meat quality.

② sauce mixing. Add about 5 kilograms of clean water to the pot, and after a little heating, add 1/2 of the required amount of salt and yellow sauce. Boil for 1 hour, skim off the sauce foam floating on the noodle soup, and put it in a container for later use.

③ beef is put into a pot. First, put meat bones on the bottom and around the pot so that the meat pieces don't stick to the wall of the pot. Then, put the meat pieces in the pot according to the tender meat quality. Put the old meat pieces on the bottom of the pot, put the tender meat on it, and put the front legs and cavity meat in the middle.

④ made with sauce. After the meat is put in the pot, pour in the prepared sauce soup. After boiling, add all kinds of ingredients, press with a pot pressing plate, add water, and cook for about 4 hours with high fire. After the first hour of cooking, skim off the floating foam on the noodle soup, and then turn the pan every hour. According to the consumption of soup, add soup stock appropriately so that each piece of meat can be immersed in the soup. After boiling over high fire for 4 hours, simmer over low fire for 4 hours, so that the fragrance can slowly penetrate into the meat. When simmering, turn the pan once every hour to make the meat pieces cooked and rotten.

⑤ out of the pot. When you take out the pot, you should use a special iron racket to take the meat out of the pot piece by piece, scoop out the original soup in the pot and wash it, then put the meat on a sterilized tray and cool it to get the finished product.

3> > Spiced beef with sauce

features: brownish red color and long fresh flavor.

ingredient: 1kg of fresh beef tendon.

ingredients: 5g of onion, 1g of ginger, 75g of anise, 5g of Amomum villosum and 25g of clove.

ingredients: 2g soy sauce, 5g cooking wine and 25g sugar.

Method: Wash beef and cut it into cubes; Peel the onion and cut it into sections; Ginger is washed, peeled and chopped, mashed in a stone mortar and filtered into juice. Grind anise, Amomum villosum and clove into flour, put them together with soy sauce and cooking wine in a pot filled with beef, soak for about 4 hours, pour into the pot, cover the pot, boil with strong fire, and simmer with low heat. When it is about 8% ripe, add white sugar and collect the juice.

4> > Stir-fried beef shreds

Ingredients: beef tenderloin 25g, celery 1g, shredded ginger 15g, watercress 25g, pepper powder 1g, Sichuan salt 1g, soy sauce 1g and sesame oil 1g

Method:

1. Cut beef into 8cm filaments and celery into 4cm segments;

2. Heat the oil in the pan, stir-fry shredded beef in the pan, add salt and shredded ginger, stir-fry continuously, add bean paste to stir-fry until the beef is dry and dark red, stir-fry until fragrant, add soy sauce, sesame oil and celery to stir-fry shredded pork, and sprinkle with pepper.

Sichuan cuisine. Beef tenderloin as the main material, with shredded green pepper, is cooked by Sichuan's unique "dry stir-frying" process to dehydrate shredded pork. Crisp and soft, easy to chew, dry and spicy. This dish was created in Zigong City, and has been spread all over Sichuan for hundreds of years.

Nutritional components: 56 mg of cholesterol, 3 g of carbohydrate, 6 g of protein, 27 g of fat and 63 calories

5> > Korean BBQ

Ingredients:

3g of beef, 1 tablespoon of sugar, 2 tablespoons of sake, one quarter of pear, 2 tablespoons of Korean soy sauce, 1 tablespoon of chopped green onion, 2 tablespoons of mashed garlic, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, a proper amount of vegetables (lettuce, sesame leaves, green peppers, Zekry, etc.), half of green onions, and half of Chili powder.

Practice:

1. Cut the beef into appropriate sizes, add 1 tablespoon of white sugar, 2 tablespoons of sake and a quarter of pears, and let it stand for about 1 hour to soak the seasoning

2. Wash the vegetables and control the water. Slice the garlic. Cut the green onion into 7 cm long and 3 mm thick, soak in cold water, control the water, add 1 tablespoon of white sugar, 2 tablespoons of sake and a quarter of pears in a bowl

3. Mix beef 1 with 2 tablespoons of Korean soy sauce, 1 tablespoon of chopped green onion, 2 tablespoons of garlic paste, 1 tsp of sesame oil and 1 tsp of sesame seeds. Hand-mixed seasoning is easier to soak in

4. Preheat with [thin block baking] for 7 minutes, then put in kebabs, bake with [thin block baking] for 7 minutes, take out, turn around, bake for 7 minutes, and take out.

5. Put barbecue, chopped green onion, garlic slices and seasoning sauce on the favorite vegetable leaves. Eat broth at the same time.

2

Traditional Korean iron plate barbecue (pictured)

Beef chops are grilled with iron plates, and then cut into small pieces suitable for the entrance

When it comes to Korean barbecue, most people first associate it with copper plate barbecue, but copper plate barbecue is not the mainstream of local barbecue in Korea, and can only be seen in a few specialized barbecue shops in Korea.

The authentic and classic Korean barbecue is roast beef with iron plate. The iron plate used for barbecue in Korea is an unremarkable flat square baking tray. The main meat ingredients are beef chops, beef loin and seafood such as shrimp and cuttlefish.

The baking tray continuously emits hot air to warm the cold weather; Hot barbecue, soft, tender and sweet, can supplement physical strength. For the Korean nation, in the cold winter, barbecue can supplement the warmth as much as hot pot! Therefore, in Korea, the knowledge of barbecue is comparable to that of hot pot, and many kinds have been developed just from the differences in dipping sauce and meat materials.

The most special feature of traditional Korean sizzling barbecue is the roasting method and eating method. When baking, you need a little skill and tools, so the service staff in the restaurant often do it for you.

after the teppanyaki is hot, the waiter puts the whole steak on the stove, and after roasting it until it changes color, he cuts the meat into small pieces suitable for the entrance with special steak scissors, and puts it on the stove to keep warm, so that the guests can take it for themselves.

The popular copper plate barbecue in Taiwan Province combines the characteristics of barbecue and hot pot, and it is a one-pot barbecue with two meals. This pot is shallow and semi-circular, with a convex top and a concave bottom. The convex part can be used for barbecue and the concave part is used for cooking. The meat used for barbecue needs to be marinated with sugar, soy sauce, etc. It tastes sweet and salty, and is very popular among Chinese people.

Korean sizzling barbecue is a wonderful way to eat, and it is delicious to eat it wrapped in lettuce. The most common lettuce is lettuce. In Korea, in addition to lettuce, sesame leaves, Qingjiang vegetables and a dish pronounced "Suka" in Korean (a kind of celery) are also used.

Usually, spread a piece of lettuce (or several kinds of lettuce overlap) in your hand, put a piece of roasted meat on it, dip some sauce on the meat with chopsticks, then wrap green peppers and side dishes at will (pickles, spicy radishes and kelp sprouts are included with the meal), and finally wrap the whole piece with leaves and send it to your mouth.

When eating, the freshness of lettuce, the richness of barbecue and the profusion of sauce form an indescribable taste in the mouth. The so-called "too greasy, too light, too hot, too monotonous" is a complete and balanced taste.

after the barbecue, this classic Korean food is not over yet. If you enjoy it at home, smart Korean housewives will use the delicious juice spilled from barbecue for bibimbap and fried rice without wasting any delicious food.

6> > Steak stewed with papaya

Ingredients:

1 papaya, 2g steak, minced garlic, a little pepper, oyster sauce, broth and rice wine.

Practice:

① Marinate the steak with salt, corn flour and eggs for 4 hours, and then cut it into strips.

② Cut the papaya into strips, and first oil it with low fire.

③ Saute the oil pan with minced garlic and pepper, then put the steak in the pan, add oyster sauce, broth and a little rice wine

④ Finally, thicken it with white powder and add papaya to stir fry.

Efficacy:

Papaya stewed steak combines protein and vitamins. Beef is warm, so it is better to avoid hot and dry gas when eating with fruit. Beef is rich in protein, calcium, phosphorus, iron and vitamin A, while papaya is rich in vitamin C. Together, they can make the nutrition balanced.

7> > Beef tenderloin with cactus iron plate

Ingredients:

Beef tenderloin 2g, cactus 5g, onion 5g, vegetable oil 15g, refined salt 4g, soy sauce 1g, cooking wine 5g, monosodium glutamate 3g, ginger juice 3g and starch 2g.

Method:

1. Cut the beef into pieces, add salt, soy sauce, cooking wine, monosodium glutamate and water starch, and mix well.

2. Remove the prickles of cactus, cut it into pieces with a slope knife, and slice the onion for later use; Ginger juice, cooking wine, salt and monosodium glutamate are paired into a fermented juice for later use.

3. Heat the wok, add vegetable oil 1 until it is 8% hot, slide in the marinated beef slices, and stir-fry until it becomes discolored and tender.

4. Heat the iron plate on the fire, add a small amount of vegetable oil, add onion and cactus, stir-fry slightly, add beef, cook in the waste juice, cover and simmer slightly.

5. Before serving, sprinkle some cactus slices with sesame oil.

key points of production: the oil temperature of beef tenderloin should be tender, the ginger juice should be mixed well, and the iron plate should be heated.

features: beautiful shape, fresh and hot taste.

8> > Braised beef tenderloin

Ingredients:

2 pieces of fresh and frozen beef steak, 1 onion, 1/2 green pepper, 1/2 red sweet pepper, 2 tablespoons oil, 1 teaspoon white powder, 1 teaspoon soy sauce, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon wine, 2 teaspoons water and 1 teaspoon white powder.

Practice

1. Slice the steak and mix with 1 teaspoon of white powder and 1 teaspoon of soy sauce to taste. Drain after oil. Mix 3 teaspoons of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 teaspoon of wine, 2 teaspoons of water and 1 teaspoon of white powder in a small bowl.

2. Shred green pepper, red pepper and onion, and heat on the iron plate.

3. Heat 2 tbsp of oil, stir-fry onion until fragrant, then add green pepper and beef, add seasoning B and stir-fry evenly, and then transfer to a wooden plate.

9> > Skillfully stewed beef

Some people think that "stewed beef is delicious but not easy to cook". In fact, it is not difficult. Some people sum it up as: "Choose the meat to be wider than the soup, and put less salt in the yellow sauce;" How many ingredients are put together, and the meat is fragrant and rotten. " Choosing meat Most people always like to buy some parts with bright red shredded pork to make beef stew. In fact, this kind of direction is more suitable for stir-frying If it is used for stewing, its meat quality will be tight. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 7% of the whole beef. These parts have tendons and skins, and they are fat and thin. From the surface, they look a little ugly and are not welcomed by customers. However, as long as they are properly done, the meat will be bulky, delicious and delicious after maturity. After the meat is selected, the whole piece is washed first to remove the floating dirt on the surface; After cleaning, cut into walnut pieces, soak them in clean water for about half an hour to remove the dirty blood impurities, and take them out for later use, but don't use hot water or boiling water to tighten the meat, otherwise the meat will get old and difficult to stew.

soup mixing: add enough warm water to the pot (whichever is not meat, the pot type is not limited), put a proper amount of yellow sauce, commonly known as "topping" (5g meat and 5g sauce is enough), and stir it with chopsticks. At this time, the sauce residue sinks to the bottom, and the sauce foam floats. Remove the foam by using a hedge to ensure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. After adding it to the soup, it will make the broth slightly bitter, and the stewed meat taste is greatly inferior. The amount of soup should be filled at one time, not in the middle. If the soup is not enough, you can only heat the water or boiled water, and never add cold water in the middle. Otherwise, when the boiled meat meets cold water, it will easily make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. The meat will become hard and crusty, which is not easy to chew and swallow. After the soup is mixed, add some salt.

feeding: put the cut and washed beef into the pot, and then put it as seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, aniseed, cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 kg of meat, the amount of seasoning can be 2 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 cut of ginger (don't cut it off) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2 ~ 3 times.

heat: cover the pot as soon as the ingredients are put into the pot, and remove the cover when it is wide open for stewing, so as to volatilize the bloody smell. After 2 minutes, cover it again, and turn it to slow fire. It can be stewed in about 3 hours. The beef texture is rotten, the soup is beautiful and fresh, and the aroma is fragrant. Stew beef in a pressure cooker, the effect is also very good, as long as you master the heat. That is, after the fire is boiled, deflate for 5 minutes, buckle the safety valve, change it to medium heat after 2 minutes, and then cook the old beef for 2 minutes.

If you buy a lot of beef, you can apply a layer of dry mustard to the beef on the first day of cooking, and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also tender in meat quality. Add some wine or vinegar when cooking, and it will cook faster. When cooking beef, sew a gauze bag first, put a small amount of vegetable leaves in it, tie the bag up and put it in the pot to stew with the beef, so that the beef is cooked quickly and tastes fragrant. When boiling beef (sheep), put two or three walnuts with shells and