How to Make Beef? Uncle's Five-Spice Beef – Rich Flavor, Loved by Family
Many people use cold water to braise beef and other ingredients, boil vigorously and then skim off the scum to remove blood water, which is a disadvantage as it will lose part of the nutritional components and meat aroma. Beef's inherent fishy aroma isn't strong, 'cold water skimming off scum' is purely superfluous, and the cost outweighs the benefit. Therefore, he directly boiled beef in boiling water, used high heat to 'seal the meat', causing the surface protein to quickly solidify, greatly reducing the release of aroma, and maximizing the preservation of beef's original flavor. When 'no blanching' beef is out of the pot, the uncle quickly threw a piece into his mouth to carefully taste it. As he chewed the beef, it became more fragrant, and there was no fishy or flavor. This indicates that the improvement direction is completely correct.
Editor
Salt comes in and out, beef becomes more fragrant when making beef sauce, change to large blocks of beef smear a thick layer of salt, winter marinating for 15 days, summer quick to absorb flavor, also need to be refrigerated for 7 days, then rinse for more than 10 hours, the purpose is to remove the salt that has infiltrated. Select high-quality beef tendons, with clear meat and tendons; more than ten kinds of seasonings, stew for one and a half hours, tender but still chewy. The taste is rich, moderately salty and sweet, fragrant and appetizing, and loved by everyone. Without further ado, today Uncle is going to teach you how to make five-spice beef sauce, hoping you will eat happily~
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Pure beef tendon, scallions, ginger, Chinese magnolia vine, cooking wine, white vinegar, old soy sauce, fresh soy sauce, five-spice powder, sugar, white sugar, salt
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1First, soak the beef in water for at least 4 hours to remove blood water, take out the beef tendon and clean it, boil a pot of water, put the beef tendon in, fly water to remove impurities, then wash it clean;
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2Then start a new pot, put the beef tendon in, pour in water so that the water covers the beef tendon by two-thirds, open the fire and put all the seasonings in, bring to a boil and skim off the scum.
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3Finally, turn the heat to a small flame and cover with a lid for 1.5 hours, turning once every 20 minutes, until the beef tendon can be easily pierced with a fork, which is when the sauce becomes slightly thicker, turn off the heat and let it cool naturally before cutting and plating.~
Editor
Rich in flavor, moderately salty and sweet five-spice beef sauce is ready, if you like it, try to do it yourself~
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Uncle's Tip
1Beef tendon has a moderate ratio of lean meat and tendons, which is most suitable for braising or stewing with a chewy texture. If you don't like tendons, you can choose beef leg meat to make it.
2The amount of all seasonings can be adjusted according to your personal taste. When cutting beef, cut along the grain of the beef to prevent it from being scattered.~
