Minimalism, Ancient Method, Sauce Beef

 

The classic ingredients are most suitable for cooking in a rustic way. The subtraction method minimizes the marinating of the sauced beef, but the aroma is doubled to a mellow flavor. After cooling, dry cut, whether it is mixed salad, sandwiches, or cold spells. Drinking wine can bring more long-lasting fragrance to the teeth and cheeks.

      This method is completely suitable for commercial processes, refuses to soak for a long time, does not use pressure cooker, as long as ordinary stew pot, keep the meat quality dry and firm, uniform and tasty Expansion is enough to support a small stewed dish shop.

Important note written in the front :

1. For sauced beef, the best raw material is "the tendon of the front leg of the beef". The taste of this part is the most suitable. It is not old and tender. If you can't buy it, you can also use loin meat, forelegs, belly ribs, and chest. These parts have a soft texture without losing tendons;

2. The beef is best to be sold fresh, if it is frozen, please open the package after it is completely thawed;

3. The normal size of beef tendon is about 1 kg, so my recipe also uses this as an example. As long as the meat is less than 2 kg, it is not recommended to divide, because the water will be lost during the braising process. The smaller the loss, the greater the loss;

4. Regarding the amount of salt, I wrote 50 grams. In fact, my operation is to cover the whole meat to quantify it. There is no need to worry about the excessive amount of salt and it will not cause it to be very salty. In fact, based on the situation of the homework, many works are biased towards not salty enough. As for the reason, the "blanching process" after marinating, no matter how much salt you use for marinating, it will be dissolved again in the process of boiling;

5. All kinds of spices in the formula are not necessary. Put them when you have them. If you don’t get them, don’t ask again, unless you want to make your own unique secret recipe fragrance. For this, you need to make various attempts to research and develop yourself. . However, whether there are any of these spices is just the difference between 90 points and 95 points;

6. Regarding the salty taste of the finished product, you can taste the taste of the stewed soup at the halfway stage (about 50 minutes). At this time, the salt in the stewed soup and the meat has reached a balance. If you feel too salty, add water Dilute; if you feel that it is not salty enough, add light soy sauce to increase the salt content, which can also enhance the color by the way;

7. Regarding the preservation of "Lao Lu Tang", it is recommended to skim the foam and grease when it is still hot (below 60°C), and put the filtered brine in a clean fresh-keeping box, seal it well, and take advantage of it. Put the heat directly into the refrigerator (0-5°C), and take it out for about ten days. There is no need to worry about corruption. For longer storage, it is recommended to freeze directly;

      Every time you use "Old Braised Soup", pour it into a pot and heat it to melt, smell and taste, is there any bad taste? If you have any doubts, please throw it away cruelly and don't use it reluctantly. If there is no properly preserved old soup, it will lose its value! "Old braised soup" is not the "older" the better.

8. Next time use the old soup, if it is not enough to submerge the meat, add water (either hot or cold), as usual (repeat point 6), taste the taste of the stewed soup at the halfway stage (about 50 minutes) At this time, the salt in the braised soup and the meat has reached a balance. If it is too salty, add water to dilute it; if it is not salty enough, add light soy sauce to increase the salt content, which can also enhance the color by the way;

9. Regardless of the size of the meat, as long as the previous marinating process is done, the marinating process only takes 100 minutes. At this time, it can be easily mashed with chopsticks, and it is enough. At this time, please take it out and cool it as soon as possible .

The above are the details that are often asked in the comment area and the classmates who hand in the homework. I will summarize this time. Please rest assured that the doubters have a try, because the practitioners have already tasted more delicious things.