How to make marinated cured beef delicious, the most authentic way to marinate cured beef

Ingredients for marinated beef:

Salt, pepper, tenderizer, egg whites, sugar, oyster sauce, corn starch, cardamom powder, tara root vanilla.

In addition, we take the measure of constantly pumping water into the beef.

Here's how:

1) Slice the beef, then chop the beef slices with a knife (but do not cut them);

2) Put the beef slices into the container, then add oyster sauce, sugar, pepper, cardamom powder, tara root herbs, and tender meat powder to stir it evenly, and then add egg whites and corn starch to whip the beef continuously, at this time, add water, let the beef fully absorb the water, the water should be added in stages, and the amount should not be too much each time, and then add water after the water is sucked up by the beef, until the beef is full of water and then add salt. Then add an appropriate amount of water and whip thoroughly. Refrigerate and serve.

Specific matters: 1) Do not cut the queen mother of the beef slices;

2) The seasoning should be added in turn, and salt must not be added first;

3) The water should be added in batches, and it should be sufficiently large;

Ingredients: Beef ribs.

Ingredients: cured beef spices, red yeast rice noodles, spice packets, salt, water, green onions, ginger.

Tools: cutting boards, kitchen knives.

Step 1: Wash the prepared beef ribs and cut them into cubes for later use.

Step 2: Marinate the cut beef ribs in salted water for 12 hours.

Step 3: Set up the pot and add water, spice packets, red yeast rice noodles and salt to the pot.

Step 4: Continue to add the prepared green onions and ginger to the pot.

Step 5: Add the beef ribs that have been marinated for 12 hours to the pan.

Step 6: Simmer for 4 hours.

Step 7: After four hours, take out the bowl and the cured beef is ready.

Turn off the heat and let the meat soak in the soup for another 1 2 hours to taste. Remove and let cool.

There is no difference between marinated cured beef and cured pork, just add high liquor, salt, and peppercorns to wipe and marinate together.

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Marinated cured beef is a traditional delicacy that is loved by many people. If you want to marinate delicious cured beef, you need some skill and patience.

First of all, it is very important to choose good beef. Choose fresh beef, preferably with a certain amount of fat, so that the marinated cured beef tastes more delicious.

Second, prepare the ingredients for marinating. Usually, the seasonings required for marinating cured beef are salt, sugar, cooking wine, star anise, grass fruit, etc. These spices can be mixed and matched to taste, but be careful not to use too much salt and sugar so as not to be too salty or too sweet.

Next, cut the beef into appropriately sized pieces and make a few gentle cuts on the surface with a knife so that the marinade can penetrate the meat better.

Then, put the seasoning in a container, add the appropriate amount of water and stir well, then put the cut beef pieces into the seasoning water, making sure that each piece of the greeting can be soaked in water. Seal the container tightly and place it in the refrigerator to marinate, turning the pieces of meat every once in a while to ensure that each piece of meat is adequately marinated.

The marinating time depends on the individual's taste, and usually needs to be marinated in the refrigerator for 1 to 3 days. Marinated cured beef can be used in soups, grilled meats, or stir-fried dishes, and it tastes very good.

In short, marinating cured beef requires patience and skill, choosing good beef, matching the right amount of seasoning, and mastering the marinating time, so as to make a delicious and fragrant cured beef.

Foreleg beef key, cloves, Sichuan pepper, star anise, tangerine peel, cumin, cinnamon, bay leaf, licorice (a little each).

Seasoning: 2 tablespoons green onion, turmeric, and yellowseed (stir well after putting in water) 2 tablespoons soy sauce, 2 tablespoons rock sugar, 2 tablespoons salt, 1 2 teaspoons five-spice powder.

Method 1: Wash the beef and cut it into 10cm square pieces. Pour water into the pot, heat it over high heat, put the beef in, boil it slightly in boiling water, remove it, soak it in cold water to make the beef tight;

2. Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into the seasoning box (or in the homemade gauze bag, cinnamon and bay leaves can also be directly put into the pot because they are easy to pick). Wash the green onions and cut into three sections. After the ginger is washed, pat it off with a knife;

3. Pour an appropriate amount of water into the casserole, heat over high heat, and add spices, green onion and ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in turn. After boiling, add the beef and continue to cook over high heat for about 15 minutes, reducing the heat to low until the meat is cooked. Prick it with chopsticks and you can pass through it smoothly.

Remove the beef pieces and put them in a ventilated and cool place;

4. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour. After simmering, serve, cool and cut into thin slices.

Hello, I am glad that your question is answered as followsMain ingredients: beef tendon accessories: lemon, cinnamon, osmanthus, star anise, garlic, onion seasoning:

Beer, soybean soy sauce, dark soy sauce, five-spice powder, peanut oil, salt method: 1. Soak the beef tendon in water for 10 minutes after cleaning to remove the blood. 2. After pouring out the water, put a little salt, five-spice powder and two slices of lemon on the beef shank, grasp and marinate for 15 minutes.

3. Add water to the pot and add the ginger slices. 4. Blanch the marinated beef. 5. Rinse with cold water, add a little oil to the pot, add ginger and garlic and stir-fry until fragrant.

6. Add two spoons of soybean paste and stir-fry, add green onion knots, cinnamon, star anise and osmanthus to stir-fry until fragrant, and add two cans of beer. 7. Add some dark soy sauce and light soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, bring to a boil and change to low heat and cook for 45-60 minutes. 8. After cooling completely, take out the beef, apply sesame oil on the surface, wrap it in plastic wrap and refrigerate, and slice it when eating.

Cured beef.

1. Reclaiming: Select the hind legs of the cow, remove the tendons and oil film, and cut the meat strips into strips 45 cm long, 1 to 5 cm thick and 2 to 3 cm wide according to the meat stripes.

2. Marinating: Mix the seasoning, mix it evenly with the meat blank, marinate it in the tank for 5 to 7 days, the time should be extended if the meat is large, and continuously turn the tank to make the salt juice penetrate into the deep layer of the muscle. After leaving the tank, wash the meat strips, wear ropes and knots, hang them on bamboo poles to drip dry juice, and dry them to remove the water.

3. Drying: The meat blank is exposed to the sun, baked in the kang at night or sent to the oven, dehydrated and dried, the temperature of the drying room is 40 to 50, it takes about 30 hours to dry hard, and the kang is cold and thorough. The yield rate is 45% to 50%.

4. Packaging and storage: use cartons, wooden boxes or bamboo baskets for outer packaging, and use moisture-proof paper for inner packaging, bundle firmly, and place them in a ventilated and dry place.