How to make tooth beef, how to make tooth beef

Steps (6 steps total).

1.Place the washed beef tendon meat.

250g cut in half against the grain.

2.Beef in a pot under cold water, **boil to skim off the foam, continue to cook for about 5 minutes, remove the water and wash.

3.In the rice cooker, put 2 white green onions, 5 slices of ginger, 5 cloves of garlic, 4 star anise, 5g of Sichuan peppercorns, and cinnamon.

1 piece, 5 bay leaves, 15g rock sugar.

4.Add the blanched beef and add the cooking wine.

5ml, light soy sauce 5ml, dark soy sauce 15ml, then pour in water to cover the beef.

5.Put it in a rice cooker, simmer for 1 hour, and take a chopstick that can be easily inserted into the beef and take it out.

6.Let the braised beef cool, slice and serve on a plate.

Ingredients: 1000 grams of beef tendon, 3 star anise, 4 bay leaves, 1 cinnamon, 6 slices of ginger, 6 green onions, 40 grams of cooking wine, 10 grams of sugar, 60 grams of dark soy sauce, 30 grams of light soy sauce, 1 gram of Sichuan pepper.

1. After washing the beef, put it in a boiling pot and blanch it for 3 minutes, then take it out and wash it for later use.

2. In another pot, put star anise, fragrance, cinnamon, ginger slices, green onions, Sichuan pepper, and then add a large spoon of vegetable oil to fry the fragrance.

3. Add the blanched beef, then pour in enough hot water, then add cooking wine, sugar, dark soy sauce and light soy sauce.

4. Bring to a boil over high heat, then cover and simmer for a few hours.

5. Do not take it out immediately after cooking, and continue to soak in the soup until it is completely cool.

6. Slice and serve after cooling.

Detailed steps for the preparation of the sauce beef.

1.Wash the dirt on the surface of the beef tendon meat with running water, put the whole piece into a pot of cold water and boil over high heat, skim off the blood foam on the water surface after boiling, skim while boiling, about 15 minutes, the blood in the inside will be cleared. Remove the pieces of meat and drain the water.

2.Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, and cinnamon in a gauze bag, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally remove the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.

3.Remove the beef tendon, put a pair of chopsticks on top of a large bowl, and drain the meat to cool.

4.After the beef is thoroughly cooled, the surface is tight, and it can be sliced. When cutting, it should be in the opposite direction of the shredded meat fiber, and the thin slices can be served.

1. Remove the whole piece of beef and wash it, and cut it into large pieces that can be put down in the pot. 2. Boil a pot of water, put the beef in, boil for a while, remove and set aside.

3. Heat the pot, add vegetable oil, when it is ripe, fry the shallots, ginger and garlic first, pour cooking wine, add soy sauce, salt and other seasonings, add chicken broth (add water is OK, but hot water, this is the trick), beef, cook on high heat for 20-30 minutes, change to low heat and cook until the beef is cooked and delicious.

4. After the meat and soup are cool, put them in the refrigerator to cool thoroughly, and remove the slices.

1 Cut the purchased beef tendon meat (must be beef key meat) into large pieces (about half a catty, cut into long strips along the knife), boil in water, and skim off the foam;

2 Put ginger, green onion, Sichuan pepper, spices, cinnamon, bay leaves, a small amount of pepper, beef soup into a casserole, bring to a boil and simmer;

3 After 1 hour, use chopsticks to see if the beef can be poked, and add salt;

4 Add an appropriate amount of soup to a wok, put a little sugar, bring soy sauce to a boil, add beef, remove the juice from the pot, slice it after cooling, and serve.

This is the Northeast method, and the Beijing method is to use yellow sauce to stir-fry and then color and taste.

The Sichuan method is to put water and seasonings in the pot first, add brown sugar and boil for 30-40 minutes, (do not add salt) and other seasonings to cook out, put the washed beef in and cook until it is rotten, add salt, and then simmer for a while. In this way, the meat marinated has a particularly strong taste, which is suitable for people with heavy tastes, such as Sichuan-style Liao pork ribs sauce beef.

Saute the chives, ginger and garlic in 2 tbsp oil, add half a bottle of soy sauce (about 2 tbsp of cooking wine, 2 tbsp of rock sugar, 1 tbsp salt, 15 cups of water and 1 five-spice sachet, bring to a boil, then reduce the heat to low and cook for 20 minutes, until the fragrance overflows. The longer the soup lasts, the better, and as long as it is stored properly, it can be used over and over again.

Ingredients: Sichuan pepper, cumin, cooking wine, sugar, salt, pepper, ginger, green onion, star anise, chicken essence, starch, an egg, 500 grams of beef.

Method: 1. First boil half a bowl of water in a pot, then put ginger, pepper, star anise, and green onion in it, and wait for the water to cool for later use.

2. Cut the meat into slices, add eggs, starch, salt, sugar, chicken essence and peppercorn water just prepared and mix well and submerge for a few minutes.

3. After submerging, put a small amount of oil into it and mix evenly, which can not only lock in the moisture, make the meat smooth and tender, but also go to the oil pan without splashing the oil.

4. Put oil in the pot and boil, then put the submerged meat in it and fry it over low heat until there is no blood, immediately remove it and put it on a plate (the time should be about 1 minute, not too long)...Then leave a small amount of oil in the pot, add peppercorns, chili peppers and cumin and stir-fry until fragrant, and then put the freshly fried meat in it and stir-fry with chili peppers and so on before serving.

Soak the beef for a few hours, soak it in blood water (change the water a few times in between), and then wash the beef with water only. Then take it out and wash it again, put it in cold water, add the marinade packet, ginger slices, green onions, two tablespoons of dark soy sauce and two spoons of light soy sauce, rock sugar, cooking wine, boil for half an hour on high heat, and then change to low heat for one hour.

<> spiced braised beef.

Spice formula: 8 grams of star anise, 3 grams of cumin, 4 grams of galangal, 5 grams of white cardamom, 5 grams of chili pepper, 10 grams of grass fruit, 2 grams of bay leaves, 4 grams of sand kernels, 1 gram of coriander seeds, 1 gram of cloves, 10 grams of monk fruit, 2 grams of licorice, 3 grams of red cardamom.

Ingredients: 3 kg of beef, 5g of Sichuan pepper, 30ml of cooking wine, salt, monosodium glutamate, appropriate amount of pepper, 1 kg of old hen, 1 kg of pig bones, 40 grams of white sugar, 20 grams of red yeast rice, 100 grams of lard, 100 grams of old ginger, 50 grams of green onions.

<> spiced braised beef.

Method:1First, change the beef into small pieces and wash it, marinate it with salt, peppercorns, cooking wine, and ginger for 12 hours, turn it over every 3 hours, and then blanch it after washing and set aside.

2.Wash all the spices, soak in warm water for 30 minutes (except monk fruit), pour out the water, and save the spices for use.

3.Blanch the pork bones and old hen in a pot, then use cold water for later use.

4.Give another 10 catties of water in the pot, put in the pork bones and old hens, boil over high heat, simmer for 90 minutes on low heat, and become a fresh soup.

5.Put oil in the pot, put in white sugar, fry until reddish-brown, let it cool, add an appropriate amount of water, boil and melt for later use.

6.Put the spices, ginger slices, green onions, and lard into the boiled fresh soup, simmer for 60 minutes (remove the green onion segments halfway), then wrap the red yeast rice, put it in the brine and cook for 30 minutes, take it out, and put in salt, monosodium glutamate, pepper, sugar and other seasonings, and the brine is ready.

7.Finally, put in the blanched beef, marinate it on low heat without covering the pot for about 60 minutes, and then put it in the pot for more than 6 hours to serve.

8.The marinated beef is easy to chop, you can freeze the marinated beef, and then cut it, it will not be chopped.

Tooth beef, also known as sauce beef, is the use of marinated beef to solve the problem. Beef is a very nutritious meat with a chewy taste that is loved by everyone. The method of tooth beef is not difficult, the key depends on the preparation of the marinade, and if the marinade is done, the taste of the sauced beef is of course not easy to be bad.

So, what is the recipe for tooth beef? Let's take a closer look.

Critical raw materials.

1) The basic secret recipe of marinade 20kg of cold water, 4kg of white soybean oil, salt, 100 grams of ginger slices, 25 grams of cloves, 100 grams of saunai, 100 grams of star anise, 50 grams of star anise, 100 grams of sesame pepper, 25 grams of pepper, 50 grams of sand kernels.

2) Spice marinade secret recipe per 100kg of fresh beef:

Blood pressure chicken essence: 3kg of white soybean oil, 5 grams of black pepper, 5 grams of star anise, 70 grams of chicken essence.

Blood hemp flavor: sesame pepper, Chaotian pepper, white sesame seeds, white soybean oil 2kg, chicken essence 30 grams, sesame oil, black pepper powder 5 grams, star anise 5 grams.

Supplement the flavor of the golden hook: the golden hook is cut into small pieces), cooked pork cream.

Method. Way 1.

Preparation: 1. A whole piece of beef and mutton is cleaned and cut into a lump that can learn to be put down in a pot.

2. Boil a pot of water, put the beef and mutton in, boil for a while, and then scoop it up for later use.

3. Heat the pot, add vegetable oil, when it is ripe, first fry the chives and garlic, pour rice wine, add light soy sauce, salt and other condiments, add old hen soup (water is OK, but boiling water, it is a small trick), beef and mutton, cook for 20-30 minutes, change to simmer until the beef and mutton are soft and rotten.

4. After the meat and soup are cool, put them in the refrigerator to cool thoroughly, scoop them up and cut them into slices.

Way two. 1 Cut the purchased beef tendon meat (must be beef key meat) into pieces (about 500 grams, cut into strips with a knife), boil and remove the white foam;

2 Sliced ginger, green onion, sesame pepper, star anise, star anise, good ginger, a small amount of pepper, beef and mutton soup put into a stone pot, boil and simmer;

3 After 1 hour, use chopsticks to see if the beef and mutton can be poked, add salt;

4 Add appropriate soup to the stir-fry pot, put a small amount of sugar, bring light soy sauce to a boil, put in the beef and mutton, fry the sugar and remove it from the pot, and cut it into slices after cooling.

The Sichuan method is to add water and condiments to the pot first, add old brown sugar and boil for 30-40 minutes, (no need to put salt) and other seasoning tastes to cook out, put the washed beef and mutton into it and cook it until it is rotten, then put salt in it, and then simmer for a while. The meat marinated like that has a very strong flavor is suitable for people with heavy mouths.