Name: Carved White Jade and Woven Red Yarn-red Wine Beef Tongue
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Beef tongue; 200g Shimizu; 50g Red wine; 1 piece 80g orange; 10g Water starch; 25g White sugar; 7g salt; 5g Chicken Essence; 5g Delicious; 5g Thyme; 1 stick 3g Cinnamon

Carved White Jade and Woven Red Yarn-red Wine Beef Tongue

by Dark day

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

In this cherry blossom season, bring the pink cherry blossoms to the dining table, blend into the food, create a "if there is nothing" seduce, and seduce the mood of "lifting weight as light as possible".

I seem to have a soft spot for beef tongue recently. In the words of a boiled woman, the price of beef tongue is currently 12 yuan, all of which are high-protein and low-fat boutiques. The price is also higher than that of the brain. The beef shuttlecock is also cheaper, and It is easy to soften, suitable for various seasons and people. But many people don't like the shape of beef tongue, so I thought of the red wine beef tongue that I had eaten in the black pine and white deer, combined with the method of red wine jelly, and slightly changed. He accidentally knocked over the surprise jar. "

Carved White Jade and Woven Red Yarn-red Wine Beef Tongue

1. Wash beef tongue, boil water, blanch it in boiling water for 1-2 minutes, tear off the surface tongue coating, then put it in a pressure cooker, add 2 tablespoons of red wine, 5g thyme, and 1 cinnamon stick to the pressure cooker. Bring to a boil. Mo, the big fire gets angry, turn to a low fire and press for 30 minutes.

Carved White Jade and Woven Red Yarn-red Wine Beef Tongue recipe

2. The pressed beef is taken out, cut into 2x2cm squares, and placed in a container box.

3. Add 200g of clear water to 25g of white sugar, add the juice from oranges, add 50g of red wine, 7g of salt, 5g of Maggi fresh, and 5g of chicken essence after cooking. Adjust it to the sweet and salty taste you like, but sweeter.

4. Put the boiled broth cold and then pour it into a box containing beef cubes. The above amount can surpass the beef and soak in the refrigerator overnight.

5. The next day, pour the beef and red wine sauce into a wok, heat it to a boil, and remove the beef for later use.

6. Filter the soup into a boiling pot, keep it on a low heat for 10 minutes, then add 10g of water starch to form a thin gorgon, pour the soup, and let the soup thicken. Put the beef on the plate and drizzle it with red wine sauce.

Tips:
Put the other 10x10 large pieces of beef tongue into the pressure cooker. Don’t cut it into small pieces at the beginning. It will be difficult to shape. If there is no pressure cooker, cook the beef tongue in a boiling pot until the tongue is soft and it takes about 1-1.5 hours.