Cold Beef
1.
The big one is a spoon and the small one is a tea spoon.
2.
Wash the bought beef tendons with clean water. You can make more at a time to make a pot of soup and a pot of meat to eat slowly, so it is more appropriate to buy three to four catties.
3.
Divide the beef tendon into cubes about a catty in size, soak in clean water, soak the blood in it, change the water every hour, and soak for two to three hours.
4.
If there is a finished meat stew, it can be used directly, and put it in the condiment ball according to the instructions. If not, you can match it yourself. Generally, two aniseed pieces, one piece of cinnamon, two pieces of bay leaves, 1 tablespoon of Chinese pepper, and 1 tablespoon of fennel. In addition, if you have nutmeg, grass fruit, tangerine peel, alpinia, cloves, angelica, licorice, etc., you can also add some. If you like the spiciness, you can put some dried red peppers and put them in the condiment ball for later use.
5.
Rinse the condiments with running water through the condiment ball, because many condiments are dried in the open air and have more impurities on the surface, or soak them in boiling water for two minutes.
6.
Prepare a pot of clean water and put the soaked beef in. The amount of water should be more, because the blood foam and the stew will lose some water. If the water is less, the delicious beef broth will be too little. Bring the beef to a boil in a pot of cold water, keep it in boiling water, and skim the surface of the foam. About two minutes or so, the foam is obviously reduced.
7.
Put the condiment ball into the pot, add 2 scallions, 2 ginger, turn off the heat and simmer for 2 hours to turn off the heat.
8.
The stewed beef is filled with dry water. After cooling, it can be stored in the refrigerator. Take it as you eat. The amount of one piece (divide one piece per catty before cooking) is just right. The beef itself does not have a salty taste, but it has the fragrance of beef and the strong aroma of stewed meat. It is really versatile, it can be cold, it can be stewed, it can be used for noodles, curry beef rice, potato roast beef, etc...
9.
The by-product of beef stew is a pot of thick and fragrant broth. It has no salty taste. It can be used for stew, soup, and noodles. It has many uses. This is a bit better than the soy sauce beef, to get such a big pot of stock.
10.
This recipe introduces the cold beef recipe, so take a piece of boiled beef tendon and cut it into thin slices with a knife.
11.
Place the cut beef slices on the plate.
12.
Mince the chives and garlic and sprinkle on the beef.
13.
Add 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1/4 tablespoon of Chinese pepper oil, 0.5 tablespoons of sesame oil, add 1 tablespoon of red oil if you like spicy food, add 0.5 teaspoons of salt, 1 teaspoon of sugar, in a small bowl Stir the sauce evenly.
14.
Pour the prepared sauce evenly on the beef and it is ready to be served. Give it a try, you will never be disappointed, I personally think it tastes better than sauced beef.
Tips:
This method retains the original flavor of the beef itself without wasting the fresh soup of the boiled beef.
