Name: 【harbin】gold Medal Four Treasures
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Tendons meat; 4 egg; 1 rape; 5s Shiitake Mushrooms; Some Cinnamon; Some Fennel; 1 piece Aniseed; 3 slices Bay leaf; Some Tangerine peel; Some onion; 1 tbsp Pixian Doubanjiang; Some Red wine; Some Five spice powder; Some Cooking Wine; Some Soy sauce; 1/2 head garlic; a little ginger; Some oil

【harbin】gold Medal Four Treasures

by Sea waves

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

In the early twentieth century, after the completion of the Middle East Railway, with the prosperity of national industry and commerce and the penetration of foreign cultures, a number of new buildings influenced by Western architectural culture-"Chinese Baroque" buildings appeared in Harbin. Harbin people used their own ingenuity Integrating the style of the "Baroque" architectural genre into the national traditions, creating a very valuable and unique Chinese and Western wall architecture-"Chinese Baroque". The development of the old Chinese Baroque not only left behind the ancient buildings, but also its unique cuisine. "Golden Braised Four Treasures" is the signature dish of the new and old restaurants for the Centennial Celebration. It is also one of the Chinese Baroque recommended New Year's Eve recipes by foreigners. It mainly focuses on marinated beef, secret marinated eggs, mushrooms and rape. The taste is unique and fragrant Overflowing, bright colors, balanced nutrition. On the New Year’s Eve dinner table, a plate of four stewed treasures, with meat and vegetables, fragrant but not greasy, and attractive in color. "

【harbin】gold Medal Four Treasures

1. Soak beef in cold water for 1 hour in bleeding water

【harbin】gold Medal Four Treasures recipe

2. Wash and cut

3. Cover with plastic wrap and freeze for 1 hour

4. Prepare the materials

5. Peel garlic, wash and chop, wash ginger and slice, onion peel, wash and cut into pieces

6. Add appropriate amount of oil to the wok, and fry fragrant ginger and garlic over low heat

7. Put the other seasonings into the sautéed garlic and sauté slowly

8. I also asked not to be too high, not too much fire

9. Add Pixian bean paste and stir fry for red oil

10. Add the dark soy sauce, light soy sauce, red wine, and 1 bowl of braised soup (if you don’t have it, don’t add it)

11. Add appropriate amount of water, add frozen beef and cook for half an hour to 1 hour

12. Don't rush to slice the marinated beef, soak it in the marinated soup for a few hours or overnight, and then slice it

13. Wash shiitake mushrooms and rapeseed

14. Boil the mushrooms in water, and the eggs are cooked

15. Rapeseed wash

16. Peel the eggs and fry them in a frying pan

17. Add the fried eggs and shiitake mushrooms to the stewed soup and cook for half an hour, then put the rapeseed in the stewed soup and boil on and off

18. Beef slices

19. Rape on a plate

20. Put a layer of beef slices on top

21. Egg slices are placed on top

22. Finally, maru shiitake mushrooms.

Tips:
1. The secret recipe of Qingxin and old restaurants: freeze and then marinate, it won't loosen when sliced.
2. The sauce of the stewed beef in Qingxin and old restaurants is Doubanjiang, and the seasoning is added with dried chili. I use Pixian Doubanjiang instead.