Fragrant beef, one of the beef cooking methods, the cooked beef, strong flavor and rosy color. After taste, the aftertaste is long, and the family is often the finishing touch.
The practice of Wuxiang beef -Tips Tips
I have always liked to eat spiced beef, and I ca n’t hurt the price of buying beef. Forget it, if you buy raw beef and buy some five scents, it saves a lot, much, and there are no preservatives.Whatever you eat, rest assured.
The practice of Wuxiang beef -home common practice
1. When cooking beef, put a small amount of tea in the pot at the same time, not only the beef can be cooked quickly, but the meat taste is more delicious.
2. The meat must be cut a little bit.The beef contains aromatic substances that are soluble in water. The more it is dissolved in the soup when this substance is boiled, the stronger the soup tastes, and the flavor of the meat will fade.Therefore, the meat pieces should be cut appropriately to reduce the dissolution of aromatic substances in the meat, so that the meat taste is more delicious than small pieces of meat.
3. Dont cook it all the time.Because the meat block encounters high temperature, muscle fiber will harden, and the meat pieces will not be easy to cook.
4. In the process of cooking, it is best to add enough water at one time to reduce the number of water adding.Water is better over beef.
5. Do not frequently unveil the lid when cooking beef. This will not only cause temperature changes, but the aromatic substances in the meat will evaporate with the water vapor to reduce the flavor.
Fragrant beef practice
The ingredients are 500 grams of beef tendon, 3 grams of salt, 5 grams of ginger, 30 grams of marinade, 2 grams of sugar, 5 grams of green onion, 5 grams of sesame oil, and 5 grams of spiced powder.
Method step 1. Beef simmented water and washed the blood foam.
2. Wash the shallots and knots, and wash the ginger.
3. Add sugar, spiced powder, ginger, green onions, and beef to boil to the red brine, and then use small fire to be fried until the beef is soft, remove and let it cool, cut into thin slices, put it neatly, and finally pour sesame oil on the beefJust a little marinade.
Cooking techniques are better marinated with beef first. It is better to pickle and then finge; cold slices need to be dried after beef, and the thickness of the slices should be uniform.

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