#秋日生活打卡季#
As the old saying goes: "The beef is fragrant, the sauce is thicker, and a plate of roast beef with sauce is better than a full banquet of the Manchu and Han people." In the corner of the bustling city, there is a small restaurant called "Old Neighborhood", the owner Lao Li is an authentic northerner, and his sauce roast beef is famous far and wide. One day, a discerning gourmand came to the restaurant, who claimed to have tasted all the food in the world, but had never tasted Lao Li's craftsmanship.
"Lao Li, your roast beef with sauce is really as divine as you say?" The gourmand asked incredulously.
Lao Li replied with a smile: "My beef, I use high-quality beef tendon meat, the meat is fresh and tender, and the sauce is my family secret recipe, which is guaranteed to make you want to eat it again." ”
The gourmand was dismissive: "I eat too much beef, what difference can you make?" ”
Lao Li was not in a hurry: "My beef, it has to be stewed first and then burned, stewed until the meat is rotten but not scattered, and the sauce is fragrant but not greasy, and every bite is full of happiness." ”
The gourmand was intrigued: "Then I'll try it, if it's not delicious, I won't pay." ”
Lao Li is full of confidence: "Don't worry, it's not delicious, I'm Lao Li in a treat." ”
As the aroma of beef fills the restaurant, the eyes of gourmets begin to look in anticipation. When the roasted beef is served, the rich flavor of the sauce and the tenderness of the beef are perfectly blended, making people salivate. The gourmand tasted it, his eyes lit up, and he finally understood where Lao Li's confidence came from.
Description:
Roast beef in sauce, a traditional delicacy originating from the north, carries a heavy history and culture. It is not only a dish, but also a witness of a history and a cultural inheritance. The tenderness of the beef and the mellowness of the sauce create a unique flavor that will leave you with an aftertaste. Its color is bright red and attractive, the aroma is tangy, the taste is delicious, and every bite is the ultimate temptation for the taste buds. And its form is even more pleasing to the eye, as if it is a fine work of art.
Cooking process:
Ingredients: 500 grams of beef tendon meat, 30 ml of light soy sauce, 15 ml of dark soy sauce, 20 grams of caster sugar, 2 star anise, 1 small piece of cinnamon, 3 bay leaves, 10 grams of ginger, 1 green onion, 30 ml of cooking wine, appropriate amount of water.
Step 1: Prepare the beef. Wash the beef tendon meat to remove excess fat and fascia. The key to this step is to maintain the integrity of the beef to ensure that the meat is evenly heated during cooking.
Step 2: Blanch. Put the beef in cold water, add cooking wine and a few slices of ginger, bring to a boil over high heat, skim off the foam, remove the beef and set aside. This step removes the fishy smell of the beef and ensures the flavor of the subsequent cooking.
Step 3: Stir-fry the sugar. Add an appropriate amount of oil to the pan, add caster sugar, and slowly fry over low heat until the sugar dissolves and turns dark brown. This step is to color the beef and add to the aesthetics of the dish.
Step 4: Simmer. Put the blanched beef into the fried sugar, add light soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, ginger and green onions, stir-fry evenly, add an appropriate amount of water, boil over high heat, turn to low heat and simmer for 1 hour. This step is to allow the beef to fully absorb the flavor of the sauce while keeping the meat tender.
Step 5: Collect the juice. When the beef is simmered until tender, turn the heat to reduce the juice to thicken the sauce and coat it evenly over the beef. This step is to make the surface of the beef more shiny while adding flavor to the dish.
Step 6: Remove from the pot. Remove the stewed beef, cut it into thick slices, arrange it on a plate, and drizzle with the remaining sauce. This step is to ensure the beauty and flavor of the beef.
Step 7: Embellishment. You can sprinkle some chopped green onions or coriander to add color and aroma to the dish. This step is to enhance the overall visual effect and taste level.
Regional Flavors:
In different places, the flavor of the roasted beef in the sauce is also different. In the north, people like to use more spices and sauces to make the beef more flavorful; In the south, people pay more attention to the tenderness of the beef and the flavor of the sauce. In Sichuan, people will add chili peppers and Sichuan peppercorns to give the beef a spicy taste; In Guangdong, people like to use oyster sauce and light soy sauce to make the beef taste more delicious. Each flavor is the unique understanding and pursuit of food by the locals.
Cooking Tips:
- The choice of beef is important, and beef tendon meat is the best choice for roasting beef in sauce because it is tender and has fascia, which makes it taste better when cooked.
- Adding cooking wine and ginger to blanching can effectively remove the fishy smell of beef.
- When frying sugar, use low heat to avoid scorching sugar, which will affect the taste and appearance of the dish.
- When stewing beef, it is necessary to control the heat to avoid the beef being stewed too badly and losing its taste.
- Pay attention to the heat when collecting the sauce, so that the sauce is evenly coated on the beef and adds flavor to the dish.
Popular Science Knowledge:
- Beef is rich in protein and amino acids, which are essential nutrients for the human body and help to enhance physical strength and immunity.
- The history of miso roast beef dates back to ancient times and is one of the traditional cooking methods in the northern region.
- Beef has different symbolic meanings in different cultures, such as in Western culture, beef represents strength and courage.
- The cooking method of miso roast beef varies from place to place, reflecting the food culture and flavor characteristics of each region.
Roast beef, a dish that integrates traditional northern cooking techniques, has become a delicacy on people's tables with its unique flavor and rich cultural connotation. Its tender meat and rich sauce aroma make people have a long aftertaste. Try making this dish at home and not only enjoy the joy of cooking, but also experience the happiness that comes with food.
Question interaction:
- Which flavor of roast beef do you prefer? Rich in the north or fresh in the south?
- What are some unique tips or tips for cooking roast beef with sauce?
- What do you think is the most important thing about beef in cooking? Is it the choice of meat or the heat of cooking?
- Do you have any interesting stories or experiences about beef that you would like to share with us?
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.