The cooking time is too long and the meat is loose and difficult to cut. The time is short and it is not tasty. The secret to solve this problem is to pre-salt the meat with salt, let the meat taste before the pot, and the meat is tightened under the action of salt. After the boiled burdock is not eaten immediately, let it soak in the brine to further taste, you can make a pot of taste and texture of the marinated beef. In addition to the choice of raw materials, the secrets of cooking, the most important factor in making perfect roast beef is the old-fashioned brine. If you don't have old brine, keep it from now on, don't throw away the broth of the beef, carefully store it repeatedly, and every time you use it, you will be pleasantly surprised to find that the taste is getting better. Click here to see how to preserve the brine. When making new brines, the necessary spices are star anise, cinnamon, bay leaves, pepper, dried peppers and grasses, which are almost equal. Others are added according to personal taste. I like to add cumin, clove, dried tangerine peel, nutmeg and coriander seeds. In addition, adding soy sauce and rock sugar to adjust the salty, plus the old draw color can be based on personal preference.
Spread 1 tablespoon of sea salt evenly on the burdock and marinate in the refrigerator overnight.
The marinated burdock rushes to the salt water under the tap water and cuts it into 6-8cm thick chunks along the grain. Put the cold water that has not been sirloin in the pan and rush to the froth for use.
After the brine is boiled, throw the sirloin that has passed through the water into the small fire for about half an hour.
The braised burdock is taken out and the brine is also cooled from the fire. When the brine is cool and not hot, the burdock is thrown back and soaked in the refrigerator for at least 3 hours.
Press the garlic into garlic, cut the red pepper, cut the whole onion, leave one or two chopped green onions, and chop the parsley for use. Take 2 tablespoons from the brine pot and mix well with garlic, chili rings, balsamic vinegar, sugar, white pepper and sesame oil.
Spread the onion on the bottom of the plate, place the beef slices, pour the sauce, and finally sprinkle with chopped green onion and parsley.
1, pickled burdock is best to use coarse sea salt, if you use fine salt, the amount should be halved 2, the burdock does not want to marinate for too long, half an hour is enough, the taste is mainly by soaking 3, do not marinate the burdock directly in the hot brine to cool, it will make the meat too soft, you must first fish out and wait for the brine to cool and then put it back 4, the burdock must be completely cooled, it is best to cut in the refrigerator for a while before cutting to be thin and neat