I was fortunate to participate in the activities of the kitchen and COFCO I bought the net together. For the first time, I bought fresh ingredients in #中粮我买网#, I received the express delivery the next morning in the middle of the night, not only the beef delivery but also the force. . The raw material used this time is #乌粮我买网#Uruguay burdock. When you open it, you can see that it is a piece of beef meat with excellent quality. The burdock is the most active muscle on the leg of the cow. The movement is also beautiful, the muscles are wrapped in meat, and the texture is clear. This meat is especially suitable for the true taste of beef stewed in fine fire.
The raw material used is #乌粮我买网# of Uruguayan sirloin. Uruguay is known as “South America Switzerland”, its pastures account for 80% of the country's land area, and the beef produced is tender and juicy.
The quality of COFCO's selected ingredients is guaranteed. The red and white texture of the sirloin is ideal for halogens.
After the scallion is naturally thawed, the water is washed and cut into large pieces for use.
Put the beef pieces in the pot and pour into the water. The amount of water has not passed the beef pieces. Add three pieces of ginger. After boiling, add a little white wine to the clams, then cook for another 3 minutes, and let the blood inside the beef be fully cooked. After cooking, pour off the water in the pot, rinse the beef pieces under the flowing water, drain the water and set aside.
Add water to the pot, put a small packet of braised meat and spices (sold in the supermarket, a small packet can be 2 to 3 kg of meat products) and then add other seasonings, onion, ginger, dried red pepper, soy sauce, raw Pumping, rock candy, hawthorn, boil, add boiled pork, pour in the right amount of white wine, add fragrant, then simmer for a half hour with a small fire, then you can taste the saltiness of the soup. Add an appropriate amount of salt. Don't add salt at the beginning, so the meat that is out of the way is not good. After adding the salt, continue to simmer for 20 minutes on low heat.
Use a chopstick tip to insert a piece of beef, which is easier to penetrate and can be turned off. Pay attention to the time and heat of slow cooking, the time is too long, the meat will be loose and not easy to slice; the time is too short to cook, the taste will be partial.
After the beef is marinated, continue to soak in the soup for one night and let it fully taste. Then remove it and put it on the shelf to control the moisture. I put it on the shelf before going out in the morning. When I go home at noon, I slice it.
Cut the meat into slices. Look! Good sirloin meat can speak for itself.
Code plate, with your own red oil sauce, open it!
Chew the slow-selling sauce, sirloin, sirloin, and the meat is connected to bring different levels of delicious taste.
Note: The time given by the roast beef is a reference value. The quality of the beef and the size of the meat will result in different times.