Since had side of beef of pickled Chinese cabbage of old a raised lot of land for planting flowers, with respect to the deep flavour that fell in love with it, can buy the convenient range of this kinds of a lot of taste from the supermarket every timeSh1f of Shanghai Long Feng forum , but eat convenient face the body bad, might as well oneself are learning to make range of beef of pickled Chinese cabbage.
The ox is tendinous child the flesh, pickled Chinese cabbage (the in bags that the supermarket sells can) , a few of bean curd dry silk (can not omit) , noodle
Soup bottom: Laojiang, green, cooking wine, aniseed (anise, do chili, chinese prickly ash, cassia bark, sweet leaf, zi wait like that) , tea, unripe smoke, often smoke, candy
1, beef and Jiang Pian, green paragraph, cooking wine puts clear water thoroughly cook inside boiler unripe.
2, the beef that thoroughly cook is rinsed inside cold water, float foam1000 beautiful nets of Shanghai Forum of Shanghai night net Drop with hematic bath.
3, all sorts of aniseed (see material share, there is what to put in the home, aniseed is more, of beefA pulls love Shanghai to be the same as a city Flavour has administrative levels to feel more) , tea, unripe smoke, often smoke, candy and abluent beef, add clear water to open conflagration to stew. What clear water should add is much, because of beefLove Shanghai is the same as edition of city mobile phone Want to boil at least 1 hour, ability will be sodden.
4, during use chopstick disclose oxLove Shanghai is the same as city forum The flesh, affirm whether beef is crisp sodden, make beef easier at the same time tasty.
5, the beef that boil while, can prepare pickled Chinese cabbage. A few oil are put inside boiler, in bags pickled Chinese cabbage + dry silk + a few candy, break up fry to dry silk squashy. Put aside stand-by.
6, preparative soup bottom: Wait for beef to stew sodden, the soup inside boiler is the beef former soup of former juice raw ingredient. Beef fish out, section. Take one boiler additionally two to 3 spoon former soup, add ready pickled Chinese cabbage, add right amount clear water, open conflagration to boil.
7, noodle can be boiled when preparing soup ground. Noodle is squashy, soup bottom gets ready, not far from success. noodle fish out, irrigate soup bottom go up in the face, cutlet of the ox on the code, can leave ate! Flavour is absolutely and authentic oh ~
3, small hang
1, tea to make beef easy crisp sodden. Green tea, black tea is not restricted.
2, when preparing soup ground, taste salty weak. Can add a bit mature vinegar and old dry Mom finally, gust more very.
3, the practice that the preparative process of beef also is sauce beef. If will former soup and beef piece are put night, the following day section of beef fish out, it is extremely delicate sauce beef. In the meantime, former Shang Ye is more full-bo[……]