Blanch the whole piece of beef brisket first, and be sure to blanch it. Whether it is cooked thoroughly will affect whether it can be fried to make it fragrant later! Blanch and beat the foam that comes out as soon as possible, and then cook thoroughly and change it to a size that suits you satisfied with. At this time, there is a key point to pay attention to. Don’t pour the remaining water in the pot. Although this is the remaining blood, it is very fishy. This is the origin of blood. Fishy will definitely be related to blood! But everything is relative, the bloody opposite is blood, and blood is also the number one source of freshness!
But what is the use of this blood? Remember the hard truth that there is no bones, no fragrance, no flesh, no freshness! Whether to use this blood or not, whether to add or not, is completely different from the taste produced. So its use is to improve freshness. As for how to mention it and what the theoretical point is, we will first look at the various methods of making beef brisket, and then we will discuss it finally!
Hanshu has written a lot about soup base here, focusing on pigs, cows, sheep, chickens, ducks, fish, etc., all kinds of things, hundreds of articles, and have always emphasized the importance of soup base. Today, I think it is time to make a combination of soup base and meat so that students can operate a complete product. So in the future, I will write a complete process and recipe for various noodles, stewing soup, and meat, such as beef brisket, beef offal, mutton, pork, pork offal, seafood and dozens of commercial methods!
These tutorials will appear in text and video. Just search for Master Huangpin Tang on Douyin and will meet you soon!
Note: Beef brisket will form a series of articles, followed by series of articles and videos such as beef offal, pig offal, pork bone, and mutton!
How to make beef brisket (Introduction)
OK, let's go back to the topic of the article. We are all familiar with beef brisket. There are many schools of production methods, including clear soup, sauce flavor, braised, braised, etc. The representatives of braised soup are Sichuan, Shanghai, and Taiwan. The representatives of clear soup are Guangdong, Guangxi, Inner Mongolia, and Shandong. The representatives of braised soup are represented by Sichuan, Chaoshan and Fujian. The aroma of sauce is definitely a classic work in the Guangdong system!
Each method has its own characteristics and unique flavor, and flavor is determined by factors such as geographical environment and climate. Therefore, in each region, there will be a brisket genre of its own. Different genres will also be different in the production method, but many of the processes and recipes are the same.
Why do I use blood as the beginning of the article? The reason is to first tell everyone the basic theory. This is very important. I hope the students can take it seriously! Otherwise, now I will say that after blanching the brisket, you have to blow it with a fan. For two hours, who can tell why this is? , In the various genres of beef brisket, Master Tang will use the clear soup genre as the basis, and then slowly extend it to teach other genres. Why is this? Because clear soup is the basis of all methods, such as sauce flavor or braised, soak the beef brisket until it is 70% mature with clear soup, and then sauce or braised. The beef brisket produced in this way will be much better than a single method, and no matter what the method is, it is good. Cooking beef brisket is always inseparable from beef bone soup . So isn't this beef bone soup a school? So, learn clear soup first, and then study other things.
Clear soup school
Clear soup, either the soup is clear or the soup. We can understand it as a soup made from pure water and bones, or water and meat. Of course, according to the current taste, the clearer the soup, the better! Why can the production of clear soup capture the taste buds of most people in recent years? To a large extent, it can make people taste its own freshness, fragrance and original flavor! It can be easier to determine whether there are additives added.
clear soup should have been the first nomadic peoples originated from the north. To this day, the simplest method of boiling sheep and boiling beefs is still being used. The roughness of the north is to the meticulousness of the south, and the diet has evolved from north to south.
I once tasted clear soup mutton made by an Inner Mongolia friend, a pot of water, a piece of ginger, and a piece of mutton. After serving, I felt extremely muttony and had no way to taste or swallow it. On the other hand, they thought that this muttony smell was the best taste of mutton, which was what they pursued. I immediately realized that this was the regional habits and preferences in diet.
When we arrive in the south, we will try every means to remove the mutton smell while retaining and enhancing its original taste and umami taste to the greatest extent. At this time, more detailed and complex cooking processes, including Chinese medicinal materials, seafood, river food, and sauces. Although there is a saying that "big taste is simple", I agree! But I recognize that the word "simple" is born from complexity,...
clear soup beef brisket
0 Beef brisket blanched and change it to the right size you want. Remember to pour out the water that has been blanched beef brisket, and leave it for later use! Fry after changing the knife? No, as mentioned above, there is also the process of "blowing". At this time, find a clean table or bamboo tray, spread the brisket flat on it, find a typhoon fan, and blow it for two to four hours.
What is this principle? First of all, the purpose of blanching is to remove the blood in the beef brisket, so that the mutton smell of the beef is reduced. However, blanching can only remove the blood in the meat and cannot blanch its water. Blowing with an electric fan can reduce the moisture. Niuba Why is it more fragrant than beef? Think about this principle. Of course, the process of removing moisture can also put the beef brisket in the pot and stir-fry the water dry without adding oil on low heat, but the effect is absolutely not as good as a fan.
. The principle of why beef brisket needs to remove some moisture is actually very simple. The purpose is to expand when cooking, so as to better absorb the flavor of beef bone soup, spices, dried seafood, and sauces. Therefore, the process of removing moisture is extremely important. After the above process is completed, it is time to marinate. Find a basin to fill the beef brisket, add soy sauce, fermented beef beef beef wine, and grind it thoroughly to wrap each piece of beef brisket evenly. Master Soup used to marinate for one night, cover it with plastic wrap and put it in the refrigerator to keep it warm, and it can be processed the next day.
Perhaps some friends will find it strange to see this step. Do you need to pickle the clear soup and belly? Let me say that, there are more than five different ways to diversion in Guangdong and Guangxi alone. This is one of the first and is also the most widely used production process after diversion. However, everything is relative. Although the beef brisket produced through this process is more flavorful and fragrant, it will be discounted in its original taste.
In this method, the initial processing of beef brisket and the final stir-frying are done before cooking. However, it is also divided into three cooking methods, and it will also have three different flavors when cooked. Moreover, the softness, toughness, whether the meat is delicious, and whether it is delicious are closely related to the cooking method. This article will end here first.
Note: Next article: "Frying and cooking methods of beef brisket, use and processing of ingredients"
Learn more, please refer to: clear soup beef offal method, including stir-frying and complete recipes and the most critical seasoning process
