Braised beef dip

Braised beef is a kind of braised food that many people like to eat very much, but people with bad teeth should eat less braised beef, because braised beef has a chewy texture. But this cannot stop people's love for braised beef, especially buying a pound of beef when drinking can make the drinking more enjoyable. When eating braised beef, in addition to the recipe of the braised beef being very important, the dipping sauce is also an important factor in determining the taste of the braised beef. So what is the specific method of making braised beef dipping sauce?

Prepare ingredients: soy sauce, vinegar, sesame oil, chili oil, salt, chicken essence, sugar, garlic paste, cold boiled water

1. Put soy sauce, vinegar and sesame oil in a bowl and adjust according to personal taste.

2. Then put the chili oil into the bowl with soy sauce, vinegar and sesame oil.

3. Then add the prepared salt, chicken essence and sugar into the bowl.

4. Add the prepared garlic paste to the seasoning bowl.

5. Finally, add appropriate amount of cold boiled water and mix evenly, then you can eat it with the braised beef.

How to store braised beef

If you want to store it for 1-3 days, put it in the refrigerator and cover it with plastic wrap to prevent the smell from spreading.

If you want to store it for 1-30 days, cut it into shapes, wrap each portion individually and put it in the refrigerator, and blanch it when cooking the noodles.

You can also add preservatives or fumigate it during cooking so it can be stored at room temperature.

How long can braised beef be stored?

The marinated beef can be kept at room temperature for 2 days, and in the refrigerator for a week. Even if it does not go bad for a long time, the brine will make it taste terrible when eaten.

Cut the braised beef into fist-sized pieces while it's still hot, wrap it with plastic wrap, let it cool down, and then put it in the refrigerator. It's fine for a week, which is equivalent to steaming the empty packaging.

How to make braised beef

1. Soak the beef in clean water for 2 hours, rinse it and soak it again to drain all the blood and set aside.

2. Cut the beef into large pieces and marinate with pepper and salt for several hours. Before marinating, poke some holes in the meat with pointed chopsticks to make it easier for flavor to absorb. Cut the red pepper into shreds. Cut coriander into 3.3 cm pieces. Peel the garlic and chop it into garlic paste.

3. Add water to the pot, put in the beef, bring to a boil, remove blood, remove and wash, change the water in the pot, put in the blanched beef, skim off the foam after boiling, add rice wine, green onion, ginger, and simmer over low heat. When the beef is tender, remove and cut into strips about 3.5 cm long.

4. In another pot, heat up some raw oil, stir-fry chili peppers and minced garlic, pour in some of the original soup after they become fragrant, add an appropriate amount of salt, remove from heat and put in the beef strips to soak. After the soup has cooled slightly, sprinkle in the coriander. When eating, remove from the dish and place on a plate, mix with sesame oil, red pepper and coriander.