What is the authentic method of cold sauce beef

Cold-boiled beef with soy sauce is highly nutritious and beef itself tastes good. The finished cold-boiled beef with soy sauce has a particularly strong soy sauce flavor when you bite it and many people love to eat it. Cold braised beef with soy sauce can not only be eaten with rice or wine, but also as a snack. When buying beef, be sure to choose a regular meat stall to ensure the quality. It is best to choose beef tendon, which tastes better.

Materials

Ingredients: 350g beef

Accessories: half an onion, a handful of coriander

Seasoning: 1/2 tsp salt, 1 small piece of ginger, 2 cloves of garlic, 1 tbsp cooking wine, 1/2 tbsp soy sauce, 1 tsp oyster sauce, 1/2 tsp sesame oil, 1/2 tsp chili oil, 1/2 tsp vinegar, 1/2 tsp sugar

How to make cold beef

Three simple steps: cook the meat, season, and mix, and you’re done! But the taste is so attractive~ The deliciousness of the beef, the crispness of the onions, the embellishment of coriander, and the rich flavors of the seasonings blend together, making people want to take a sip of wine~

1. Put water in the pot, add the whole piece of beef, two slices of ginger and 1 tablespoon of cooking wine and cook.

2. After boiling, remove the blood foam, cover the pot and cook over medium heat for 30-40 minutes, until you can easily pierce it with chopsticks and no blood comes out; remove and let cool

3. Cut onion into shreds and coriander into sections. Grate ginger and garlic into paste, add chili oil, soy sauce, oyster sauce, vinegar, sesame oil, salt and sugar to make sauce

4. Cut the beef into thin slices after it cools down, add onion, coriander and sauce, then add a tablespoon of beef soup and mix well.

Cooking Tips

1. It is best to choose beef tendon. I can't buy it here, I can only buy beef with tendons, which tastes better than pure lean beef.

2. American beef is easier to cook soft, while domestic beef is difficult to cook. You can use a pressure cooker to cook it or extend the cooking time. You can take it out halfway and cut a slice to try. (If you use a pressure cooker, don’t open the pot halfway.)

3. The beef should be cooled before slicing, otherwise the meat will easily fall apart and not form a shape.