Ingredients
Beef tendon ( 300g ) | Cucumber ( Half root ) |
Coriander ( 3 roots ) | Red pepper ( 2 ) |
Garlic ( 2 cloves ) | Light soy sauce ( 2 teaspoons ) |
Aged vinegar ( 2 teaspoons ) | Red oil ( 2 teaspoons ) |
Sesame oil ( 1 teaspoon ) | Sesame seeds ( a little ) |
How to make cold beef
1.Cooked beef (I use self-braised beef shank, you can also buy commercially available braised beef) , cucumber, coriander, pepper, and garlic are all washed, and everything that needs to be peeled and rooted is sorted
2.Cut the beef into large pieces and put it in a bowl (the braised beef must be fully cooled before slicing, so that it will not fall apart easily)
3.Cut cucumber into thick shreds, cut coriander into sections, and dice garlic and red pepper
4.First place the cut cucumber barcode plate in the middle (bottom)
5.Take a clean bowl, add garlic and chili granules, add the amount of vinegar, light soy sauce, red oil (homemade chili oil), and sesame oil indicated in the accessories and mix well to form a cold sauce
6.Add the above cold sauce and coriander segments to the beef and mix well
7.Put the mixed beef on a plate with cucumber strips laid out in advance
8.Sprinkle with cooked sesame seeds and serve
Tips
Control the softness and hardness of the beef you braise as you like.Braise more at a time and store it in the refrigerator.When you want to eat it, take a piece out and return it to normal temperature.Add Various cold seasonings can be mixed as desired, delicious and convenient.But remember not to put MSG in the cold dishes!
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