How to make cold braised beef

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  1. Braised meat first: raw beef tendon before braised Soak in water for several hours to remove the blood, remove and drain, then rub it all over with salt and black pepper, and massage with your hands for several minutes

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  2. Seal it with plastic wrap and refrigerate it for 24 hours to taste (this step can be adjusted flexibly according to the size of the meat)

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  3.Prepare the marinade at this time the next day

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  4.Wash off the floating dust from the ingredients, put them into a soup bag, and tie the mouth of the bag

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  5. Braised pot Add enough water, put in the marinade bag, put two scallions in (you can also use green onions), add dark soy sauce and an appropriate amount of salt (salt has been added to the cured meat, just feel the water becomes slightly salty at this time)

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  6.Add white wine (cooking wine)

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  7. Bring to a boil and simmer for about ten minutes (so that all the flavor in the marinade is cooked out), add the marinated beef tendons and continue cooking

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  8.Until the marinade becomes thicker and thicker, it can be easily penetrated by piercing the meat with chopsticks, and no blood will come out.That's it (if you need to add water in the middle, please be sure to add boiling water)

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  9.Put the braised meat in Soak in marinade until cold, then prepare cold salad (ingredients as shown)

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  10.Purple Cabbage , shred the carrots, cut the coriander into sections, cut the garlic into small pieces, and slice the millet and pepper diagonally

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  11.First Arrange the vegetables on a plate, then cut the beef onto the plate

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  12. Prepare the cold salad according to the amounts shown in the accessories Sauce (garlic, millet pepper, mature vinegar, light soy sauce, red oil, sesame oil, sesame)

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  13.Served together

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  14. Just mix well before eating, it’s so tempting, isn’t it