Preparation method of Bawang beef

Abstract

The present invention discloses a preparation method of Bawang beef. The preparation method comprises the following steps: (1) 1 part by weight of treated fresh beef is selected to be treated; and thetreated beef is cut into beef blocks at a weight of 20-30 g each block; (2) fresh ginger, garlic, monosodium glutamate, chicken essence, white sugar, edible salt, Chinese prickly ash and Baijiu are taken; and then the taken materials are fully stirred evenly to prepare a pickling accessory material; (3) 1 part of the accessory material prepared in the step (2) is added to 1 part of the beef blocks; the beef blocks are rolled and rubbed for 2-3 min; and then the rolled and rubbed beef blocks are pickled still for 6-8 h; (4) pure water, green Chinese onion segments, coriander roots, nutmegs, apples and Chinese wolfberry fruits are selected to prepare a soup base accessory material; (5) the treated beef in the step (3) is stir-fried by using high heat for 5-7 min; kelp and lycoperdon bovistaare added; and the materials are continuously stir-fried for 3-5 min; (6) the soup base prepared in the step (4) is added into a pot to be boiled out; the beef prepared in the step (5) is added intothe boiled out soup base to be boiled for 15-20 min; and the boiled beef is taken out to be cooled to a room temperature; (7) a dipping sauce is prepared; and (8) the cooled beef is cut into 5-10 g ofbeef blocks; and dipping in the prepared dipping sauce prepared in the step (7) is conducted. The prepared beef is fresh and tender in mouthfeel and tasty in taste.

Description

technical field [0001] The invention relates to a preparation method of Bawang beef. Background technique [0002] Beef has a high nutritional value, and there are many ways to process beef at present, but if you want to make beef tasty, the beef will inevitably become bad in taste and difficult to chew during the long-term cooking process; To keep the beef mouthfeel fresh and tender, it is not easy to taste. Contents of the invention [0003] In order to overcome the above disadvantages, the present invention provides a method for preparing Bawang beef that can keep the beef fresh and tender. [0004] Technical scheme of the present invention is as follows: [0005] A preparation method of Bawang beef, comprising the following steps: [0006] (1) choose the fresh beef that is 1 part by weight to remove impurities, blood stains, tendons and floating skin and then cut into beef pieces with a weight of 20-30g; [0007] and 0.003-0.007 parts of white wine, then fully mix...

AI Technical Summary

Problems solved by technology

[0002] Beef has a high nutritional value, and there are many ways to process beef at present, but if you want to make beef tasty, the beef will inevitably become bad in taste and difficult to chew during the long-term cooking process; To keep the beef taste fresh and tender, it is not easy to taste