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What is Liu Jia Sauce Beef? Authentic Heilongjiang Jixi specialty: Liujiajiang beef
Content summary:Do you want to know what Liujiajiang beef is? This article is a detailed introduction to the special product of Heilongjiang Jixi - Liu Jia Jiang Beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Liu Jia Jiang Beef. The full text takes about 4 minutes to read, mainly including the basic introduction of Liu Jia Jiang Beef and its nutritional value? What are the product characteristics of Liu Jia Sauce Beef? The production method of Liu Jia sauce beef, etc
Basic Introduction to Liujia Sauce Beef
Sauce Beef, a dish name, refers to a meat product made from beef as the main raw material and marinated with various seasonings. Liujia Sauce Beef is a chicken soup restaurant that uses fresh and disease-free beef, refined using a century old traditional formula and modern equipment
What are the nutritional values of Liu Jia sauce beefHigh quality beef with sauce red color, oily and shiny, with a small amount of yellow and transparent beef tendon in the muscles; The meat is tight and firm, and when sliced, it remains intact without looseness, with a bean paste color on the cut surface; It tastes moderately salty and light, with a strong sauce aroma, crispy and tender, and refreshing. It is not hard or greasy
Method for making Liu Jia Jiang beef
1. Material selection: Select fresh and tender beef (2 grams each of sand kernels, cardamom, cloves, cinnamon, soybean paste, and fennel), tie them into small pockets with gauze, scallions, ginger, a little garlic, and chili peppers for later use
2. Cleaning: First, soak the selected beef in clean water for 4-6 hours, remove any blood clots from the beef, wash it thoroughly, then brush it once with a brush, and rinse it four times with cool water.
<3. Sugar color: Add a small amount of base oil to a wok, heat the oil, and stir fry white sugar in the wok. Be sure to control the heat, and when you see mushroom foam, add boiling water to make the sugar color. Add the amount of white sugar according to the amount of beef, such as 2 pounds, about 1 liang<4. Cooking: Place bones or bamboo boards at the bottom of the pot, place tender meat in the middle, and old meat on all four sides. Mix with boiling water and add to the full ingredient bag. Add more soy sauce, scallions, ginger, garlic, etc. Cook over high heat for half an hour before pressing the pot. The method of pressing the pot is to use a bamboo board or other material such as a plate to press the beef evenly, and then add a heavy object to the bamboo board to press it down
5. Remove from the pot: After pressing the pot, reduce the heat until the soup is just cooked. Cook on low heat for 3 hours before removing from the pot. When cooking, it is important to gently scoop and place the meat flat. After the meat is cooked, it should be placed in a bamboo drawer to prevent the sauce beef from being crushed. Once it has cooled, it can be cut and used. It takes about 4 hours to make a pot of beef sauce, and for every 5 kilograms of raw beef, 2.5 kilograms of cooked meat can be produced
High quality beef with sauce red color, oily and shiny, with a small amount of yellow and transparent beef tendon in the muscles; The meat is tight and firm, and when sliced, it remains intact without looseness, with a bean paste color on the cut surface; It tastes moderately salty and light, with a strong sauce aroma, crispy and tender, and refreshing. It is not hard or greasy
Method for making Liu Jia Jiang beef
1. Material selection: Select fresh and tender beef (2 grams each of sand kernels, cardamom, cloves, cinnamon, soybean paste, and fennel), tie them into small pockets with gauze, scallions, ginger, a little garlic, and chili peppers for later use
2. Cleaning: First, soak the selected beef in clean water for 4-6 hours, remove any blood clots from the beef, wash it thoroughly, then brush it once with a brush, and rinse it four times with cool water.
<3. Sugar color: Add a small amount of base oil to a wok, heat the oil, and stir fry white sugar in the wok. Be sure to control the heat, and when you see mushroom foam, add boiling water to make the sugar color. Add the amount of white sugar according to the amount of beef, such as 2 pounds, about 1 liang<4. Cooking: Place bones or bamboo boards at the bottom of the pot, place tender meat in the middle, and old meat on all four sides. Mix with boiling water and add to the full ingredient bag. Add more soy sauce, scallions, ginger, garlic, etc. Cook over high heat for half an hour before pressing the pot. The method of pressing the pot is to use a bamboo board or other material such as a plate to press the beef evenly, and then add a heavy object to the bamboo board to press it down
5. Remove from the pot: After pressing the pot, reduce the heat until the soup is just cooked. Cook on low heat for 3 hours before removing from the pot. When cooking, it is important to gently scoop and place the meat flat. After the meat is cooked, it should be placed in a bamboo drawer to prevent the sauce beef from being crushed. Once it has cooled, it can be cut and used. It takes about 4 hours to make a pot of beef sauce, and for every 5 kilograms of raw beef, 2.5 kilograms of cooked meat can be produced