Tanghe Five spice Beef [Henan Tanghe Specialty]

What is Tanghe Five spice Beef? Authentic Henan Tanghe specialty: Tanghe Five spice Beef

Summary:Do you want to know what Tanghe Five spice Beef is? This article is a detailed introduction to the Tanghe specialty of Henan Province - Tanghe Five spice Beef. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tanghe Five spice Beef. The full text takes about 4 minutes to read, mainly including the basic introduction of Tanghe Five spice Beef and its nutritional value? What are the product characteristics of Tanghe Five spice Beef? The production method of Tanghe five spice beef, etc

Basic Introduction to Tanghe Spiced Beef

Tanghe Spiced Beef is refined using modern food processing technology and traditional food techniques, using high-quality Nanyang yellow beef as raw material through processes such as pickling, steaming, vacuum packaging, and high-temperature sterilization.

The so-called five spices are ground into powder and mixed together, often applied before frying or deep frying. The five spice beef we eat is made by slicing ordinary beef and processing it with five spices

Beef is rich in protein. Its amino acid composition is closer to human needs than pork. It can improve the body's resistance to disease. It is particularly suitable for people who grow and develop, and recuperate after surgery and disease in terms of blood loss and tissue repair. Eating beef in cold winter has a warming effect on the stomach and is a great tonic for the cold winter. Traditional Chinese Medicine believes that beef has the functions of nourishing the middle and qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and relieving wind, and stopping thirst and salivation. Suitable for people with sunken qi, short qi, weak body, soreness and weakness of muscles and bones, chronic anemia, and yellow and dizzy faces

The color is pleasant, the aroma is mellow, the muscles and flesh are intertwined, and the taste is strong

Method of making Tanghe five spice beef

Ingredients: 100g of beef (about 10 halves)

Marinade ingredients: half a teaspoon of Sichuan pepper, 2 star anises, 1 piece of cinnamon, 5-6 pieces of ginger, 1 crushed grass fruit, half a teaspoon of fennel, 1 chopped scallion, 1 teaspoon of salt, half a tablespoon of rock sugar (about 25 grams, or 6.5 yuan), 400 milliliters of soup, and 1 tablespoon of wine

Dipping sauce: 1 tablespoon each of sesame oil, soy sauce, and shredded red pepper, 1.5 tablespoons of Zhejiang vinegar, 1 teaspoon of cooked oil, 1 tablespoon of shredded red pepper, and half a teaspoon of sugar

Cooking steps:

(1) Put the brine material (excluding wine) in a deep bowl and cook on high heat for 15 minutes

(2) Wash the beef, put it in brine, add wine, and cook over medium heat for about 40 minutes

(3) Take out the beef, let it cool, and slice it thinly

(4) For dipping sauce, except for sesame oil and Zhejiang vinegar, boil on high heat for 1 minute in the oven, remove and add the remaining sauce, and serve with beef