Shi beef offal yi

beef has always been the first-class meat. In ancient times, cows were called "too fast", ranking first among the "three sacrifices" used by the emperor to offer sacrifices to heaven. It was difficult for ordinary people to eat beef. Perhaps it is for this reason that the cooking method of beef in ancient times was very simple, and there were few records except roasting and boiling. Even Yuan Mu Old Master Q, a big eater, has only a few descriptions of the method of simmering.

Yuan Mu said in "Eating Beef with the Garden": "To buy beef, each shop should set a certain amount of money first, and gather together the hamstring to sandwich the meat, which is neither fine nor fat. Then take it home, peel off the skin, and simmer it with three parts of wine and two parts of water, which is very bad; Add autumn oil to collect soup. It's too strong for a solitary traveler, so you can't add anything else to match it. "

It seems that Yuan Old Master Q is very particular about the choice of ingredients. When he cooks beef, he wants to choose beef tendon and hamstring with meat. He simmered the meat with three-part wine and two-part water until it was crisp and rotten, and then collected the soup until it was thick and became a dish.

isn't this similar to braised beef now?

Braised beef is the oldest cooking method. Now, such as roasted beef brisket, braised beef and beef brisket pot, all of them are cooked this way.

When it comes to eating beef, whether it's by ear or by mouth, my favorite examples are the roast beef brisket with radish in Cantonese flavor and the braised beef in old Sichuan. Of course, the highest level is the canned braised beef in the Great Hall of the People, although I have never eaten it, I can only eat it by ear.

Radish beef brisket, with radish and beef brisket as main materials, is mainly seasoned with pillar sauce, and the beef brisket is soaked in water to remove blood, then sauté ed with ginger and onion, and simmered with pillar sauce, cooking wine and clear water until soft and rotten, and the juice is thick. The entrance of the finished dish is soft and rotten, with a strong sauce flavor and a touch of sweet radish.

Sichuan-style braised beef, represented by old Sichuan, is made in exactly the same way as radish brisket, except that the beef tendon is reinforced, and the post-Hou sauce is replaced by bean paste, which is richer in materials. Dry Chili and pepper are added, and spiced aniseed is used skillfully. The soup is thick and heavy, and the meat is elastic but slagged. It is the best to cover beef noodles with it.

I haven't eaten the pot-stewed beef in the Great Hall of the People, and I dare not comment on it, but as far as food for eyes and ears is concerned, it's enough. Not to mention the materials used for the state banquet, this is naturally elegant. After all, seven ingredients and three points are cooked, and the color sense of cooking is enough to make people feel interesting. This dish uses a special sand pot, takes the five flowers of Luxi fat beef, dices the beef, boils it with other auxiliary materials, and then simmers it until it is crisp and rotten. Then the stewed beef and the processed potatoes, carrots and other ingredients are put into a stewing pot for stewing, and a little brandy is poured into the table for a while. When the dishes are served, the dishes are red, bright and oily. Gently pick up a delicious piece of beef and put it on the tip of the tongue. The beef melts without biting, and the soup is extremely fragrant, mobilizing every taste synapse and making the distinguished guests feel like they are in a fairyland on earth.

after talking about the high-class stew, let's talk about the folk small cooking that is not very popular, or we can eat the unique taste of the small shop first. Not long ago, I accompanied my mother to visit the marble stone old street and interviewed the famous "jiujiu Steamed Vegetable". This half-small shop, which is hidden in the old streets, has a shabby storefront but is very popular. It is said to be a steamed restaurant, but people don't come for steamed vegetables. This shop has three famous dishes, white meat with garlic paste, beef with Ziyuan, and sweet and sour tenderloin. I don't like sweet and sour taste, so naturally I don't talk about sweet and sour tenderloin. Garlic paste and white meat feel nothing exciting, only Ziyuan beef excites me. Order a plate, and before the dish is served, you can smell a thick cumin spicy smell in the spicy smell of fresh onion and coriander. At this time, the tongue root can't hold back the saliva leached from the taste buds. This dish is actually very simple, that is, the method of stir-frying beef and hot mixing. The key lies in the curing of beef, and the meat quality should be absolutely crisp and tender.

Slice beef tenderloin, marinate it with cooking wine, ginger and onion, add a small amount of water, and knead it by hand until it is dry, then add water to knead it, and so on. At last, when water cannot be added, add a small amount of potato powder and egg white, beat it evenly, stir-fry it until it is warm and oily, then add ginger and garlic into the pot, stir-fry it slightly, and add cumin powder, dried Chili noodles, pepper noodles, chopped green onion and coriander powder. The entrance of this dish is smooth and tender, and it is delicious, with the tender and refreshing feeling of veal, and the spicy and spicy flavor of cumin beef and barbecue, which is a strange alternative way to eat beef.