Article from Sina blog: COCO's hand-baking
Into the autumn and winter, I think cooking is particularly convenient, basically what dishes can eat, unlike in the summer, eat it easy to get angry, eat that too nutritious, too much taboo. Only in the fall and winter season, warm dishes are served on the table and warm stomachs are warm and delicious.
Today we have made bamboo yak meat (burdock), because this time I bought beef (the type with less gluten). In fact, I prefer to use beef sirloin. The taste of sirloin is more fragrant and richer. It is said that the bamboo yak is a traditional Hakka cuisine. The bamboo and burdock are boiled together. The bamboo is absorbed by the burdock and the flavor is more fragrant. Branched bamboo is "Yuzhu" because it is like bamboo, so we also call it "bamboo."
Bamboo yak beef (burdock), tonic and body-enriching blood, is a delicious delicacy in autumn and winter, recommended!
Seasoning: blending oil, soy sauce, soy sauce, Shaoxing wine
raw material:
Ginger, cardamom, grain pepper, dried tangerine peel, licorice, star anise, yellow Sugar (if the yellow sugar is not used, use white granulated sugar instead), the appropriate amount, except for the yellow sugar, wash everything else.
700 grams of beef (or burdock) (wash, cut into large pieces for use)
Support bamboo (dry) 120g (bubble water, wash, cut into 1.5 inch long standby)
practice:
1 Wash the beef (burdock) and cut it into big chunks. After the cold water is boiled, boil the water and wash it with clean water.
2 Add the appropriate amount of blended oil to the pan and saute the ginger.
3 Add beef to fry until the beef is slightly oily and add appropriate amount of soy sauce. Soy sauce and cooking wine stir well and stir well. Add ginger, cardamom, grain pepper, dried tangerine peel, licorice, star anise, yellow sugar, add a small amount of water, the fire boiled and turn to a small simmer until the beef (burdock) 8 - 90% crisp, I cook for 90 minutes. (Or put the electronic pressure inside pressure for about 30-40 minutes)
4 Turn on the medium heat, put the bamboo sticks into the pan, boil it with the beef (burdock), and cook for 30 minutes until the sticks absorb the beef juice.
5 Open the fire and collect soup to place it on the table.
Remarks:
1 When it was cold, it was put into a casserole and it was very warm. It had a very distinctive dish of oystercatcher. The burdock was crisp and savory, and the bamboo was fully absorbed by the burdock juice. The yam's own yuba flavor was very delicious.
2 Beef (fried burdock) must be boiled in cold water when flying into the water. If you use an open-bottomed pan, the beef is “tight and old†and it will be difficult to make soft and tender.
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