Our ancestors have a saying, “beware of heatstroke during the first ten days of summer, eliminate root diseases during mid-summer, and avoid the tiger at the end of summer.” Midsummer, as a transitional period, deserves special attention!
Especially when the body sweats a lot, metabolism speeds up, and combined with cold food and drinks, it’s easy to develop underlying illnesses.
Boost your body with high-quality protein to make up for deficiencies. “Compendium of Materia Medica” regards beef as “beneficial for the spleen and stomach, strengthens muscles and bones, reduces edema, and dispels dampness.”
Not only is it low in fat and easy to digest protein, but it is also rich in B vitamins (especially vitamin B12) and various minerals such as calcium, phosphorus, and iron. Choose beef for midsummer nutrition replenishment!
Today, let Chef Kang share a dish very suitable for summer, “Sliced Beef in White Broth”. It’s not heavy, and a simple stew can bring out the meat’s flavor without burdening the stomach. The tender beef, with its interlacing muscles, is just right, and after dipping it in the sauce, the taste is truly delightful.
How to cook beef without making it tough? And how to make a compatible sauce? Get the secrets here!
● Preparation Process
1
Preparing the Beef
Selection and cutting are important:
❶ Do not put the beef directly in cold water to remove the smell: When the water boils, add 2 scallions and 6 slices of ginger, then add a 1200g beef shank.
Tips:
▶ Do not cut the beef shank first, otherwise, it will lose its texture when cooked!
▶ By using boiling water, the beef shank quickly forms a crust, retaining the freshness of the myoglobin inside.
❷ Bring to a boil, then simmer over low heat with the lid on for 1.5 hours, then cut into pieces (or cook in a pressure cooker for 40 minutes).
Don’t pour out the remaining beef broth,
It’s great for cooking noodles or radishes!
2
Preparing the Sauce
The original broth is crucial:
❶ In a bowl, add millet pepper, garlic, chopped cilantro, and white sesame seeds. Then add 1.3 tablespoons (20ml) of the original broth, 1.3 tablespoons (20ml) of light soy sauce, 0.7 tablespoons (10ml) of vinegar, and 3g of sugar. Stir evenly.
Wrap the beef in the sauce and enjoy, and the aroma will make everyone’s mouth water!
