Laoganma's Cold Beef with Cucumbers ~ With Tips for Shooting Cucumbers
Eating cold salad is the most appetizing in the hot summer! My family's most popular braised beef tendon is on the stage again, and this time its role is dispensable. Adding beef tendon to the patted cucumber just makes the appetizer a main course. Usually, cucumbers will splash everywhere. Today, I will teach you a little step by the way, so you don't have to worry about wiping cucumber juice in the future.
Condiments: large spoon=1table spoon, small spoon< span class="s1">=teaspoon
soy sauce a teaspoon
Black vinegar a tablespoon
Lao Ganma Two spoonfuls (I used oil pepper this time)
sesame oil a teaspoon
kosher salt a teaspoon
Homemade Chili Soy Sauce a small spoon
Sugar a teaspoon
Gherkin6articles
Garlic2garlic Chopped
A large piece of braised beef tendon
Steps
Cut the cucumbers🥒 in half, and then cut them into wide strips. Put it in a plastic bag.
Slip over the mouth of the plastic bag loosely and lay the cucumber flat. This is my secret to taking cucumbers😝
The next step is to pick up a handy knife or make a fist directly, and work hard💪 clap clap slightly.
Pour the patted cucumbers into a bowl and salt them first. This kind of cucumber will be more crisp, and at the same time, it can make the cucumber water better and taste better.
5-10After 5-10 minutes, pour off the excess water and start seasoning.
Add all the seasonings, mix well, and put in the refrigerator to chill. Just serve it up before eating.
You can add or subtract seasonings by yourself. If you like sour, add more vinegar, if you like spicy, add more Laoganma. If you like sweet, add more sugar. Taste best while stirring. If you don't have chili soy sauce, you can just add a little more soy sauce.
The chili sauce is very easy to make, I use my own jalapeno peppers🌶️ jalapeno. Put the slices into a clean glass jarmason jar, add a fresh soy sauce to cover the peppers, add a little water, a little sugar , put it in the refrigerator overnight. It is usually used to make dipping sauce, which is delicious and convenient, and it is not too spicy. It is also very suitable for noodles.
Today's recipe is shared here, I'm going to take my beef tendon to go around the world after the nagging.
Show Original
老乾媽涼拌黃瓜牛肉～附拍黃瓜小秘訣
炎炎夏日吃涼拌菜最開胃了！我家最紅的滷牛腱又上場了，這次它的角色還是可有可無的。把牛腱加在拍黃瓜裡，只不過使飯前小菜變成了主菜。平常拍黃瓜都會濺的到處都是，今天我順便教大家一個我的小撇步，以後再也不用擔心擦黃瓜汁了。
調料：大勺=1table spoon，小勺=teaspoon
醬油 一小勺
黑醋 一大勺
老乾媽 兩大勺 （我這次用的是油辣椒）
麻油 一小勺
粗鹽 一小勺
自製辣椒醬油 一小勺
糖 一小勺
小黃瓜6條
大蒜2顆 切碎
滷牛腱一大塊
步驟
把小黃瓜🥒對半切，再對切成寬條狀，放進一個塑膠袋裡面。
把膠袋的口鬆鬆的絆一下，平放好黃瓜。這就是我拍黃瓜的秘訣了😝
接下來就是拿起順手的刀或是直接握拳，努力💪的拍拍拍咯。
拍好的黃瓜倒進碗裡加鹽先醃一下。這樣的黃瓜會比較脆，同時可以讓黃瓜出水比較好入味。
5-10分鐘後，倒掉多餘的水份開始下調料。
把全部調料都加進去，攪拌均勻，再放進冰箱冰一下。吃之前裝盤就好啦。
調味料可以自己加減，愛吃酸的就多點醋，愛吃辣的就多點老乾媽，喜歡甜的可以多加點糖。一邊攪拌一邊試味最好。沒有辣椒醬油的可以不用，直接把醬油加多一點就好。
辣椒醬油做法非常簡單，我用的是自己種的墨西哥辣椒🌶️ jalapeno。切片放進一個乾淨的玻璃罐mason jar，加入一品鮮醬油蓋過辣椒，再加一點清水，一點糖，放進冰箱過夜。平常用來做沾醬好吃又方便，也不會太辣，也很適合拌麵吃。
今天的食譜就分享到這裡啦，嘮叨完了我要帶著我的牛腱去走天下啦。
