【Harbin】Gold Medal Four Treasures of Braised Sauce

Overview

At the beginning of the 20th century, after the completion of the Middle East Railway, with the prosperity of national industry and commerce and the penetration of foreign culture, a number of new buildings influenced by Western architectural culture appeared in Harbin - Chinese Baroque buildings. Harbin people used their own ingenuity to integrate the style of the Baroque architectural school into the national tradition, creating a highly valuable and unique Chinese and Western combined architecture - Chinese Baroque. The development of Chinese Baroque in Laodaowai not only left behind its ancient architectural complex, but also its unique cuisine. The Golden Braised Four Treasures is the signature dish of Centenary New and Old Restaurants and one of the Chinese Baroque New Year’s Eve recipes recommended by Lao Daowai. It mainly consists of braised beef, secret braised eggs, mushrooms and rapeseed. It has a unique taste, overflowing fragrance, bright colors and balanced nutrition. On the New Year's Eve dinner table, there is a plate of braised four treasures, a combination of meat and vegetables, fragrant but not greasy, and attractive in color.

Tags

• cold dishes
• home cooking
• aniseed
• beef tendon
• chenpi
• cinnamon
• cooking wine
• egg
• five spice powder
• garlic
• light soy sauce
• mushrooms
• oil
• old soy sauce
• onions
• pixian doubanjiang
• rapeseed
• red wine
• cumin
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Soak the beef in cold water for 1 hour to soak out the bleeding water

   

2. 2 Wash and cut

   

3. 3 Cover with plastic wrap and freeze for 1 hour

   

4. 4 Prepare all materials

   

5. 5 Peel, wash and chop garlic, wash and slice ginger, peel and wash onion and cut into pieces

   

6. 6 Add an appropriate amount of oil to the wok and sauté the ginger and garlic over low heat

   

7. 7 Add other seasonings into the minced garlic and stir-fry over low heat

   

8. 8 He also asked not to be too high and the fire not to be too big

   

9. 9 Add Pixian bean paste and stir-fry until red oil appears

   

10. 10 Add dark soy sauce, light soy sauce, red wine, and 1 bowl of old stewed soup (optional)

    

11. 11 Add appropriate amount of water, add frozen beef and cook for half an hour to 1 hour

    

12. 12 Don’t rush to slice the braised beef. Soak it in the braised soup for a few hours or overnight, then slice it

    

13. 13 Wash mushrooms and rapeseed

    

14. 14 Blanch the mushrooms and boil the eggs

    

15. 15 Wash the rapeseed

    

16. 16 Peel the eggs and fry them in a pan

    

17. 17 Add the fried eggs and mushrooms to the stewed soup and cook for half an hour, then add the rapeseed into the stewed soup and cook, turn off the heat

    

18. 18 Beef slices

    

19. 19 Rapeseed plating

    

20. 20 Place a layer of beef slices on top

    

21. 21 Slice the eggs and place them on top

    

22. 22 Finally, Maru shiitake mushrooms.