China Factory WKS Mixed Spices for Chinese sauced beef or sliced beef or braised beef 500g x 10bags natural spices
- Category: Spices & Herbs Products >>>
- Supplier: Xiamen Uprising Star Foodstuffs Co. Ltd.
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Product Overview
Description
Product Name | Mixed spices for sauced beef |
Brand | WOE KIE SING |
Packing | 500 g x 10 bags per carton |
Shelf Life | 18months |
Storage | Store in a cool dry place. |
Size | 22.5cm x 31cm |
Ingredients | Chinese Prickly Ash, Star Anise, Tsaoko, Licorice, Cardamom, Fennel, Clove, Laurel Leaf, Fructus Amomi, Folium Perillae, Sweet Basil, Greater Galanga, Black Pepper |
Usage | 8-10g for 1kg beef |
Detailed Images
Brief Introduction
Woe Kie Sing@ Mixed Spices for sauced beef consist of dozen nature spices, well-formulated for Chinese gourmet, sauced beef shank, to obtain an unusual combination of tastes and textures with special fragrance, also suitable to other meats braised by the same way.
KEEP THE REUSABLE MASTER STOCK
With this mixed natural spices, the wonderful by-product of this braised beef shank dish is the rich stock which has absorbed all the flavors from the meat and spices. In Chinese, we call this delicious master stock, Lao Tang, which means “old stock” in Chinese, also known as Lu Zhi. Restaurant chefs and home cooks would reuse it again and again to make braised dishes.
Each time, it picks up more flavors from the newly added main ingredients (meat, boiled eggs, tofu, kelp, etc.), seasonings and spices. As it gets “older and older”, its flavor becomes richer and more sophisticated. Absolutely a treasure to have in the kitchen!
How To Use
Known as Jiang Niu Rou in Chinese, sliced beef shank is one of the most popular cold dishes served in Chinese restaurants. It’s particularly common to have it as an appetizer at banquets or fancy meals for special occasions, such as Chinese New Year & other festivals. Many people who enjoy Bai Jiu, a type of Chinese liquor, with food consider it a must-have to start a good meal.
OTHER DELICIOUS WAYS TO SERVE
Apart from serving the beef slices on their own, it may act as a topping in noodle dishes.
For example, replace chicken with it in Sichuan Style Noodle Salad. Or use it along with the stock (dilute with water if necessary) to make yummy noodle soup.
Sauced Beef Noodle
THE COOKING PROCEDURE
MAIN INGREDIENTS: Beef Shank 500g SEASONINGS: WKS Mixed Spices Sauced Beef 20g, MSF Granulated Chicken Bouillon 14g, Soybean Paste 100g, Chinese Liquor 30g, Rock Candy 1g, Salt 20g, Ginger 20g, Spring Onion 7g ACCESSORIES: Bone 500g, Chicken 50g
MAIN INGREDIENTS: Beef Shank 500g SEASONINGS: WKS Mixed Spices Sauced Beef 20g, MSF Granulated Chicken Bouillon 14g, Soybean Paste 100g, Chinese Liquor 30g, Rock Candy 1g, Salt 20g, Ginger 20g, Spring Onion 7g ACCESSORIES: Bone 500g, Chicken 50g
STEPS：
1, MARINATING
1) Clean up beef shank; Cut into fist-sized chunks and then put into a bowl for marinating later;
2) Cut ginger into slices; Pat and cut spring onion into segments; Put them into bowl together;
3) Soak WKS Mixed Spices in Chinese Liquor;
4) Add Soybean paste, MSF Granulated Chicken Bouillon, WKS Mixed Spices into the bowl one by one;
5) Blend well and rub beef chunks by hand repeatedly;
6) Seal the bowl with preservative film and leave in refrigerator over night or at least 4hours;
Remark: this process helps the flavor to penetrate the meat.
2, STOCK SOUP
1) Blanch bone and chicken in the boiling water;
2) Clean wok up and pour in water by 2kg; Pour in bone and chicken; Add in ginger; Boil over high heat and then switch to low heat and simmer for 1hours. The soup stock get ready then.
Remark: this procedure could be omitted. Instead, just use water for the following step.
3, BRAISING
1) Clean up wok and scoop in stock soup or water; Then pour in beef chunks, along with all the marinade;
2) Add in rock candy;
3) Boil over high heat; Then switch to low and simmer with lid for 1hour;
1) Clean up wok and scoop in stock soup or water; Then pour in beef chunks, along with all the marinade;
2) Add in rock candy;
3) Boil over high heat; Then switch to low and simmer with lid for 1hour;
4) Once the beef are cooked, leave them in the wok to cool down naturally;
5) Then scoop beef, alone with master stock (named as Lu Zhi) into a bowl; Seal and leave in refrigerator for 7-8hours;
5) Cut into slices and dish up.
5) Cut into slices and dish up.
4, COOKING NOODLE
1) Clean up wok; Pour in water; Put in noodle and blanch; Drain out for later.
2) Clean up wok; Scoop in soup stock (or water) and the master stock (named as Lu Zhi in Chinese), half by half.
3) Add in shredded ginger and MSF Granulated Chicken Bouillon. Boil over high heat and then add in blanched noodle;
4) Cook over medium heat until done; Drain out the noodle and pour in a bowl;
5) Add green vegetables into the wok and cook until done. Drain out and pour into the bowl. Scoop hot soup into the bowl.
6) Lay aside sliced beef on the noodles and sprinkle some coriander. Serve hot.
VIDEO
Certificate
HACCP CERTIFICATE
ISO9001 CERTIFICATE
HALAL CERTIFICATE
Packing&Shipping
Inner Packing Designing
The bag is made of food grade aluminum compound material with a good airtight sealing. the size is 22.5cm x 31cm.
Outside Packing Designing
The carton is made of three-layered corrugated board with a good hardness when stocking and shipping. the size is 400mm*300mm*190mm.
SHIPPING TIPS:
1185CTNS per 20' GP
2456CTNS per 40' GP
2850CTNS per 40' GP
Remark: the minimum order quantity that would be shipped out by sea is 40cartons. the air freight is horribly high for foodstuffs, especially powdered.
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