How to sauce beef is delicious and simple, how to sauce beef delicious

Soup base: 1/2 white radish, 1/2 carrot, 1 garlic (peel removed), 1 green onion, 1 onion, 4-5 slices of ginger.

Method. 1. Soak the beef in water for 3-5 hours, and change the water frequently in the middle to remove the blood.

2. Water + beef (cut into large pieces) + soup base boil, boil and simmer for 1 hour.

3. Remove the beef (according to personal taste, like soft and then boiled) pieces or cut into thick slices.

4. The soup base is cooled to remove the oil slick, and the remaining soup after the soup base is removed, which is very good when used as a cold noodle soup base or as a soup stock for beef persimmon soup or something.

5. Soak the dried chili peppers for 2 hours, squeeze them dry and set aside.

6. Peel the garlic and set aside.

7. Boil the quail eggs, peel them and set aside.

8. Put the chili pepper in the pot and stir-fry, + the beef cubes and stir-fry a few times.

9. Add seafood soy sauce, quail eggs and garlic, turn off the heat and stir-fry and cool.

Tips. 1. Garlic only needs to remove the spiciness.

2. So put in the garlic and quail eggs, turn off the heat, and cook the garlic with the remaining heat.

How to cook beef in sauce? Clean the beef, pour in the green onion and ginger cooking wine to remove the smell, pour water into the pot, green onion and ginger, star anise bay leaves, cinnamon and peppercorns to stew.

How to cook beef in sauce? Pour the beef into the pot and add the green onion and ginger cooking wine to remove the smell, add the beef, sauce, pepper and star anise leaves to the pot and stew until you can.

Blanch the beef, stir-fry the sugar color, green onion and ginger star anise, light soy sauce, oyster sauce and dark soy sauce, refined salt chicken powder, and simmer for one hour.

Sauced beef, fragrant and glutinous, delicious and delicious.

The must-have sauce beef for the Spring Festival is easy to learn, hurry up and collect it.

The easiest way to make beef sauce.

Let you, "Flow" Harazi's "Sauce Beef".

1. Selection: Fresh and tender beef, supplemented by sand kernels, cardamom, cloves, cinnamon, large ingredients, cumin.

2. Cleaning: First put the selected beef into clean water, soak it for 4 6 hours, soak out and wash the blood in the beef, then scrub it with a board brush for 1 time, and then use cool water for 4 times.

3. Adjust the sauce: dilute the yellow sauce with cold water, and add salt at the same time and stir well.

4. Cooking: Put the beef into the miso soup pot and cook for 1 hour, remove the beef after boiling, and remove the sauce foam from the pot. Put bones or bamboo boards at the bottom of the pot, put lean meat and tendon meat in the middle, put old meat on all sides, mix it with old soup, add auxiliary materials, and cook for 1 hour before pressing the pot.

The method of pressing the pot is to press the beef with a bamboo board on which a large basin filled with water is placed, or a bucket of water is pressed.

5. Remove from the pot: After pressing the pot, seal the heat and cook over low heat for 6 hours. When out of the pot, it is necessary to make a light shovel and put it flat, and the meat should be placed in the bamboo drawer after it is out of the pot, so as not to break the sauce beef, and it can be cut after it is cool.

It takes about 8 hours to make a pot of sauced beef, and 25 kilograms of cooked meat can be produced for every 50 kilograms of raw beef.

Sauce beef is delicious and simple method steps such as wheel grip:

Preparation: 1000 grams of beef shank, 100 ml of soy sauce, 50 ml of rice wine, 50 grams of dry yellow sauce, 60 grams of rock sugar, appropriate amount of salt, 3 sections of green onions, 5 slices of ginger, 5 pieces of Zhengtong bush, 1 cinnamon, 2 grams of Sichuan pepper, 3 bay leaves, 3 pieces of angelica, 1 grass fruit, 2 kaempfera, 6 sand kernels, 5 grams of cumin, 3 dried chili peppers, 2 grams of tangerine peel.

1. Prepare the ingredients, wash the beef, and prepare the spices according to the portions.

2. Put the beef into the pot, put the spices into the pot in turn, pour in enough water, and the water will not exceed an inch of beef.

3. Bring the heat to a boil, skim off the cherry blossom foam, and slowly pour the soy sauce into the pot to keep the water boiling.

4. Then pour in rice wine, green onion and ginger, dry yellow sauce, salt, rock sugar, wait for the water to boil again, turn to low heat and cover.

5. Simmer for 3 hours, turn off the heat, soak overnight, remove and refrigerate. Slice before serving.

Sauce beef is delicious and simple, and the method is as follows:Ingredients: 500g beef tendon, 3 tablespoons of seafood soy sauce, 2 tablespoons of dark soy sauce, 3 bay leaves, 1 piece of cinnamon, 2 star anise, a small section of green onion, 3 slices of ginger, 2 dried chili peppers, 2 tablespoons of soybean paste, 2 tablespoons of noodle sauce, 2 tablespoons of oyster sauce, 1 cane of beer, 2 tablespoons of sugar, a little salt.

1. Add cold water to the beef tendon, soak it for one hour, soak it in bloody water, and you can use a toothpick to tie it during the period.

2. In a pot under cold water, add green onions, ginger, star anise and cooking wine, bring to a boil and remove.

3. Wash off the foam with warm water.

4. Add light soy sauce, dark soy sauce, oyster sauce, soybean paste, salt, sugar, green onion, ginger, star anise, cinnamon, bay leaves, cumin, dried chili beer, water, cover the beef, and marinate for one hour.

5. Select the beef stall in the pressure cooker, open the pot without leaving the pot, and soak for two hours to make it more flavorful.

6. Eat soft and glutinous and fragrant hot.

Sauced beef, fragrant and glutinous, delicious and delicious.

The best way to make sauce beef is as follows:

Wash the surface dirt of the beef tendon meat with running water, put the whole piece into a pot of cold water and boil over high heat, skim off the blood foam on the water surface after boiling, skim while cooking, about 15 minutes, the blood in the meat will be cleared, remove the meat pieces and drain the water.

Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, and cinnamon in a gauze bag, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally remove the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.

Remove the beef tendon, put a pair of chopsticks on top of a large bowl, and drain the meat to cool. After the beef is thoroughly cooled, the surface is tight, and it can be sliced. When cutting, it should be in the opposite direction of the shredded meat fiber, and the thin slices can be served.

Sauce beef profile is hungry

Sauce beef, a dish name, refers to a kind of meat product made with beef as the main raw material and marinated with a variety of seasonings, which is a famous specialty dish from Hohhot, Inner Mongolia. It has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with sagging qi, shortness of breath and weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face.

Sauced beef retains the multiple effects of beef to nourish qi, strengthen muscles and bones, nourish the spleen and stomach, etc., and can improve or resist diseases of the body, and is suitable for people with sour muscles and bones, yellow face, dizziness, shortness of breath and anemia. Beef in soy sauce has a rich umami flavor and is often eaten as a side dish as a slicing dish. Eating beef with sauce in winter also has the effect of warming the stomach and returning to drive away the cold, which is one of the best products for winter tonic.

Home recipe for sauced beef:

Ingredients: 500 grams of beef.

Excipients: 3 slices of ginger; 1 green onion; 1 slice of cinnamon; 3 grams of dark soy sauce; light soy sauce 5g; 5 grams of sweet noodle sauce; 5 grams of cooking wine; 2 Sichuan peppercorns; 5 grams of caster sugar.

1.After the beef tendon meat is thawed, soak it in clean water, and change the water in the middle. Cut into large pieces;

2.All the spices are ready, and the odd spices are packed into tea bags;

3.Bring the beef to a boil over medium heat.

4.After boiling, there will be a lot of foam on the surface, skimming it out with a spoon;

5.After the foam is basically skimmed, add the green onion and ginger;

6.Add all the spices;

7.Add 200 grams of sweet noodle sauce, stir well, cover the pot and bring to a boil over high heat, turn to low heat and simmer until the beef can be inserted with chopsticks; It takes about an hour; During the stewing process, you can taste the taste and add salt according to your needs;

8.Don't take out the stewed beef, keep it in the pot and stuffy, until it is completely cool, take out the beef, and filter the soup;

9.Continue to store the beef in the soup and refrigerate overnight; Cut it the next day.