What s wrong with the fact that the beef I made didn t smell like sauce?

Sauced beef is not made with sauce.

How to choose beef:

1. Identification of color and smell: good quality fresh beef muscle is shiny, uniform red, and fat white or light yellow. The smell is normal. The muscle color of substandard fresh beef is slightly darker, and the cross-section cut with a knife is still shiny, and the fat lacks luster. Beef has a slight ammonia or sour taste.

2. Identification of viscosity and elasticity: the appearance of good quality fresh beef is slightly dry or has an air-dried membrane, which is not sticky. The depression after pressing with your finger will be completely restored.

Substandard fresh beef is dry or sticky on the outside, and there is a wetting phenomenon on the cross-section cut with a knife. The depression pressed with the finger recovers slowly and does not fully return to its original shape.

3. Identification of the broth after boiling: the broth of good quality fresh beef is transparent and clear, and the fat is agglomerated on the surface of the broth, which has the unique flavor of beef. The broth of substandard fresh beef is slightly cloudy, and the fat floats on the surface of the broth in the form of small droplets, and the flavor is poor or no fragrance.

Beef has its own sweetness, and the sweetness in beef comes from the degradation of ATP after slaughter5'- Inosylate: The muscles of animals are rich in nucleotides (umami substances),5'- Inosylic acid (IMP) is widely present in meat, giving meat a good umami taste, in meat5'- Insinate comes from the degradation of ATP after animal slaughter. After the animal is slaughtered, it needs to be left for a while before the taste becomes fresher.

Because the breed of the cow is not good, or the meat in different parts of the cow tastes different, I think the beef I used in this dish today is a very hard beef, and this kind of meat will not smell like beef if it is not stewed.

Because the simmering time is too long, in addition, there is no need to collect the juice too dry. When cutting, it should be in the opposite direction of the shredded meat fibers. Here's how:

Ingredients: 1000g beef tendon meat, 30ml light soy sauce, 20g red sugar, 2 star anise.

Production steps: 1. Wash the beef tendon meat with running water, cut it into appropriate small pieces and put it in a pot of cold water and cook over high heat.

2. After boiling, skim off the blood foam on the water surface for about 10 minutes.

3. Remove the blanched beef, put it in a cooking pot, and add about 1200ml of water.

4. Heat over high heat, bring water to a boil, and add about 20g of red sugar.

5. Cover the pot with a lid, heat over high heat for about 10 minutes, and then add about 30ml of light soy sauce.

6. Stir the spoon slightly, add 2 star anise, and continue to heat over high heat.

7. After about 30 minutes, turn to medium heat.

8. During the period, use chopsticks to stir it, the soup begins to slowly decrease, the whole process is about 2 hours, and the juice is collected.

9. Finished product drawing.

Beef is one of the common meats of the common people, it is high in protein, low in fat, rich in a variety of amino acids and minerals such as zinc, iron, magnesium and so on. Traditional Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, etc., so it is deeply loved by many people.

There are many ways to make beef, such as stir-frying, stewing, braising and sauce, among them, making it into sauce beef, not only the process is simple, but also, it can be eaten for a few days at a time, and even put it in the refrigerator after being sealed, and it can be eaten for a longer time, when eating, just take out and thaw, cut everything to be served, convenient and simple, and if there are guests at home, it is also a good hard dish.

So, how is sauced beef made?

First of all, it is best to choose the beef tendon part to make sauced beef, this part has no fat, thick fiber, and more tendons, after making sauced beef, it is easy to operate, and the taste is good and chewy. Before cooking, first clean the surface with running water, and then soak it in clean water to soak out the blood inside. Roughly soaked.

Four or five hours is enough, during which you can change the water several times.

Put the soaked beef tendon into the pressure cooker, add cooking wine, bean paste, green onions, ginger, chili, Sichuan pepper, light soy sauce, dark soy sauce, rock sugar, salt, and of course, the seasoning can be increased or decreased according to your preference. After that, add water to the beef, cover the lid and bring to a boil over medium and low heat, the pressure cooker generally simmers for forty minutes to cook, if it is an ordinary cooking pot, it will take about two and a half hours. Don't rush to take the cooked beef in sauce out of the pot, continue to soak the seasoning water in the pot, so that the beef will taste more flavorful when you eat it.

Why is the sauce beef sold outside so dark in color?

The color of the beef in the sauce depends on the amount of sauce and the soaking time, if you eat more dark soy sauce or other seasonings, the beef is easy to color, and the resulting arrow beef will look darker.

In fact, in life, we make it for ourselves, there is no need to put so many dark soy sauce and other colored sauces, eating delicious is the right way, in addition, too many condiments are not good for health, what do you say?

The above is about "How is soy beef made?" Why is the sauce beef sold outside so dark in color? I hope it will be useful to you, I am a member of Baijia's fitness life, sharing different food production every day, if you are interested, you can follow me, thank you for reading.

Sauce beef is to remove the fishy smell on it, put it in the pot and simmer for an hour, and then prepare a small bowl, add bean paste, green onion, ginger, pepper and some condiments, stir evenly and dip it to eat, some sauce beef sold outside is because they add a lot of brine.

This is because a lot of light soy sauce and soy sauce are added to the outside sauce beef, which makes the color heavier. First of all, it is best to choose the beef tendon meat and fresh raw materials, and then put the beef into the water to soak for about two hours, then boil the water to put the beef in, boil for 40 minutes, take it out, put it in the pressure cooker, and then boil the water to put the rock sugar in, and then put the meat in, and then add the camera water, and then pour the star anise pepper soy sauce into it, and cook it for another two hours.

Fresh beef is cleaned, cut into small pieces, and then soy sauce and other spices are added to the beef and boiled in a miso soup pot for a while. Most of the sauced beef sold outside has some edible coloring added to it.

The sauce beef recipe is different in each region. You can choose the appropriate seasoning to add according to your taste. Marinate the beef to taste and stir-fry.