How to eat beef in sauce, how to eat beef in sauce

How to eat beef in sauce is delicious, and it is most enjoyable to eat it directly by slicing.

How to make sauce beef delicious.

Cut the tendon meat into pieces, soak it in water until the blood water is completely leached, boil the beef in the pot with hot water, and remove it after boiling. Pour oil into a hot pan and add green onions, ginger, garlic, beef, cooking wine, etc. to taste, pour in hot water higher than beef, put spice packets and rock sugar, cook for one hour on high heat and then simmer for three hours on low heat, add salt. After turning off the heat, soak for half a day, and then cold cut separately after serving.

The best way to eat soy sauce beef is to cut the soy sauce beef into thin slices and put it on a plate, and use chili noodles and pepper noodles to make a dry seasoning and eat it sticky.

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.

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.

Sauced beef, fragrant and glutinous, delicious and delicious.

The sauce is fragrant, thin but not woody.

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

The home-cooked beef sauce is loved by both adults and children.

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

Ingredients: 1250 grams of beef tendon.

Spices: 5 star anise, 1 small piece of cinnamon, 40 Sichuan peppercorns, 6 bay leaves, 1 grass fruit, 6 sand kernels, 3 white cardamom, 1 small piece of galangal, 2 long peppers, 3 pieces of angelica, 2 pieces of sand ginger, 1 small handful of cumin, 1 piece of tangerine peel, 3 dried chili peppers.

Seasoning: 50 grams of rice wine, 100 grams of soybean soy sauce, 60 grams of rock sugar, 50 grams of salt, 50 grams of rice sauce, 1 green onion, 5 grams of ginger.

Put the spice packets and beef into the pot and sit on the water until boiling, the amount of water can not exceed the beef, put the soy sauce after the water boils, the soy sauce should be put slowly, let the water keep boiling, so that the raw taste of the soy sauce can be boiled, and then add the rice wine, green onions, ginger thick slices, yellow sauce, salt and rock sugar, after the water is boiled again, turn to low heat and cover and simmer for two to three hours.

1.Cold salad, the popular way to eat it here is to slice beef, mash garlic, and dip it.

2.After the beef is removed from the freezer, thawed until soft and ready to use. Shredding and slicing as needed is fine. There's no need to do anything else.

Dice the onion or celery. Stir-fry with green pepper and oyster sauce, first stir-fry the onion or celery, then put diced beef or slices, and green peppers, and the sauced beef does not need to be salted, and you can add a little salt to increase the taste when frying the onion. After adding the oyster sauce, add a little water to let the dish have the soup, and stir-fry until the onion and green pepper are soft and the beef can be used to get rid of the soup.

You can also make a salad with diced beef in sauce with mango and prawns, just add a little fish sauce and lemon juice, which is a mango beef salad that mixes Chinese and Thai.

The beef with sauce is cut into thin strips, plus parsley, dried chili peppers, garlic slices, to make a small stir-fried beef, which is also very fragrant and delicious.

The easiest way to do this is to eat it as a filling in a pie or bread, and squeeze a little hot sauce or salad dressing on top of it.

If you know how to make pizza, you can sprinkle slices of beef with sauce on top of the pizza to make a filling, and it will definitely taste good.

Sauce beef diced with bamboo shoots, dried tofu to make bun filling is also good, diced beef is larger, the taste is already very satisfying.

Hope the above is helpful to you.

How to eat beef sauce.

Make a beef sauce and mix pasta. Preparation of beef sauce with pasta: Ingredients: pasta, beef sauce, tomato, onion, garlic, corn, carrots. Excipients: salt, olive oil, ground black pepper, basil to taste. Steps:

1. Cook the noodles first. After the water in the pot boils, add a spoonful of salt, a spoonful of olive oil, add a small amount of pasta, let the noodles scatter naturally, do not stir in a hurry, wait for the roots of the noodles to soften, gently flip a few times with chopsticks and cook for about 8 minutes;

2. When the noodles are about 7 or 8 years old, remove them, put them in cold water and scatter them, and then dry them. Drizzle in an appropriate amount of olive oil and mix well with chopsticks for later use;

3. Next, make the sauce. Cut the top of the tomato, burn it for a while, peel the skin, then chop the tomatoes, melt the butter in the pan, fry the onion and garlic in the oil pan until fragrant, and slowly fry over medium heat until the onion begins to change color;

4. Then add three spoons of beef sauce, then add and then add corn and carrot cubes and stir-fry, add tomatoes and appropriate amount of water to continue to cook after the color turns yellow;

It can be eaten steaming in a pot. You can also mix with crushed garlic. Or take it out and cut it into slices and stir-fry. Of course, the salad also tastes good.

First of all, you have to buy beef tendon meat, which is the meat on the knee joint up the thigh, this part of the meat is wrapped in a meat membrane, there are many tendons inside, the texture is very regular, and it is the best to make sauce beef, and it is also very beautiful.

Practice steps: Divide the beef tendon meat into two or three large pieces, if you go to deal with it as a whole, it is very difficult to get it, and after it is divided into small pieces, the blood in the beef tendon can be quickly discharged, saving a lot of time, and the blood can be drained more cleanly.

The first step is soaking, this step is indispensable, many people make the sauce beef fishy, that is, because it is not soaked, or not soaked in place, resulting in the beef is unpalatable. Some people say that it is not okay to blanch directly, why not be so troublesome, I have also tried to do this, and found that only blanching can only remove part of the blood water, and the beef is not clean, or the effect of soaking is the best.

The soaking time should be long, after all, the block is very large, it is necessary to soak for a day, change the water frequently halfway, avoid the smell of soaking in the blood water for a long time, if you wait until the hot day to do it, you need to be extra careful, soak and change the water. Prepare the required seasonings, including ginger slices, green onion segments or green onion knots, Sichuan pepper, dried chili peppers, bay leaves, star anise, cinnamon, hawthorn, soybean paste, light soy sauce, dark soy sauce, sugar, these are enough, the amount does not need too much, the less the better, and the taste is adjusted to your own suitable taste. After the beef tendon is cleaned, put it into the pot, add cold water and cooking wine, boil over high heat until boiling, remove the foam, and then boil for five minutes to remove it.

Rinse the beef tendon and put it in the stew pot or pressure cooker, the ordinary stew takes more than an hour and a half to cook the beef thoroughly, and the pressure cooker is up to an hour, so the pressure cooker is the first choice for friends with conditions. Then pour in enough boiling water, add soybean paste, light soy sauce, dark soy sauce, oyster sauce, sugar, ginger slices, green onions, star anise, bay leaves, cinnamon, Sichuan pepper, dried chili pepper, stir evenly to taste the taste, not suitable and then adjust. After getting it done, close the lid, bring to a boil over high heat, then turn down the heat, and cook until the beef is cooked through, that is, the chopsticks can easily pierce the beef, and try it in the thickest position.

When it is cooked, turn off the heat, don't rush to take it out at this time, but let the beef continue to soak in the brine, which can not only soak more flavorful, but also make the beef more firm. Now that the beef is ready, let's slice it and eat it.

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.

Materials. Beef tendon 1000 grams.

Ginger 1 piece. 6 chives.

Sichuan pepper 2g bay leaf 6 slices.

Cinnamon bark 2g, Angelica dahurica 2g

Ginger 1g, cumin 2g

Light soy sauce 100g

Steps. 1. Prepare all the spices of pure books.

2. Clean the beef, cut it into pieces larger than a fist, and put the spices in the beef.

3. Add 100g of light soy sauce.

4. Mix the spices, beef and light soy sauce together.

5. Put it in a fresh-keeping bag, drain all the air, tie the bag tightly (this can make each piece of beef come into contact with soy sauce and spices, and it can be better marinated and flavored, which is my little trick), and put it in the refrigerator for 24 hours.

6. Take out the marinated beef and put it in the casserole with the soup.

7. Add 1500ml of purified water (cold water).

8. **, Skim off the foam after the pot is boiled, add ginger and green onions, cover with a lid, and change to low heat to marinate for an hour. The smell of beef sauce wafts all over the house, and it's not good to be greedy. At this time, you can taste the saltiness of the soup, if it is light, you can add an appropriate amount of salt according to the situation, adjust it to just the right saltiness, and then turn off the heat and let the beef soak in the soup overnight (or more than 10 hours), which will make the beef more flavorful.

9. The beef soaked the next day.

10. Take out the top knife and slowly cut it into slices.

11. The plate can be served, and Zimeng uses small cakes to sandwich beef and green onions, which is very satisfying.

Tips: 1. If you don't have a lot of spices at home, you can marinate it with only light soy sauce and Sichuan peppercorns, and the beef will be delicious. 2. You can make more at a time, and then put it in the refrigerator in portions.

Take one out for breakfast every morning, which is nutritious, delicious and convenient. 3. The soup of braised beef can be frozen in a fresh-keeping bag, and when it is marinated next time, it can be used as an old soup to make the braised things more delicious.