How do you make the sauced beef? Please, 3Q

Wash the beef, cut it into large pieces and set aside, take a piece of clean gauze, wrap the cloves, peppercorns, star anise, tangerine peel, cumin, cinnamon, bay leaves, and licorice in it, make a spice package for later use, cut the green onion into large sections, and beat the ginger for later use. Add water to the pot, add the beef to boil and then cook on high heat for about 1 and a half minutes, remove the beef from the pot of boiling water and put it in cold water for later use, make water in the pot again, and add spice packets, sugar, green onions, ginger, soy sauce and five-spice powder after boiling. After re-boiling, add the beef, bring to a boil over high heat, then reduce the heat to cook the beef, remove it and cut it into strips and serve.

1 piece of beef tendon meat (about 1000g), 100g of yellow sauce, 3 tablespoons of cooking wine (45 ml), 1 teaspoon of Sichuan pepper (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15 ml), 2 teaspoons of salt (10 grams), 1 tablespoon of white sugar (15 grams), 1 small piece of ginger, 2 star anise, 1 white green onion.

Method:1Wash the dirt on the surface 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 boiling, about 15 minutes, the blood in the inside will be cleared. Remove the pieces of meat and drain the water.

2.Put the prepared tendon meat into the soup pot, then add hot water to cover the meat, then add soy sauce and yellow sauce, add salt, sugar, cooking wine and green onion and ginger, put in the peppercorn and cinnamon in the gauze bag, then cover the lid and cook for half an hour, then simmer over low heat for more than two hours, and finally lift the lid of the pot and simmer on high heat for fifteen minutes. Let the pieces of meat absorb the flavor.

3.Take out the meat, put it on top of a large bowl, and set a pair of chopsticks on the rack to let the meat cool.

4.After the beef is completely cooled, the surface is tight, and then you can slice it, against the direction of the shredded meat fiber, cut into thin slices and put on a plate.

Sauced beef has the effects of tonifying the spleen and stomach, invigorating qi and blood, strengthening muscles and bones, and reducing edema. It can also supplement protein and amino acids, and its nutrition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases.

Moreover, it has the effect of supplementing nutrition and repairing tissues for people who are developing or need to recuperate. It is especially suitable for winter consumption, which can have the effect of warming the stomach and nourishing the kidneys.

Answer: Appropriate amount of green onion and ginger, 3 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 3 star anise, 1 section of cinnamon, 1 liter of water, 5 grams of grass fruit, kaempfera, sand kernels, allspice fruit, cumin.

Put the beef tendon and one more tendon in the electric pressure cooker, add all the seasonings to the warm water, and pour it into the pan so that the amount of water almost covers the surface of the meat. I powdered all the spices, which is more convenient and easier to taste than putting them in a gauze bag. You can also use the pressure cooker, put it in an iron pot or casserole, and simmer slowly over low heat, which will take longer.

When you are done, pour it into a deep basin from the pressure cooker, and you can see that the top layer of the meat and the tendon are colored. Continue to soak the meat in the broth and let it cool.

After cooling, you can slice and eat it directly, or you can put the cut thick slices into the soup and soak them for two or three minutes before eating.

Beef tendon. Raw materials for sauced beef: 1000 grams of beef tendon meat, 20 grams of cooking wine, 20 grams of green onions, ginger and garlic, 10 grams of dried chili peppers, 3 grams of bay leaves, 10 grams of Sichuan pepper, 5 grams of star anise, 3 grams of pepper, 5 grams of cardamom, 2 grams of cloves, 3 grams of cinnamon, 3 grams of grass fruit, 20 grams of yellow sauce, 30 grams of salt.

The detailed process of secret sauce beef: First of all, we have to go to the market to buy fresh beef tendon meat. The best raw material for making sauced beef is beef tendon meat, which is used to make sauced beef, which not only has clear lines but also tastes more delicious after cutting.

Step 2, put the beef tendon meat bought, use a toothpick to prick some small holes on the surface of the beef, and then put it in a basin and pour an appropriate amount of water to soak it for about an hour, the purpose of this step is to soak out the blood water in the beef, followed by the beef is convenient to taste when cooking.

Step 3, get out of the pot, pour in an appropriate amount of water, put the soaked beef into the pot, add an appropriate amount of green onion and ginger, cooking wine, boil the pot over high heat, cook for about 5 minutes, take out the beef and rinse it with water again for later use.

Step 4, pour an appropriate amount of cooking oil into the pot, boil the oil to 5 hot, add the chopped green onions, ginger and garlic, dried chili peppers, yellow sauce, stir-fry the fragrance, add an appropriate amount of water and boil the pot over high heat.

Step 5, prepare a spice packet, and put star anise, pepper, pepper, cinnamon, cloves, cardamom, grass fruit, bay leaves, these 8 spices into the packet. Then wrap the seasoning and put it in a pot to cook.

Step 6: Put the rinsed beef into the pot, add an appropriate amount of salt, light soy sauce, dark soy sauce, and then cover the pot and cook over medium-low heat for about an hour and a half. Do not lift the lid halfway through, so as not to affect the taste of the beef.

Step 7: After the beef has been boiled for an hour and a half, start to reduce the juice over high heat, and turn off the heat when the soup in the pot is thick. Don't take the freshly made sauce beef out of the pot and soak it for 5 hours so that the beef will be more flavorful.

Step 8: Put the soaked beef in the refrigerator so that the cut beef doesn't fall loose!

Beef sauce. Ingredients: beef, millet pepper, cooking wine, green onions, garlic, ginger, Sichuan peppercorns.

Seasoning: sweet noodle sauce, soybean paste, sugar, light soy sauce, pepper, chicken essence, spicy tempeh.

1. Prepare 450 grams of beef, just the tenderloin, and then cut it into small cubes, the size of soybeans.

2. Prepare a green onion, 5 cloves of garlic, a piece of ginger, chop it into minced pieces for later use, make beef sauce, green onions, ginger and garlic are essential.

3. Marinate the cut beef, add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of cooking oil, an appropriate amount of green onion and ginger, stir well, and marinate for 15 minutes.

4. Heat the oil, wait for the oil temperature to be 6 hot, pour the marinated beef into the pot, pick out the green onion and ginger, and fry over medium-low heat.

5. In the process of frying, the temperature rises at any time, and the beef will change color.

6. Reheat the oil, wait for the oil to heat up, put in 30 peppercorns, fry the fragrance, remove the peppercorns and discard.

7. Put the minced green onion, ginger and garlic into the oil pan and stir-fry until fragrant, put in 3 spoons of chopped chili, turn on medium-low heat and stir-fry the red oil.

8. Then add the fried beef and continue to stir-fry evenly.

9. After stir-frying for a while, add 200 grams of soybean paste, 200 grams of sweet noodle sauce, a little pepper, and stir-fry evenly.

10. Finally, add 100 grams of spicy tempeh, stir-fry over high heat, and then boil for a while over medium-low heat, add a little sugar, chicken essence, and white sesame seeds to taste, you can taste the saltiness, and then put salt if it is not enough, until the desired effect is achieved.

11. After cooling, put it in an airtight container and refrigerate it.

As I am a chef of a restaurant, of course, we use the most beef sauce here, the classic practice of beef sauce is to choose the best beef tendon meat, and then put it in the cooking wine and the corresponding liquor to soak, about 10 minutes to remove the smell inside, the second is to use the corresponding good enoki mushrooms and the corresponding shiitake mushrooms to cut into small dices, and then put them in the oil pan for stir-frying, about 30 minutes, and then use the pot to stir-fry, After the corresponding beef is stir-fried, it is put together with the corresponding shiitake mushroom sauce, so that it takes about an hour to stir-fry, and the beef sauce that comes out of this way tastes better and is stored for a longer time.

Ingredients: 500 grams of beef, 100 grams of ginger, 100 grams of garlic, 200 grams of chili pepper, 50 grams of bean drum, 80 grams of cooked peanuts, 50 grams of white sesame seeds, 50 grams of Sichuan pepper powder, 50 grams of five-spice powder, 100 grams of bean paste, 50 grams of sweet noodle sauce, 20 grams of sugar, appropriate amount of light soy sauce.

In the first step, cut the beef into small pieces, cut the ginger, garlic and chili into foam, and chop the bean drum for later use.

The second step, put oil in a cold pan, the oil can be put more appropriately, when the oil temperature is 60% hot, put in the cut beef cubes, and stir-fry over low heat until the beef is browned and cooked thoroughly.

The third step is to add the chopped chili foam, ginger foam, garlic foam, and chopped bean drum to the pot and continue to stir-fry until fragrant.

Step 4: Add sweet noodle sauce, bean paste, five-spice powder and Sichuan pepper powder, stir-fry for 2 to 3 minutes, then add sugar and light soy sauce to taste.

Step 5: Finally, add white sesame seeds and peanuts, if you don't think it's salty enough, you can add a little salt.

Tips: 1 Don't cut the beef too small, because it will shrink after stir-frying, and don't be too big, too big and easy to turn into firewood and not easy to cook.

2 When stir-frying beef sauce, it is best to stir-fry in rapeseed oil, so that the stir-fried beef sauce is more fragrant and brighter.

3 Peanuts and white sesame seeds must be added at the end to ensure the crispiness of the peanuts.

Materials:

Ingredients: a pound of beef hind leg meat, a bag of sweet noodle sauce, half a bag of bean paste, a bag of tempeh, seasoning: dried red pepper, Sichuan pepper, spices, sesame, sugar, five-spice powder.

Method

Method1. Cut the beef into cubes, chop the dried red pepper, and chop the tempeh.

2. Handle Sichuan peppercorns.

1) Sichuan peppercorns, soak the ingredients in warm water.

3) Put oil in the pot, put in the dried red pepper, fry the dried peppercorns, and stir-fry the ingredients until fragrant, be sure to simmer over low heat.

4) After removing the oil, let it cool, put it in a clean plastic bag and roll it out for later use.

3. Put oil in the pot, boil to 6-7 when it is hot, put in the beef cubes, stir-fry until the beef cubes have no water (the oil is clear again), put in all the seasonings, and stir-fry with a spatula for three minutes on low heat.

Tips

Nag. Not to mention the beef sauce on the outside, the beef inside is still pitiful, and the most important thing is that I don't know if there are any additives added to it.

The classic method of soybean sauce is to cook the beef first, and then use the sauce to call it again.

1.We wash the beef with clean water and cut it into small pieces of uniform size with a knife, so cut it slightly larger because the beef will shrink.

2.Finely chop the ginger and garlic, weigh the sugar, five-spice powder and salt for later use.

3.Peel and chop the roasted peanuts and stir-fry the white sesame seeds for later use.

4.Put the weighed chili flakes and peanuts and sesame seeds together.

The most authentic way to make the sauce beef is as follows:

1. Drizzle 200g of soy sauce over the beef, cover with film and refrigerate overnight.

2. Prepare a spoonful of Sichuan pepper, two star anise, two bay leaves, one gram of grass fruit, four or five dried chilies, a piece of cinnamon, and a few pieces of hawthorn.

3. Take out the soaked beef the next day, pour it into the pot, add water to cover the beef for two centimeters, boil over high heat, and skim off the foam on it.

4. Turn the heat to low, pour in the prepared spices, pour in 150 grams of sweet noodle sauce, add sliced green onions, ginger slices, and add 20 grams of tofu.

5. Keep it slightly boiling over low heat, cover the pot and simmer for two hours, prick the beef with chopsticks, you can easily pierce it in, and the beef is ready to cook.

6. Add a little salt according to the taste, stir well, turn off the heat, cover the pot and let it cool naturally, and the beef can be eaten directly after cooling.

7. Take out the beef, wrap it in tin foil and put it in the refrigerator, refrigerate it for 4 to 5 hours, don't pour out the boiled ginger soup, you can continue to use it next time, and the beef can be sliced after it is completely cooled.

Beef with homemade sauce.

Ingredients: 1 pound of beef (preferably beef tendon), Sichuan pepper, dried chili, star anise, a little cinnamon, ginger, green onion, dark soy sauce, cooking wine, appropriate amount of sugar.

Method:1Wash the beef, drain it and cut it into large pieces.

2.Wash the pot, add water, dark soy sauce, sugar, Sichuan pepper, dried chili, star anise, cinnamon, cooking wine, ginger, green onion (green onion cut into sections), beef, high heat to boil the meat and all the condiments, turn to low heat for 60 minutes after boiling, during which the beef tendon should be tumbled, otherwise it is easy to paste the pot, and the beef can be cooked with chopsticks) Take out the beef and cut it into thin slices after cooling.

Note: 1 If you are not good at eating spicy food, you can not put chili peppers. 2.In cool weather, the beef can be soaked in the sauce for 3-4 hours to make the beef more flavorful.

Ingredients for home-cooked sauce beef: beef;

Ingredients for home-cooked beef sauce: ginger, garlic, green onion, star anise, cinnamon, Sichuan pepper, bay leaf, chili, cooking wine, rock sugar, soy sauce, chicken essence.

How to make beef with home-cooked sauce:

1. Beef, ginger, garlic, green onion, star anise, cinnamon, Sichuan pepper, bay leaf, a little chili;

2. Wash the beef, cut it into pieces of similar size, soak it in water for about 2-3 hours to remove the blood, boil a pot of water to put the beef into the boil, skim off the foam, and filter the soup for later use. Cook until the surface of the meat is white, remove and put into cold water to cool completely;

3. Prepare the required spices (as shown in Figure 4), take a clean pot and burn it again, drain the cooled beef and put it into the pot, pour an appropriate amount of cooking wine, then put in a few rock sugars, pour in an appropriate amount of soy sauce and put all the spices, and finally the soup is slightly more than the beef and boil over high heat;

4. After the fire boils, turn to medium-low heat until the soup is thick, turn off the heat, and put the soup into the crisper to cool.

Method: Wash the beef, drain it and cut it into large pieces; Put water in the pot, add sweet noodle sauce (half a bag for one pound of meat), a small amount of dark soy sauce, star anise, bay leaves, cooking wine, ginger, green onion (cut into green onions) After boiling, put the meat in, boil for 5 minutes on high heat, then turn to low heat and cook for an hour, add salt and cook for another 25 minutes, turn off the heat, and simmer for half an hour.