How to make sauced beef more flavorful? How to make sauce beef to get the flavor?

After eating beef for a long time, people have summed up different parts of the meat of the cow, and each is suitable for eating: beef brisket is suitable for roast beef or fried beef; Beef tenderloin is suitable for frying, stir-frying, and frying; Oxeye meat is suitable for shabu-shabu, grilling, and frying; Beef tenderloin is suitable for frying, beef brisket is suitable for stewing; Whereas beef tendon is suitable for marinade and sauce.

Therefore, if you want to do a good job of sauced beef, the selection of materials is the key, you must choose beef tendon meat, tendon meat is the meat on the thighs of the cow, wrapped in meat film, with meat tendons inside, moderate hardness, regular lines, and the most suitable for sauced beef.

2. Blanching treatment:

After the meat is selected, the beef tendon meat should be soaked in water to soak the blood in the meat as much as possible; Then, pour water into the pot, heat it over high heat, put the beef in, cook it slightly in boiling water, remove it, soak it in cold water, and let the beef shrink. The beef made after this treatment is rotten but not scattered, and the taste is very good!

3. Time and heat:

The size of the meat is generally seen in the sauce beef, which generally needs to be boiled for about 90 minutes, and it can be cooked thoroughly, if the meat is larger, it will take more time (you can use a chopstick to prick the beef, and it can be pierced to prove that it is cooked thoroughly). Be sure to use low heat so that the meat tissue becomes loose and it is easier to absorb the sauce; Another important detail of making sauced beef is that after turning off the heat, you should soak it for more time, so that it will be more flavorful and the flavor will be better.

Share a recipe for spiced sauce beef to see how to make delicious sauce beef!

Characteristics of the five-spice sauce beef ---: moderate softness, fresh and delicious, and thick flavor!

Material: 1 beef shank.

Marinade] 3 star anise, 5 grams of white pepper, Sichuan pepper, cloves, cinnamon, 2 grams of five-spice powder, cumin, and 2 grass fruits.

Seasoning] 2 shallots, 20 grams of ginger, 5 cloves of garlic, 100 ml of dark soy sauce, 15 grams of rock sugar, 30 ml of rice wine.

-Start Making]--

Step 1: Prepare the materials and load all the marinades into the marinade packets; Cut the green onion into sections, peel and slice the ginger; Crush the garlic; Insert a few holes in the beef tendon with a fork to facilitate the flavor; Pour water into the pot, heat it over high heat, put the beef in, boil it slightly in boiling water, remove it, and soak it in cold water;

Step 2: To make the marinade, pour oil into the pot and heat it, add green onions, ginger and garlic and stir-fry until fragrant; Add 2000ml of water, add marinated bread, dark soy sauce, rock sugar, rice wine, bring to a boil over high heat, turn to low heat and cook for 20 minutes.

Step 3: Put the scalded beef tendon in the pot, add the marinade and cover the meat surface, boil over high heat, turn to low heat and cook until the beef is cooked (prick the beef with chopsticks, it can be pierced through, it proves that it is cooked thoroughly).

After cooking, soak for as long as possible (you can store it in the refrigerator with the marinade), and when you eat it, take out the slices and put them on a plate, and serve them with garlic juice, which is delicious.

It's not right to cook beef in sauce directly!

Ingredients: beef shank, green onion and ginger, dried chili, rock sugar, dark soy sauce, light soy sauce, salt, material package (star anise, cinnamon, bay leaf, angelica, cumin, monk fruit, pepper, grass fruit).

Method: 1: Cut the purchased beef into fist-sized pieces, soak in water for 12 hours, and change the water 4-5 times in between.

2) Add an appropriate amount of water to the pot, add cooking wine, ginger slices, beef, blanch over high heat for 5 minutes, remove and wash.

3) Heat a little cooking oil in another pot, add sweet noodle sauce and stir-fry until fragrant, then add soy sauce and stir-fry until fragrant, add enough water and bring to a boil.

4: Pour the seasoned sauce into the pressure cooker, add beef, green onion and ginger, dried chili, rock sugar, packet and dark soy sauce.

5: Cover the pot and cook for 25-30 minutes, turn off the heat immediately and let it cool naturally.

6: Put the beef in a crisper and refrigerate for 12 hours at low temperature.

In fact, the method is quite simple.

1.Cut a whole piece of beef (two pounds) into three pieces and wash them. Put cold water in a pot, add the cut beef (the water covers the beef), bring to a boil over high heat, remove the beef and wash it. ps: The calf meat is dismantled and has tendons and meat, which is more suitable for making sauced beef.

2.Put an appropriate amount of water in the pot (submerged beef), then put five-spice powder, sugar, salt, soy sauce, star anise, dried chili, ginger slices, Sichuan pepper, and cooking wine. Cook until you can easily pierce it with chopsticks.

PS: If you use a pressure cooker, boil for about 10 minutes after gassing.

3.Soak the boiled beef in the soup overnight, remove it the next day, and leave it for a few more hours to make the surface dry and easier to cut. Be careful when cutting it, don't follow the texture of the meat, preferably vertically, so that you don't have to work hard when eating.

4.Place the sliced beef on a plate. Take a little beef marinade, heat it, pour it over the beef, and then add sesame oil and chopped green onions.

PS: If you feel that the beef is weak (especially the meat digging in the middle), add some soy sauce to the marinade, or make the sauce according to your taste.

Ingredient breakdown. Beef, yellow sauce, cinnamon, star anise, sand kernels, ginger, white cardamom, teriyaki soy sauce, salt, green onion, green garlic leaves, minced ginger, balsamic vinegar, light soy sauce.

1. Cut the beef into large pieces and clean them.

2. Bring to a boil in a pot of cold water over high heat, skim off the foam.

3. Prepare skin, star anise, sand kernels, ginger and white cardamom, or add other seasonings according to taste.

4. Distribute the seasoning evenly in the meat pot, cover the pot and simmer over low heat for 1 hour.

5. Scoop the yellow sauce into a bowl.

6. Add an appropriate amount of water and set aside.

7. The beef has been cooked for an hour, and you can use a sieve to strain the yellow miso soup into the pot.

9. Then sprinkle in a little salt, the amount depends on your own taste, personal suggestions can be sprinkled more, the stew should be flavored to be delicious.

10. Continue to cover the pot and simmer over low heat until the chopsticks can easily pass through the meat pieces, and then it is ready to come out of the pot. The beef can be soaked in the soup for two hours or more to absorb some of the flavor in the soup.

11. Store in separate bags after cooling, and eat after refrigeration.

12. Take an appropriate amount of beef and cut it into thin slices, do not cut along the shredded meat, otherwise it will be easy to stuff your teeth.

13. Prepare minced green onion, ginger and green garlic.

14. Put it in a bowl, then pour in light soy sauce and balsamic vinegar and mix well.

15. It can be eaten directly.

16. If the mouth is heavy, it can be dipped in juice and eaten.

1.It is best to use beef tendon meat to make sauced beef, soft with tendons and chewy, first knock off the excess fascia of the outer layer, then disassemble it into large pieces, soak it in water for more than 3 hours, change the water every hour halfway, and fully remove the blood inside. This is the first bubble of beef in sauce - soaked to remove blood.

The green onion is cut into sections and scattered, the ginger is flattened, a few celery are also scattered and cut into segments, the coriander does not need to be rooted, and it is also scattered and cut into segments Put together, add a few pieces of bean curd, 20 grams of sweet noodle sauce, 20 grams of light soy sauce, and then pour in some high liquor, add salt, sugar, monosodium glutamate, five-spice powder, chicken powder, a few star anise, a small pinch of sesame pepper, a pinch of cumin, two bay leaves, add some water and grasp it well with your hands for later use.

3.After soaking the beef, squeeze out the water and cut some knives on the meat pieces to facilitate the flavor. If the sauce beef wants to be delicious, the "second bubble" is also very important - the sauce is soaked in flavor, pour the sauce that has just been mixed on top of the beef, fully grasp and massage to let the flavor infiltrate, and then cover it with plastic wrap and put it in the refrigerator to seal and marinate for 12 hours, so that the salinity and sauce aroma inside and outside the beef are consistent, and the sauce beef with a balanced taste can be regarded as the best sauce beef.

4.With sauce soaking, sauce flavor, fragrance is not enough, we also need spices: cinnamon, angelica, dried chili, cumin, bay leaves, white buttons, peppercorns, grass fruit, cloves, Chen, star anise, two yellow gardenia color and fragrance, with a powder machine to break, not too broken It is easy to leave residue, and the flavor of spices can be fully volatilized after being broken.

If you don't have a flour machine, please use the ancestral knife and ancestral rolling pin at home to grind the powder manually, and then wrap the beaten powder with gauze and make it into a material package.

5.Add hot water to the casserole, put in the green onion and ginger, make the package, add dark soy sauce, oyster sauce, light soy sauce, and then pour some cooking wine, a little white wine to remove the smell, salt, monosodium glutamate, chicken powder, five-spice powder, and the very critical "3 sauces" - two spoons of sweet noodle sauce, two spoons of soybean sauce, and a few pieces of bean curd, these three sauces are all fermented, and they are the main ones of the beef sauce fragrance. Bring the soup to a boil over high heat and stir the sauce together.

6.The beef that has been soaked in the sauce is red from the inside out, and the base flavor is already sufficient at this time, so the residue on it is cleaned off and then put into the pot for deep processing.

7.Do not blanch the beef in sauce, and the beef should also be boiled in an underwater pot to prevent the protein in the meat from shrinking, and the meat pieces will be firewood and stewed. Put the beef in the prepared casserole soup, where the soup must be submerged with the beef to ensure that the taste and color are consistent.

Cook on high heat until the pot is boiled again, and the blood foam must be skimmed several times to ensure the mellow flavor of the beef.

If you want to make the sauce beef more flavorful, you can rub the beef with salt repeatedly and marinate it for 24 hours. Take out the marinated beef, soak it in water, and put it in a pot of boiling water to blanch for 5-6 minutes. Cut into large pieces, then put in a pot of cold water, add soy sauce, sugar, green onions, ginger pieces, celery and cloth bag (containing anise, cinnamon, spices, peppercorns, cloves, etc.); Bring to a boil, skim off the foam, mix the soup into a sauce red, reduce the heat to low and simmer for about 30 minutes; Take out the celery, cook for another 2 hours, when the beef is crispy, collect the thick soup, coat the surface of the beef, let it cool, slice and serve on a plate.

Preparation of sauce beef.

1.Ingredients: 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 the blood in the beef, wash it, then scrub it with a board brush for 1 time, and then use cool water for 4 times.

3.Sauce: Dilute the yellow sauce with cold water, add salt and stir well.

4.Cooking: Put the beef in 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, turn 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.

Preparation of sauce beef.

Ingredients: 1000 grams of beef tendon, 3 star anise, 4 bay leaves, 1 cinnamon, 6 slices of ginger, 6 green onions, 40 grams of cooking wine, 10 grams of sugar, 60 grams of dark soy sauce, 30 grams of light soy sauce, 1 gram of Sichuan pepper Cooking steps: 1

Wash the beef, put enough water in the pot, bring to a boil over high heat, and add the beef. 2.Continue to heat until the water boils again, cook for another 3 minutes, then remove the beef and wash it for later use.

3.In a separate pot, add various spices, then add about 1 tablespoon of vegetable oil and stir-fry until fragrant. 4.

Then pour in about 200 grams of boiling water and put the beef in and stir gently. 5.Pour in about 400 grams of boiling water again and roughly submerge the beef.

6.Then pour in various spices and bring to a boil over high heat. 7.

Then reduce the heat to a low heat and simmer for a few hours, turning the beef twice if the amount of water decreases. 8.Do not take out the sauced beef and continue to soak in the soup until it is completely cool.

9.Slice after cooling. 10.

Prepare the seasoning, I used garlic sauce. 11.Dip in a slice and it's delicious.

Sauced beef is a classic Sichuan dish, and here are some tips you can pay attention to when making sauced beef to make it taste better and taste better.

1.Choose high-quality beef: Choose high-quality beef with tender meat, such as tenderloin, beef tenderloin, beef tendon meat, etc., the meat quality of these parts is relatively tender, the taste is good, and it is suitable for making sauce beef.

2.Slicing and marinating: After cutting the beef into thin slices, add salt, cooking wine, ginger, garlic and other seasonings to marinate, which can make the meat more tender.

Hot water blanching: Blanch the marinated beef slices in boiling water, boil until they change color, and then remove them, which can remove blood and dirt, and can also make the meat more tender.

4.Sauce: The taste of beef sauce mainly depends on the preparation of the sauce, and you can use bean paste, sweet noodle sauce, light soy sauce, dark soy sauce, sugar, chicken essence, green onion, ginger and garlic and other ingredients to make the sauce rich in taste.

5.Simmer to taste: Mix the blanched beef slices with the prepared sauce, put them in a pot and simmer for a period of time, so that the meat slices can fully absorb the sauce, which can make the sauce beef more flavorful.

6.Add an appropriate amount of spices: According to personal taste preferences, add star anise, Sichuan pepper, cinnamon and other spices in an appropriate amount to increase the flavor of the sauced beef.

The above are some tips that can be paid attention to when making sauced beef, and at the same time, it is necessary to pay attention to the control of heat and avoid boiling or overcooking, which can make the sauced beef taste better and taste more flavorful.