How to make spiced beef and how to make spiced beef

Here's how to marinate spiced beef:1. Wash and cut the meat you bought back into small pieces and sprinkle it dry with water, then put an appropriate amount of peppercorns, cooking wine, chili noodles, ginger slices, salt, and gardenia in turn and knead them evenly with your hands to make them flavorful. Wait one night.

2. Put water in the pot, add tangerine peel, pepper, dried chili ginger slices and dried gardenias, and wait for the water to boil.

3. After boiling the brine, put in the marinated beef, and there is no need to put salt and other condiments in it, because the beef has already tasted after marinating.

4. After putting the beef into the pot, cover the lid and turn over the fire for about 10 minutes, you can open the lid to pay attention to the situation of the beef, the process of marinating the beef needs to be on high fire for about 45 minutes, and the lid should be opened and turned over at least 3 times halfway.

5. Stick the raw meat with chopsticks, and if it is soft, you can eat it.

Spiced beef is the most common practice of beef, this method is to chop the beef and marinate it, the seasoning that needs to be used is sesame oil, pepper and fennel, etc., this seasoning is simmered on high heat, and then the beef is marinated in brine, and after boiling for 40 minutes, the beef can be taken out and sliced and eaten. There are various ways to make spiced beef, and you can try the different flavors brought by each method.

Ingredients required. Beef, sesame oil, Sichuan pepper, fennel, star anise, cinnamon, ginger, etc.

How to make it: Method 1.

Preparation of ingredients. Ingredients: 100 grams of beef.

Marinade: 1/2 teaspoon Sichuan peppercorns, 2 star anise, 1 cinnamon, 5-6 pieces of sand ginger, 1 grass fruit (crushed), half a teaspoon fennel, 1 chopped shallot, 1 teaspoon salt, half a tablespoon of ground rock sugar (about 25 grams, that is, 6 and a half dollars), 400 ml of soup, 1 tablespoon of wine.

Dipping sauce: 1 tablespoon of sesame oil, light soy sauce, shredded red pepper, 1 and a half tablespoons of Zhejiang vinegar, 1 teaspoon cooked oil, 1 tablespoon of shredded red pepper, 1/2 teaspoon of sugar.

Steps: 1. Put the brine (except wine) in a deep bowl and cook over high heat for 15 minutes.

2. Wash the beef, put it in the brine, add the wine, and cook over medium heat for about 40 minutes.

3. Take out the beef, let it cool and cut into thin slices.

4. In addition to sesame oil and Zhejiang vinegar, put the dipping sauce in the oven and cook it on high heat for 1 minute, take out the remaining juice, and then serve it with beef.

Practice 2. Preparation of ingredients.

One pound of beef, a little spiced cinnamon, three slices of ginger, a green onion, soy sauce, and an appropriate amount of wine sugar.

Steps: 1. Wash and drain the beef, heat the red pot, add oil, and stir-fry the beef until fragrant.

2. Add wine, spiced cinnamon and water, boil over a high fire and then turn to a simmer until cooked through. Remove.

3. Wash the pot, heat it, put the oil, stir-fry the beef, add the soy sauce, sugar and cooking wine and turn to medium heat.

4. Keep turning the beef to avoid sticking to the pan until the marinade is dry. Remove the beef, let it cool, cut into thin slices and serve.

Method three. Preparation of ingredients.

50kg of fresh beef, 25kg of cooked beef, sugar, monosodium glutamate, 1kg of soy sauce, 1kg of salt, 50g of sodium benzoate, 75g of fennel powder, 72g of ginger, 250g of wine, 25g of hay powder.

Steps: 1. Remove the butter and tendons from the fresh beef, cut it into upper pieces, rinse it with water, and cook the cooked beef in the pot for an hour. When burning, pay attention to shoveling to make the upper and lower beef evenly cooked.

2. After the beef is out of the pot, put it on the sieve to cool thoroughly to make the meat pieces firm. Then cut the beef into slices.

3. The ingredients are according to the cooked beef as the standard, with white sugar and other ingredients together with the original beef broth in the pot first (the beef broth should not be too much, and the cooked beef is about 5kg with soup), and the ingredients are boiled in the beef broth, and then the cut beef slices are put in, and when they boil, they are covered with a steam cap. Cook over low heat, but not too violently.

4. In about 20 minutes, turn it once with a spatula, do not scorch the pan.

5. After about 2 hours, remove from the pot and cool on a sieve. It is then placed on an iron sieve and baked at 45-30 degrees Celsius for 3 hours. When grilling, turn it up and down repeatedly to make each slice of beef jerky even. Remove and serve with spiced beef fillet.

The happy moment every day is to get up early and eat the breakfast made by my mother, and feed the children in online classes.

2. Soak the beef tendon meat in clean water for a few hours, changing the water several times until the water becomes clear and no blood oozes out.

3. Put star anise, tea leaves, cinnamon, bay leaves, pepper and other spices into it, and seal it with a thread.

4Add water to the pot, add half a small glass of white wine to the water, and put the beef in.

5**Cook, cook until the color of the beef turns white, and the volume is reduced, then turn off the heat.

6Then take out the beef, rinse it with cold water and set aside.

7Put the beef in the electric pot and add the sliced green onion and ginger.

8Pour in a tablespoon of white wine.

9Add dark soy sauce and salt to taste, and add a tablespoon of sugar.

10. Finally, put the sewn bag in.

11Add an appropriate amount of boiling water to the pot.

12Cover the pot and press the valve, set the time (40 minutes).

13. After cooling, you can remove the slices.

I'm glad to be able to show off my specialty dish on Toutiao: spiced beef.

Beef is high protein, low fat, nutritious and delicious, it is a dish that often appears on my family's dinner table, I will make a few meals each time, put it in the refrigerator and freeze it, and take it out and steam it in advance if you want to eat it, which is particularly convenient.

Let me share with you my spiced beef! If you follow my method, I believe you can make fragrant and delicious spiced beef.

Ingredients: beef shank, green onion, ginger, star anise, cinnamon, bay leaves, dried hawthorn, tangerine peel, dark soy sauce, light soy sauce, salt.

Specific methods: First: cleaning. 1.The beef tendon meat is cleaned and cut into large pieces with a knife, and I usually divide this beef tendon meat into two.

2.Wash all the ingredients, cut the green onion into sections, and slice the ginger.

Second: Blanching. Bring the beef tendons to a boil in a pot under cold water, then continue to cook for another 3 minutes, skim off the foam, remove and rinse.

Third: beef stew. 1.In another pot, put the beef tendon in the pot, add enough water, the water will overflow the beef, and put all the ingredients into the pot.

2.After boiling over high heat, pour an appropriate amount of dark soy sauce to color, I added five spoons of dark soy sauce to three catties of beef, you can also see the color, pour down the soup is almost dark color.

3.Reduce the heat to medium-low and simmer slowly.

4.During the cooking process, pay attention to turning the beef to prevent the bottom from being mushy, add two spoons of light soy sauce and an appropriate amount of salt after cooking for 45 minutes, and then continue to cook for ten minutes to turn off the heat, or you can use chopsticks to prick the beef to judge the degree of beef cooking.

Fourth: soaking. The boiled beef is soaked overnight in the soup to make it more delicious, and in the summer, it is refrigerated and soaked overnight, and the next day it is taken out and sliced and steamed again, and the taste is particularly delicious.

This is my beef after soaking overnight, cut into thin slices, the tendon meat has a clear texture, moderate softness and hardness, strong fresh flavor, and the spiced beef I made myself is healthy and nutritious, and I can rest assured when eating.

Cooking tips: If the beef is stewed for too long, it will affect the taste, and it is not easy to form when cut, and you need to pay attention to putting less salt, because dark soy sauce and light soy sauce contain salt, and if it is light, you can sprinkle a little salt evenly when steaming, and it is not easy to remedy if it is salty.

Adding dried hawthorn can make the meat cook quickly and have the effect of relieving greasy, I usually stew all kinds of meat will put some, and adding tangerine peel can play a role in seasoning and fishing.

The above is my experience sharing, friends who like to eat spiced beef, try it!

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Beef is our favorite food in life, so, in all cuisines, beef is one of the main dishes, and there are various ways to do and eat, we have been operating a braised vegetable shop for nearly 30 years, and the practice shared today is based on the braised food practice:

Five-spice braised beef (20 kg of brine).

Ingredients: star anise: 10 grams, cinnamon 15 grams, grass fruit 20 grams, kaempfera 10 grams, cloves 2 grams, cumin 20 grams, coriander seeds 15 grams, white buckle 15 grams, grass cole 15 grams, tangerine peel 15 grams, licorice 10 grams, cumin 10 grams, lemongrass grass 5 grams, bay leaves 10 grams, ginger 10 grams, pepper 20 grams, brine soup production: water 30 pounds (boiled 20 pounds), pork leg bones 5 pounds, beef leg bones 3 pounds, old hen half about 2 pounds (do not use the frozen chicken rack on the market). First blanch the pork bones, beef bones, and chicken, remove the blood water, then put it into 30 catties of water, add 100 grams of ginger, 50 grams of green onions, 50 grams of Sichuan pepper, 20 grams of pepper, 50 grams of cooking wine, boil over high heat, and boil over low heat for 4 hours.

After boiling, take out the chicken, pork bones, and beef bones, and then strain the boiled old soup with fine gauze, filter out all the meat residues, and the base soup of the brine is ready.

Brine preparation: All spices are packed in gauze bags, soaked in warm water for 30 minutes to remove the peculiar smell of spices, and then put the spice packets into the boiled base soup, add 200 grams of salt and 100 grams of sugar, 120 grams of chicken essence, 20 grams of rock sugar, and boil for about 1 hour on low heat to bring out the fragrance.

Marinated: 1: 10 kg of beef, soak in water for 2 hours, then remove the moisture.

2) Add 150g of salt, 200g of ginger slices, 100g of cooking wine, 50g of Sichuan pepper and marinate for 48 hours.

3: Bring the marinated beef to a boil over high heat, skim off the foam and blanch for about 15 minutes.

4: Bring the brine to a boil, put the blanched beef into the brine, add ginger, cooking wine, Sichuan pepper, bring to a boil over high heat and turn to low heat, marinate for an hour, then turn off the heat and simmer for 2 hours.

Spiced beef production method and steps: (take 10 catties of beef as an example).

1. Soak in water. Soak the beef in water for eight hours, preferably with fine living water. However, from the point of view of saving, it is also possible to change the water every 2 hours. Otherwise, the fishy smell of the beef cannot be completely removed.

2. Boil in cold water.

Cook the soaked beef in a pot under cold water until no blood comes out with chopsticks, remove it, and wash off the impurities on the beef with water for later use.

3. Five-spice brine production.

1. 250 grams of cumin, 50 grams of star anise, 125 grams of Sichuan pepper, 25 grams of cinnamon, 3 small cloves, and 1 grass fruit are washed with water and put into the spice bag together with 50 grams of green onions, 25 grams of good ginger, and 75 grams of old ginger.

2. A bone of the cow tube, knock it off, put it at the bottom of the soup barrel after flying water, add kilograms of water, and then add 250 grams of salt and 75 grams of rock sugar, boil over high heat and turn to low heat, put in the beef that is processed on top and ready to standby, boil it on low heat until it is eight mature, you can turn off the fire, and you can't eat it, you need to soak the beef in brine overnight.

3. When the beef is soaked, a layer of butter will condense on the surface as the temperature of the brine decreases. This layer of butter will block the heat from dissipating, causing the brine to turn sour, so it is important to clean the condensed butter in time. It is important that the beef fully absorbs the saltiness and aroma of the brine during the soaking process.

Precautions. 1.The purpose of putting more ginger in the brine is not to highlight the aroma of ginger, but to help the five flavors penetrate into the beef during the marinating process, and the five flavors are more sufficient.

2.Cloves should be used sparingly, their main effect is to soften the fleshy fiber. Make the beef more tender, but don't put too much, otherwise the brine will have a sour taste.

3.After the brine is adjusted, it can be used repeatedly, generally each package can be used twice. When it comes to the third time, prepare a new bag of equal weight, put it in brine and cook it with the beef for 30 minutes, then take it out, and when you use it for the fourth time, take out the old bag and put the new bag in.

In Longhua Wanzhong Shenzhen-Hong Kong Pedestrian Market, the store is authentic northern spiced beef, the uncle family in the store specializes in beef, as well as mutton, and roast chicken, I only went to visit last week, their shop and the tofu sellers together, to a question to know, I basically have to go once a month.

Sauce beef ingredients: 1000 grams of beef tendon 100 grams of dry yellow sauce Ingredients Angelica angelica cloves sand kernels bay leaves Cinnamon pepper Nutmeg Fennel 1 small bowl of old soup Method: 1. Put the spices into the grinding cup of the blender and beat into powder.

The type and amount of spices can be increased or decreased according to personal taste, these amounts can be made about 3 kg of sauce beef 2, yellow sauce water: a, dry yellow sauce into a large basin, pour water, the amount of water is the amount required for beef stew b, stir to dilute the yellow sauce and dissolve it in water, so that all the yellow sauce dissolves c, slowly pour the yellow sauce water into the pot of stewed beef, and do not use the remaining yellow sauce residue 3, soak the beef tendon in water for one or two hours, soak in blood water, and then wash it thoroughly and cut it into large pieces 4. Boil the yellow sauce water over high heat, put in the beef tendon pieces after boiling, then pour in the seasoning powder, and stir well 5. After the water boils again, remove the foam and turn to low heat to simmer for about 3 hours 6. During the stewing process, turn over the meat several times, and pour in 1 small bowl of old soup 7. Until the beef finally shrinks to half of its original size 8. After turning off the heat, the beef is still in the pot, and after cooling, put it in the refrigerator and refrigerate it overnight 9. If you are particular, you can wrap it in tin foil and then refrigerate it to make the meat firm Some chili oil materials: Dried chili peppers.

10 grams of Sichuan pepper 5 grams of cooked sesame seeds Appropriate amount of green onion garlic Salt vinegar Sugar Appropriate amount of light soy sauce 2 tablespoons of oil Chili oil production: 1. Wipe the dried chili pepper and break it into small pieces, put it in a large heat-resistant bowl with Sichuan pepper, chop the green onion and garlic 2, pour 2 tablespoons of oil into the pot, heat it, pour it into the bowl of chili pepper 3, filter out the dried chili pepper and Sichuan pepper after cooling, pour sesame seeds and chopped green onion and garlic into the oil, add less vinegar, sugar, light soy sauce and stir well.