How to make sauce beef, how to make sauce beef

Preparation of sauce beef.

Method 1] Ingredients: beef (good beef tendon) catties of dried chili, star anise, cinnamon, a little ginger, green onions, dark soy sauce, cooking wine, and an appropriate amount of sugar.

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

Step 2: Wash the pot and add water, dark soy sauce, sugar, dried chili, star anise, cinnamon, cooking wine, ginger, green onion (cut into green onions), beef, meat and all condiments to boil, turn to low heat for 60 minutes (during which the beef tendon is easy to paste in the pot and the chopsticks can penetrate the beef cooked) Take out the beef, and cut it into thin slices for serving.

Step 3: When the weather is cool, the beef is sauced, soak in the sauce for 3-4 hours, and the beef will taste better.

Method 2] Ingredients: 1 piece of beef tendon meat (about 1000g), 100 grams of yellow sauce, 3 tablespoons (45 ml) of cooking wine, 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: Wash 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 cooking, about 15 minutes, and the blood in it will be cleared. Remove the pieces of meat and drain the water.

Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, and cinnamon in a gauze bag, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally remove the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.

Remove the beef tendon, put a pair of chopsticks on top of a large bowl, and drain the meat to cool.

After the beef is thoroughly cooled, the surface is tight, and it can be sliced.

Note: When cutting, it should be in the opposite direction of the meat fiber fiber, and the thin slices can be served.

Contraindications for the consumption of sauced beef.

It is not advisable to consume beef products that are repeatedly left hot or refrigerated and warmed;

Those who are hot inside are contraindicated;

It is not suitable to eat smoked, roasted and pickled products;

It should not be cooked and eaten by improper cooking methods;

It is not advisable to eat beef without thyroid removal removed;

It is not advisable to use an uncleaned stir-fry pot after frying other meats;

It is contraindicated when taking aminophylline.

The pairing of sauce beef is contraindicated.

Beef and chestnuts are compatible: Vitamin C in chestnuts is easy to react with trace elements in beef, weakening the nutritional value of chestnuts. Moreover, the two are not easy to digest and are not suitable for stewing and stir-frying.

In my country's ancient book "Drinking and Eating Properly", there is also a record that "beef should not be eaten with chestnuts". At the same time, eating beef with chestnuts can cause vomiting.

Beef and brown sugar are compatible: eating the same food can cause bloating.

Beef and olives go hand in hand: Eating together can cause physical discomfort.

Sauce beef recipe one.

Ingredients: beef (beef tendon meat), cooking wine, soy sauce, bay leaves, sauce meat seasoning, ginger.

Production method: 1. Cut the whole fresh beef keys bought back into large pieces of about ten centimeters, soak them in cold water, change the water several times, and fully soak the blood water;

2. After that, use 6-8 taels of cooking wine, 6-8 taels of soy sauce (depending on personal taste, if you like the heavy taste, put more soy sauce), a few bay leaves, a pack of supermarket-bought soy sauce and meat seasoning, a few pieces of ginger, no need to put water, and soak for more than an hour;

3. Finally, enlarge the fire and bring to a boil, change to low heat and simmer slowly, without a pressure cooker, and slowly stew out the taste is more fragrant;

4. After stewing, let it cool naturally, and then put it in the refrigerator to refrigerate. Every time you take out a piece and cut it into slices and eat it directly, it tastes so good.

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.

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.

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

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.

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

Teach you how to make beef sauce at home.

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