How to prepare the old soup used in the sauce

1. The old soup of sauced beef can be frozen directly after cooling, and it can also be boiled once a day and placed at room temperature. If the summer is very hot, boil it twice a day, once in the morning and once in the evening, and do not cover it. In winter, you can boil it once a day, if you don't move, you can boil it once every two days, don't move the brine after boiling, don't stir it with things, and try not to move the utensils containing the old soup at will.

2. Sauced beef, a dish name, refers to a meat product made with beef as the main raw material and marinated with a variety of seasonings. It has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with sagging qi, shortness of breath and weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face.

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 angelica slices, 2 pieces of sand ginger (Shannafer), 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 yellow sauce, 1 green onion, 1 small piece of ginger.

Steps:1Prepare the required ingredients: I chose the front tendon, which has a lot of tendons and tendons, and it tastes better.

2.Use a knife to cut off the impurities and dirt on the surface, soak in cold water for 2 hours, change the water several times in the middle, and drain the water for later use.

Tips: Soak the beef tendon in cold water for 2 hours to remove the blood inside, and the meat is tender and not fishy.

3.Slice the ginger and cut the green onion into sections for later use.

4.Put the spice packets and beef in the pot and add water to cover the beef.

Tips: If you can't find so many spices, then star anise, cinnamon, pepper, bay leaves, angelica, kaempfera, and sand kernels are best to have them.

You can wrap the spices with gauze, and the amount of spices should not be too much, otherwise it will cover the meat smell.

5.Bring the water to a boil and skim off the foam.

Tips: After soaking beef, most of the blood has been removed, and it is not necessary to blanch it, but in the process of sauce, after the fire is boiled, it is necessary to skim off the foam and remove the fishy smell.

6.Add another 100 grams of soybean soy sauce, and let the soy sauce slowly keep the water boiling, so that the raw flavor of the soy sauce can be boiled.

7.Then add 50 grams of rice wine, green onions, ginger slices, 50 grams of rice sauce, 50 grams of salt and 60 grams of rock sugar.

8.Turn to low heat and simmer for 2 to 3 hours, until you can easily pierce it with chopsticks, and it is cooked.

Tips: If you want to save time, you can choose a pressure cooker, press for about 30 minutes after gassing, and then soak for 2 hours, but the taste is not as strong as that of simmering over low heat, and the flavor of the meat is not so strong.

Soak the beef in the soup and wait for the soup to cool down before taking it out, which tastes better.

9.The beef is thoroughly dried and then cut, the knife is sliced vertically with the beef texture, the thickness is arbitrary, and the neat yard is placed on the plate, and the sauce can also be dipped in the bowl to eat.

Tips: The beef is easy to slice after it has been left to dry thoroughly, and the knife must be perpendicular to its texture when cutting the beef, so that the taste is better.

Seasoning sauce: mince ginger and garlic, add chili oil, balsamic vinegar, sugar, light soy sauce and mix well, the dipping taste is more delicious.

Old soup storage: It can be frozen directly after cooling, and it can also be boiled once a day and placed at room temperature.

10 catties of beef, 2 taels of ten flavors (including: cloves, anise, cumin, cinnamon, grass fruit, etc.) 10 kg of fresh beef tendon meat, 500 grams of green onions, 1000 grams of ginger, 75 grams of anise, 50 grams of sand kernels, 25 grams of cloves, 2000 grams of soy sauce The finished taste of such meat can achieve the best taste.

1. Put a small amount of cold water in the stone pot, about 1 4 places in the stone pot. Then put in the mish, stir while cooking, stir evenly until the water boils, add the chili sauce, chili powder, and Daxi beef powder and stir well again.

2. Add water again, about 3 to 5 places in the stone pot, put in the clams, and put in the beef slices.

3. When boiling beef and clams, slice the onion, potatoes, shiitake mushrooms, zucchini, and green pepper directly to retain the shape of the ring, cut the tofu into small pieces, and cut the green onion into sections.

4. Add the chopped onion, bean sprouts, zucchini, potatoes, shiitake mushroom slices, green pepper rings, tofu, green onions, and minced garlic.

5. Cook for about 15 minutes, then turn off the heat.

Ingredients: Miso paste.

In fact, the miso is a finer yellow sauce, and now many large supermarkets have Korean miso for sale, which is usually placed in a yellow plastic box.

Mate: m. To be precise, it's rice washing water, but if you don't have it, let's make do with it.

Ingredients: Tofu, mushrooms, seaweed, etc., anything you like that is suitable for soup.

Step: 1, Wash the rice. The rice is washed through the water twice, and after the floating soil is washed away, it is reconnected to the water. The amount of water is the amount of water needed to cook the soup. Then rub it with your hands until the water becomes whiter.

2. Put the washing water into the pot.

3. There are two ways to melt the miso: one is to boil the rice washing water warmly, turn off the heat, put in a spoonful of miso and stir slowly to let the miso melt; The second is to put the miso on such a small fence, and then use a spoon to hold some water, while diluting the miso to melt the miso so that the sauce is separated from the sieve into the soup.

4. After the miso melts, cook the soup over medium-low heat.

5. After the soup boils, add the ingredients you need such as tofu and cook for about three to five minutes.

This bowl of soup is filled with tofu, enoki mushrooms and seaweed.

In this bowl, only tofu is put in it. Hehe, the plate of kimchi in the back is also made by yourself. It's easy to introduce it another day.

Ingredients: 100g beef, 1 4 pumpkin, 4 6 shells, half tofu.

Excipients: 2 chili peppers, 1 red spicy, 1 green onion, 1 2 onions, appropriate amount of mushrooms, a small amount of cooking oil.

Seasoning Marinade: 1 teaspoon each of sesame oil and salt; A small amount of pepper.

1. Preparation for production.

1.Preparation of meat sauce: 1 tablespoon of soy sauce and sugar; 2 teaspoons chopped shallots; 1 teaspoon chopped garlic; 1 teaspoon each of sesame oil and salt; A small amount of pepper.

2.Preparation of soup stock: 1 tablespoon of miste; 1 2 teaspoons of chili paste; 1 2 teaspoons of paprika.

Second, the production steps:

1 Stir-fry the beef first, and when the color of the beef turns white, add the shell soup.

2 When the soup starts to boil, add the soup stock and mushrooms. At this time, the foam that comes out should be removed.

3 Add the shells, tofu, pumpkin, onions, green onions, and finally the chili peppers.

Third, the production points:

1 Soak the shells in salt water and put them in a dark place for 3-4 hours to spit out the mud, and then wash them clean.

2 Pour 4 cups of water and wash the shells in a pot and cook. After the shells are opened, separate the shells from the soup.

3 Finely chop the beef, then stir with the appropriate bolognese.

4 The thickness of the tofu is 3-4cm in size, and the thickness of the pumpkin is cut into 4 halves.

5 Cut the chili peppers and green onions into large slices, and remove the chili seeds.