What is the most important thing in the sauce beef method, thank you 10

Sauce beef is a kind of food that we like to eat very much, the main raw material is made of beef, the taste of sauce beef is very good, not only delicious, but also very rich in nutritional value, although many people often eat sauce beef, but the practice of sauce beef is not very well understood, the next will explain to you about the delicious sauce beef practice, I hope to provide you with some reference.

Sauce beef, a delicious meat dish loved by the masses, is also a hot sign in the delicatessen, its rich sauce aroma, beef strength, is an excellent delicacy for daily drinks and banquets. Beef has a high nutritional value, its protein content is more, but the fat content is very small, suitable for most people to eat, Chinese medicine believes that it has the effect of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and wind, quenching thirst and salivation.

Ingredients:

Prepare two catties of beef tendon meat, 2 teaspoons of tea, two star anise, five grams of cinnamon, 1 tablespoon of dark soy sauce, an appropriate amount of salt, 1 tablespoon of sugar, an appropriate amount of liquor, an appropriate amount of bay leaves, an appropriate amount of Sichuan pepper, 25 grams of green onions, and 25 grams of ginger.

Method:

1. Prepare all raw materials.

2. Soak the beef tendon meat in the buried field for several hours, and change the water several times until the water becomes clear and no blood seeps out.

3. Put the star anise, tea bend, 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.

12. Cover the pot and press the valve, and the time should be controlled, about 40 minutes.

After 13 cool, you can take out the slices and eat.

Tips for making beef in sauce:

1. The most important thing in making sauced beef is to choose good meat, beef tendon meat is the first choice, and the one with a little tendon is actually the best, so that it is not only delicious and chewy, but also very nutritious.

2. After buying the beef, the first thing is to soak it in water, and after the blood is soaked out, the finished product tastes better.

3. The beef first flies in the water and then cools, the beef produced in this way is rotten but not scattered, the taste is excellent, and the liquor is added to remove the fish.

4. Spices such as tea, pepper, bay leaves, and cinnamon are put into a homemade gauze bag, which is easier to exude flavor than an iron spice box.

5. Add dark soy sauce for coloring and salt to taste, you need to control the amount, don't put too much, and remember to add a spoonful of sugar, which can make the sauce beef taste more delicious.

The above is an introduction to some delicious practices of soy sauce beef, if you usually want to eat soy sauce beef, you may wish to make it yourself at home, and the soy sauce beef made by yourself will be more hygienic and more assured to eat. A lot of the sauced beef bought outside is hygienic and not very passable, so if you want to choose to buy sauced beef, you must buy fresh.

Beef sauce. Ingredients: 1500 grams of fresh beef tendon meat, 200 grams of soybean paste, Sichuan pepper, cinnamon, rock sugar, light soy sauce, appropriate amount of dark soy sauce, cooking wine, salt, green onion, ginger, garlic, star anise, bay leaf, refrigerator, cinnamon, thirteen spices, appropriate amount.

Steps: In the first step, when we select beef, it is best to use beef tendon meat with soft tendons. Clean the beef tendon meat you bought and soak it in water for a while to soak out the blood, and the taste will be better.

Then you can cut it into large pieces, then prepare a toothpick or bamboo skewer, and insert a few small cuts into the beef meat to help marinate.

In the second step, we prepare a, a large basin, add light soy sauce, dark soy sauce, cooking wine, thirteen spices, and then put in a few slices of ginger, stir well, and then put the soybean paste in, stir well, and then we can put the beef tendon meat in, evenly wrap it with the stirred sauce, and cover it with plastic wrap. If we are in a hurry, we can marinate it in the refrigerator for 2 to 3 hours if we want it to taste better. We can make the marinated beef the night before and marinate it overnight, so that the beef will be more flavorful.

The third step, after marinating, we prepare a pot inside, put an appropriate amount of water, and then we put the beef directly into it. Start cooking over high heat, remember that the beef must be put in cold water, and when it boils, a lot of foam will appear on the surface, so we skim off the foam.

Fourth, after skimming off the foam, we can pour the beef and the soup into the casserole, boil, after pouring into the casserole, we can put in the rock sugar, put in the green onion, ginger and garlic, and all the remaining spices, and the remaining spices can be wrapped in gauze. Then we cover and cook over low heat, about 90 to 100 minutes.

Step 5: When the time is up, we can add some salt, dark soy sauce, and season and color. Then we can change to high heat to collect the juice. In this way, the sauce is rich and the flavor is superb. The beef in the sauce is ready, and we can eat it directly.

1.A piece of beef, soak for more than 3 hours in advance, soak in blood water, and boil the soaked beef in cold water;

2.After boiling, you will find a layer of foam floating on it;

3.Use a spoon to remove the foam;

4.Prepare star anise and marinade packets for later use;

5.Green onion and ginger slices for later use;

6.Dried chili peppers set aside;

7.Pour all the prepared ingredients into the pot;

8.Add salt, monosodium glutamate, dark soy sauce and soy sauce to taste;

9.Continue to cook over medium heat, turning over in the middle;

10.Cook until you can lightly insert chopsticks, then turn off the heat;

11.Take out the soup and meat together and soak for more than 3 hours to make it more flavorful;

12.Remove the beef, let its surface shrink and slice it to eat;

1. The water should be put enough at one time, and there is no need to add cold water in the middle, otherwise the meat will taste more chai;

2. There is no need to take out the cold water to beat the blood foam, which is not easy to taste;

3. If you want to be fast, you can press it with a pressure cooker after adjusting the taste, but the soaking process cannot be omitted;

4. When cutting beef, cut it with the reverse texture, so as not to plug the teeth;

5. The boiled soup can be cooled and the ingredients can be removed and put into a fresh-keeping bag refrigerator to freeze and preserve it into old soup.

The preparation of the sauce beef is as follows:

Ingredients: 1 beef tendon, 1 ginger, 2 star anise, 5 bay leaves, 3 dried chilies, a little pepper, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 piece of rock sugar, 2 spoons of soybean paste, 2 spoons of salt, 2 spoons of sweet noodle sauce.

1. Prepare the ingredients as shown in the figure below.

2. It is best to choose beef tendon for sauced beef, first soak the beef tendon meat in clean water for 3 hours, so as to soak out the blood water in the beef, which can well remove the peculiar smell of beef. This is shown in the figure below.

3. Put a spoonful of cooking wine in a pot of soaked beef under cold water, boil the blood foam, then remove it and rinse it with water. Remember: don't cut the beef, cook it whole. This is shown in the figure below.

4. Ginger, star anise, bay leaves, cinnamon, dried chili, Sichuan pepper, light soy sauce, dark soy sauce, cooking wine, rock sugar, soybean paste, sweet noodle sauce, a little salt, pour into the pressure cooker. Cooking beef in a pressure cooker is more likely to be crispy and saves time. The soybean paste and sweet noodle sauce here are the soul seasonings of the light and the words, and they are all indispensable.

This is shown in the figure below.

5. Add an appropriate amount of water, put in the beef tendon meat, select the beef stall in the pressure cooker, and cook it in about 30 minutes. Note: Do not open the lid after cooking, turn off the heat and simmer for more than 12 hours or overnight to allow the beef to fully absorb the sauce. This is shown in the figure below.

6. When the time comes, take out the beef farm, cut thin slices and dip them in garlic juice to eat, not to mention how fragrant it is. The marinated beef has a faint sauce aroma and is very delicious without dipping the sauce. This is shown in the figure below.

Sauce beef method:

Ingredients: 1000 grams of beef shank, 35 grams of shiitake mushroom sauce with tempeh, 2 green onions, 4 garlic pieces, 2 slices of ginger, 2 red peppers, 15 Sichuan peppercorns, 1 star anise, 2 grams of salt, 15 ml of dark soy sauce.

Excipients: 1 head of garlic, 15 ml of vinegar, 10 ml of light soy sauce, 15 ml of red oil.

Steps: 1. Soak the tendon in cold water for more than 2 hours, and change the water many times during this period until the water becomes clear.

3. Put the spices in the electric pressure cooker. You can also use a marinade packet to pack the seasoning, just look at your habits.

4. Add enough water, add the mushroom and tempeh paste, then add all the seasonings such as salt, rock sugar, dark soy sauce, etc., and stir well.

5. Put in the beef tendon, the amount of water should be able to cover the beef, and add enough water at one time.

6. Zhongjing tempeh hot sauce, add this sauce.

7. Select the beef in the pressure cooker, stew and stew the function, and then you can play, and when the time comes, the delicious will be automatically presented.

8. Don't take out the stewed beef, soak it in the soup for a few hours to make the beef fully flavored, and the marinated beef will become firmer and not easy to cut during the cooling process.

9. After soaking the flavored beef, slice and arrange on the plate, and decorate with coriander.