How to cook beef in sauce, how to cook beef in sauce in the right way

Beef in sauce and cook for 20 minutes.

The name of a dish refers to a kind of meat product made with beef as the main raw material and marinated with a variety of seasonings, which is a famous specialty dish from Hohhot, Inner Mongolia. 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. Sauced beef retains the multiple effects of beef to nourish qi, strengthen muscles and bones, nourish the spleen and stomach, etc., and can improve the body's ability to resist diseases, and is suitable for people with sore muscles and bones, yellow face and dizziness, shortness of breath and body weakness and anemia.

Beef in soy sauce has a rich umami flavor and is often eaten as a side dish as a slicing dish. Eating soy sauce beef in winter also has the effect of warming the stomach and driving away cold, which is one of the best products for winter tonic.

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.

Teach you how to make your own beef sauce, which is not only easy to make but also delicious!

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.

1 minute for you to learn how to make beef with home-cooked sauce.

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

The correct way to sauce beef, the sauce is rich and flavorful, and it is really enjoyable to take a bite and a piece.

Answer: beef shank meat, soak it in green onions, ginger and garlic, cooking wine, cold water for an hour, then put cold water into the pot, boil and skim out the foam, add cooking wine, light soy sauce, dark soy sauce and a spoonful of bean paste, salty salt and material packets and cook over high heat until flavorful, cook for an hour, pour into the rice cooker and press the keep warm button to simmer for a night, let the soup soak all into the beef, open the rice cooker and place it for more than 10 hours.

Special tips, seasoning package, don't have too many ingredients, as long as it is enough to remove the smell of meat, more will cover the umami of the meat, mistake lost its original umami, the taste is too special and there is no feeling!

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

Sauced beef, fragrant and glutinous, delicious and delicious.

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

1. Tools and materials.

Half a beef tendon, 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, kaempfer, allspice fruit, cumin, electric pressure cooker, dinner plate.

Second, the method steps.

1. Soak the beef tendon in cold water to thaw, change the cold water twice halfway, and pour out the blood water to reduce impurities and fishy smell.

2. Cut it in half, the beef tendon at both ends of the beef tendon is a good thing, don't throw it away, marinate it with beef, and have a different flavor.

3. Put the beef tendon into the pot, add cold water and green onion and ginger, boil the boiling water, and the foam on the side of the pot is the impurities and blood with a fishy smell, which should be skimmed off.

4. After blanching, rinse the beef with warm water. Don't use cold water at this time, because when it is suddenly cold, the meat will expand and shrink, and it will become hard and not good for flavor.

5. Put the beef tendon and one more beef tendon into the electric pressure cooker, add all the seasonings to the warm water, pour it into the pot, and the amount of water almost covers the surface of the meat.

6. Select the "beef and mutton meat" and "stew" program of the electric pressure cooker, and start the start. Generally, about 1 hour is fine.

7. After finishing, pour it into a deep basin from the pressure cooker, and then you can see that the surface of the meat and the beef tendon are colored. Continue to soak the meat in the broth and let it cool.

8. After cooling, you can slice and eat directly, or put the cut thick slices into the soup and soak them for two or three minutes before eating.