How to make sauce beef, say it in detail, thank you!

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.

Ingredients: 3 servings.

Half a beef tendon.

Accessories. 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.

Step 1: A complete list of ways to make the sauce beef.

Soak the beef tendons in cold water to thaw, change the cold water twice halfway, and pour out the blood to reduce impurities and fishy smell. Tips: The most suitable tendon meat is to choose braised beef, which is the muscles on the beef leg and the upper and lower knee joints, which are tangled together with the ligaments (beef tendons), which are long and conical, the front legs are called the front tendons, and the back legs are called the hind tendons.

After marinating, it is cut, and the meat is inlaid with golden yellow translucent beef tendon to form a beautiful pattern, also called "flower cake". As soon as the Liangshan heroes in "Water Margin" entered the tavern, they ordered two plates of beef and two jars of good wine, and what the shopkeeper brought up was "flower cake-like" braised beef.

Step 2: Sauce beef preparation**.

I cut it in half, the beef tendon on both ends of the beef tendon is a good thing, don't throw it away, marinate it with beef, it has a different flavor.

Step 3: A home-cooked way to make beef sauce.

Put the beef shank 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, so you should skim it off.

Step 4: Simple recipe for sauced beef.

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.

Step 5: How to eat beef with sauce.

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.

Step 6: How to cook the beef in sauce.

Select the "Beef and Lamb" program of the electric pressure cooker, start the start. Generally, about 1 hour is fine. If it's an old-fashioned pressure cooker, it may take less.

Be careful not to stew the meat too softly, but it still has a slightly chewy texture. The beef tendon should be chewy, and the more you chew, the more fragrant it is.

Step 7: How to fry the beef in sauce.

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.

Step 8: How to cook beef in sauce.

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.

Finished product drawing. Cooking skills.

The marinade left over from the marinated beef can be reused. The old marinade can be used to cook vegetables, make hot pot soup base, or marinate duck gizzards, duck hearts, duck wings and other marinades. The taste of the old marinade is unique, with the aroma of spices, saltiness, sweetness, umami, and the aroma of meat, and the essence left by repeated boiling.

If you want to stew beef that is soft and easy to eat, you need to choose a beef part with rich connective tissue, and beef brisket is a better choice. If we eat beef brisket in sauce, it will be more soft than other parts of beef, and it will not be too rotten to lose its shape.

There is no need to blanch the beef in sauce, if we choose to blanch it first and then stew it in the pot, so that the beef is easy to turn into firewood. And the beef needs to be cooked under cold water, as the water temperature continues to rise, it will be found that the blood and water in the beef will coagulate, so as to precipitate.

When making sauced beef, we can put a small pinch of tea leaves, we have to wrap the tea leaves in gauze, and then you can put it in the pot and stew it with the meat, at this time the beef can be stewed and stewed, and it will not affect the taste of the sauced beef. We can also coat the cut beef with some dry mustard, and then leave it for a few hours, and then we can choose to wash it in cold water and then stew it, at which point the beef is very easy to cook.

Tenderizing with ginger can make the sauce beef taste better, because ginger can not only be seasoned to remove the smell, but also can be used to help us tenderize the beef. If you are worried that the beef will taste old and hard, then we can cut the washed fresh ginger into small pieces, then mash and put the ginger into a gauze bag, then squeeze out the ginger juice, mix the ginger juice into the beef, and then stir well, so that the beef can be evenly stained with ginger juice, and then put it at room temperature, you need to put it for 1 hour, and then we can start cooking, which can make the sauce beef taste better.

When making sauced beef, you can put some beer, in fact, when we stew any meat, we can't put salt in it first, otherwise there is no way to stew it, we can add a can of beer and sweet noodle sauce when stewing beef, which can make the sauce beef taste better, and we should use low heat to simmer, so that it is convenient for the milk to stew and stew into the flavor.

Here's how to make it:

1. Ingredients: Choose fresh and tender beef, (2 grams of sand kernels, cardamom, cloves, cinnamon, ingredients, cumin are tied into small pockets with gauze) Green onions, ginger, a little garlic and chili peppers are set aside.

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. Sugar color: Put a little bottom oil in the wok, heat the oil, put the sugar into the pot and fry, grasp the heat, and see the mushroom foam.

Add boiling water to make sugar, and the amount of sugar is put according to the amount of beef, such as 2 catties, about 1 tael.

4. Cooking: Put bones or bamboo boards at the bottom of the pot, put the tender meat in the middle, put the old meat on all sides, mix it with boiling water, add all the ingredients in the pocket, add more dark soy sauce, and cook the green onions, ginger and garlic over a strong fire for half an hour and then press the pot.

The method of pressing the cooker is to press the weight on the beef with a bamboo board or other such as a plate, sauce beef other series (19 photos) on the bamboo board.

5. Remove from the pot: After pressing the pot, change the heat to low and just boil the soup, and cook for 3 hours over low heat.

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 4 hours to make a pot of beef in sauce, and kilograms of cooked meat can be produced for every 5 kg of raw beef.

【Shanxi knife-cut noodles beef noodle sauce production method】

Minced beef, garlic slices, minced ginger, soy sauce, chicken essence, cooking wine marinate for at least 10 minutes.

Then stir-fry peanuts, almonds, sesame seeds, walnuts for later use, and cut dried tofu (dried tofu) into cubes for later use.

Then add minced beef in a clean pot and fry until it changes color, add sauce (any sauce is fine, sweet or spicy is fine) I added mapo sauce, because I haven't used much of this sauce since I bought it, and I just used it this time, so I don't waste it, hehe.

Then, glutinous rice flour with chili powder and water to make a paste, and I also added two large spoons of my own pickled garlic chili sauce to it. Then add it to the beef and stir-fry it together, then add dried fragrant and peanuts, almonds, sesame seeds, and walnuts to stir-fry together, and finally add salt and sugar.

1.Material:

2 bags of dried yellow sauce (can be replaced with bean paste).

Beef catties. Red pepper (fresh) 5 catties.

MSG catties. Liquor (sauce-flavored liquor) catties.

Vinegar (rice vinegar) catties.

Garlic, salt, sugar, each pound.

Soybean oil 1 pound.

Peanuts pounds. 2.How to make it (personal experience):

The beef is ground in a mincer and begins to grind the red peppers, peanuts.

Stir-fry the beef until white, then serve. Boil the soybean oil in the pot until it is 70% hot, put various ingredients into the pot and stir well, and boil over low heat for about an hour. You don't have to add water to the pot during the whole process, because the chili juice is enough.

3.Preservation;

If this sauce is stored directly for a long time, it will become moldy, so after boiling, it is packed in a container and put in the refrigerator, which can be put in the fresh-keeping layer or the frozen layer, and the sauce will not be frozen, and it can be poured out and eaten directly when eating.

This sauce has a spicy and fragrant taste, and the color is sauce-colored, which is no different from the famous brand Ah Xiang Po hot sauce.

Spicy beef sauce.

Ingredients: Ground beef ...250g

Shiitake mushrooms .3 flowers.

Dried tofu ...5 pcs.

Vegetables ...50g (frozen, combined).

Oil ..4 tablespoons.

Seasoning: Salt ...1 2 teaspoons.

Chili sauce ...3 tablespoons.

Wine .1 tablespoon.

Soy sauce ...2 tablespoons.

Sugar ...1 tablespoon.

Water ...1 cup.

Too white powder .1 tablespoon.

Preparation: 1After soaking the mushrooms, cut into small cubes; Wash the dried bean curd and cut it into small cubes for later use.

2.Stir up the oil pan, add 3 tablespoons of oil, first elbow the fragrant rudices and stir-fry until fragrant, then pour in the ground beef and stir-fry until fragrant, then add 1 2 teaspoons of diced tofu, frozen vegetables and salt in order, stir-fry the above ingredients well and serve first.

3.Add 1 tbsp of oil, stir-fry 3 tbsp chili paste, then add 1 tbsp wine, 2 tbsp soy sauce and 1 tbsp sugar to make a comprehensive spicy sauce.

4.Pour the ingredients back into the pan and stir-fry with the spicy sauce, add 1 2 cups of water, and when the soup gradually dries to taste, mix another 1 2 cups of water and 1 tbsp of white powder to thicken.

If you have to pickle the onion base, oil, a little salt, black pepper, rosemary, you can really eat steak, don't put seasoning, wipe the blood on the surface, don't put oil to fry until the surface is browned, put a piece of butter, a small sprig of rosemary, a few garlic with skin, increase the fragrance, fry again, out of the pan, sprinkle salt and coarse black pepper, you can grind a little fine black pepper and salt when eating, the taste is not enough to dip and eat, steak is not braised meat, you want all kinds of seasonings, eat gravy, and the original taste, too much seasoning is not interesting, Take 5 kg of beef tenderloin, add 500 grams of papaya juice to marinate for 30 minutes, remove and flush for 20 minutes, add 200 grams of beer after controlling the water, whip to strengthen, then add 250 grams of water, beat in one direction, add 30 grams of salt, 8 grams of chicken essence and Maggi fresh soy sauce, 5 grams of oyster sauce, use the method of grasping the pulp until the beef fully absorbs the water, grasp it for about 5 minutes until it feels sticky, feel the dry humidity is moderate, add 3 egg whites and mix well, add 150 grams of cornstarch, put it in the box, and spread a layer of salad oilRefrigerate for 3-4 hours.

Material:4 tablespoons soy sauce, 3 tablespoons honey, 2 tablespoons white wine vinegar, 2 heads of garlic (mashed), 1 tablespoon minced ginger, 175 ml olive oil, 2 green onions (chopped), 1 teaspoon coarsely ground black pepper.

Method. 1. Mix all ingredients in a large bowl.

2. Put the meat in the marinade and refrigerate for more than 4 hours, and then grill it and eat it.

Preparation of sauce beef.

Ingredients: 3 kg of beef shank, half a bowl of soybean sauce, half a bowl of sweet noodle sauce, half a bowl of soybean soy sauce, 2 spoons of dark soy sauce, half a bowl of rice wine, green onion and ginger, star anise, bay leaf, cinnamon, Sichuan pepper, five-spice powder, rock sugar.

Operation steps] The first step: the selection of beef, the beef should be sauced with beef tendon meat, that is, the upper part of the four hooves of the cow, the beef tendon meat is bright red, the meat and tendons are evenly distributed, it is the most "live" piece of meat on the cow, and the beef tendon is used to make sauce beef, the taste is tender but not firewood, and the meat is tight and not loose.

Step 2: Prepare a large basin of water, soak the beef tendon meat in the water for more than an hour, soak the bloody water, and soak the beef in the bloody water so that it is not fishy or fatty.

Step 3: Put the soaked beef tendon meat into the basin, no need to cut it, it is best to put it whole, 3 catties of beef, add half a bowl of soybean paste, half a bowl of sweet noodle sauce, half a bowl of soybean soy sauce, 2 spoons of dark soy sauce, half a bowl of rice wine, and then put in green onion and ginger star anise, bay leaf cinnamon pepper and five-spice powder.

Step 4: Rub vigorously and spread the sauce on the beef, then massage for a few minutes to allow the beef to absorb the flavor of the sauce, and then put it in the refrigerator to marinate overnight, the marinated beef will be very flavorful.

Step 5: Pour the marinated beef into the pot with the sauce and spices, add some water to cover the beef, the sauce is salty, no additional salt is needed, and then put in a handful of rock sugar, and then boil the soup over high heat.

Step 6: After boiling the soup on high heat, turn to low heat and simmer for about 40 minutes, or put it in a pressure cooker to stew until the beef becomes soft, you don't need to stew until it is very bad, otherwise the taste will not be glutenous.

Step 7: After the beef is stewed, soak it in the soup overnight, and then remove it the next day to dry the soup.

Step 8: Take out the sauced beef, and after soaking for a while, the color of the beef is already very ruddy.

Step 9: Cut the beef in the sauce into thin slices in the direction of the vertical tendons, do not cut along the meat and tendons, otherwise it will not be able to bite, try to cut it a little thinner, the taste will be better, the color of the meat is also very dark, and it is very flavorful.