Which spiced marinated beef is delicious?

Zhoujiakou's beef is very good, most of their sauce marinated beef is five-spiced, and there are also spicy ones that I want to eat, but my most recommended is the five-spiced classic beef and treasure beef, as well as the signature beef, which tastes very good.

Beef in spiced sauce.

Taste: fragrant Cooking time: 30 minutes.

Wang Junjun. Food whiz.

National Culinary Master, National Vocational Skills Examiner.

Sauce beef, the most perfect is to choose the money tendon meat to cook, the cut beef slices are covered with the texture of beef tendon, and a small amount of beef tendon in the muscle is yellow and transparent; The meat is firm, kept intact and not loose when sliced, and the cut surface is bean paste color; It tastes moderately salty, the sauce is fragrant, crispy and refreshing, not hard or woody. 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.

Beef tendon meat. 1 kg.

Dry yellow sauce. 100 grams.

Sichuan pepper 5 grams.

Star anise. 5 grams.

Cinnamon 5 grams.

Cardamom 5 grams.

Bay leaf 5 grams.

5 grams of sand kernels.

Cloves 5 grams.

Angelica dahurica 5 grams.

Fennel 5 grams.

2 grass fruits.

Water. Amount.

Prepare the spices;

Place the spices in the grinding cup of a blender and beat into a powder;

Yellow sauce water: Put the dried yellow sauce in a large basin and pour in the water, the amount of water required for beef stew. Stir to dilute the yellow sauce and dissolve it in water, so that all the yellow sauce is dissolved.

Soak the beef tendon in water for an hour or two, soak it in bloody water, wash it thoroughly, and cut it into large pieces;

Boil the yellow sauce water over high heat, add the beef tendon pieces after boiling, then pour in the seasoning powder, and stir well;

After the water boils again, remove the foam and stew for about 3 hours on the induction cooker hot pot with 800 watts;

During the stewing process, the meat should be turned over several times until finally the beef shrinks to half of its original size;

After turning off the heat, the beef is still in the pot, let it cool and put it in the refrigerator overnight, and then slice it and eat.

Finished product drawing. Vertical view of the finished product.

Collapse. Delicious tips.

The ratio of beef to soy sauce is about 10:1 instead of soy sauce and salt, and if the mouth is heavier, you can increase the amount of yellow sauce.

Brief introduction. Use beef tendon meat to marinate slowly, and the meat will be cooked for a long time without rotting. The marinated meat is soft and chewy, and the flavor of the seasoning is fully integrated into the meat, which is extremely fragrant.

Material. 900 grams of beef tendon, washed, cut into two pieces, 2 tablespoons of cooking wine, 2 teaspoons of salt, 100 ml of soy sauce, 1 tablespoon of sugar, 1 green onion, rolled into a knot, 10 grams of ginger, pat loose, 1 cinnamon, 1 star anise, 3 grams of cumin, 1 grass fruit, enough purified water, 1 4 teaspoons of chicken essence, 1 teaspoon of sesame oil.

Method. 1.Boil the beef in boiling water for 3 minutes, remove and rinse off the blood.

2.Put cooking wine, salt, soy sauce, sugar, green onion knots, ginger, cinnamon, star anise, cumin, grass fruit, beef, water (water should cover the beef), cover the pot, bring to a boil over medium heat, skim off the foam, about 10 minutes.

3.Once boiling, reduce the heat and simmer for 1 hour. Remove the green onion knots and discard. Add the chicken essence, continue to cook over low heat for 2 hours, add sesame oil, cook until the meat is soft and easy to insert with chopsticks.

4.Wait for the beef to cool and cut into thin slices and serve on a plate.

The five-spiced sauce beef is delicious everywhere, but although this beef is delicious, it is definitely unhealthy to eat too much.

The difference between sauced beef and braised beef.

Braised beef: refers to beef treated with brine. After cooking, the color is brownish yellow, the surface is shiny, no burning, no tooth acid, and the sauce is rich and fragrant.

Braised beef has the effect of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, and quenching thirst and saliva with oranges. It is suitable for people with low qi, shortness of breath and weakness, soreness and weakness of muscles and bones, anemia and long-term illness, yellow face and dizziness.

Sauced beef: The name of the dish refers to the meat products made with beef as the main raw material and marinated with a variety of seasonings. It is a famous specialty in Hohhot, Inner Mongolia.

It has the effect of nourishing the body and invigorating qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sinking breath, shortness of breath, weakness, soreness and weakness of muscles and bones, anemia and long-term illness, yellow face and dizziness.

The difference between braised beef and cured beef sauce?

Braised beef is cooked beef made by stewing fresh beef in marinade. It can be cold or hot. Cured beef is an area with perennially higher temperatures in the south.

In order to preserve the time of beef farmers, beef smoked with salt. Before eating, it needs to be washed with salt, and then steamed or stir-fried in Huai. As for the sauced beef, everyone knows that it is no different from braised beef, just add some sauce when cooking.

Which is better, sauced beef or spiced beef?

The beef in sauce was delicious. Sauced beef and spiced beef have different methods and flavors. Sauced beef is marinated with seasonings. Spiced beef needs to be cooked with seasonings and then taken out of the pan. Therefore, the taste of sauced beef and braised beef is completely different.

To make the sauced beef, cut the beef into large pieces, then clean it and blanch it with cold water to remove the foam floating on it. Prepare seasonings such as cinnamon, star anise, sand kernels, fresh pieces, etc., put them evenly in the meat pot, cover the pot, and simmer over low heat for 1 hour.

Braised beef is a traditional Chinese meat food, usually made by using beef tendon meat or other parts of beef, which is made through multiple processes such as marinating, soaking, and stewing. Here's some information that might help:

Branding: Branding is an important consideration when choosing braised beef. Some well-known braised beef brands include Three Squirrels, Horqin, Henghui, Zhoujiakou, etc., and these brands of braised beef are guaranteed in terms of texture, taste and quality.

Taste: The taste of braised beef is usually divided into three types: tender, soft and hard, and different tastes are suitable for different ways of eating. Generally speaking, the tender braised beef is suitable for cold salad or stir-fry, the soft braised beef is suitable for steamed buns or rice, and the hard braised beef is suitable for direct consumption or sliced and plated.

Taste: The taste of braised beef varies depending on the brand, production method, and added spices, and usually comes in a variety of flavors such as spiced, spicy, and saucey. When choosing, you can choose according to your taste preferences.

Quality: The quality of braised beef is also an important consideration. A good braised beef should be bright in color, tender in meat, good in taste, and no peculiar smell. When choosing, you can view the product's production date, shelf life, origin and other information to ensure product quality.

The above is some information that may be helpful, but please note that everyone's tastes and preferences are different, and you should choose braised beef according to your own tastes and preferences.

The steps of the most flavorful and delicious braised beef are as follows:

Ingredients: 1500 grams of Qingsen beef tendon meat.

Excipients: 1 green onion, 1 ginger, 1 spoon of Sichuan peppercorns, 3 star anise, 1 cinnamon, 5 bay leaves, 3 tangerine peels, 4 cloves, 1 spoon cumin, 50 grams of dark soy sauce, 30 grams of light soy sauce, 35 grams of rock sugar.

1. Remove the excess fascia from the beef shank meat, soak it in clean water for half a day, remember to change the water once an hour, until the soaked water becomes clear, and then you can take it out.

2. Rinse with water, put cold water into the pot, add green onions, ginger slices, and a little cooking wine to blanch, and continue to cook for 10 minutes after the pot is boiled.

3. Blanch the Zhimu beef out of the water, rinse it with warm water, prepare various spices and new green onion and ginger, salt, cha bumper light soy sauce and dark soy sauce into a bowl and mix, and put the pre-processed beef in the pressure cooker.

4. Add an appropriate amount of water, add spices, pour in soy sauce juice and rock sugar, add a lid, simmer for 40 minutes, the beef is stewed, and after decompression, pour the beef into a large basin together with the soup.

5. After letting it cool naturally, put it in the refrigerator for one night, and after removing the water control the next day, cut it into slices, put it on a plate, and eat it.

Ingredients: 1700g beef tendon, 320g soy sauce, 210g sweet noodle sauce, about 40 peppercorns, chili pepper, 4 star anise, 2 grass fruits (cut and seeded), 2 tangerine peels, dried hawthorn, 4 bay leaves, 2 cinnamon, half an onion, 1 ginger.

Steps: 1. Soak the beef tendon in water, and change the water several times until there is no blood.

2. Drain and pour in soy sauce to soak overnight, about eight hours.

3. Pour it into the pot with soy sauce, add more water to boil, remove the foam, and don't add water halfway.

4. Remove the blood foam and pour in the sweet noodle sauce.

5. The marinade is packed up in a cloth bag and tied tightly into the pot, so that the marinade will not float everywhere, and the remaining marinade needs to be retained, so there can be no impurities in the marinade.

6. Finally, add the onion and ginger slices, cover the lid after boiling, turn to the small core and spark for two and a half hours, turn off the heat and soak for two hours, take it out, and put it in the refrigerator overnight.

7. After refrigeration overnight, it is particularly easy to cut and more flavorful, this way of braised beef traces is the best one I have ever made, it is highly recommended to try it, zero failure method.

8. The choice of beef tendon is the best, if there is no other parts, the pattern of the beef tendon is too beautiful, and it is not stuffed at all, and it has a strong sauce fragrance.

9. You can add as much beef as you want, and adding a few spoons of braised soup to the boiled noodles is too fragrant.

The above content refers to Encyclopedia - Marinated beef.

Excipients: two star anise, two cinnamon, two bay leaves, two grass fruits, one ginger, a handful of dried red pepper, a handful of cumin, and a handful of Sichuan peppercorns.

Steps: 1. Take the brine out of the refrigerator and thaw it slightly at room temperature. The brine is actually the soup of the last time the beef was stewed, it was cooled and frozen, and each time the beef was stewed, it was put into the pot and an appropriate amount of hot water was added to the stew.

Use the old brine to make braised beef, the fragrance is stronger, and the taste is more delicious, a pot of brine can be used repeatedly, and when it is used later, salt should be added as appropriate. This pot of brine is grandma's secret**Oh!

2. Melt the brine slightly, pour it into a casserole and heat it.

3. Prepare the ingredients for the braised beef.

4. A whole piece of beef tendon meat in a pot under cold water, add a few slices of ginger and a little cooking wine to remove the smell, boil the beef for a few more minutes until the beef is cooked inside, and skim off the foam on the surface with a draining spoon.

5. Clamp up the boiled beef and put it into the boiled brine, if the bine is not enough, you can add boiling water, and the amount of water should not exceed the meat pieces.

6. Pour the peppercorns, star anise, cinnamon, bay leaves, dried red peppers, ginger slices, grass fruits, and cumin into the pot.

7. Pour in about 100ml of light soy sauce and a little dark soy sauce.

8. Cover the casserole, select the braised beef button, and the whole procedure takes about an hour and a half. After the beef is marinated, don't rush to take it out, soak the beef in the soup overnight. When eating, you can take out the beef and cut it into thin slices, and it is delicious to eat it empty, the meat is tender, salty and fresh, and it is essential to drink in summer.