Beef sauce bibimbap is delicious in the world, how to make homemade beef sauce

Homemade beef sauce is still very simple, cut the beef into very small cubes, then put it in for a few years and stir-fry, then add some soybean paste, add a little water and boil, it becomes a very delicious beef sauce.

In fact, we can directly chop the beef, and then use soybean paste or bean paste, put it in the pot and boil it with the beef cubes, and then take it out after a while.

1.Wash the beef, cut it into veal cubes, and soak it for 3 hours to remove the blood from the beef.

2.Blanch the beef, add ginger slices, green onions, star anise, cooking wine (be sure to cook thoroughly, no blood), and then use cold water for later use.

3.Give 250 grams of rapeseed oil to the bottom of the pot, add ginger slices and green onions to stir-fry until fragrant, and then remove them.

4.Then add the blanched beef, fry it until golden brown, and then remove from the pan.

5.Then put bean paste, soybean paste, millet pepper, spice powder at the bottom of the pot and fry until fragrant, then add beef, fry for 5-10 minutes on low heat, smell the fragrance, add salt, pepper, monosodium glutamate and you can bottle it and eat.

People's perception of sauce, has been passed down for thousands of years, from the earliest soybean sauce, to now a variety of sauces, people for sauce, more important than the ingredients themselves, on my dining table, there is often a bottle of beef sauce, not bought, but made by yourself, sauce is the soul of food, with a good sauce, the meal is fragrant, the particles are cool, whether it is bibimbap or steamed buns, it is very delicious.

After buying the beef, I first suggested that everyone soak it in water for 2 hours, so that it can be soaked into the blood in the beef, and it is not easy to have a very strong fishy smell. Cut all the beef into small cubes and place in a bowl. Then we marinate the beef.

Add a spoonful of salt, then some rice wine, and light soy sauce and stir well. After stirring, put on the side and marinate for 10 minutes. Come out and prepare other necessary food in advance.

There are dried mushrooms that have been prepared in advance, and the pleasing oyster mushrooms are also cut into small cubes for reserve. Then cut the boiled peanuts made in advance into left and right halves and set aside, and the walnut skin decides where it goes according to its own preferences!

Pour a little more oil into the pot, usually to make a sauce or propose a slightly more oil, so that the storage period will be longer and longer. After the oil is hot, turn to low heat and add sesame pepper, star anise, star anise, ginger, fennel, and then add ginger slices and green onions. You must be patient here, always fry the aroma of this spice thoroughly, fry it until the color turns dry and yellow, and then drain the oil and fish it out!

The whole process takes about 15 minutes, and naturally this is also judged according to our amount, don't fry it, otherwise it will be unhealthy, and it will continue to have a sour taste! Then pour the pre-marinated beef into a fragrant pan and stir-fry.

Stir-fry until the beef fades, then add a little pure grain wine to remove the fishy smell, and stir-fry again over low heat. Until the water in the beef is dry, add 2 spoons of Pixian bean paste and Haitian soybean sauce and stir-fry until tender, and stir-fry into chili oil. Then add light soy sauce, add a spoonful of white sugar to make it fresh and stir-fry for a while.

Then add diced oyster mushrooms and stir-fry, so that the water in the oyster mushrooms will be thoroughly fried over low heat again. After about 15min, add five-spice powder and stir well, and then simmer again for 10 minutes. After 10 minutes, add the crushed peanuts and salt in and stir-fry.

Stir-fry for another 5min, add chili powder in, and stir-fry over low heat for 2 minutes.

Finally, add sesame seeds, stir-fry evenly, turn off the heat and remove from the pan. Okay, we're ready for this oyster mushroom beef sauce. The beef sauce is spicy and comfortable, the sauce has a strong aroma, a unique taste, and delicious nutrients.

This beef sauce can be stored in an Aquarius after cooling, and can be eaten and used as it is needed. The lumpy beef is clear and has a rich taste! Fried noodles, bibimbap, and steamed buns are eaten in ......You can eat as much as you want, and it's a particularly good lover of meals.

Grind the beef into a meat sauce, prepare an appropriate amount of millet spicy, ginger, garlic peeled and stir in a blender. Heat the oil in a pot, add the five-spice powder and stir well, and simmer again for 10 minutes. After 10 minutes, add the crushed peanuts and salt in and stir-fry.

Stir-fry for another 5min, add chili powder in, and stir-fry over low heat for 2 minutes. Add green onions, coriander, cinnamon, spices, etc., fry until discolored, then remove.

First, cut the beef into cubes, add salt, light soy sauce, and marinate in cooking wine for half an hour. Second, the prepared peanuts, shiitake mushrooms diced and ready. 3. Pour a little oil into the pot, add chili, star anise, pepper, cinnamon, cumin, bay leaves, etc., and fry the seasonings until golden brown, remove and put in the beef cubes.

Fourth, soybean paste, bean paste, add the prepared ingredients, stir evenly.

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

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

Authentic beef in sauce.

Ingredients for Sauce Beef:

1000 grams of beef tendon meat, 20 grams of cooking wine, 20 grams of green onions, ginger and garlic, 10 grams of dried chili peppers, 3 grams of bay leaves, 10 grams of Sichuan pepper, 5 grams of star anise, 3 grams of pepper, 5 grams of cardamom, 2 grams of cloves, 3 grams of cinnamon, 3 grams of grass fruit, 20 grams of yellow sauce, 30 grams of salt.

Detailed process of secret sauce beef:

In the first step, we first have to go to the market and buy fresh beef shank meat. The best raw material for making sauced beef is beef tendon meat, which is used to make sauced beef, which not only has clear lines but also tastes more delicious after cutting.

Step 2, put the beef tendon meat bought, use a toothpick to prick some small holes on the surface of the beef, and then put it in a basin and pour an appropriate amount of water to soak it for about an hour, the purpose of this step is to soak out the blood water in the beef, followed by the beef is convenient to taste when cooking.

Step 3, get out of the pot, pour in an appropriate amount of water, put the soaked beef into the pot, add an appropriate amount of green onion and ginger, cooking wine, boil the pot over high heat, cook for about 5 minutes, take out the beef and rinse it with water again for later use.

Step 4, pour an appropriate amount of cooking oil into the pot, boil the oil to 5 hot, add the chopped green onions, ginger and garlic, dried chili peppers, yellow sauce, stir-fry the fragrance, add an appropriate amount of water and boil the pot over high heat.

Step 5, prepare a spice packet, and put star anise, pepper, pepper, cinnamon, cloves, cardamom, grass fruit, bay leaves, these 8 spices into the packet. Then wrap the seasoning and put it in a pot to cook.

Step 6: Put the rinsed beef into the pot, add an appropriate amount of salt, light soy sauce, dark soy sauce, and then cover the pot and cook over medium-low heat for about an hour and a half. Do not lift the lid halfway through, so as not to affect the taste of the beef.

Step 7: After the beef has been boiled for an hour and a half, start to reduce the juice over high heat, and turn off the heat when the soup in the pot is thick. Don't take the freshly made sauce beef out of the pot and soak it for 5 hours so that the beef will be more flavorful.

Step 8: Put the soaked beef in the refrigerator so that the cut beef doesn't fall loose!

How to make beef in secret sauce? Beef tendon meat, cut into small pieces and soak in water for an hour, add green onion and ginger cooking wine to the pot and remove it, then prepare some seasonings such as ginger slices, green onions, bay leaves, cumin, etc., and then stew.

How to cook the home version of beef in sauce? Cut the beef into pieces and add the green onion and ginger cooking wine to remove the smell, add rock sugar to the pot to melt, pour in the water, beef, green onion, ginger and garlic, star anise bay leaf cinnamon.

Blanch the beef, stir-fry the sugar color, green onion and ginger star anise, light soy sauce, oyster sauce and dark soy sauce, refined salt chicken powder, and simmer for one hour.

Today, a sauce beef tutorial is given to you, you can soak it in the soup for a while to make it more flavorful.

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.

Put the beef in the pot, add soybean sauce and other colors, fry the green onion and ginger until fragrant, pour it into the pot, heat it for 10 minutes, and low heat for 1 hour.

The way to make this sauce beef at home is simple, delicious and delicious.

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

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

When making sauced beef, you must pay attention to the choice of beef, pay attention to the addition of ingredients, and add more various condiments.

If you eat the beef with rice, it tastes more fragrant because it blends the flavor into the rice and tastes delicious.

You need to soak the fresh beef shank in water, clean the vegetables, add various condiments, add dry yellow sauce, boil, boil in a pot under cold water, wait until the water boils, remove it, and then steam it in the pot again, which takes at least two hours.

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.