The correct method and ingredients of sauced beef, how to make sauced beef and ingredients

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.

Main materials; 500 grams of beef shank.

Accessories; 3 tablespoons of sweet noodle sauce, appropriate amount of fennel, 1 tablespoon of cooking wine, 2 pieces of rock sugar, 3 tablespoons of soybean paste, 1 3 tablespoons of salt, 2 tablespoons of vinegar, 1 tablespoon of tomato paste, 5 cloves of garlic, 2 bay leaves, 1 cinnamon, 3 slices of ginger.

Preparation of sauce beef.

1. Prepare the seasoning.

2. Prepare the seasoning: soak the beef to remove the blood and put it in a pot of cold water.

3. Remove impurities after the water is boiled.

4. Put the sweet noodle sauce and soybean paste into the rice cooker, and bring water to a boil.

5. Put the beef in the sauce.

6. Add ginger, Sichuan pepper powder, rock sugar, cooking wine, bay leaves, cinnamon, dried chili pepper and fennel.

7. Add tomato paste and salt.

8. Press the steaming button and cook for about an hour.

9. Slice and put on a plate, and the finished beef is sauced.

【Sauce beef】

Ingredients required: 2-3 kg of beef tendon meat, appropriate amount of oil and salt, 2 small bags of sauce meat packet, 2-3 tablespoons of dry yellow sauce, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of rock sugar, 4-5 dried chilies, 2 tablespoons of cooking wine

Steps:1Beef tendon meat is generally used to make sauce, tendon meat is divided into front tendon and back tendon, the meat quality is older, there are hidden tendons wrapped in meat film, there is a gelatinous texture after cooking, the meat is tender and fragrant, fresh and soft.

Soak the beef in clean water for 4 6 hours, during which the water should be changed 2-3 times to soak out the blood in the beef, so that the beef in the sauce tastes fishy and the color will not turn black.

2.Add water to the pot, the amount of water is more, to cover the beef, blanch the beef under cold water, boil the water for 4-5 minutes, skim off the floating foam, take out the beef, and blanch the beef in a pot under cold water, so that the blood of the beef can be fully boiled.

3.Take out the beef and stir it in cold water to tighten the beef, so that the cooked beef slices will not fall apart, which is a small trick to make sauce beef slices that do not fall apart.

4.Prepare the seasoning, sauce meat package, there is a supermarket to sell, ** is also more expensive, save the trouble of preparing the seasoning, the taste is also very good, tie the shallots into knots, ginger slices, dry yellow sauce is relatively dry, add a little water, stir well, so that when the sauce is fried, it will not be paste.

5.Add oil to the pot and heat it, add the dry yellow sauce and stir-fry over low heat to bring out the flavor of the sauce.

6.Pour in hot water, the amount of water should not exceed the beef, add the sauce meat packet, green onion, ginger, garlic, dried chili, salt, soy sauce, cooking wine, rock sugar, boil, boil for a few minutes, and cook the flavor of the seasoning.

7.Add the beef pieces, bring to a boil over high heat, turn to low heat and cook for half an hour, turn off the heat, simmer the beef in the pot for half an hour, then bring to a boil over high heat, turn to low heat and cook for half an hour.

8.When the time comes, turn off the heat, don't take out the beef, soak it in the miso soup overnight, so that the beef tastes, and the next day, you can slice and eat, very flavorful, after cooking, you can also eat directly, but the taste is not as good as the beef soaked overnight. Beef slices, wait until the beef is cold before cutting, hot beef slices are also easy to loosen, not tight.

Spice formula: cinnamon gram, star anise 5 grams, galangal 4 grams, coriander seed grams, cumin 2 grams, grass fruit 7 grams, tangerine peel 3 grams, licorice 3 grams, bay leaves 5 pieces, grass cardamom gram, cardamom 3 grams, cloves, three nanograms.

Seasoning: 150 grams of soybean paste, 3 catties of old soup, 25 grams of sugar, salt, pepper, appropriate amount of cooking oil, 30 grams of ginger slices, 20 grams of green onions.

Ingredients: 2500 grams of beef foreleg key meat.

Authentic practices. 1.First, the prepared beef is marinated for cooking wine, peppercorns, salt, and ginger slices for 12 hours, because marinating can remove the fishy smell of beef, and it can also make the beef taste in advance.

2.Then wash the spices and put them in a gauze bag for later use.

3.Put 8 catties of water, 3 catties of old soup, spice packets, and edible oil into the pot and cook for 30 minutes, then add soybean paste, sugar, salt, pepper, ginger slices, and green onions for 30 minutes, and the brine of the sauced beef is ready.

4.Then put the blanched beef into the brine, boil over high heat, change to low heat and cook until 8-9 layers are cooked, then turn off the heat, soak it in cold water overnight, and eat it after slicing.

Precautions for sauce beef:

1.Old soup is very important, but everyone generally does not have it at home, and you can replace it with fresh soup made of pork bones and chicken racks.

2.When the beef is soaked in summer, you need to wait for the brine to be cold and put it in the refrigerator to prevent the brine from becoming rancid.

3.Generally, soybean sauce is used for beef sauce, and you can change it according to your taste, and other sauces can also be used.

4.After marinating beef, don't add too much salt to the brine, and the brine can be moderately salty.

Homemade beef sauce recipe and ingredients.

1.It is best to use beef tendon meat to make sauced beef, soft with tendons and chewy, first knock off the excess fascia of the outer layer, then disassemble it into large pieces, soak it in water for more than 3 hours, change the water every hour halfway, and fully remove the blood inside. This is the first bubble of beef in sauce - soaked to remove blood.

2.The green onion is cut into sections and scattered, the ginger is flattened, a few celery are also scattered and cut into segments, the coriander does not need to be rooted, and it is also scattered and cut into segments Put together, add a few pieces of bean curd, 20 grams of sweet noodle sauce, 20 grams of light soy sauce, and then pour in some high liquor, add salt, sugar, monosodium glutamate, five-spice powder, chicken powder, a few star anise, a small pinch of sesame pepper, a pinch of cumin, two bay leaves, add some water and grasp it well with your hands for later use.

3.After soaking the beef, squeeze out the water and cut some knives on the meat pieces to facilitate the flavor. If the sauce beef wants to be delicious, the "second bubble" is also very important - the sauce is soaked in flavor, pour the sauce that has just been mixed on top of the beef, fully grasp and massage to let the flavor infiltrate, and then cover it with plastic wrap and put it in the refrigerator to seal and marinate for 12 hours, so that the salinity and sauce aroma inside and outside the beef are consistent, and the sauce beef with a balanced taste can be regarded as the best sauce beef.

4.With sauce soaking, sauce flavor, fragrance is not enough, we also need spices: cinnamon, angelica, dried chili, cumin, bay leaves, white buttons, peppercorns, grass fruit, cloves, Chen, star anise, two yellow gardenia color and fragrance, with a powder machine to break, not too broken It is easy to leave residue, and the flavor of spices can be fully volatilized after being broken.

If you don't have a flour machine, please use the ancestral knife and ancestral rolling pin at home to grind the powder manually, and then wrap the beaten powder with gauze and make it into a material package.

Beef (beef tendon meat), cooking wine, soy sauce, bay leaves, sauce meat seasoning, ginger.

Production method: 1. Cut the whole fresh beef keys bought back into large pieces of about ten centimeters, soak them in cold water, change the water several times, and fully soak the blood water;

2. After that, use 6-8 taels of cooking wine, 6-8 taels of soy sauce (depending on personal taste, if you like the heavy taste, put more soy sauce), a few bay leaves, a pack of supermarket-bought soy sauce and meat seasoning, a few pieces of ginger, no need to put water, and soak for more than an hour;

3. Finally, enlarge the fire and bring to a boil, change to low heat and simmer slowly, without a pressure cooker, and slowly stew out the taste is more fragrant;

4. After stewing, let it cool naturally, and then put it in the refrigerator to refrigerate. Every time you take out a piece and cut it into slices and eat it directly, it tastes so good.

Ingredients for method 2: 1 piece of beef tendon meat (about 1000g), 100 grams of yellow sauce, 3 tablespoons (45 ml) of cooking wine, 1 teaspoon of Sichuan pepper (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15 ml), 2 teaspoons of salt (10 grams), 1 tablespoon of white sugar (15 grams), 1 small piece of ginger, 2 star anise, 1 white green onion.

Method:1Wash the dirt on the surface of the beef tendon meat with running water, put the whole piece into a pot of cold water and boil over high heat, skim off the blood foam on the water surface after boiling, skim while boiling, about 15 minutes, the blood in the inside will be cleared. Remove the pieces of meat and drain the water.

2.Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, and cinnamon in a gauze bag, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally remove the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.

3.Remove the beef tendon, put a pair of chopsticks on top of a large bowl, and drain the meat to cool.

4.After the beef is thoroughly cooled, the surface is tight, and it can be sliced. When cutting, it should be in the opposite direction of the shredded meat fiber, and the thin slices can be served.

Recipe 3: Sauce beef.

Beef in sauce [4].

Ingredients: Beef (shank) 1000g Seasoning: 2 tablespoons of salt, 1 piece of ginger, a little star anise, a little Sichuan pepper, a little cinnamon, 1 tablespoon light soy sauce, a little fennel, a little licorice, 3 green onions, 2 tablespoons of sugar, a little bay leaf, a little cloves, a little tangerine peel, 1 2 teaspoons of five-spice powder.

The sauce beef is mellow and delicious, and the meat is charming. Dipping in soy sauce and ginger to enhance the tender texture of the beef, the texture is clearly visible, and the sauce stays between the thin seams of the meat, making the meat more flavorful

Ingredients: 500 beef meat, yellow sauce, Sichuan pepper, star anise, bay leaves, cloves, angelica, green onions, ginger and garlic.

Seasoning: salt, sugar, cooking wine, dark soy sauce, light soy sauce, steamed fish soy sauce, chicken juice.

Method:1Beef should be selected from beef Jianzi meat, washed and set aside.

2.Take a bamboo skewer and pierce the beef continuously, so as to avoid the beef from retracting too tightly during the cooking process.

3.Look, a lot of eyes after tying.

4.Add the green onion, ginger slices and garlic cloves. Crack the garlic.

5.Pour in an appropriate amount of cooking wine, which can be a little more, to moisten the beef.

6.I put it in the yellow sauce (the indispensable yo. ）

Friendly reminder. 1.Yellow sauce is indispensable. Adding yellow sauce can add color and give the boiled beef a saucey color.

2.When marinating beef, you can put more cooking wine appropriately, so that the beef can be well moisturized.

3.When tying beef, you can prick more holes to help cook soft and rotten beef.

4.It is recommended to choose beef in sauce, which is also beef leg meat, which is often active and has a lot of tendons.

5.Add an appropriate amount of sugar, salt, and then give the beef a little massage. Then add 2 slices of Angelica dahurica.

6.Cover and refrigerate for about 2 hours.

7.Let's tighten the marinated sauce beef. Put an appropriate amount of cold water in a pot, add the sauced beef and the sauce in the bowl and cook for about 50 minutes.

8.Remove the tight beef and set aside. Let's make the miso soup. Put a small amount of oil in a pan and add an appropriate amount of sugar.

10.Cook in cooking wine.