How to make delicious beef in sauce at home?

Preparation of sauce beef:

2 catties of beef tendon, a green onion, star anise, cinnamon, bay leaves, garlic, rock sugar, ginger, millet spicy, 3 spoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oil, 1 tablespoon of soybean paste, 1 teaspoon of chicken essence, appropriate amount of white pepper, appropriate amount of boiling water 1: buy the beef tendon and soak it in cold water for more than 2 hours. 2：

Add ginger slices to a pot of beef tendon under cold water, blanch the cooking wine and blanch the blood foam and wash it off. 3: Sauce mixing

Add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oil, 1 tablespoon of soybean paste, 1 tablespoon of chicken essence, and 1 teaspoon of white pepper in a bowl, mix well and set aside. 4: Put the beef in the pressure cooker, add the seasoning and sauce, add the boiling water that has not been covered with the beef, and then select the beef and mutton to simmer for 35 minutes.

5: After the temperature in the pot naturally decreases, cover with plastic wrap and refrigerate overnight for better results, and refrigerate for at least about 2 hours when you are in a hurry. 6：

If you don't have a pressure cooker at home, just simmer in a regular pot for about an hour.

Method: 1. Wash the beef keys of the front legs and cut them into 10cm square pieces. Pour water into the pot, heat it over high heat, put the beef in, boil it slightly in boiling water, remove it, soak it in cold water, and let the beef shrink.

2. Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into the seasoning box (or in the homemade gauze bag, cinnamon and bay leaves can also be directly put into the pot because they are easy to pick). Wash the green onions and cut into three sections. After the ginger is washed, pat it off with a knife.

1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1 2 teaspoons five-spice powder.

3. Pour an appropriate amount of water into the casserole, heat over high heat, and add spices, green onion and ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in turn. After boiling, add the beef and continue to cook over high heat for about 15 minutes, reducing the heat to low until the meat is cooked. Prick it with chopsticks and you can pass through it smoothly.

Remove the beef pieces and place them in a ventilated and cool place for about 2 hours.

4. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour.

5. After simmering, put out, cool and cut into thin slices.

Ingredients required for the family version of sauced beef: 2-3 catties of beef tendon meat, appropriate amount of oil and salt, 2 small bags of sauce meat packets, 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.

The family practice of sauce beef, the color is ruddy, the sauce is fragrant, the beef is firm, and the slices do not disperse.

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.

The family practice of sauce beef, the color is ruddy, the sauce is fragrant, the beef is firm, and the slices do not disperse.

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.

The family practice of sauce beef, the color is ruddy, the sauce is fragrant, the beef is firm, and the slices do not disperse.

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.

The family practice of sauce beef, the color is ruddy, the sauce is fragrant, the beef is firm, and the slices do not disperse.

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.

The family practice of sauce beef, the color is ruddy, the sauce is fragrant, the beef is firm, and the slices do not disperse.

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.

The family practice of sauce beef, the color is ruddy, the sauce is fragrant, the beef is firm, and the slices do not disperse.

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.

The family practice of sauce beef, the color is ruddy, the sauce is fragrant, the beef is firm, and the slices do not disperse.

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.

The family practice of sauce beef, the color is ruddy, the sauce is fragrant, the beef is firm, and the slices do not disperse.

1. Sauce beef ingredients: 1000 grams of beef tendon, 100 grams of dry yellow sauce, ingredients, angelica, cloves, sand kernels, bay leaves, cinnamon, pepper, nutmeg, fennel, 1 small bowl of old soup.

2. Method: Put the spices into the grinding cup of the blender and beat into powder. The type and amount of spices can be increased or decreased according to personal taste, and these amounts can make about 3 kg of beef in sauce.

3. Put the dry yellow sauce into a large basin and pour in the water, the amount of water is the amount required for beef stew.

4. Stir to dilute the yellow sauce and dissolve it in water, so that all the yellow sauce is dissolved.

5. Slowly pour the yellow sauce water into the pot of beef stew, leaving the yellow sauce residue unused. 3. Soak the beef tendon in water for an hour or two, soak it in bloody water, then wash it thoroughly and cut it into large pieces.

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

7. After the water boils again, remove the foam and simmer over low heat for about 3 hours.

8. During the stewing process, turn over the meat several times, and pour in 1 small bowl of old soup for 1 hour.

9. Wait until the beef is finally shrunk to half of its original size.

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

11. If you are more particular, you can wrap it in tin foil and then refrigerate it to make the meat firmer.

Want to make delicious beef in sauce at home. You need to soak the beef in cold water for a while to soak out the blood. Then put in a variety of condiments, such as star anise, pepper, cinnamon, bay leaves, angelica, cardamom, hawthorn, etc., stir-fry over slow heat, and then add beef, salt and other condiments to slowly marinate.

The beef in the sauce that comes out of this way is very tasty.

How to make delicious beef sauce at home: 1000 grams of beef tendon, 3 star anise, 4 bay leaves, 1 cinnamon, 6 slices of ginger, 6 slices of green onion, 40 grams of cooking wine, 10 grams of sugar, 60 grams of dark soy sauce, 30 grams of light soy sauce, 1 gram of Sichuan pepper. Wash the beef, put enough water in the pot, bring to a boil over high heat, and add the beef.

Continue to heat until the water boils again, cook for another 3 minutes, then remove the beef and wash it for later use. In a separate pot, add various spices, then add about 1 tablespoon of vegetable oil and stir-fry until fragrant. Then pour in about 200 grams of boiling water and put the beef in and stir gently.

Pour in about 400 grams of boiling water again and roughly submerge the beef. Then pour in various spices and bring to a boil over high heat. Then reduce the heat to a low heat and simmer for a few hours, turning the beef twice if the amount of water decreases.

Do not take out the sauced beef and continue to soak in the soup until it is completely cool. Slice it after cooling, slice it after cooling, so that the delicious sauced beef is ready.

How to make delicious beef in sauce at home? Sauce beef, very important is "sauce". Traditional northern sauce meat is made with only bean paste.

Such as Beijing dry sauce, or Northeast bean paste. It is more recommended to use Northeast bean paste, because the sauce flavor and bean flavor are very sufficient, and it is not as salty as Beijing dry sauce, which is very suitable for constructing marinade. The use of Pixian bean paste is very common in Sichuan and Taiwanese braised beef noodles.

In the final analysis, it is still the old tradition of Sichuan cuisine. The fragrance of spicy bean paste is different from that of Northeast bean paste, and when used in combination, the marinade taste is more complex.

Hello, put water in the pot, put the washed beef into the pot, boil over high heat, simmer slowly over low heat, and add the Northeast sauce to taste, and put the beef in the refrigerator overnight after cooking.

The recipe for the home version of the delicious sauce beef;

6.After boiling over high heat, turn on low heat and cook slowly for an hour, do not open the lid after cooking, let it cool slowly, let the broth slowly soak into the meat, so that the taste will be better, and put it in the dish after cooling, as shown in the picture:

7.Slice the prepared beef and put it on a plate and serve.

Sauced beef is a delicious and healthy Chinese dish, its taste is fragrant and delicious, and rich in nutrition, and it is deeply loved by the masses. You can also make your own delicious beef sauce at home, so let's introduce how to make it.

Preparation of materials:1Beef brisket (500 grams), tenderloin or beef eye can also be chosen.

2.Condiments such as green onions, ginger, garlic, etc.

3.Red oil code bent bean paste, sweet noodle sauce, soy sauce, cooking wine, sugar and other seasonings.

4.Water starch or potato starch.

Steps:1Cut the beef brisket into pieces, soak it in warm water and wash it, then put it in a pot, add water and a small amount of cooking wine, turn to low heat after boiling, cook for about 20 minutes until it is soft and soft, remove it, and let it cool.

2.Then cut the cooled beef into thin slices, mince the garlic, shred the ginger, and cut the green onion into sections for later use.

3.Heat oil in another pan, add green onions, ginger and garlic and stir-fry until fragrant, then add red oil bean paste, sweet noodle sauce, soy sauce, sugar and other seasonings and stir-fry evenly.

4.Place the beef slices in a pan and stir-fry until each slice is coated in sauce and keeps the proper humidity.

5.Finally, add a small amount of water starch or potato starch to thicken, thicken the sauce, turn off the heat and serve.

Tips:1You can blanch the beef with boiling water before boiling it, which will remove the blood and odor. At the same time, you can also add an appropriate amount of ginger, green onion and other seasonings to increase the delicious taste of beef.

2.When preparing the sauce, you can increase or decrease the amount of seasoning according to your own taste to achieve your favorite texture.

3.If you want a more spicy taste, you can add peppercorn powder, dried chili pepper and other seasonings in moderation.

4.When cutting beef slices, try to cut them as thin as possible, so that they can quickly absorb the flavor and taste better.

In short, it is not difficult to make soy beef, you only need to master the materials and steps, and the soy sauce beef made is not only good in color and flavor, but also nutritious to eat, very delicious and delicious.

To make the delicious sauce beef, you need to prepare the following ingredients: beef, green onion, ginger and garlic, bean paste, cooking wine, light soy sauce, dark soy sauce, sugar, salt, Sichuan pepper, bay leaves, star anise, water, oil, etc. The steps are as follows:

1.Cut the beef into small pieces, blanch in boiling water until browned, remove and set aside.

2.Pour oil into the pot, add green onions, ginger and garlic and stir-fry until fragrant, add bean paste and stir-fry until fragrant.

3.Add the blanched beef cubes and stir-fry well.

4.Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, white wax sugar, salt, Sichuan pepper, bay leaves, star anise, and stir-fry evenly.

5.Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 1-2 hours until the beef becomes soft and flavorful.

The prepared soy sauce beef can be eaten with rice or noodles, and it has a mellow texture and is very delicious. I hope you succeed in making delicious sauced beef!

The following ingredients are needed to make delicious beef in sauce:

Beef burn: 600 grams.

Green onions, ginger and garlic: to taste.

Cooking wine: 1 tablespoon.

Light soy sauce: 1 tablespoon.

Dark soy sauce: 1 2 tablespoons.

Brown sugar: 30 grams.

Spices such as bay leaves, grass fruits, cinnamon, cumin, etc.: a little.

Water: To taste.

Cooking oil: to taste.

The steps are as follows:

1.Cut the beef into slices about centimeters thick, add 1 tablespoon of cooking wine and an appropriate amount of salt, stir well and marinate for 15 minutes to make it taste good. Dig up the shallots, ginger and garlic and cut them into minced pieces for later use.

2.Add an appropriate amount of cooking oil to the pot, add the green onion, ginger and garlic and stir-fry until fragrant, then remove and do not use.

4.Leave the bottom oil in the pot, add the chopped green onion, ginger and garlic that was stir-fried earlier, then add 1 tablespoon light soy sauce, 1 2 tablespoons dark soy sauce, 30 grams of brown sugar, and cook until the sugar is completely dissolved and dark brown.

5.Pour the fried beef slices into the pot, use a spatula to coat the seasoning evenly, then pour in an appropriate amount of water, add spices such as bay leaf deficiency, grass fruit, cinnamon, cumin, etc., and finally turn to low heat after boiling, cover the lid and simmer for about 30 minutes, until the beef becomes soft and flavorful.

6.Before cooking, you can add salt according to personal taste, then add the chopped green onion, ginger and garlic that was stir-fried before and stir-fry evenly.

Tips for making beef in sauce:

1.Pan-fried beef fillets should be sautéed until golden brown on both sides, which will make the meat more tender and juicy.

2.Adding an appropriate amount of dark soy sauce to the sauce can make the color deeper and more enticing. But don't use too much, or it will make the sauce too salty.

3.When simmering, you can add some stock or chicken stock to increase the umami flavor and nutritional value.

4.Finally, season according to personal taste, be sure to wait for the beef to simmer before adding salt, otherwise it will affect its tender taste.