How long does it take to cook beef in sauce Beef in sauce needs to be simmered for several hours

Beef sauceHow long to cook depends on what pot to usePressure cookerIf you need to blanch it in the pot on high heat for about 5 minutes, then pour the prepared sauce into the pressure cooker, put it in the beef and steam it for about 30 minutes to cook; If you want to cook in a regular pot, you need to simmer for about 2-3 hours.

Beef in sauce, using beef shank.

The best, the need for more ingredients, can be described as messy, almost a dozen, marinated sauce beef, to be thoroughly cooled and then cut, it is not easy to disperse, it is best to simmer for more than 6-8 hours to taste, some people say that the beef is all scattered, in fact, this is the reason.

Precautions for cooking sauce beef:

1. Don't cook the beef directly in the pot, you can soak it in water for 12 hours, if you cook it directly, the sauce beef will be hard and woody.

2. When the beef is boiled, it must be boiled under cold water, and cooking wine must be added.

and green onion and ginger, which will help to remove the smell.

3. When cooking, don't add salt to taste first, and then add salt when soaking, so that the beef is more flavorful and easier to cook.

4. Put the boiled beef in sauce in the refrigerator and refrigerate overnight, so that the beef will be more flavorful.

6. After the beef is cut into large pieces, the sharp cone is pierced into the meat to open the passage for the sauce to penetrate directly into the deep layers of the meat.

Beef in sauce and cook for 20 minutes.

The name of a dish refers to a kind of meat product made with beef as the main raw material and marinated with a variety of seasonings, which is a famous specialty dish from Hohhot, Inner Mongolia. It has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with sagging qi, shortness of breath and weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face. 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.

The preparation time of sauced beef varies depending on the ingredients and cooking techniques, and it is generally cooked for 1 to 2 hours. Here are the steps:

Ingredient list: 1Cut the tendon meat 3 finger widths and marinate in teriyaki soy sauce and cooking wine for 24 hours.

2.Boil brine water: Put the marinade, green onions, ginger, rock sugar, and salt into the pot, add an appropriate amount of water to boil, boil for 10 minutes, turn off the heat, and soak for more than 2 hours.

3.Cook the marinated beef in a pot under warm water for 20 minutes (warm water is more conducive to cooking the meat) to remove the foam.

4.While the beef is cooking, soak the dry seasoning in water.

5.When the oil is hot, add the green onions and ginger slices and stir-fry until fragrant, then add the seasonings and stir-fry until fragrant.

6.Put the beef and the sauce from yesterday's marinated raw beef into the pan and stir-fry well.

7.Add the soaked seasoning water and braised soup, bring to a boil over high heat, turn to medium-low heat and simmer for 1 to 2 hours.

8.Do not eat immediately after cooking, let it sit for more than 5 hours to get more flavorful.

Hope the above information is helpful to you.

Ingredients: beef tendon, green onion and ginger, star anise, Sichuan pepper, cinnamon, bay leaf, dark soy sauce, sugar, salt, liquor, etc.

Method: 1. Soak the beef tendon meat in clean water for several hours, and replace the water several times until the water becomes clear and there is no blood oozing.

2. Find a piece of gauze, put star anise, cinnamon, bay leaves, pepper and other spices in, and seal it with thread.

3. Add water to the pot, add half a small cup of liquor to the water, put the beef in, boil, cook until the color of the beef turns white, and turn off the heat when the volume is reduced, then take out the beef and rinse it with cold water for later use.

4. Put the beef in the electric pot, add the sliced green onion and ginger, pour in a tablespoon of white wine, add a tablespoon of sugar, add dark soy sauce and an appropriate amount of salt, and finally put the sewn bag in.

5. Add an appropriate amount of boiling water to the pot, cover the pot and press the valve, set the time (40 minutes), and then remove the slices after cooling.

Tips: 1. To make sauced beef, you must first choose good meat, beef tendon meat is the first choice, and the one with a little tendon is actually the best.

2. The beef should be soaked in water in advance, and after the blood is soaked out, the finished product tastes better.

3. The beef first flies in the water and then cools, the beef produced in this way is rotten but not scattered, the taste is excellent, and the liquor is added to remove the fish.

4. Spices such as peppercorns, bay leaves, and cinnamon are put into a homemade gauze bag, which is easier to emit flavor than an iron spice box.

5. Add dark soy sauce to color and salt to taste, but be sure to add a spoonful of sugar to make the sauce beef taste more delicious. [5]

Method 8 main ingredients: beef tendon, yellow sauce, star anise, bay leaves, peppercorns, cloves, angelica, green onions, ginger and garlic.

Accessories: salt, sugar, cooking wine, dark soy sauce, light soy sauce, steamed fish soy sauce

1.Beef 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. ）

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

8.Cover and refrigerate for about 2 hours.

9.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.

10.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.

12.Cook in cooking wine.

13.Pour in hot water and put in the prepared spices.

14.Put the tight beef in the pot, add the cooking wine, salt, sugar, dark soy sauce, green onion and ginger. Cover and simmer for about 20 minutes.

15.After cooking, drain the beef and let it cool for later use.

16.Next, prepare the cold dressing: minced green onion + ginger rice + garlic rice.

17.Mix in light soy sauce, steamed fish soy sauce, chicken juice and stir well.

18.Slice the beef until it cools, drizzle with sauce and serve.

Hello, happy to answer for you, your question I have received, please give me two minutes or so to type, I am not a robot, please do not end the order, thank you

If you use a regular stir-fry pot to cook, it usually takes 1 hour to cook and has a good texture. If you use a pressure cooker to cook, it usually only takes about 20 minutes. Sauced beef can be stored in the refrigerator.

The time it takes for the sauce beef to cook depends on the container used.

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After cooking, the sauced beef is generally soaked for about two hours, so that the sauced beef can better absorb the flavor and store it for a longer time. Sauced beef refers to meat products marinated with beef as the main raw material and a variety of seasonings, which originates from the famous specialties of Hohhot, Inner Mongolia.

When choosing the ingredients for marinated beef sauce, it is important to note that the beef you choose must be fresh. Fresh beef is shiny, uniform red, white or pale yellow in fat, somewhat dry in appearance, not very sticky, and has the taste of fresh meat.

If it is old beef, it will have a dark red color and a coarse texture, which is different from fresh beef.

Some people think that beef tastes the most delicious when it starts to rot, but this is not true, and if you eat beef that begins to rot, it will have a certain impact on human health.

How to choose a good sauced beef?

First of all, observe the color of the sauce beef, the normal beef color is brown, and the red sauce beef is not recommended to buy, most of this kind of sauce beef has added colorants, and eating it has certain harm to people.

In addition, when buying sauced beef, it is best to touch it through a plastic bag to see if the beef is soft, so that the beef is marinated well and does not cost teeth to eat.

3 hours.

Preparation of braised beef:

Ingredients: 600g beef tendon meat.

Excipients: appropriate amount of water, appropriate amount of salt, appropriate amount of soy sauce, 1 package of marinade, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of dark soy sauce, appropriate amount of monosodium glutamate, appropriate amount of dried chili.

1. Soak a piece of beef for more than 3 hours in advance, soak in blood water, and boil the soaked beef in cold water;

2. After boiling, you will find that there is a layer of foam floating on it;

3. Use a spoon to remove the foam;

4. Prepare star anise and halogen packets for later use;

5. Green onion and ginger slices for later use;

6. Dried chili peppers for later use;

7. Pour all the prepared ingredients into the pot;

8. Add salt, monosodium glutamate, dark soy sauce and soy sauce to taste;

9. Continue to cook over medium heat, turning over in the middle;

10. Turn off the heat after boiling until you can insert chopsticks lightly;

11. Take out the soup and soak it for more than 3 hours with the meat to make it more flavorful;

12. Remove the beef, slice it and eat it after the surface is tightened;

Dear, use the pot that usually stir-fries, it will take at least an hour, if you use a pressure cooker, it will be very fast, about half an hour, the sauce beef sauce is full of fragrance, delicious and delicious, and is deeply liked by everyone.

Beef is nutritious, delicious, there are many ways to make sauce beef, there are five-spice sauce beef, halal sauce beef, Korean sauce beef, etc., are very delicious, whether beef is cold or hot, it has always been a hard dish on the table, the most popular is sauce beef, two, production step 1, ingredients: beef tendon, pepper, star anise, ginger, cinnamon, bay leaves, cumin, dried chili, tangerine peel, licorice, green onion, light soy sauce, dark soy sauce, oyster sauce, rock sugar, soybean paste, sweet noodle sauce 2, wash the beef, Soak in water for an hour, soak in blood water, change the water in the middle, wash the green onion and ginger, cut the green onion into sections, and slice the ginger for later use. 3. Wash the beef after soaking in blood water, blanch the pot under cold water, add ginger slices and green onions, there will be foam in the process of blanching, skim off the foam, blanch the water, take it out and wash it with water.

4. Add an appropriate amount of water to the pot, wrap the peppercorns, star anise, ginger slices, cinnamon, bay leaves, cumin, tangerine peel and licorice in a thin cloth and put them into the pot, put in light soy sauce, dark soy sauce, oyster sauce, rock sugar, soybean paste, sweet noodle sauce, and dried chili peppers and boil over high heat, cook for 20 minutes, and the brine of the sauced beef is ready.

5. Put the blanched beef into the brine, boil over high heat, turn to low heat and cook for about an hour, turn off the heat after the time is up, don't rush to take out the beef, soak it in the brine overnight, take out the slices and eat.

The sauce beef wrap with plastic wrap can be refrigerated for about 3 days. If it is kept in the freezer, although the sauced beef can be stored for a long time, it will lose a lot of moisture and affect the taste. The refrigerator at -6 degrees can be kept fresh for about 1 week, -12 degrees can be kept fresh for about 15 days, -18 degrees can be kept fresh for 1 month, and -24 degrees can be kept fresh for 3 months.

Before putting it in the refrigerator, it is best to cut it into pieces and put a little salt, then put it in the refrigerator for 1 day (slowly dehydrate), then take it out to let the water drip out naturally, and then wrap it in a food bag and put it in the refrigerator, which can be stored for a longer time.

Sauce beef buying skills.

The cross-section of the sauced beef can clearly see the fibers of the beef, but the meat fibers are all stained at all, and the bulging cannot be separated at all.

When you touch the surface of the beef sauce with your hands, you don't have that slimy feeling, and when you touch it, it feels like you have a lot of things on your hands. The reason why the subject said that the taste is heavier is because there is more sugar and starch added to the beef, and then it is always soaked in the braised soup to gain weight.

The cooked beef in sauce is kept in the refrigerator and eaten in 3 months.

Hello landlord, it is best to keep the beef in sauce at low temperature, it is better to refrigerate it in the refrigerator, try to eat it as soon as possible, and leave it for too long to avoid food spoilage.

<> sauce beef is sealed and refrigerated in the refrigerator after it is made, and the maximum storage time is one week, and if the sauce beef is frozen for 2 months. The sauced beef should be refrigerated as much as possible and eaten as soon as possible, and the frozen sauced beef will be eaten again, and the flavor and nutrition will be greatly reduced. If you can vacuum preserve the sauced beef, it can be stored for up to 3 months if you freeze it.

How long can sauced beef be stored in the refrigerator for no more than a week, eat it as soon as possible, and the refrigerated sauced beef also needs to be separated from other foods with plastic wrap to avoid flavor.

Is sauced beef a pickled product.

Sauce beef is obtained by marinating and cooking beef in sauces and seasonings, in fact, in a strict sense, sauce beef is not considered a pickled product, only suitable for seasoning flavor, so the preservation time is not long. When we eat sauced beef, it is best to eat fresh, unthawed sauced beef.

Whether the sauced beef is frozen or refrigerated.

The frozen beef in sauce can be stored for a longer time, and it can be frozen for up to 2 months with a separate packaging bag, but if it is refrigerated, it is best to seal it with plastic wrap, and the storage period is 1-3 days for the best tasting period, and the longest is not more than a week.

Sauced beef is best kept in vacuum.

Sauce beef is best used if there are conditions of vacuum packaging, vacuum packaging sauce beef in the refrigerator for freezer preservation, up to 3 months of storage, can also be kept fresh at zero degrees, within 20 days to eat will not be damaged and spoiled.