How is sauced beef made? Why is the soy sauce beef sold outside so expensive?

Sauced beef is to select a piece of beef tendon meat with good quality, add cinnamon, star anise, bay leaf, cardamom, rock sugar, chili, pepper and other spices, put it in a pressure cooker or rice cooker for stewing, and make delicious sauced beef; Because the ** of beef is more expensive, and the production process is troublesome, if you want to make a profit, the ** of sauce beef has to be sold a little higher.

First of all, prepare a piece of good beef tendon meat, clean it, copy it out in boiling water, cut it into small pieces for later use, heat the oil in the pot, add green onions, ginger, garlic and stir-fry fragrant, put in the tendon meat, add salt, chicken essence, cooking wine, soy sauce and other seasonings to stir-fry, and then pour in water and simmer for 40 minutes to get out of the pot.

Cut the beef into small pieces of the same size, put some condiments, large peppercorns, put a little chili, tomato paste. Stir up and bring to a boil in a pot. It may be that the market price is more expensive, the production process is more troublesome, and the materials used are good.

To make sauce beef, is it better to buy that part of the meat from the cow?

Hello, the sauce beef mainly chooses beef loin fossa meat or beef foretendon meat. The most authentic beef sauce will choose the tendon meat of the beef front leg, and the sauce beef made with the tendon meat has a better taste. Sauced beef is one of the famous specialties from Hohhot, Inner Mongolia, which is mainly made of beef as the main raw material and marinated with a variety of condiments.

Beef in sauce is generally made from the loin and tendon of the cow, and some regions will also choose the lean meat of the calf's front legs, abdominal ribs, breast and tendons. The soy sauce beef made from these parts will have a rich fat aroma, and it will be lean and tender, and it will not only taste not greasy, but also have a soft and chewy texture. In addition to the selection of beef raw materials, the second is the choice of sauce beef seasoning.

Generally speaking, the commonly used seasonings for sauced beef are cloves, slip mold sand kernels, cardamom, angelica or cinnamon.

Beef is one of the common meats of the common people, it is high in protein, low in fat, rich in a variety of amino acids and minerals such as zinc, iron, magnesium and so on. Traditional Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, etc., so it is deeply loved by many people.

There are many ways to make beef, such as stir-frying, stewing, braising and sauce, among them, making it into sauce beef, not only the process is simple, but also, it can be eaten for a few days at a time, and even put it in the refrigerator after being sealed, and it can be eaten for a longer time, when eating, just take out and thaw, cut everything to be served, convenient and simple, and if there are guests at home, it is also a good hard dish.

So, how is sauced beef made?

First of all, it is best to choose the beef tendon part to make sauced beef, this part has no fat, thick fiber, and more tendons, after making sauced beef, it is easy to operate, and the taste is good and chewy. Before cooking, first clean the surface with running water, and then soak it in clean water to soak out the blood inside. Roughly soaked.

Four or five hours is enough, during which you can change the water several times.

Put the soaked beef tendon into the pressure cooker, add cooking wine, bean paste, green onions, ginger, chili, Sichuan pepper, light soy sauce, dark soy sauce, rock sugar, salt, and of course, the seasoning can be increased or decreased according to your preference. After that, add water to the beef, cover the lid and bring to a boil over medium and low heat, the pressure cooker generally simmers for forty minutes to cook, if it is an ordinary cooking pot, it will take about two and a half hours. Don't rush to take the cooked beef in sauce out of the pot, continue to soak the seasoning water in the pot, so that the beef will taste more flavorful when you eat it.

Why is the sauce beef sold outside so dark in color?

The color of the beef in the sauce depends on the amount of sauce and the soaking time, if you eat more dark soy sauce or other seasonings, the beef is easy to color, and the resulting arrow beef will look darker.

In fact, in life, we make it for ourselves, there is no need to put so many dark soy sauce and other colored sauces, eating delicious is the right way, in addition, too many condiments are not good for health, what do you say?

The above is about "How is soy beef made?" Why is the sauce beef sold outside so dark in color? I hope it will be useful to you, I am a member of Baijia's fitness life, sharing different food production every day, if you are interested, you can follow me, thank you for reading.

Sauce beef is to remove the fishy smell on it, put it in the pot and simmer for an hour, and then prepare a small bowl, add bean paste, green onion, ginger, pepper and some condiments, stir evenly and dip it to eat, some sauce beef sold outside is because they add a lot of brine.

This is because a lot of light soy sauce and soy sauce are added to the outside sauce beef, which makes the color heavier. First of all, it is best to choose the beef tendon meat and fresh raw materials, and then put the beef into the water to soak for about two hours, then boil the water to put the beef in, boil for 40 minutes, take it out, put it in the pressure cooker, and then boil the water to put the rock sugar in, and then put the meat in, and then add the camera water, and then pour the star anise pepper soy sauce into it, and cook it for another two hours.

Fresh beef is cleaned, cut into small pieces, and then soy sauce and other spices are added to the beef and boiled in a miso soup pot for a while. Most of the sauced beef sold outside has some edible coloring added to it.

The sauce beef recipe is different in each region. You can choose the appropriate seasoning to add according to your taste. Marinate the beef to taste and stir-fry.

Sauce beef has a variety of practices, different places may taste different, today I want to say that this sauce beef is my usual favorite practice, for northerners sauce beef is a more traditional dish now sold outside the sauce beef really does not feel as good as grandpa made, fortunately grandpa bar sauce beef recipe told my mother, now I want to eat directly start to do, today I will also give this recipe to everyone, you can do it when you want to eat, you can do it when you want to eat, delicious meat dishes loved by the masses, It is also a popular sign in delicatessens, with its rich sauce aroma and strong beef, which is an excellent delicacy for daily drinks and banquets.

Beef has a high nutritional value, its protein content is more, but the fat content is less ingredients to prepare: beef tendon meat (with tendons to make it delicious), fresh green onion and ginger, coriander, cooking wine, bean paste, bean curd juice (poke the bought bean curd block, mixed with a little water), light soy sauce, dark soy sauce, sugar (white sugar is to make various flavors better to cut beef is also a science, after the beef is cooled. First, see the texture of the beef and slice it against the grain.

In this way, the cut beef does not fall apart, and the taste is more delicate. Wrap the spices in gauze (large spices can be left unwrapped) and put them in a pot, then add green onions, ginger, dark soy sauce, light soy sauce, rock sugar, dried chili peppers and Erjingtiao chili peppers.

If you want to eat it hot, put it on a plate while it is hot, and use chopsticks to pinch it a few times, and the meat is fragrant and delicious. Thinking about letting it cool and cutting it to eat, continue to cover the pot and simmer for 1 hour, so that the beef will get better and better from color to taste.

Sauce beef recipe 10 catties of beef tendon meat, 20 grams of five-spice powder, 150 grams of green onion and ginger, 25 grams of Sichuan pepper, 20 grams of white buckle, 30 grams of cumin, 4 grass fruits, 20 grams of tangerine peel, 10 grams of cloves, 20 grams of cinnamon, 25 grams of star anise, 10 grams of hay, 30 grams of dried chili pepper beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation.

Cut the beef into pieces, stir-fry the bean paste over the fire, and then put the beef in a pot and simmer in water for two hours, so that it will be more flavorful, because they put wine in the soup.

Sauce beef is marinated, put some seasoning in the pot, and then put the beef into the marinade, the reason why the sauce beef sold outside is particularly tender, is because it is particularly well handled, and has its own exclusive secret recipe.

The outside of the sauce beef will put some sake when making, so that the sauce beef is more delicious, the production of sauce beef to choose a particularly good beef tendon meat, and to add cooking wine, bean paste, fermented bean curd, wine, coriander to marinate, and then according to the fixed pattern cut and wrapped, processing, so that the meat is very delicious.

To make sauce beef, is it better to buy that part of the meat from the cow?

1. It is best to choose beef loin fossa or beef foretendon, and do not blanch the meat, so as not to tighten the meat quality and not easy to taste. 2. Sauce beef method: (1) Main ingredients:

1250 grams of beef shank. (2) Spices: 5 star anise, 1 small piece of cinnamon, 40 Sichuan peppercorns, 6 pieces of vertical pure bay leaves, 1 grass fruit, 6 sand kernels, 3 white cardamom, 1 small piece of galangal, 2 long peppers, 3 pieces of angelica, 2 pieces of sand ginger, 1 small handful of cumin, 1 piece of tangerine peel, 3 dried chili peppers (3) Seasoning:

50 grams of rice wine, 100 grams of soybean soy sauce, 60 grams of rock sugar, 50 grams of salt, 50 grams of yellow sauce, 1 green onion, 5 grams of ginger (4) Method: Wrap all the spices in gauze and throw the spice bag and beef into the pot to sit on the water until boiling, the amount of water can not exceed the beef, put the soy sauce after the water pants are changed, and the soy sauce should be put slowly, so that the water can be kept open, so that the raw taste of the soy sauce can be boiled, and then the rice wine, green onions, ginger thick slices, yellow sauce, salt and rock sugar, after the water is boiled again, turn to low heat and cover the lid and simmer for two to three hours. Soak the beef in the soup and wait for the soup to cool down, then take it out and slice it and enjoy.

Summary. Tips for making beef in sauce:

1.Put a hawthorn, a piece of orange peel or a little tea when cooking, and the beef is easy to spoil; Beef stew is a good way to preserve nutrients.

2.The night before boiling the old beef, the beef is coated with a layer of mustard, and the next day it is rinsed with cold water and then boiled in the pot, and then put some wine and vinegar when cooking, so that the old beef is easy to cook after processing, and the meat quality becomes tender, the color is good and the taste is beautiful, and the aroma is tangy.

3.When braised beef, add a little snow mushroom to make the meat delicious.

4.The fibrous tissue of beef is thicker and there is more connective tissue, so it should be cut crosswise, and the long fibers should be cut off, and not cut along the fibrous tissue, otherwise it will not only be unable to taste good, but also chew.

5。Beef is easy to turn black when blown by the wind, and then spoil, so care should be taken to store it.

To make sauce beef, is it better to buy that part of the meat from the cow?

<> hello dear <>

Beef loin fossa meat or beef forehead tendon sauce beef is mainly selected beef loin fossa meat or beef foretendon meat. The most authentic sauced beef will be hidden from the tendon meat of the beef front leg, and the sauce beef Shuyuan meat made with tendon stove bizazi meat has a better taste.

Tips for making beef in sauce:1Put a hawthorn, a piece of orange peel or a little tea when cooking, and the beef is easy to spoil; Beef stew is a good way to preserve nutrients.

2.The night before boiling the old beef, the beef is coated with a layer of mustard, the second auspicious slippery shed day is rinsed with cold water and then boiled in the pot, and then put some wine and vinegar when cooking, the old beef is easy to cook after this treatment, and the meat quality becomes tender, the color is good and the taste is beautiful, and the aroma is tangy. 3.

When braised beef, add a little snow mushroom to make the meat delicious. 4.The fibrous tissue of beef is thicker and there is more connective tissue, so it should be cut crosswise, and the long fibers should be cut off, and not cut along the fibrous tissue, otherwise it will not only be unable to taste good, but also chew.

5。Beef is easy to turn black after being blown by the wind, and it will deteriorate when it is entered, so it should be kept carefully.