The trick of making sauced beef, which kinds of sauces are indispensable to ensure that the meat is

Soy sauce, soybean paste, sweet noodle sauce, bean curd sauce, bean paste, these sauces are very important.

Bean paste, soybean paste, sweet noodle sauce, these kinds of sauce are indispensable, and the sauce beef made with these sauces is very delicious and very flavorful.

When making sauce beef, the most indispensable thing is soy sauce, fermented bean curd and sweet noodle sauce, after adding the beef can be quickly colored, but also can remove the taste, add sweet noodle sauce, the texture of the beef will be richer, chew more chewy.

Sauced beef is a very popular cold dish with wine, and it is also the favorite of the **, and the sauced beef is a cold dish suitable for all ages. Sauced beef is delicious but more troublesome to make, and many people can't make sauced beef with a rich flavor and firm texture at the same time. Because they didn't know when to put the seasoning and how hot to simmer.

If you have the right amount of heat and seasoning, you can make delicious beef sauce。Today I will share with you the method of sauced beef.

Prepare ingredients: two catties of beef tendon meat (beef tendon meat can be used to make a firm and flavorful sauce beef), dark soy sauce, cooking wine, sweet noodle sauce, sugar, a small slice of cinnamon, three or four sections of green onions, three or four slices of ginger, one head of garlic, two star anise, more than a dozen peppercorns, and three bay leaves.

Production Steps:1Stir-fry the ingredients first: Put a little oil in a small pot and heat it, then add the sweet noodle sauce and stir-fry, then add the ingredients and longan leaves to fry until the fragrance stops the fire.

2.Wash the beef and put it in a stew pot, the water should not pass over the meat, and boil the water over high heat to produce foam.

3.Pour the fried sauce into the pan and add the green onion, ginger, garlic and peppercorns at the same time.

4.Season with soy sauce and salt.

5.Heat over low heat (small bubbles in the pot are fine), about 1 hour and 40 minutes, then turn off the heat.

6.After turning off the heat, soak the beef in the soup for 5-8 minutes, remove it and let it cool, and must not be placed in the braised soup to continue soaking. After cooling, you can slice and serve.

1.After buying back the beef, soak it in water for 2-3 hours to completely soak the blood in the beef and remove the bloody smell.

2.Put the rinsed beef in a large bowl or basin, pour in the soy sauce, the amount of soy sauce exceeds the beef, then cover and put it in the refrigerator for at least 5 hours, of course, you can marinate it overnight in advance and make it the next day.

3.When marinating beef, it is best to prick a few small holes in the beef with a toothpick first, so as to ensure that the subsequent seasoning quickly penetrates into the beef.

4.After the sauce beef is ready, the slices must be cut horizontally, not vertically.

Conclusion:The above is a kind of sauce beef method I shared with you, in fact, the sauce beef method does not require you to have high cooking skills, as long as you follow the steps to operate, it is mainly time-consuming. It's time-consuming, but it's more cost-effective to do it yourself than to buy a ready-made one.

You can try to do it

It is necessary to choose the right beef, process the beef, shape the beef, wrap it in plastic wrap, and the sauce beef will taste better.

You can choose to cut the beef in sauce into smaller pieces. Plus add some more oil and chicken bouillon. You can choose to fry first and then cook last. In addition, it can be coated with a layer of starch. Finally, add some water to simmer for a while.

After the beef is put into the pot, cooking wine, bay leaves, cinnamon, Sichuan pepper, star anise, etc. are added to taste, and finally light soy sauce and dark soy sauce are added.

Also pay attention to the marinating method, but also pay attention to the sauce you put in, but also pay attention to the time of marinating, pay attention to the process of marinating, and also pay attention to the temperature of marinating.

When making sauced beef, first buy the beef and wash it, then cut it into evenly sized pieces, put in light soy sauce, dark soy sauce, oyster sauce, salt, monosodium glutamate, 13 spices and marinate, about two hours, and then stew it early, and generally stuff it for about two hours after stewing.

The way to make delicious soy sauce beef at home is to chop the beef, and then add all kinds of seasonings after chopping, so that the soy sauce meat with orange balls is particularly delicious.

The beef is marinated in the seasoning of cooking wine star anise peppercorns for half an hour, then boiled in pure water for another hour, and finally added spices.

How do you make beef in sauce delicious? In fact, it is actually not complicated, one is to choose fresh raw materials, the second is the combination of spices and spices, and the application of sugar color, the third is the degree of doneness and several details (skimming white foam, soaking, etc.), in addition, it is also necessary to control the saltiness and weight of the soup.

Food seasoning]: beef (beef tendon meat), bean paste, ginger slices, green onions, star anise, bay leaves, fennel, dry and spicy, ginger, rice wine, sugar (white sugar), light soy sauce, dark soy sauce, salt, monosodium glutamate. [Production process]:

First of all, go to the market and choose 3-5 catties of fresh beef (choose beef tendon meat first), take it home, directly cut them into solid pieces, and then put them in the pot with cold water (crucially), and at the same time, add an appropriate amount of deodorized rice wine or ginger slices.

Then, several spices prepared in advance (green onion, star anise, bay leaf, fennel, dried chili, ginger) are immediately put into the pot, fresh beef can save the link of making tea (or water), at the same time, add an appropriate amount of light soy sauce, dark soy sauce (the key role is coloring), then 1 spoon of bean paste, and 1 spoon of sugar color boiled in advance, and finally, pour in a small amount of salt and monosodium glutamate seasoning.

After the fire boils, first skim all the excess white foam (this link is very important), and then simmer on low heat and cover the pot for 1 hour, until it can be easily crossed quickly, if the cut is too lumpy, you also need to observe whether there is any blood.

I recommend that you don't have to take it right away, soak them in the original soup for a few hours, and then change them to a slightly thicker sheet when eating, and then prepare 1 small bowl of your favorite dipping sauce in advance, such as: hot sauce, garlic hot sauce These are very good choices.

When the delicatessen makes sauce beef, usually, the raw beef will be boiled until it is half-cooked, and then they will be poured into the old marinade and boiled, in addition to selecting the above spices, it will continue to put a condiment independently - curry paste, so that the taste of cooking will become more unique, friends who are interested in this matter, you can also try it boldly under the premise of the above practice.

When making sauced beef, choose beef shank to make it have a softer taste, and the sauced beef must be marinated before making, and then simmer for about an hour when stewing.

1: Soak the spices in hot water for half an hour, then rinse off the smell and smell with cool water.

2:: Stir the soybean paste and soy sauce well and set aside.

3: Add 400 grams of vegetable oil to the pot and cook it, dry until it is hot, pour in the soybean paste and soy sauce that are mixed well, add cooking wine, fry over low heat for about 1 minute, 4: Add the base soup, add spices and ginger, boil over high heat, add salt, rock sugar, chicken essence to taste, boil for 1 hour on low heat, boil out the taste of spices, and the marinated soup is ready.

For convenience, simply learned to sauce beef, buy and eat dozens of pounds, make your own sauce, can save a little, sauce beef seems simple, in fact, the practice is very particular, including ingredients, sauce and marinating time, which can not be ignored, a plate of high-quality sauce beef, must be rich in sauce, soft and fragrant, will not be easily cut apart, the master taught me a trick, do the right thing with half the effort.

First, cut the beef into large pieces with a length of about 10 cm, use an awl to make a few more holes in the meat (conducive to removing blood and flavor), soak it in water for more than four hours, change the water three to four times during the period, and repeatedly knead and clean the beef in order to remove the blood until the water becomes clear, remove and drain, and set aside.

Star anise, bay leaves, cinnamon, a few peppercorns, a little cumin, green onion and ginger, a little soybean paste, a little rock sugar, light soy sauce, a little dark soy sauce, marinate over low heat for 50 minutes, and reduce the juice on high heat. Star anise, bay leaves, angelica, kaempfera, hawthorn, soy sauce, sugar, soybean paste, cover and press for 40 minutes, turn off the heat and soak for two hours, take out and cool and put in the refrigerator for a night, take out the slices and put them on a plate.

100 grams of sweet noodle sauce, 20 grams of rock sugar, a green onion, a piece of ginger, 10 grams of dried chili, two star anise, 3 grams of cumin, 2 grams of cinnamon, 2 grams of bay leaves, 2 grams of angelica, 2 grams of dried hawthorn, appropriate amount of salt, 30 grams of light soy sauce, 30 grams of dark soy sauce, and a yellow gardenia. The two most important things are also to make the sauce beef softer, tofu and soybean paste, and the whole effect will look better. The flavor is layered, and the sauce flavor is more intense.

And it can make the sauce beef more soft and glutinous. If the braised beef is not marinated until crispy, it doesn't matter, re-boil with the previous marinade, and then put the beef that has not been marinated back in, bring to a boil, then turn off the heat, cover the lid, simmer for one hour, and after one hour, take it out and eat.

After the water boils, boil for half an hour on high heat, do not cover the lid at this time, turn to low heat and cook for an hour and a half, then cover the pot lid (the pot is open for a total of two hours), turn off the heat and continue to soak in the pot for an hour, and then remove it and cool it naturally to slice and eat.

The main thing is to marinate the beef in advance, marinate it with more sauce, marinate it for a longer time, simmer it slowly when stewing, stew it for a longer time, and quickly cool it after taking it out and keep it in plastic wrap.

Summary. Hello, dear kiss, cut the tendon well, cut it into large pieces, then put it in water and soak it for 1-2 hours. There is no need to blanch, but the soaking step can not be less, the soaked beef tendon, the blood will be much less, the soaked beef tendon, after taking it out, rinse it with water several times, and then control the moisture and put it in a basin.

Next, you need to add seasoning to the beef and marinate it, which is indispensable, and the marinated beef will be more flavorful and have no fishy smell. Cut the green onion and ginger, put it in the beef, add an appropriate amount of salt, rock sugar, light soy sauce, dark soy sauce, cooking wine, soybean paste, sweet noodle sauce, fully grasp and knead the beef tendon, cover the surface with plastic wrap, and put it in a cool place at home for pickling, which needs to be marinated for 1 night.

How to make the sauce beef not soft enough, what are the ways to make the sauce beef soft and delicious?

Hello, dear kiss, cut the tendon well, cut it into large pieces, then put it in water and soak it for 1-2 hours. There is no need to blanch, but the soaking step can not be less, the soaked beef tendon, the blood will be much less, Wang Zhen soaked the beef tendon, after taking it out, rinse it with water several times, and then control the moisture and put it in a basin. Next, you need to add seasonings to the beef, pickling, pickling this step is indispensable, after marinating beef, will add more flavor, fishy smell is all gone.

Cut the green onion and ginger, put the jujube in the beef, add an appropriate amount of salt, rock sugar, light soy sauce, dark soy sauce, cooking wine, soybean paste, sweet noodle sauce, fully grasp and knead the beef tendon, cover the surface with plastic wrap, and put it in a cool place at home for pickling, which needs to be marinated for 1 night.

Dear, hello, on the second day of Chi Heng, he took out the beef yard and poured it into the pot together with the seasonings inside. Then put the dried chili, cinnamon, star anise, bay leaves, cumin in, these spices are best wrapped in a piece of gauze, and it is more convenient to fish when the time comes. Then pour water into the pot, add a little light soy sauce and dark soy sauce to color, and then you can cover the pot and simmer.

Bring the heat to a boil, continue to simmer slowly for 1 hour, and then plug it with chopsticks when it is time, feel that it is cooked through, and turn off the heat.

1. Soak the beef bought back (choose beef tendons) in cold water for more than 2 hours and soak in blood water;

2. Add enough water, and try not to add water in Zhongtong;

3. Add tangerine peel and hawthorn slices, put the marinated beef in the original soup, and take it out overnight. The sauce that comes out of this way is not firewood or loose.

1. The beef is cooked with a variety of seasonings into sauce beef, the taste is fragrant and soft and not firewood, mellow and delicious, the taste is really good, this classic specialty, whether it is a home-cooked dish or a banquet dish is a good choice, learn the practice of sauced beef, in the future, the family will never have to go to the supermarket to buy when they want to eat, and the family will be more clean and hygienic, and the family will be more assured to eat, in fact, I believe that after reading the recipe, you will find that the practice of sauce beef is relatively simple. Moreover, the sauce beef at home is made by hand, and this method has been slightly changed on the basis of the original, which is more in line with the taste of the family, so you can try it with confidence.

Ingredients: 1 beef tendon, green onion, ginger, star anise, soy sauce, cooking wine, sugar.

Steps: After washing the beef tendon meat, soak it in water for 30 minutes, and the soaked part of the blood can also remove part of the fishy smell;

Put the beef into the pressure cooker, add water, the amount of water is not over the beef, add ginger, green onions, soy sauce, cooking wine, sugar

Cover the pot with star anise, cook for about 30 minutes, and open the lid when the temperature drops to room temperature;

Put the removed beef into a wok together with the soup, heat and boil over high heat, and continue to cook on high heat for 10-20 minutes to thicken the soup;

After cooking, put the beef into a larger steel basin, pour in the soup, soak it to fully absorb the flavor, and wait until the beef and the soup are completely cooled;

Take out the beef after cooling, or put it in the refrigerator to refrigerate, and take out the slices at any time when eating.

Cut the beef into large slices, serve with sauce, and serve;

The color of the sauce beef is red sauce, the oil is moist and bright, the muscles are mixed with yellow and transparent beef tendon, the saltiness is moderate, the sauce is rich, the crisp and refreshing, not hard or firewood, very delicious.

Tips: Cooking beef in a pressure cooker can make the beef soft and rotten quickly, saving time, or you can simmer it directly over low heat until it is soft, which will take more time and add more flavor;

After the beef is cooked, it must be soaked for enough time to fully absorb the flavor;

The whole piece of beef can only be slice after it is completely cooled, otherwise it will be easy to crumble and will not be able to cut into a complete shape;

The preparation of the sauce can be based on personal taste, here is a method to chop the garlic into garlic paste, put in an appropriate amount of light soy sauce, sesame oil and mix thoroughly, salty, fresh and delicious, the method is simple;

The beef can be better flavored when left overnight, and it will be better sliced after refrigeration, and the slicing should be cut against the texture of the beef.