What is the difference between sauced beef and spiced beef?

There is a certain difference between sauced beef and spiced beef, mainly because the method is different.

Here's how to make the sauced beef:

1.Cut the beef into large pieces and clean them.

2.Bring to a boil in a pot of cold water over high heat and skim off the foam.

3.Cinnamon, star anise, sand kernels, fresh pieces, white kom are ready, and other seasonings can also be added according to taste.

4.Distribute the seasoning evenly in the meat pot, cover the pot and simmer over low heat for 1 hour.

5.Scoop the yellow sauce into a bowl.

6.Add an appropriate amount of water and set aside.

7.The beef has been cooked for an hour, and the yellow miso soup can be strained into the pot through a sieve.

<>9.Then sprinkle in a little salt, the amount depends on your taste, personal advice can be sprinkled more, the stew should be flavored to be delicious.

10.Continue to cover the pot and simmer over low heat until you can easily pass through the pieces of meat with chopsticks, and then it is ready to serve. The beef can be soaked in the soup for two hours to absorb some of the flavor in the soup.

Here's how spiced beef is made:

1.First, clean the beef and cut it about 1 cm thick and 5 cm long along the lines of the beef. If you want to bite some well, you can also cut 2cm square diced meat. After the beef is cut, soak it in cold water for 30 minutes, changing the water several times during this time to soak the blood out.

2.Prepare a clean pot, put the sliced beef in the pan and cover the beef with cold water. Bring to a boil over high heat, stirring the beef up and down with a spoon to roll up the foam.

3.Remove the heat, slowly pour out both the foam and water in the pot, and wash the beef in clean, cold water until there are no obvious impurities in the water.

4.Refill the pot with cold water, but the amount of water still needs to cover the beef. Add seasoning 1 (soy sauce, dark soy sauce, ginger slices, green onions, seasonings, chili peppers, bay leaves, cinnamon).

<>6.Remove from heat and drain the beef. Place directly on a baking sheet lined with tin foil. It is best to preheat the oven, bake at 150 degrees for about 20 minutes, turn it over during the period, pay attention to the heat and time, and don't bake too dry.

7.After baking, put it in a clean and oil-free wok, heat it over high heat, pour in 2 seasonings (3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce), and stir-fry quickly. After collecting the soup, put it on the baking tray again, you can add condiments according to your taste, sprinkle the condiments while they are hot, and then put them back in the oven with residual heat to simmer for more flavor.

8.The barbecue sauce I put in this time is even more special.

9.The first time to make cumin flavor、Cut long strips。

The sauce beef is made on the basis of miso and the sauce is fragrant after it is cooled and dried, while the spiced beef is made on the basis of five-spice powder.

Sauce beef and spiced beef are very different in color, sauce beef uses soy sauce, yellow sauce and other seasonings, the color of the product is sauce red, spiced beef basically does not use sauce color, with sodium nitrite marinated red color. Sauce beef and spiced beef are different in processing technology, most of the sauce beef is not marinated, and it is cooked more directly, and the spiced beef needs to be marinated for a long time. There are also regional differences between sauced beef and spiced beef, with sauce in the south and sauce in the north, and more sauced beef in the north, and spiced beef is more common in the south.

Sauce beef and spiced beef are actually made with five spices in traditional processing, and in some places, the distinction between sauce beef hail and spiced beef is vague.

High-powered answers. Which is better spiced beef or sauced beef? Difference Between Sauce Beef and Braised Beef Braised Beef:

Refers to beef that has been treated with brine. After cooking, the color is brownish-yellow, the surface is shiny, no burning, no tooth acid, and the sauce is rich and delicious. Braised beef has the effects of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation.

It is suitable for people with low qi, shortness of breath and weakness, soreness and weakness of muscles and bones, anemia and long-term illness, yellow face and dizziness. Sauced beef: The name of the dish refers to a meat product made with beef as the main raw material and marinated in a variety of seasonings.

It is a famous specialty in Hohhot, Inner Mongolia. It has the effect of nourishing the body and invigorating qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sinking breath, shortness of breath, weakness, soreness and weakness of muscles and bones, anemia and long-term illness, yellow face and dizziness.

What is the difference between braised beef and cured beef sauce? Braised beef is cooked beef made by stewing fresh beef in marinade. It can be cold or hot.

Cured beef is the temperature in the south all year round.

The taste is different, the texture is different, and the method is different.

Sauce beef and spiced beef are very different in color, sauce beef uses soy sauce, yellow sauce and other seasonings, the color of the product is sauce red, spiced beef basically does not use sauce color, with sodium nitrite marinated red color. Sauce beef and spiced beef are different in the processing technology, most of the sauce beef is not marinated, directly boiled more, spiced beef needs to be marinated for a long time. There are also regional differences between sauced beef and spiced beef, with sauce in the south and sauce in the north, and more sauced beef in the north, and spiced beef is more common in the south.

Sauce beef and spiced beef are actually five spices used in traditional processing, and in some places, the distinction between sauce beef and spiced beef is blurred.

First of all, there is the sauce, which is to be fermented, and the five spices are boiled directly!

1. Different colors. Sauced beef uses soy sauce, yellow sauce and other seasonings to return to the key posture and present a sauce red color.

2 practices are different. Most of the sauced beef is cooked directly, and the spiced beef needs to be marinated for a long time.

Sauced beef and spiced beef have different methods and textures. Sauced beef is made by marinating with seasonings, and spiced beef needs to be boiled together with seasonings before being cooked. Therefore, the taste of the marinated beef and the braised beef are completely different.

To make beef sauce, cut the beef into large pieces, then clean it and blanch it in a pot under cold water to skim off the foam floating on it. Prepare spices such as cinnamon, star anise, sand kernels, fresh pieces, etc., evenly put these seasonings in the meat pot, cover the pot, and simmer over low heat for 1 hour. Scoop a spoonful of the yellow sauce into a small bowl, add an appropriate amount of water and bring to a brink.

After the beef is cooked, strain the yellow sauce into the pot, then pour in an appropriate amount of teriyaki soy sauce, add a small amount of salt, and continue to cover the pot and simmer until the beef can easily pass through with chopsticks, so that it can be eaten out of the pot. The preparation of soy sauce beef is relatively simple, while the preparation of spiced beef is more time-consuming. To make spiced beef, it also needs to be cleaned and blanched.

After that, add cold water to the pot again, add the soy sauce, dark soy sauce, ginger slices, green onions, seasonings, chili peppers, bay leaves, cinnamon and other seasonings, and bring to a boil over high heat, without overcooking the beef. Then put the beef in the oven and grill it in a bang, and after grilling, add some condiments and serve.

The difference between braised beef and sauced beef.

First of all, let's talk about braised beef, the color of braised beef is dark brown, and its fragrance is a little stronger than that of sauced beef, the taste of braised beef in the mouth is very soft, the meat shreds are distinct, and it is easy to tear off the shredded meat one by one. In addition, the taste of braised beef is very delicious, because the beef will be soaked in brine containing many spices during the marinating process, and it needs to be boiled for many hours before it can be made. The color of the sauce beef presents a kind of sauce red, this is because the sauce beef is marinated with a variety of seasonings, and its fragrance is also very strong, it tastes endless, there is a little bit different from the braised beef is that the sauce beef is more chewy, its meat is very firm, the more you chew, the more flavorful, it will not be loose at all, especially suitable for cutting into slices to eat, the sauce beef is fat and thin, not fat or greasy, it tastes particularly delicious, whether it is used as a snack or eaten with rice, All very tasty.

The above is the difference between the sauce beef and the braised beef, in general, there are two main points, the first is that in its production process, the sauce beef is marinated with seasonings, and the braised beef needs to be soaked in brine, and then boiled to make it.

Sauce beef and spiced beef refer to Shiyou from the point of view of technology, sauce beef belongs to the sauce marinade process, and the five-spice beef only sale meat can be verified as a sauce marinade process, or it can be a Western-style process.

In terms of taste, sauced beef can have many flavors, and it can also be spiced sauce beef, but it is mainly plain beef.