Is the beef in Shajia sauce all salty?

1. Shajia sauce beef is five-spice beef, according to relevant records, a part of the Hui people migrated to Kaifeng in the Yuan Dynasty and made a living from the catering industry, and the five-spice beef is one of the foods it operates, which has a history of more than 600 years. 2. The main raw material is fresh beef, which is rich in protein and amino acids. Traditional Chinese medicine diet therapy thinks:

Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Beef has the functions of 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 sagging qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow and dizzy face.

3. Marinated in secret marinade, carefully stewed in the characteristic ancestral century-old soup.

How to deal with sauce beef that is too salty.

1. Add water: If the salty is not too bad, you can add an appropriate amount of drinking water, add it slowly, and taste it while adding until it is salty and light.

2. Add potato wedges: Potatoes can not only neutralize the excess salt of the sauced beef, but also relieve the greasy feeling of the sauced beef.

3. Add greens: Greens contain a lot of vitamins, which can neutralize the saltiness of salt.

4. Add an appropriate amount of sugar: White sugar can not only neutralize the saltiness of salt, but also increase the umami of the dish.

Ingredients: 1 piece of beef tendon meat (about 1000g), 100 grams of yellow sauce, 3 tablespoons of cooking wine (45 ml), 1 teaspoon of Sichuan pepper (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15 ml), 2 teaspoons of salt (10 grams), 1 tablespoon of white sugar (15 grams), 1 small piece of ginger, 2 star anise, 1 white green onion.

Method: Wash the dirt on the surface of the beef tendon meat with running water, put the whole piece into a pot of cold water and boil over high heat, skim off the blood foam on the water surface after boiling, skim while cooking, about 15 minutes, and the blood in it will be cleared. Remove the pieces of meat and drain the water.

Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, and cinnamon in a gauze bag, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally remove the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.

Remove the beef tendon, put a pair of chopsticks on top of a large bowl, and drain the meat to cool.

After the beef is thoroughly cooled, the surface is tight, and it can be sliced.

Note: When cutting, it should be in the opposite direction of the meat fiber fiber, and the thin slices can be served.

What is the remedy for the meat sauce is too salty, "It is more suitable for veterans to add potato pieces, because potatoes can not only combine with the salt in the sauce meat, but also reduce the greasy feeling of beef, which is more recommended, and there is to add green vegetables, green vegetables rich in vitamins can synthesize the saltiness in the salt, homemade beef sauce is salty and put water to re-cook the ingredients 200 grams of fresh red pepper, 500 grams of pure lean beef, 100 grams of peanuts, 100 grams of walnuts, 100 grams of almonds, 100 grams of sesame seeds, 100 grams of Pixian bean paste, 50 grams of Yongchuan tempeh, 100 grams of dry yellow sauce, 20 grams of thirteen spices, a number of green onions, a number of ginger, a number of minced garlic, an appropriate amount of cooking wine, an appropriate amount of sugar, 500 grams of clear oil Method 1, preparation: first cut 200 grams of fresh red pepper into small dices, 500 grams of pure lean beef chopped into meat filling, 100 grams of Pixian bean paste, 50 grams of Yongchuan black bean sauce minced. 2. Preparations:

Then fry 100 grams of peanuts, 100 grams of walnuts, and 100 grams of almonds in oil (not all of them can be put into the pot together, because the speed of cooking of these three things is different, almonds are the easiest to ripen, walnuts are down, and finally peanuts, so the frying time is different). After frying, crush all three. 3. Production method:

Put the wok on the heat, pour in 100 grams of clear oil, add the green onion, ginger and garlic to stir out the fragrance, add the beef filling, then add cooking wine, fry the meat to turn white, and remove from the pot. 4. After the pot is washed, put it on the fire, put in 300 grams of clear oil, wait for the oil temperature to rise, add 100 grams of Pixian bean paste, 50 grams of Yongchuan black bean sauce, 100 grams of dry yellow sauce and fry slightly, add 200 grams of fresh red pepper and fry for 3 minutes. 5. Add crushed peanuts, walnuts, almonds, sesame seeds and 20 grams of thirteen spices and sugar in turn and stir-fry.

6. Then add the fried beef and stir-fry it over low heat for about an hour. During the frying process, add the remaining clear oil several times.

There's no way to get this lighter, and the time in junior high school isn't that long, so you can add some sugar if you want to synthesize the taste.

Sauced beef can be eaten with other ingredients when it is salty, and seasonings such as vinegar and sugar are used to combine the saltiness and reduce the saltiness. Here's how:

Ingredients: 1 cucumber, 1 piece of beef in sauce, salt, chicken essence, vinegar, light soy sauce, sesame oil, chili oil.

Production steps: 1. Prepare cucumber and beef sauce.

2. Wash the cucumber and cut it in half, and cut it into one by one with a scraper.

3. Put the peeled cucumber strips in a bowl, sprinkle a little sugar (adding a little sugar can synthesize the salty taste and enhance the taste), and marinate for 1-2 minutes.

4. Roll the pickled cucumber strips one by one into cucumber rolls.

5. This is all rolled up and posed.

6. Put the sauce beef slices in the middle, and it is basically ready.

7. Use vinegar (vinegar can also be combined with salty), chicken essence, sesame oil, and chili oil to make juice (the sauce beef itself has a salty taste, so don't put salt, and use fragrant seasonings to make juice).

8. Pour the mixed juice evenly on the sauced beef and cucumber rolls, and the sauced beef and cucumber rolls with full color and flavor are ready.

Change the water twice when cooking, and it will not be salty when boiled.

Add a little sugar and it will feel much better.

Just eat it like that, or put some potatoes or something while cooking.

The sauced beef is not salted and will not be too light. It takes half an hour after the pressure cooker is steamed, and it takes 2-3 hours for the ordinary cooker to be on low heat. There is no need to add salt when making sauced beef, because it can enter enough saltiness during the marinating process.

When making sauced beef, you can choose beef shank meat, which will taste more chewy. The cooked beef in sauce can be soaked in the pan for better taste.

Sauce Beef Introduction:Beef in sauce is a beef dish. Generally considered halal, it is especially popular in northern China.

The high-quality sauce beef is red in color, moist and shiny, and a small amount of beef tendon in the muscle is yellow and transparent; The meat is firm, kept intact and not loose when sliced, and the cut surface is bean paste color; It tastes moderately salty, the sauce is fragrant, crispy and refreshing, not hard or woody.

It is best to choose beef with sauce or beef foretendon, and do not blanch the meat, so as not to tighten the meat and make it difficult to taste.

Boil with five-spice powder, cinnamon, star anise, and water.

Or add red and green peppers and stir-fry to neutralize the saltiness.

..Add salt appropriately).