How long does it take to cook beef in sauce and how long is beef sauce in general?

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.

1.Ingredients: Beef (cut into small pieces) 4 cloves of garlic (minced 4 cups soy sauce, 1 4 cups sugar, 1 4 cups white wine, 1 4 cups water, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce (optional) Soybean paste.

3.Steps:

Bring a pot of water to a boil, throw the beef into the water and cook for 2 3 minutes, remove and drain. Add a little oil to the pan, heat it and stir-fry the minced garlic until fragrant. Stir-fry the beef in a pan and add the soy sauce, sugar, white wine, water and sesame oil.

How long does it take to sauce beef in sauce? This depends on what pot is used to make itIf you use the same pot you usually use for stir-frying, it will take at least an hour, but if you use a pressure cooker, it will be very fast, about half an hourThe sauce beef sauce is full of fragrance, delicious and delicious, and is deeply loved 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., all very delicious, whether beef is cold or hot, it has always been a hard dish on the table, the most popular is sauce beef, when I go home during the New Year, my dad will always make sauce beef, let us take it home to eat, my dad is very good at cooking, and the sauce beef is also delicious, let's talk about how long the sauce beef is going to be sauced.

1. How long does it take to sauce beef in general sauce.

This mainly depends on what pot is used to make sauce beef, with the pot we usually use, it generally takes about an hour to sauce the beef before it is cooked; If you use a pressure cooker, it will be very fast, and we all know that it will be good to stew meat in a pressure cooker, usually only about half an hour.

Second, the production steps.

1. Ingredients: beef tendon, Sichuan pepper, star anise, ginger, cinnamon, bay leaf, 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 it in water for an hour, soak it 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.

3. Tips for sauced beef.

1. Choose fresh beef to make sauced beef, preferably beef tendon, because other parts will have fascia and fat, which will affect the taste, and beef tendon is the most suitable for making sauced beef, with the best taste.

2. Soy sauce beef is generally used in soybean paste, you can also choose the sauce according to your own taste, the sauce beef does not need to be boiled for too long, it will boil the beef away, affect the taste, and it does not look good.

3. Wash the beef, soak it in water for an hour, soak it in bloody water, change the water in the middle, wash it and blanch it in a pot under cool water after soaking, and wash it after blanching the water, so that you can remove the fishy smell of the beef, and the sauce beef made is more delicious.

4. After the beef is cooked, don't take it out in a hurry, soak it in the brine overnight, which will make it more flavorful, and the brine generally does not need to add salt, because oyster sauce, light soy sauce, dark soy sauce, sweet noodle sauce, and soybean sauce are all salty, and there is generally no need to add salt.

If you want to marinate the beef in sauce, you can marinate it overnight, because you can take it to roast or dry it with salt the next day, and don't put too much, if you put too much, it is easy to have some seasonings, and if you have spices, you can put a little more, which is more flavorful.

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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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In order for the sauce beef to really get into the flavor, the processing time should be at least 12 hours, and it will take more than 30 hours to have both a chewy taste and a thorough taste penetration. In order to speed up the flavor, you can first take out the beef and ventilate it for a few hours, let the skin air dry, and then put it back in the braised soup to boil and soak, which can speed up the flavor.

When we sauce the beef, it generally takes about 45 minutes, and the sauce beef that comes out of this way is easier to taste, and it is very soft and rotten, which will definitely make you have an endless aftertaste.

Sauce beef, the best choice of beef tendon, the need for more materials, 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 more flavorful, some people say that beef everything is scattered, in fact, this is the reason. Boil over high heat, stew for 1 and a half hours after changing to medium-medium, observe diligently in the middle, don't cook old, otherwise the beef out of the sauce is not tight, judge the standard of good meat sauce, prick it with chopsticks, the meat can be pierced, but feel that there is slight resistance, and then don't be in a hurry, put it in the refrigerator and refrigerate overnight (8 10 hours), be sure to wait for it to cool and cut the plate, it will not disperse.

1. A beef tendon catty, all the two halves in the middle, soaked in clean water after washing, everyone's habits are different, I usually take 3 hours, mainly to remove the blood, and the water can be changed in the middle. 2. After rinsing well, pour in 3 tablespoons of light soy sauce, coat the whole body, cover with a layer of plastic wrap, and refrigerate overnight. 3. Bring water to a boil, pour the beef into the pot, add 2 tablespoons of cooking wine, bring to a boil over high heat, and then skim off the foam in the water.

4. About the ingredients, everyone is different, this recipe is only for reference, although it is not as professional, but it is absolutely delicious, 1 piece of ginger, 1 section of green onions, 3 star anise, 2 pieces of cinnamon, 1 spoon of sweet paste, 5 bay leaves, 30 peppercorns, a spoonful of cumin, 2 grass fruits, half an onion, 1 piece of tofu, an appropriate amount of salt, 2 catties of beef tendon.

5. The water does not need to be replaced, directly skim off the foam, and then put in all the seasonings, except for putting the tofu and sweet sauce together, stirring and blending, and then pouring it into the pot, no need to add sugar, because the sweet noodle sauce is sweet. 6. Bring to a boil over high heat, turn to medium-low heat, keep the state of gurgling, cover the lid, simmer for an hour and a half, don't cook old, you can use chopsticks to prick it, there is slight resistance, but it can be pierced through. 7. Put the sauce in the refrigerator and refrigerate for one night, no less than 8 hours.

7. Put the sauce in the refrigerator and refrigerate for one night, no less than 8 hours. 8. When the time comes, the slices are plated, the umami is strong, the taste is rich, the taste is tender, nutritious and juicy, and the family eats it without pressure.

1. Braised beef is generally lost, and it is normal to produce 6 taels per catty, because the meat contains a part of the water. 2. The size of each stew is different, and the specific amount of time needs to be mastered, but it must be soaked overnight to taste. 3. The prepared marinade can be put into the marinated meat package, and it will be thrown away when it is used up, and it will not get residues everywhere.

4. When boiling beef, you can put a few grams of black tea appropriately, which can accelerate the time of soft and rotten beef, and can also provide a good coloring effect.

The sauce beef is bright in color, crispy in taste, fragrant in sauce, and very nutritious. Most people usually buy it from a delicatessen, thinking that the sauce beef is too difficult and they can't make it themselves, so they can only spend money to buy it.

Sauce beef is not so difficult to make sauce beef, below I will share with you a home-cooked method, you can eat it in a few simple steps, no worse than buying.

Fresh beef is only more than 40 yuan 1 catty, buy 5 catties for almost 200 yuan, make your own delicious and cost-effective, remember the 3 key steps, to ensure good color, good taste, good taste.

Sauce beef] Prepare 5 catties of fresh beef tendon meat, Sichuan pepper, star anise, cinnamon, bay leaves, cumin, dried chili, green onions, ginger slices, salt, light soy sauce, dark soy sauce, sweet noodle sauce, and dry yellow sauce.

Sauce beef [method].

Wash the beef tendon meat with water, cut it into large pieces, soak it in clean water for 12 hours, change the water once every 2 hours, soak it at night, and it can be done the next day. Soaking in water can soak out the blood water in the beef and remove the fishy smell of the sauced beef.

2. After soaking the beef in sauce, remove and rinse and drain. Put the beef into a large bowl, add an appropriate amount of light soy sauce, dark soy sauce, and uncovered beef, and soak for another 6 hours. Soaking in soy sauce can add flavor and color in advance, and the flavor of the sauce will be stronger.

3. Pour the soaked beef and sauce into the boiling pot, add an appropriate amount of water, and let the soup cover the beef. Boil, boil the foam with a spoon and skim it off, if there is no foam, the blood and water have been removed.

4. Wrap all the spices in gauze, throw them into the cooking pot, add some green onions, ginger slices, and add 2 kinds of sauce, that is, dry yellow sauce and sweet noodle sauce, and the sauce beef can be full of sauce.

5. Add an appropriate amount of salt, cover the lid and bring to a boil over high heat, then simmer over low heat for 2 3 hours. If you prick the beef with chopsticks and you can easily pierce it, it means that the beef is already soft.

6. Turn off the heat after cooking, don't take it out immediately, let the beef soak in the sauce overnight to absorb the flavor of the sauce, so that it is more fragrant and flavorful.

Sauce beef 7, the next day can be fished out, cut into thin slices and put on a plate, mix a bowl of spicy sauce, dip and eat, very delicious.

Sauce beef [Tips for making homemade sauce beef].

The recipe for sauced beef is simple, similar to stew, and there are 3 key steps to have a good texture and taste.

1. Beef cannot be marinated directly, but should be soaked in water to remove the bloody smell.

2. Soak in soy sauce in advance to flavor and color. Put it in the refrigerator in the summer, otherwise it will easily spoil.

3. Don't eat the beef directly after marinating, soak it in sauce again to make it more fragrant and flavorful.

In addition to the 3 key steps of sauced beef, there are also 3 key seasonings for sauced beef, that is, soy sauce, dry yellow sauce, and sweet noodle sauce, which is the "soul" of sauced beef.

When cooking, it should be noted that although the high heat cooks quickly, the beef is easy to fall apart and cannot fully absorb the flavor. It should be simmered over low heat for a long time, and the texture of the beef is crispy and very flavorful. Generally, stew for 2 hours, the beef will be soft and rotten, if you don't worry, use chopsticks to prick it, you can pierce it at once, it must be rotten.

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;