What sauce is delicious for beef, and what sauce is best for beef

2-3 pieces, 2-3 sprigs of coriander, 3 tablespoons light soy sauce, tablespoon oyster sauce, sautéed white sesame seeds.

1 small handful, cool white.

Water to taste. How to do it]:

1. Group photo of the main ingredients. Green onions can also be substituted with chives, but their flavor is not as strong as green onions. Friends who don't like spicy food can reduce the amount of millet pepper to a minimum, and it is best not to omit it completely, it is very flavorful.

2. Wash and drain all the garlic, green onion and coriander, chop them, put them in a seasoning bowl and set aside.

3. Then add the light soy sauce and oyster sauce. To get the best taste out of this bowl of dipping sauce, use high-quality light soy sauce and oyster sauce, and discard the ones that are all added.

4. Grab a small handful of fried white sesame seeds and put them in, then add an appropriate amount of cool white boiled (otherwise this bowl of dipping sauce will be too thick and salty), stir well, and our all-purpose dipping sauce is ready. Friends who are not sour can add a little vinegar and sugar as appropriate.

You don't have to, because oyster sauce is much fresher than sugar.

5. While boiling the hot pot, make the dipping sauce by hand, a matter of a few minutes. Such a dipping sauce is low-fat and delicious, refreshing and delicious, and it is not as mushy as the sesame sauce sauce in your mouth, which is particularly refreshing.

1. Garlic paste, balsamic vinegar, Sichuan pepper oil, chili oil, sugar, light soy sauce, garlic sprout leaves, cooked sesame seeds.

2. How to dip beef:

Ingredients: beef shank, ginger.

Seasoning: beef broth, garlic paste, light soy sauce, sugar, balsamic vinegar, Sichuan pepper oil, chili oil, cooked sesame seeds, garlic sprouts.

Method: 1) A beef tendon, tear off the surface of the impurities.

2) Put cold water into the pot, blanch the water for two minutes and remove it.

3) Put the beef tendon into a clay pot, add boiling water and a piece of loose ginger, bring to a boil over high heat, turn down the heat for two hours, turn off the heat and soak until the soup is cold.

4) Remove the beef tendon and put it in a sealed box and refrigerate for more than 5 hours.

5) Before eating, take out and cut large slices, and mix a dip (the dipping juice listed above is for reference, and you can also adjust it according to your favorite taste).

3. Life Tips:

1) Cut beef without it, one is that the beef must be refrigerated for more than 5 hours after cooking, and then sliced, and the other is a sharp knife. (2) The dipping sauce can also be adjusted according to your favorite taste.

3) Boil the original soup with radish slices for more than ten minutes, add a little salt to taste, and don't put anything else to make a sweet and delicious soup.

Summary. Hello kiss 1, soy sauce dipping sauce. Light soy sauce + garlic paste + sand tea sauce + vinegar + minced coriander + cooked sesame seeds.

Leek flower + sesame paste + soy sauce + sesame oil + chili oil. This dipping sauce has a heavier flavor and is more suitable for eating ingredients with a heavier flavor.

Hello kiss 1, soy sauce dipping sauce. Light soy sauce + garlic paste + sand tea sauce + vinegar + minced coriander + cooked sesame seeds. This dipping sauce is more suitable for eating beef and mutton, which can remove the smell.

This dipping sauce has a heavier flavor and is more suitable for eating ingredients with a heavier flavor.

Main ingredient type: 15 grams of millet pepper and 15 grams of garlic.

Excipients: 2 grams of salt, 2 grams of sugar, 5 grams of light soy sauce, 5 grams of sesame oil, 5 grams of oyster sauce, appropriate amount of white sesame seeds, 20 grams of sesame paste.

1. Mince the garlic.

2. Put a little millet pepper.

3. Pour in all kinds of seasonings.

4. Pour hot Bu's jujube oil.

5. Stir one core under the age.

6. Diagram of the finished sauce eaten with beef.

Materials. Beef tendon 1000 grams.

Ginger 1 piece. 6 chives.

Sichuan pepper 2g bay leaf 6 slices.

Cinnamon bark 2g, Angelica dahurica 2g

Ginger 1g, cumin 2g

Light soy sauce 100g

Steps. 1. Prepare all the spices of pure books.

2. Clean the beef, cut it into pieces larger than a fist, and put the spices in the beef.

3. Add 100g of light soy sauce.

4. Mix the spices, beef and light soy sauce together.

5. Put it in a fresh-keeping bag, drain all the air, tie the bag tightly (this can make each piece of beef come into contact with soy sauce and spices, and it can be better marinated and flavored, which is my little trick), and put it in the refrigerator for 24 hours.

6. Take out the marinated beef and put it in the casserole with the soup.

7. Add 1500ml of purified water (cold water).

8. **, Skim off the foam after the pot is boiled, add ginger and green onions, cover with a lid, and change to low heat to marinate for an hour. The smell of beef sauce wafts all over the house, and it's not good to be greedy. At this time, you can taste the saltiness of the soup, if it is light, you can add an appropriate amount of salt according to the situation, adjust it to just the right saltiness, and then turn off the heat and let the beef soak in the soup overnight (or more than 10 hours), which will make the beef more flavorful.

9. The beef soaked the next day.

10. Take out the top knife and slowly cut it into slices.

11. The plate can be served, and Zimeng uses small cakes to sandwich beef and green onions, which is very satisfying.

Tips: 1. If you don't have a lot of spices at home, you can marinate it with only light soy sauce and Sichuan peppercorns, and the beef will be delicious. 2. You can make more at a time, and then put it in the refrigerator in portions.

Take one out for breakfast every morning, which is nutritious, delicious and convenient. 3. The soup of braised beef can be frozen in a fresh-keeping bag, and when it is marinated next time, it can be used as an old soup to make the braised things more delicious.

Sauce beef is delicious and simple, and the method is as follows:Ingredients: 500g beef tendon, 3 tablespoons of seafood soy sauce, 2 tablespoons of dark soy sauce, 3 bay leaves, 1 piece of cinnamon, 2 star anise, a small section of green onion, 3 slices of ginger, 2 dried chili peppers, 2 tablespoons of soybean paste, 2 tablespoons of noodle sauce, 2 tablespoons of oyster sauce, 1 cane of beer, 2 tablespoons of sugar, a little salt.

1. Add cold water to the beef tendon, soak it for one hour, soak it in bloody water, and you can use a toothpick to tie it during the period.

2. In a pot under cold water, add green onions, ginger, star anise and cooking wine, bring to a boil and remove.

3. Wash off the foam with warm water.

4. Add light soy sauce, dark soy sauce, oyster sauce, soybean paste, salt, sugar, green onion, ginger, star anise, cinnamon, bay leaves, cumin, dried chili beer, water, cover the beef, and marinate for one hour.

5. Select the beef stall in the pressure cooker, open the pot without leaving the pot, and soak for two hours to make it more flavorful.

6. Eat soft and glutinous and fragrant hot.

Sauce beef is delicious and simple method steps such as wheel grip:

Preparation: 1000 grams of beef shank, 100 ml of soy sauce, 50 ml of rice wine, 50 grams of dry yellow sauce, 60 grams of rock sugar, appropriate amount of salt, 3 sections of green onions, 5 slices of ginger, 5 pieces of Zhengtong bush, 1 cinnamon, 2 grams of Sichuan pepper, 3 bay leaves, 3 pieces of angelica, 1 grass fruit, 2 kaempfera, 6 sand kernels, 5 grams of cumin, 3 dried chili peppers, 2 grams of tangerine peel.

1. Prepare the ingredients, wash the beef, and prepare the spices according to the portions.

2. Put the beef into the pot, put the spices into the pot in turn, pour in enough water, and the water will not exceed an inch of beef.

3. Bring the heat to a boil, skim off the cherry blossom foam, and slowly pour the soy sauce into the pot to keep the water boiling.

4. Then pour in rice wine, green onion and ginger, dry yellow sauce, salt, rock sugar, wait for the water to boil again, turn to low heat and cover.

5. Simmer for 3 hours, turn off the heat, soak overnight, remove and refrigerate. Slice before serving.