How to store sauced beef, and can sauced beef be frozen?

The steps are as follows: 1. Cool the prepared beef sauce and put it at room temperature.

2. Cut the sauced beef into smaller pieces for easy packaging.

3. Put the cut sauce beef into the appropriate sauce, the sauce is the original juice when making the sauce beef, which is to keep the sauce beef stored for a long time, which is easy to cause dehydration and affect the taste, and the amount of sauce should be determined according to the packaging container. If you use plastic wrap, you don't need to put the sauce.

4. Put the sauce beef into a fresh-keeping box or fresh-keeping bag, or wrap it tightly with plastic wrap.

5. If it is to be stored for about seven days, it can be put in the refrigerator fresh-keeping area, and if it is more than seven days, it can be put in the chilled area.

6. If it is more than half a month, it should be put in the freezing area of the refrigerator.

7. If you want to eat, take it out of the refrigerator, if it is not in the frozen area, cut it directly and eat it, if it is frozen, you should melt it and then cut it.

If you do not eat it in the short term, it is recommended to put it in the freezer. If you eat it on these two days, you can put it in the refrigerator.

Beef sauce. Ingredients: 1500 grams of fresh beef tendon meat, 200 grams of soybean paste, Sichuan pepper, cinnamon, rock sugar, light soy sauce, appropriate amount of dark soy sauce, cooking wine, salt, green onion, ginger, garlic, star anise, bay leaf, refrigerator, cinnamon, thirteen spices, appropriate amount.

Steps: In the first step, when we select beef, it is best to use beef tendon meat with soft tendons. Clean the beef tendon meat you bought and soak it in water for a while to soak out the blood, and the taste will be better.

Then you can cut it into large pieces, then prepare a toothpick or bamboo skewer, and insert a few small cuts into the beef meat to help marinate.

In the second step, we prepare a, a large basin, add light soy sauce, dark soy sauce, cooking wine, thirteen spices, and then put in a few slices of ginger, stir well, and then put the soybean paste in, stir well, and then we can put the beef tendon meat in, evenly wrap it with the stirred sauce, and cover it with plastic wrap. If we are in a hurry, we can marinate it in the refrigerator for 2 to 3 hours if we want it to taste better. We can make the marinated beef the night before and marinate it overnight, so that the beef will be more flavorful.

The third step, after marinating, we prepare a pot inside, put an appropriate amount of water, and then we put the beef directly into it. Start cooking over high heat, remember that the beef must be put in cold water, and when it boils, a lot of foam will appear on the surface, so we skim off the foam.

Fourth, after skimming off the foam, we can pour the beef and the soup into the casserole, boil, after pouring into the casserole, we can put in the rock sugar, put in the green onion, ginger and garlic, and all the remaining spices, and the remaining spices can be wrapped in gauze. Then we cover and cook over low heat, about 90 to 100 minutes.

Step 5: When the time is up, we can add some salt, dark soy sauce, and season and color. Then we can change to high heat to collect the juice. In this way, the sauce is rich and the flavor is superb. The beef in the sauce is ready, and we can eat it directly.

If you want to preserve the beef in sauce, how do you say it? After you are strong, you can use plastic wrap directly, or use that is best to use a vacuum bag, which is better to keep fresh and drain the air, and then put it directly into the speed, and then take it out and thaw it at room temperature when you eat, and then beat the soup of the sauce beef, and cook it with this beef, that is, it is reheated, so that the taste is very good, and it will not be said to be very troublesome, so it is very good, and it can be stored for a longer time, because when you put the sauce beef, You can't put anything with soup in the vacuum bag, so the soup should be put separately, and it must be put in the quick-frozen, and it can only be heated once, because the taste is not so good if you heat it for the second time, you can also directly use the vacuum bag to vacuum, and then put it in the fresh-keeping inside, so that there is no problem in putting it in for five or six days, seven or eight days, it must be placed in the fresh-keeping bag, and then it must be vacuumed with a vacuum bag, if it is an ordinary bag, a fresh-keeping bag, like this, there is nothing to keep fresh, That is, if you don't eat it the next day, it will almost go bad.

Sauced beef can be frozen, but it is best not to freeze it immediately, it must be dehydrated and then frozen, if it is not dehydrated and frozen directly, some residual water will solidify into ice in the gaps of the meat, and it is easy to get water out when reheated, and the meat is easy to become loose, and then lose its taste.

Under normal circumstances, the prepared sauced beef can be kept fresh for about 1 week in the environment of -6, -12 can be kept fresh for about 15 days, -18 can be kept fresh for 1 month, and -24 can be kept fresh for 3 months.

Saving Tips:

If you purchase a large amount of them at one time, you can selectively make them into semi-finished products or even finished products according to the cooking purpose, such as sauced beef, sauced elbow, braised pork belly, braised beef brisket, braised chicken wings, steamed pork, fried meatballs, etc. The volume of these semi-finished or finished products is significantly reduced compared to the fresh meat, which is conducive to making full use of the space in the refrigerator.

At the same time, because the meat is dehydrated, freezing has less effect on its taste. Prepared food can be frozen in 1 2 meal packs. Braised food can be frozen with soup and stored for 3 to 6 months.

The above content reference: People's Daily Online - teach you to "hoard" some meat at home.

Beef in sauce can be frozen and preserved.

How to preserve beef in sauce:

1. Keep it in plastic wrap and put it in the refrigerator.

2. The refrigerator at -6 degrees can be kept fresh for about 1 week, -12 degrees can be kept fresh for about 15 days, -18 degrees can be kept fresh for 1 month, and -24 degrees can be kept fresh for 3 months.

3. Before putting it in the refrigerator, it is best to cut it into pieces and put a little salt, then put it in the refrigerator for 1 day (slowly dehydrated), then take it out to let the water drip out naturally, and then wrap it in a food bag and put it in the refrigerator, which can be stored for a longer time.

Nutritional value: Sauced beef retains the multiple effects of beef to replenish the body and invigorate 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 and dizzy, 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.

The above content reference: Encyclopedia - Sauce beef.

How delicious the sauce beef is, it should be connected with the soup and meat, and seal a sputum in plastic wrap to wrap the wound and put it in a cool place, so that the best way to preserve it.

*Beef in sauce can be frozen preservation**. However, freezing will cause the beef in the sauce to lose a lot of moisture, which will affect the taste. Therefore, it is recommended to store the sauced beef in the refrigerator so that it can preserve its texture as much as possible.

At the same time, if it is placed in the freezer, the sauce Sakura closed hidden beef can be stored for a long time, but it is recommended to thaw it in advance before eating, and slow it with a spine hall, and do not freeze it after melting, so as to maintain the taste of the sauce beef as much as possible.

In general, sauced beef can be frozen and preserved, but it should be dehydrated when preserved, and attention should be paid to the preservation method and thawing method to maintain its taste.

Refrigerated storage: sealed with plastic wrap, the storage period is 1 3 days for the best tasting period, the longest is not more than a week;

Sauce beef cryopreservation:

Freeze it in a separate bag for up to 2 months.

Sauced beef is kept in the refrigerator for about 2 days, not more than three days.

And after the container is packed, the plastic wrap is sealed and stored, and the temperature control of the refrigerator is made at 0-6 degrees Celsius. Sauced beef is marinated, and when refrigerated, it is longer than fresh meat, and it can be stored in the freezer for 1-3 months. If the sauce beef is rancid, you can't eat it.

Although soy sauce beef is processed, it is also a fresh food, and the soy sauce beef generally purchased is either vacuum packed or fresh. Fresh beef in sauce is refrigerated in the refrigerator, do not exceed 3 days, and it is best to eat it after 2 days. If it is stored in the freezer, it can generally be stored for 1-3 months.

How to save the sauce beef if you can't finish it

If it is processed sauce beef, it is not recommended to freeze it, put it on a plate and seal it with plastic wrap to avoid cross-flavor and moisture infection, and it should be eaten after 1-3 days.

You can also put the sauced beef in the refrigerator, cut it into pieces, marinate it slightly with salt for 1 day, put it in the refrigerator and slowly dehydrate it, then take it out and let the water drip out naturally, and then wrap it in a food bag and put it in the refrigerator to keep it for a longer time.

Sauced beef is sealed and refrigerated in the refrigerator after it is made, and the maximum storage time is one week, and if the sauced beef is frozen for 2 months. Try to refrigerate and store the beef as soon as possible, and then take out the frozen sauce beef to eat, and the flavor and nutrition are greatly reduced. For example, the fruit can be vacuum-preserved in sauced beef, and then put it in the freezer for up to 3 months.

Sauced beef should be refrigerated in the refrigerator for no more than a week, and eaten as soon as possible, and the refrigerated sauced beef also needs to be kept with plastic wrap to isolate other foods from airflow and avoid flavor.

If you want to sauce beef, you can store it in the freezer compartment of the refrigerator, so that he can keep it for a longer time, and there is no problem with it for about a month.