What is the right way to make beef sauce at home?

1000 grams of beef tendon, 5 grams of salt, 2 dried chilies, 1 bay leaf, 2 tablespoons of light soy sauce, 1 grass fruit, appropriate amount of cumin, 2 tablespoons of sweet noodle sauce, 1 tablespoon of cooking wine, 10 grams of green onion, 1 tablespoon of rock sugar, 10 grams of ginger, 1 small piece of cinnamon, 10 Sichuan peppercorns, 2 tablespoons of braised soy sauce.

1. Soak the beef in water for three hours and wash it.

2. Put water in the pot and put in the prepared spices.

3. Put in the sweet noodle sauce, cooking wine, light soy sauce, dark soy sauce and oyster sauce and stir well.

4. Put the beef in and bring to a boil over medium-low heat and simmer.

5. When the time is up, take out the slices and put them on a plate.

6. Finally, the sauce beef is completed and the problem is solved.

The sauce beef is made as follows:

Ingredients: 1 beef shank, 1 ginger, 2 star anise, 5 bay leaves, 3 dried chilies, appropriate amount of Sichuan pepper, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 piece of rock sugar, 2 spoons of soybean paste, 2 spoons of salt, 2 spoons of sweet noodle sauce.

Steps: 1. Prepare the ingredients.

2. It is best to choose beef tendon in sauce, first soak the beef tendon meat in clean water for 3 hours, so that the blood water in the beef can be soaked, which can well remove the peculiar smell of beef.

3. Put a spoonful of cooking wine in a pot of soaked beef under cold water, boil the blood foam, then remove it and rinse it with water. Remember: don't cut the beef, cook it whole.

4. Ginger, star anise, bay leaves, cinnamon, dried chili, Sichuan pepper, light soy sauce, dark soy sauce, cooking wine, rock sugar, soybean paste, sweet noodle sauce, a little salt, pour into the pressure cooker. Cooking beef in a pressure cooker is more likely to be crispy and saves time. The soybean paste and sweet noodle sauce here are soul seasonings and are indispensable.

5. Add an appropriate amount of water, put in the beef tendon meat, select the beef stall in the pressure cooker, and cook it in about 30 minutes. Note: Do not open the lid after cooking, turn off the heat and simmer for more than 12 hours or overnight to allow the beef to fully absorb the sauce.

6. When the time is up, take out the beef, cut it into thin slices and dip it in garlic juice to eat, not to mention how fragrant it is. The marinated beef has a faint sauce aroma and is very delicious without dipping the sauce.

1. Prepare 2kg of beef tendon meat, add water to the basin to cover the beef, and clean the beef.

Soak for another 3 hours after washing, and change the water every hour halfway. The purpose of soaking is to remove blood and water from the beef.

2. Let's start to mix the sauce.

Add 400 grams of soybean paste to the bowl; Friends who don't have soybean sauce can use sweet noodle sauce instead.

Add 150g of soy sauce (light soy sauce).

Then add an appropriate amount of sugar color, the function of sugar color is to increase the brightness of red.

If there is no sugar color, you can use rock sugar to fry the sugar color: put a small spoon of oil in the pot, put rock sugar, stir-fry over low heat, fry until the color is getting darker and darker, and fine bubbles and oil smoke come out on the surface, turn off the heat, and the sugar color is completed).

Add 20g of dark soy sauce. The role of dark soy sauce is to adjust the base color.

Then stir all the sauce well and set aside.

Prepare a small piece of ginger, pat it apart and put it in a bowl for later use.

3. Let's start preparing the spices.

Add two star anise, a small piece of cinnamon, four bay leaves, two broken grass fruits, and finally add 5g of cumin, 4. Add an appropriate amount of water (cold water) to the pot.

Then blanch the processed beef in a pot under cold water.

Skim off the scum after boiling over high heat (skim off the scum in the boiling state and cook for 2-3 minutes after boiling).

Pour out the blanched beef and set aside (you can take it out and rinse it with warm water, if it is relatively clean, you can skip rinsing).

5. First of all, we heat the pot.

Then add an appropriate amount of oil, turn on medium-low heat to raise the temperature of the oil to 4 into heat (this step can be used to fry the sugar, and add the prepared sauce directly after frying).

Then pour the mixed sauce into the pan.

Stir-fry the sauce over medium-low heat until fragrant.

After the sauce is stir-fried until fragrant, add an appropriate amount of water; The amount of water is 2 cm less than the beef.

Pour in the prepared spices and remove the processed beef into the pan.

Bring to a boil over high heat, add 15g shallots and add the prepared ginger.

Then turn to low heat and cook for 60 minutes; The purpose of turning on a slight heat is to keep the sauce slightly open to reduce the consumption of sauce.

After 60 minutes, remove the pot from the heat and turn off the heat to soak for 30 minutes; The purpose of soaking is to make the beef more mellow and flavorful.

After the beef has been soaked for 30 minutes. Pick out the shallots.

Bring the heat to a boil again and skim off the foam.

Then turn off the heat again and steep for 40 minutes.

After 40 minutes, turn on the heat again and bring to a boil.

Bring the sauce to a boil and start seasoning: add 5 grams of salt, 1 gram of pepper, and finally 3 grams of sugar.

After the flavor is adjusted, turn off the heat again and soak for 30 minutes.

Remove the beef after a few minutes.

The correct way to make beef sauce is as follows:Preparation: 1kg beef tendon, celery and green onion, ginger, garlic, dried yellow sauce, salt, dark soy sauce, etc.

1. 1kg of beef tendon, rinse under tap water.

2. Cut the green onion into sections, slice the ginger, peel the garlic, and dilute the dry yellow sauce with 100ml of water and stir it.

3. Boil the beef in the pot to remove blood foam and impurities, and wash the blanched beef in warm water.

4. Heat the water, add the green onion, ginger and garlic to a boil, add the beef, and pour in the diluted yellow sauce.

5. Add salt to the pot, dark soy sauce, cover the pot with the lid of the potato head, turn to low heat and simmer slowly after boiling, simmer for an hour, turn off the heat and simmer for 20 minutes, a lasting two and a half hours.

Sauce beef delicious method:

Ingredients: 800 grams of beef tendon meat, 1/4 onion, 1 small piece of ginger, 2 garlic, 1 spoon of oil, 4 spoons of braised soy sauce, 2 spoons of soybean paste, 15 grams of rock sugar, 5 grams of salt, 1 spoon of light soy sauce, 1 star anise of cinnamon, 5 grams of bay leaves, angelica angelica and other ingredients, 2 dried chili peppers.

Steps: 1. Wash the beef and set aside. Mix 2 tablespoons of soybean paste, 1 tablespoon of light soy sauce, 1 tablespoon of oil, and 1 tablespoon of teriyaki soy sauce into a sauce.

2. Add an appropriate amount of water to the electric pressure cooker, cover the beef, and add the sugar, ingredients and sauce.

3. Cover the pot, press the beef and mutton button, and adjust the pressure to 70 to press the beef, this process is about 40 minutes.

4. After the beef is pressed, pour the beef and soup into the pot after the pressure cooker is exhausted, add 3 tablespoons of dark soy sauce and salt, and cook over medium heat.

5. Turn off the heat when the soup is thick, take out the beef and let it cool and put it in the refrigerator overnight, and the flavor of slicing is better.

6. Done. <>

The recipe for home-cooked beef sauce.

The nutritional value of beef is particularly high, in order to be cleaner and save money, I often make my own sauce beef at home, although it is not as delicious as it sells, but the taste is also very good, the key is to eat at ease, let me share the practice of sauce beef.

Methods Step by Step Read 1 6

First of all, prepare the materials used, 2-3 catties of beef tendon meat, and then start to prepare seasonings, bay leaves, star anise, cinnamon, Sichuan pepper, tangerine peel, dried chili, sugar, edible salt, chicken powder, cooking wine, extremely fresh, appropriate amount of green onion and ginger. 2/6

Wash the prepared beef shank meat and cut it into large pieces for better flavor and stew. 3/6

Add an appropriate amount of cold water to the pot, put the cut beef into the pot, add an appropriate amount of cooking wine, a few slices of ginger, remove the water after boiling, rinse the blood powder with cold water, drain the water and set aside. 4/6

If you are cooking in a pot, put the beef directly into the pot, add two bay leaves, two star anise, add an appropriate amount of Sichuan pepper, dried chili, sugar, edible salt, chicken powder, cooking wine, extremely fresh, green onion and ginger. 5/6

Bring to a boil over high heat, reduce heat to low and simmer for 2 hours until the meat is tender. 6/6

I usually use a rice cooker to stew, put the beef and the prepared ingredients in the rice cooker, press the porridge button, simmer for 2 hours, and then simmer for 30 minutes after 2 hours, and then you can eat.

The trick to make homemade beef sauce is to put large pieces of beef in a pot tightly, and then add various seasonings in a separate pot. Sauce packets: Put the beef on low heat and simmer for two hours.

Tips for beef with homemade sauce. Bubbles of cold water bubble out of blood water. Then cool the pot under water and add the ginger and shallots. All right. Cinnamon. Salt, cooking wine. Soy sauce. Half an hour to 40 minutes.

1 minute for you to learn how to make beef with home-cooked sauce.

Method: 1. Prepare two pieces of beef tendon meat, clean them, and soak them in water for two hours to soak in blood water.

2. Cut the soaked beef from the middle of the pot under cold water, add green onion knots, ginger slices, cooking wine to remove the fishy, cut off the foam after the water boils, and cook for 3 minutes to remove and set aside.

3. Prepare spices: star anise, bay leaves, cumin, dried chilies, grass fruits, and cinnamon into the package.

4. Pour a little cooking oil into the pot, add a handful of rock sugar and simmer over low heat to melt into jujube red, and add enough water.

5. Put in the marinade packet, add two spoons of Zhuhou sauce, two spoons of soybean paste, three spoons of light soy sauce, an appropriate amount of salt, cover the lid and simmer for 2 hours.

6. After 2 hours, you can easily prick the beef thoroughly with chopsticks, turn off the heat for more than 3 hours, and add flavor.

7. Remove and wrap in plastic wrap and put in the refrigerator to refrigerate overnight for better taste.

8. Cut into thin slices and dip them in your favorite sauce, and the very delicious braised beef is ready, the sauce is fragrant, and the taste is firm and super flavorful.

If you want to make your own beef sauce, the most important thing is that the sauce should be adjusted well, and the taste should be adjusted well.

First prepare the ingredients, then cut the beef into pieces, then put water in the pot, then add the white wine, and then add the beef. Then at this time, put the beef in the electric pot, add some sliced ginger and shallots, pour in a spoonful of white wine, add soup, add salt, and finally put the material bag in, at this time, add water to the pot, cover the pot, and simmer for 40 minutes.

The method is very simple, which is to choose the best beef, add cooking wine, salt, soy sauce, dark soy sauce, chicken essence, salt, and marinate. Then put it in the pot and add bay leaves, Sichuan peppercorns, spices, star anise salt, dark soy sauce, soy sauce and cook it.

The way to make sauced beef is to buy a piece of ripe beef first, then brush all the prepared sauce on the surface of the beef, put it in a jar and keep it for a day, so that the sauced beef is ready.