What spices and sauces do you need to make beef sauce? How do you make the most flavorful?

What spices and sauces do you need to make beef sauce? How do you make the most flavorful? When making it, you need ginger slices, green onions, star anise, fennel, cinnamon, and cooking wine.

There are also rock sugar, light soy sauce, dark soy sauce, etc., and a lot of seasoning tablets. The color is red and bright, the sauce is fragrant and flavorful, the taste is firm, not greasy, the method is simple, get up and learn.

First of all, prepare three catties of fresh beef shank, the meat is best to soak it in cold water for an hour or two, if the time is tight and you can not soak it, soak it without fishy smell, after soaking, wipe the water on the surface dry, too big a piece, we break it for him in the middle, we now start to put in the seasoning for him to pickle, put a bowl of this light soy sauce, and then put a big spoonful of this soybean sauce, and put two spoons of sweet paste, sweet sauce can be put a little more, and then there is rock sugar, rock sugar can be put eight to 12, and then two star anise, Four slices of cinnamon on a piece, how many are you in this angelica cardamom? Put a few bay leaves, then don't eat the peppercorns, don't put the peppercorns, put a few green onions, and this pepper, put a little, after all the seasonings are placed, mix the seasoning evenly, and then spread it on this beef to let it marinate, at least six hours of marinating.

After the meat is marinated, we start to make beef, after we marinate, the color of this marinade is already very dark, we transfer it to a large pot, or a relatively deep glass, pour all the beef and these seasonings, and then add a lot of water, try to put more water, cover the lid, first boil it over high heat, and then use medium heat to let it smell it slowly, an hour and a half is OK, usually, I am this time is fine.

In the process of cooking, if the water is not enough, we must add boiling water, not cold water, my chopsticks can easily pierce it, indicating that the beef is already very rotten, after that, we will take out the beef, you can also soak it in the soup for some time, and then take it out and cut it into slices to eat.

It is necessary to use bean paste, tomato paste, and sesame sauce The spices used are pepper, spice, bay leaves, star anise, and wolfberry, at this time, you need to cut the beef into smaller pieces, put it in a jar, and then add these spices, and then marinate it with bean paste.

I think we need to use light soy sauce, oyster sauce, soy sauce, chicken essence, monosodium glutamate, salty salt and pepper. And I think that when making sauced beef, you must pay attention to the heat problem, and you must not use high heat, but must use low heat. And when making sauced beef, you must pay attention to the proportion of ingredients, and you must not put too much.

But I think the most important thing is that when making soy sauce beef, you must pay attention to the time issue, and you must not make it for too long.

Cinnamon bark, star anise, Sichuan pepper, chili pepper, bay leaf, tangerine peel, bean paste These seasonings and sauces are needed, and when making sauced beef, you should use a pressure cooker to put these seasonings, put in the beef and beat for about 40 minutes, and then simmer over low heat, so that the production is very flavorful.

Sauced beef is really a mouth-watering delicacy that can be used as an appetizer or as a nutritious food, in fact, when making sauced beef, the method is also very simple, of course, there is an indispensable ingredient, and that is sauce.

And when we make sauce beef, spices are also indispensable, okay, let's prepare the ingredients first, prepare old ginger slices, green onion segments, onion slices, cinnamon, star anise, grass fruit, bay leaves, meat sunflower, rock sugar, cooking wine.

First of all, when choosing beef, it is best to choose beef tendon meat, first put the beef in the water to soak for a while, remove the blood water, and then add ginger and soybean paste to marinate for about two hours, after marinating, we will boil a pot of water, must not wait until the water boils to get out of the pot, water and meat go down the pot together, wait until the water boils, remove all the foam on the surface, and then put all the spices we have prepared into it, and also need to add some soybean paste, this step is actually equivalent to boiling, This time and heat are very important, about an hour or so, we also need to put a sauce that is red bean curd, maybe everyone will feel very peculiar when you hear these seasonings, but after these seasonings in our house, the taste of this sauce beef will become very special, and finally add some light soy sauce, dark soy sauce.

Then we have to continue to wait, about an hour or so, so this total time may need to be stewed for about two hours, and finally we can poke it with chopsticks, then it's okay, and then we turn the fire into a high fire, and wait until the juice is collected and it can be served.

Be sure to add thirteen spices, so as to ensure the taste of beef, the meat quality is particularly flavorful, thirteen spices are also the soul of making sauced beef.

Cloves, spices, ginger, bay leaves, cinnamon, peppercorns, angelica. These must be put in so that they will be particularly fragrant.

Be sure to put soybean paste, this seasoning can add flavor, and it can also make the beef more beautiful.

Introduction: Beef is rich in nutritional value, and compared with other meats, the fiber of beef is coarse, and it may be more chewy when eating, so many people like to eat beef very much, but fresh meat is difficult to store, if the beef is frozen in the refrigerator and then taken out to thaw the beef taste will become very poor, so many people will want to improve the preservation time of beef by marinating sauce beef, so which spice needs to be put in the process of making sauce beef to enhance the fragrance? Let's take a look.

Sichuan pepper is a very common spice, in many areas there are watermelon peels to eat Sichuan pepper, we eat hot pot or stir-fry will use Sichuan pepper, in the marinade sauce beef can also be appropriate to put some Sichuan pepper. The aroma of Sichuan pepper is very strong, compared with other spices, the ** of Sichuan pepper is also cheaper, so in the process of making beef, you must remember to put some Sichuan pepper, so that the beef will also have a unique pepper taste.

Many people will put some rice wine into the pot when making braised meat or sauced meat, then add rock sugar to fry until fragrant, and then put the beef in the marinade or put it in to color, so that the sauced beef will have a unique wine aroma, so when making sauced beef, you can add rice wine and rock sugar in moderation. If you feel that the ** of rice wine is relatively high, you can choose rice wine or cooking wine that you have not drunk at home.

Thirteen spices are our common condiments, many people will put thirteen spices when stir-frying or making soup, and some ingredients must be added when making sauced beef, like this can make the taste of sauced beef very fragrant. For people who like to eat sauced beef, in the process of making sauced beef, you must add thirteen spices, usually sauced beef can be placed in the refrigerator, or hung out of the window, when you want to eat, take it into the room and cut a few pieces, very simple and fast. Usually when you come to your family or want to eat it, you can cut a few pieces of beef in sauce to eat.

I know that there is such a delicious food in the world, and in the last few days, many fans are asking Master Hu, how to make sauce beef, how to make it delicious, today I will explain all to you clearly, I hope you can help you! Recently, I was sorting out some good appetizers, and when I saw this problem, I suddenly realized, "How can there be no appetizers without sauced beef!" Next, let's take a look at the subject's questions, and then answer a few common questions related to sauce beef by the way.

<> the bottom of the pot to give an appropriate amount of oil, pour in the yellow sauce, stir-fry over low heat until fragrant, then add water, broth, rice wine, salt, pepper, ginger and all the above spices, and simmer for 60 minutes to get brine. Recently, I was sorting out some good appetizers, and when I saw this problem, I suddenly realized, "How can there be no appetizers without sauced beef!" Next, let's take a look at the subject's questions, and then answer a few common questions related to sauce beef by the way.

Sauced beef is not very difficult to make. The key is still in the sauce, beef has the reputation of "the king of meat", beef, not only can nourish the spleen and stomach. It can also strengthen muscles and bones, as well as amino acids and proteins that the human body needs.

A few steps will allow you to make delicious beef sauce. Hello, I'm very happy with your question, first make a simple self-introduction, I have been engaged in the Lanzhou beef noodle industry for many years, and I have more experience in the production of sauced beef, so I will talk about the production of sauced beef. Add the ginger, Sichuan pepper, star anise, cinnamon, bay leaves, fragrant fruit, dried chili, cooking wine, salt, hawthorn (hawthorn is added to make the meat easier to cook) and finally add the sweet noodle sauce, stir all the ingredients and seasonings well, cover and cook on low heat for 2 and a half hours.

If you don't want to eat the sauce, add a total of 10 15 grams of salt when the sauce is made, and add a long Mori Takashi lead for the soaking time, and it will be very delicious. Contains high protein and amino acids, more conducive to human absorption, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, cold winter beef can warm the stomach, is the season's good tonic.

When making sauced beef, you don't need too many spices, generally only need to use star anise cinnamon bay leaves, if you want to make the beef more flavorful, it is to make the base marinade for a longer time, most of them are boiled on high heat and boiled for an hour, and then turn off the heat to soak the beef in the brine Shenyou, which will make it more pure and cautious.

It is necessary to add bay leaves, star anise, fennel, high round meat buttons, longan, tangerine peel, etc. to make these ingredients particularly fragrant, clean the beef and oranges, and then put them in a casserole to cook, so that they are more flavorful.

The spices used to make sauce beef generally include burning angel leaves, cinnamon, star anise, tangerine peel, Sichuan pepper, cumin, blind grass fruit and so on. It is very important to choose beef, the marinade should be cooked well, the heat should be rented, the time should be mastered, and the sauce beef must be soaked after marinating, etc.

When choosing, you must choose some sauces, and these sauces can play a role in improving the freshness of beef, and you must prepare green onions, ginger, garlic, chili peppers, salty salt, so that the taste of beef can be very good when making.

When choosing spices, you must choose the best, and don't look for something inferior to replace it, which will seriously affect the ingredients.

When making sauced beef, the choice of spices is very important, and the specific combination of different amounts of spices will produce different flavors, so you can choose a reliable recipe to match the spices.

Ingredients: 2 teaspoons of minced pepper; 150g black water tempeh; 350 grams of minced beef; 5 cloves of garlic; 1 small piece of ginger; 20 grams of pure grain wine; 10g light soy sauce; 150 grams of fried peanuts; 2 teaspoons of five-spice powder; 120g ground chili pepper; 20 grams of sesame seeds; 40 grams of soybean paste; 3 teaspoons of sugar; salt to taste; Cooking oil 600ml up and down.

Chop garlic and ginger finely, add minced beef, add 1 teaspoon of white sugar, there is also light soy sauce, pure grain wine mix well, marinate for 30 minutes, fry peanuts and black water black bean drums, chop peanuts slightly, pound them slightly into the pot, pour cooking oil, after boiling oil, pour in minced beef, add pepper powder and five-spice powder, fry and fry until the beef becomes dark brown, turn off the simmer, fry again until the beef is crispy, the tone is getting deeper and deeper, add chopped black water tempeh, fry twice and then add pounded peanut kernels, stir-fry evenly and add chili powder, Stir-fry well, add soybean paste, 2 teaspoons of sugar, appropriate salt, stir-fry evenly, and sprinkle with sesame seeds. After refrigeration, it can be stored tightly in cans.

Materials: boiled peanuts are appropriate; 500 grams of beef tenderloin; 300 grams of soybean paste; 150 grams of dried chilies; 500 grams of cooking oil; Seasoning; shallots; sliced ginger; hemp pepper; Aniseed; Rice wine; Monosodium glutamate.

Beef remove muscle fascia cleaning reserve, shallots, ginger slices cleaned and cut into green onion segments, ginger foam reserved to cut beef into soybean size particles, put the meat grains into the utensils, pour rice wine to marinate for a while, the pot is filled with water is easy to get on fire, after the water boils, put in the cleaned dried chili peppers and cook for a few minutes until the chili peppers become loose, drain the water, use a wall breaker to grind the chili peppers into powder, or chop the powder with a knife, pour a small amount of oil into the pan, put the peppers, fry the star anise into a fragrant pot, and pour a small amount of oil into the pot, Put in diced beef and fry until the water is dry, the meat is cooked and put out of the reserved pot, pour 500 grams of cooking oil over high heat until it is 50% hot, pour in the chili powder and stir-fry and then put in ginger foam, turn on the Chinese fire and stir-fry again and stir constantly, 10 minutes later, the chili oil has already boiled out and the bubbles in the pot are reduced, indicating that the chili water is similar to stir-frying, add the cut green onion and stir-fry again for five minutes, add the fried diced beef, stir-fry for another five minutes, put in soybean paste and stir-fry again for a few minutes until the sauce seeps into the color and turns off, Add an appropriate amount of monosodium glutamate, stir well, cool thoroughly, add the fried peanut kernels and mix.

Ingredients: minced beef 360g; bean paste dry yellow sauce 500g; 200g green pepper; millet spicy 50g; vegetable oil 60g; 25g minced garlic; 2 green onions; a small amount of ginger foam; Sugar 40g

Prepare the raw materials in advance, chop the peppers, chop the onions and garlic. Solve the chili pepper, especially millet spicy, after the hand will be spicy, do not rub your eyes, or as far as possible with gloves Ha pour vegetable oil into a large pot and warm oil to burn after the beef minced beef is fried, fry off the color and then add the chili, green onion and garlic stir-fry together and then pour the sauce into the stir-fry and then simmer, often stir-fry, avoid the bottom of the paste (the novice does not seem to have this problem, but the stir-fry can get rid of the unnecessary water in the sauce) and other beef sauce is becoming more and more viscous, gurgling bubbles, sugar, Stir-fry well, add a small spoon of chicken essence powder before removing from the pan, or you can omit it. (You can taste it, if the taste is light, you can add a little salt moderately, but it is usually salty enough).