What ingredients are used for the sauce beef

Sauce beef is actually not difficult, master the following 3 methods, homemade sauce beef, make the same tender meat and fragrant, better than buying outside. We take 3 catties of meat as an example, we need to prepare the following ingredients and ingredients: 3 catties of beef tendon, 3 star anise, a piece of cinnamon, a fragrant fruit, a small handful of peppercorns, a small piece of ginger, 2 bay leaves, 3 pieces of three hawthorns, 3 dried chili peppers, 150 grams of sweet sauce, 250 grams of soy sauce, a spoonful of cooking wine, and a spoonful of salt.

Step 1: Soak the beef you bought with water for 3 hours, thoroughly soak out the blood in the beef to achieve the effect of removing the bloody smell, then wash the beef and marinate it in soy sauce for more than 5 hours.

Step 2: Add the marinated beef to the pot together with the sauce, add cold water to the pot, add more water, boil over high heat, skim off the foam, add the ginger, pepper, star anise, cinnamon, bay leaves, fragrant fruit, dried chili peppers, cooking wine, salt, hawthorn (add hawthorn to make the meat easier to cook) Finally, add the sweet noodle sauce, stir all the ingredients and seasonings evenly, cover the lid, turn on low heat and cook for 2 and a half hours.

Step 3: After the cooked beef, be sure to cover it and continue to simmer for 2 hours to make the beef more flavorful.

Ingredients required for the family version of sauced beef: 2-3 catties of beef tendon meat, appropriate amount of oil and salt, 2 small bags of sauce meat packets, 2-3 tablespoons of dry yellow sauce, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of rock sugar, 4-5 dried chilies, 2 tablespoons of cooking wine

Steps:1Beef tendon meat is generally used to make sauce, tendon meat is divided into front tendon and back tendon, the meat quality is older, there are hidden tendons wrapped in meat film, there is a gelatinous texture after cooking, the meat is tender and fragrant, fresh and soft.

Soak the beef in clean water for 4 6 hours, during which the water should be changed 2-3 times to soak out the blood in the beef, so that the beef in the sauce tastes fishy and the color will not turn black.

2.Add water to the pot, the amount of water is more, to cover the beef, blanch the beef under cold water, boil the water for 4-5 minutes, skim off the floating foam, take out the beef, and blanch the beef in a pot under cold water, so that the blood of the beef can be fully boiled.

3.Take out the beef and stir it in cold water to tighten the beef, so that the cooked beef slices will not fall apart, which is a small trick to make sauce beef slices that do not fall apart.

4.Prepare the seasoning, sauce meat package, there is a supermarket to sell, ** is also more expensive, save the trouble of preparing the seasoning, the taste is also very good, tie the shallots into knots, ginger slices, dry yellow sauce is relatively dry, add a little water, stir well, so that when the sauce is fried, it will not be paste.

5.Add oil to the pot and heat it, add the dry yellow sauce and stir-fry over low heat to bring out the flavor of the sauce.

6.Pour in hot water, the amount of water should not exceed the beef, add the sauce meat packet, green onion, ginger, garlic, dried chili, salt, soy sauce, cooking wine, rock sugar, boil, boil for a few minutes, and cook the flavor of the seasoning.

7.Add the beef pieces, bring to a boil over high heat, turn to low heat and cook for half an hour, turn off the heat, simmer the beef in the pot for half an hour, then bring to a boil over high heat, turn to low heat and cook for half an hour.

8.When the time comes, turn off the heat, don't take out the beef, soak it in the miso soup overnight, so that the beef tastes, and the next day, you can slice and eat, very flavorful, after cooking, you can also eat directly, but the taste is not as good as the beef soaked overnight. Beef slices, wait until the beef is cold before cutting, hot beef slices are also easy to loosen, not tight.

All the seasonings to be used in the sauce beef are divided into three categories, namely spices, sauces and flavors.

Spices: spices, cinnamon, bay leaves, chili peppers, garlic, black pepper, ginger, fennel.

Sauces: Northeast bean paste, Pixian bean paste hot sauce, dark soy sauce, light soy sauce, oyster sauce.

Flavor enhancement: white wine, rice wine, rock sugar, onion.

What seasoning is used for space sauce beef? What are the ingredients for beef sauce?

What are the ingredients for beef sauce?

Ingredients, fennel, cinnamon, bay leaves, this combination is what we often call "halogen". Garlic and ginger remove the fish. Whole black peppercorns are slowly released during the marinating process.

When it comes to sauced beef, the most important thing is "sauce". Traditional beef in northern sauce only uses bean paste, such as Beijing dry yellow sauce or Northeast bean paste (a common type of Northeast soybean paste), but it is more recommended to use Northeast bean paste because the sauce is fragrant and bean flavorful, and it is not as salty as Beijing dry sauce. Pixian bean paste spicy sauce, which is very common in Sichuan and Taiwan braised beef noodles, can be used in combination with Northeast bean paste to make the marinade have a unique flavor.

Dark soy sauce, light soy sauce and oyster sauce are the main body of marinade, and white wine and rice wine can remove the fishy and increase the flavor.

What seasoning is used for space sauce beef? What are the ingredients for beef sauce?

Preparation of sauce beef.

1.Ingredients: Choose fresh and tender beef, (2 grams of sand kernels, cardamom, cloves, cinnamon, ingredients, cumin and tied into small pockets with gauze) green onion and ginger, a little garlic and chili pepper for later use.

2.Cleaning: First, put the selected beef into clean water, soak it for 4 6 hours, soak out the blood in the beef, wash it, then scrub it with a board brush for 1 time, and then use cool water for 4 times.

3.Sugar color: put a little bottom oil in the wok, the oil is hot, put the sugar into the pot and fry, to grasp the heat, when you see the mushroom foam, add boiling water to make the sugar color, the amount of white sugar is put according to the amount of beef, such as 2 catties about 1 tael.

4.Cooking: Put bones or bamboo boards at the bottom of the pot, put the tender meat in the middle, put the old meat on all sides, mix it with boiling water, add the whole material pocket, add more dark soy sauce, and cook the green onions, ginger and garlic over a strong fire for half an hour before pressing the pot.

The method of pressing the cooker is to press the beef with a bamboo board or other such as a plate, etc., and press it with a weighted object on the bamboo board.

5.Remove from the pot: After pressing the pot, change to low heat and just boil the soup, and cook over low heat for 3 hours.

When out of the pot, it is necessary to make a light shovel and put it flat, and the meat should be placed in the bamboo drawer after it is out of the pot, so as not to break the sauce beef, and it can be cut after it is cool. It takes about 4 hours to make a pot of beef in sauce, and kilograms of cooked meat can be produced for every 5 kg of raw beef.

Sauce beef is a more common way to practice beef, it tastes mellow, the nutritional value is relatively high, the practice of sauce beef is also more, first of all, we must choose beef tendon meat, the taste of beef tendon meat is very good, in addition to choose some sauces, the most important thing in this regard is some ingredients such as light soy sauce and dark soy sauce, sauce beef must have yellow sauce, let's learn about the specific practice of sauce beef.

Sauce beef recipe.

Ingredients: 1500 grams of beef tendon.

Seasoning: 1 teaspoon salt, 1 green onion, 3 slices of ginger, 3 cloves of garlic, 2 star anise, 2 tablespoons of cooking wine, 3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons of yellow sauce, 1 teaspoon thirteen spices.

Method:1Wash the beef tendons, remove any excess omentum from the surface, and cut them into 10 cm wide pieces.

2.Prick the eyes on the surface of the cut beef with a bamboo or metal skewer, and then mix the ginger, green onions, garlic cloves, cooking wine, yellow sauce and sweet noodle sauce with a little dark soy sauce, light soy sauce and thirteen spices.

3.Wear disposable gloves to grasp the seasoning and beef well, use the temperature of your hands to make it flavorful, and then cover with plastic wrap and marinate for 7-8 hours (refrigerated in summer).

4.Add an appropriate amount of cold water to the pressure cooker (if you need to use soup, you can add more water), put the marinated beef into the pot together with the marinade, add green onions, ginger slices, and ingredients, and bring to a boil over high heat to skim off the foam.

5.The pressure cooker is sealed, after boiling, simmer for about 45 minutes on medium-low heat (adjust the time according to the size of the meat pieces), add an appropriate amount of salt to the cooked beef broth to taste, and the beef can be soaked in the soup for a while.

6.Place the beef in a bowl and let it cool completely before slicing.

Operational points. 1) Raw material selection and trimming. Select high-quality beef that has passed the veterinary health inspection, remove the blood stains, lymph, etc., and then cut it into about 750 grams of meat pieces, rinse it with water, drain the blood and set aside.

2) Cook. Put a small amount of water in the pot, add the yellow sauce to dilute, then mix in enough water, boil with a strong fire, remove the sauce foam, and put the beef in the pot. The old parts of the meat, such as the neck, front and back legs, chest, ribs, etc., are placed on the bottom layer of the pot, and the tender parts of the meat, such as the loin, outer loin, and upper brain, are placed on the upper layer of the pot.

3) Pressure cooker. Press the beef with a pressure cooker plate first, then add the old broth and back to the pan oil. The oil in the pot refers to the slick oil of the beef skimmed after the last boiling, which can play the role of the lid of the pot, so that the beef does not taste away, and the seasoning can fully penetrate.

After adding the oil, switch to a simmer. (4) Flip the pan. Turn over every 1 hour.

When turning the pan, place the old beef on the boiling head. (5) Remove from the pan. The sauced beef is ready to cook after 6 to 7 hours.

When out of the pot, take the plate in one hand, hold chopsticks or hooks in the other, put the sauce beef on the plate, and then use a small spoon to scoop up the soup oil in the pot, splash it on the sauce beef, and repeat it several times to wash off the residue on the sauce beef, put the sauce beef on the drawer, and finally use the soup oil to burn and pour it on the good beef, and then control the soup oil, and let it cool for the finished product.

Beef in secret sauce.

Ingredients: 500 grams of beef tendon meat, 1 2 tsp salt, 60 ml light soy sauce, 20 g rock sugar, 1 tbsp bean curd juice, 1 tbsp bean paste, 2 tbsp white wine, 2 bay leaves, 10 grams of star anise, 3 dried chili peppers, 3 cloves of garlic, 1 piece of ginger.

To start: 1 Wash the beef shank and soak in cold water for 30 minutes.

2 Remove the beef shank meat soaked in bloody water and wash it again, peel and slice the garlic, wash and slice the ginger, and wash the dried chili pepper for later use.

3 Put the beef tendon meat in a bowl, pour in the light soy sauce and mix well, add half of the ginger slices.

4 Cover with plastic wrap and refrigerate for 2 hours.

5 Pour the marinated beef shank meat into the casserole, add dried chilies, garlic slices, star anise, bay leaves, rock sugar, salt, bean curd juice, bean paste, white wine and remaining ginger slices, pour in an appropriate amount of water, and bring to a boil over high heat.

6 Skim off the foam, simmer until the meat is rotten, turn off the heat and simmer for 1 hour.

7 Again**, cook for about 40 minutes, then turn off the heat and let cool.

8 Take out the boiled beef shank, put it in the refrigerator and refrigerate, take it out and slice it when you eat, and serve it on a plate.

Tips: When marinating beef shank, it is recommended to put it in the refrigerator to make it taste better at low temperatures. When stewing, don't be lazy when boiling and simmering, so that the beef can be thoroughly cooked, soft and fragrant in the mouth, rotten but not scattered.

Beef has a good repair ability and is low in fat, and many people who want to ** can be said to regard beef as a staple food during the ** period. Those who are injured or want to nourish their bodies through beef can make beef broth, which can bring out the maximum effect of beef, and beef broth is very home-cooked and can be used in a variety of ways. So what ingredients to put in boiling beef broth?

Let's take a look below. 1. Tomato beef soup ingredients: 600g beef tendon, 10 tomatoes, 1 piece of ginger, 1 handful of shallots, appropriate amount of salt.

Method: 1. Blanch the beef with boiling water, remove blood and impurities, and then put it in a deep pot.

2. Add ginger, shallots, braised buns and tomatoes.

3. Cover all materials with clean water.

4. After boiling, take out the marinade bag, turn to low heat and simmer for two hours, make sure that the beef has been cooked soft, add an appropriate amount of salt, and then complete Luo.

2. Stone pot spicy beef soup ingredients: beef, Korean hot sauce, eggs, hawthorn, grass fruit, chili powder.

Method: 1. Add cold water to the pot, put in the beef pieces, boil for another 5 minutes after boiling, skim the foam with a spoon, and remove the beef.

2. Put the beef into the hot pot, boil the meat (garlic, star anise, green onion, grass fruit, dried chili, ginger, peppercorns) into the soup bag, put it in the pot, pour in water, boil over high heat and cook for 10 minutes.

3. Put the inner pot without hot pot into the outer pot, cover the pot, simmer for 1-2 hours, take out the boiled beef and let it cool, and tear the beef into shreds.

4. Put the stone pot on the stove, add an appropriate amount of beef broth to the pot, put in the shredded beef according to the amount of personal food, put in two tablespoons of chili sauce, stir the soup and chili sauce well, cook on high heat for 5 minutes, beat in the eggs, sprinkle with chopped coriander and chopped green onions. 3. Radish beef soup ingredients: beef, white radish, umami fried hands, ginger slices, ginger slices, rice wine.

Method:1Prepare the required ingredients and process them to the appropriate size (if it is raw beef, remember to blanch it first.)

2.Prepare a soup pot, arrange all the ingredients in the pot, and add water as appropriate.

3.Put 2 cups of rice and water into the outer pot of the electric pot, then put it into the inner pot, cover the lid, and the power bounces up to complete Luo, simply season and add rice wine to add flavor.

Beef sauce.

Wash the beef tendons and place them on a plate for later use. Slice the green onion and ginger into large slices and dice the garlic.

Heat about 1500 grams of water in a pot, add green onions, ginger and garlic, add salt, monosodium glutamate, dark soy sauce, light soy sauce, chicken juice, cooking wine, spices, Sichuan pepper, cumin, cinnamon, grass fruit, sweet noodle sauce, bay leaves, oyster sauce, dried chili peppers, and bring to a boil over high heat to make a miso soup.

Put the washed beef tendons in the miso soup and bring to a boil over high heat.

After that, simmer for a few hours.

Remove from the pan, put it on a plate, cool thoroughly, and cut it into thin slices with a top knife.