What dipping sauces and spices do you need to use when making sauced beef?

Generally, you will choose to use some star anise, cinnamon bay leaves, Sichuan pepper, which can make the beef more flavorful, and the taste will be very tender, and then sprinkle some green onions, garlic and chili noodles as a dipping sauce.

Generally, you will choose to use some star anise, cinnamon, bay leaves, and Sichuan pepper can make the beef more flavorful, and the taste will be more fragrant and tender, and then put some green onions, garlic and chili noodles as dipping sauces, the taste is very spicy and delicious.

Cinnamon can improve spleen and yang deficiency, taste better, and taste very fragrant.

The sauce beef needs to be seasoned as follows:

Beef in sauce needs star anise, cloves, cardamom, fennel, angelica, grass fruit, vanilla, orange peel, cinnamon and Sichuan pepper. When cooking, the seasonings are first crushed in a pulverizer, and then put them in a small white cloth bag and then put them in a pot. It should be noted that there is no need to put condiments in the sauced beef, and the meat will have the flavor of the sauce when you eat it directly.

Ingredients for Sauce Beef:

1000 grams of beef tendon meat, 20 grams of cooking wine, 20 grams of green onions, ginger and garlic, 10 grams of dried chili peppers, 3 grams of bay leaves, 10 grams of Sichuan pepper, 5 grams of star anise, 3 grams of pepper, 5 grams of cardamom, 2 grams of cloves, 3 grams of cinnamon, 3 grams of grass fruit, 20 grams of yellow sauce, 30 grams of salt.

Detailed process of secret sauce beef:

In the first step, we first have to go to the market and buy fresh beef shank meat. The best raw material for making sauced beef is beef tendon meat, which is used to make sauced beef, which not only has clear lines but also tastes more delicious after cutting.

Step 2, put the beef tendon meat bought, use a toothpick to prick some small holes on the surface of the beef, and then put it in a basin and pour an appropriate amount of water to soak it for about an hour, the purpose of this step is to soak out the blood water in the beef, followed by the beef is convenient to taste when cooking.

Step 3, get out of the pot, pour in an appropriate amount of water, put the soaked beef into the pot, add an appropriate amount of green onion and ginger, cooking wine, boil the pot over high heat, cook for about 5 minutes, take out the beef and rinse it with water again for later use.

Step 4, pour an appropriate amount of cooking oil into the pot, boil the oil to 5 hot, add the chopped green onions, ginger and garlic, dried chili peppers, yellow sauce, stir-fry the fragrance, add an appropriate amount of water and boil the pot over high heat.

Step 5, prepare a spice packet, and put star anise, pepper, pepper, cinnamon, cloves, cardamom, grass fruit, bay leaves, these 8 spices into the packet. Then wrap the seasoning and put it in a pot to cook.

Step 6: Put the rinsed beef into the pot, add an appropriate amount of salt, light soy sauce, dark soy sauce, and then cover the pot and cook over medium-low heat for about an hour and a half. Do not lift the lid halfway through, so as not to affect the taste of the beef.

Step 7: After the beef has been boiled for an hour and a half, start to reduce the juice over high heat, and turn off the heat when the soup in the pot is thick. Don't take the freshly made sauce beef out of the pot and soak it for 5 hours so that the beef will be more flavorful.

Step 8: Put the soaked beef in the refrigerator so that the cut beef doesn't fall loose!

10 grams of star anise, 10 grams of cinnamon, 20 grams of grass fruit, 3 grams of cloves, 5 grams of Sichuan pepper, 10 grams of dried chili pepper, and one monk fruit.

Seasoning ratio: 1000 grams of Huadiao wine, 200 grams of Haitian light soy sauce, 50 grams of dark soy sauce, 200 grams of hoisin sauce, 100 grams of Fortuna oyster sauce, 50 grams of chicken essence, 20 grams of monosodium glutamate, 10 grams of salt, 1500 grams of rock sugar [white sugar can also be used], 50 grams of salad oil, 50 grams of shallots, 100 grams of ginger slices.

Production process: fifteen catties of beef tendon [marinated with pepper and salt for forty-eight hours, wash off the saltiness] flying water, add salad oil to the pot, add shallots, ginger slices and fry until fragrant, add spices to continue to stir-fry the fragrance, add water and beef [water submerges the beef and stir-fry a part] boil over high heat, add Huadiao wine, Haitian soy sauce, dark soy sauce, hoisin sauce, God of Wealth oyster sauce, salt, 800 grams of rock sugar [leave 700 grams] seasoning turn to low heat and burn for one hour, add monosodium glutamate, chicken essence, 700 grams of rock sugar and burn until the beef is cooked thoroughly, change to medium heat to reduce the juice, Collect the soup until it is thick, place the sauce in a tray and serve, and the slices do not need other dipping sauces when eating.

Ingredients: Ingredients: 10 kg of raw beef.

Auxiliary department: 1 kg of yellow sauce, 1 kg of salt, 25 grams of cinnamon, 25 grams of cloves, 25 grams of sand kernels, 50 grams of anise.

Features: Halal sauce beef is red in color, oily and shiny. After slicing, it remains intact, the cut surface is the color of bean paste, and a small amount of beef tendon in the muscle is yellow and transparent. The food is moderately salty, tender and refreshing, and it is an ideal delicacy on people's tables.

Operation: Material selection and finishing. Choose fresh beef that is neither fat nor lean, soak it in cold water first, wash the bruises, wash the meat with a board brush, and remove the bones. Then cut it into fist-sized pieces of meat, wash it in clean water once, and store it separately according to the quality of the meat.

Mix the sauce. Add about 50 kg of water to the pot, heat it slightly, and add 1 2 of the required amount of salt and yellow sauce. Boil for 1 hour, skim off any foam floating on the noodles and put in a container for later use.

Serve the beef in the pot. First put the meat bones on the bottom and around the pot to make the meat pieces not stick to the wall of the pot, and then stack the meat pieces in the pot according to the meat quality and tenderness, the old meat pieces are stacked at the bottom of the pot, the tender ones are placed on the top, and the front legs and cavity meat are placed in the middle.

Sauce. After the meat pieces are placed in the pot, pour in the prepared miso broth. After boiling, add various ingredients, press it with a pressure cooker plate, add water, and cook for about 4 hours over high heat.

After the first hour of cooking, skim off the foam and turn the pot every 1 hour. According to the soup consumption, add the old soup appropriately, so that each piece of meat can be immersed in the soup. After simmering for 4 hours, simmer for 4 hours to allow the aroma to slowly penetrate into the meat.

When simmering, turn the pan once every 1 hour until the meat pieces are cooked consistently.

Remove from the pan. When out of the pot, use a special iron paddle to hold the meat out of the pot piece by piece, and scoop the original soup in the pot to rinse, then stack the meat on the sterilized drawer, and cool it to be the finished product.

How to adjust the dipping sauce of sauced beef?

1.Place the soy sauce, vinegar, and sesame oil in a bowl that can be adjusted to your personal taste.

2.Then place the chili oil in a bowl along with soy sauce, vinegar, and sesame oil.

3.Then add the prepared salt, chicken essence and sugar to the bowl.

4.Add the prepared minced garlic to the seasoning bowl.

5.Finally, add an appropriate amount of cold boiled water and stir well. You can eat it with beef in sauce.

How do you make sauced beef rotten and delicious?

Make the beef in sauce

1.Ingredient selection: Fresh and tender beef (2 grams each of sand kernels, cardamom, cloves, cinnamon, spices, fennel, tied into a small bag with gauze) green onion, ginger, a little garlic, pepper for later use.

2.Cleaning: First soak the selected beef in clean water for 4 6 hours, soak the clots in the beef to clean, then brush once with a board brush, and rinse 4 times with cold water.

3.Color of the sugar: Put a little base oil in a frying pan.

The oil is hot. Put the sugar in a frying pan. Grab the heat.

When you see the mushroom foam, add boiling water to make it sugary. Add the amount of sugar according to the amount of beef. For example, put about 1 or 2 kg.

4.Cooking: Place the bones or bamboo plates at the bottom of the pot, put the tender meat in the middle, put the old meat on all sides, mix with boiling water, add the whole bag of ingredients, add the old soy sauce, onion, ginger and garlic, heat on high heat for half an hour, then press the pot.

The method of pressing a cooker is to press the beef with a bamboo board or something else like a plate, and then place a weight on the bamboo board.

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

After the meat is out of the pan, it should be placed in a bamboo drawer to avoid crumbling the sauced beef. It can be cut after cooling. It takes about 4 hours to make a pot of beef in sauce.

For every 5 kg of raw beef, one kilogram of cooked meat can be produced.

Takeaway: Keep the soup after the meat is cooked. Continue to use it several times next time to form an old soup. This meat tastes better.

How do you make the sauce of sauced beef?

Ingredients: kilograms of soy sauce, kilograms of water, caramel and a pinch of beef powder, star anise and cinnamon, cardamom, pepper, ginger and garlic, green onions and onions.

Method: Prepare a pot, put the prepared soy sauce and water, caramel and a little beef powder into the pot, **, boil the water in the pot, add star anise and cinnamon, white cardamom and peppercorn, ginger and garlic cut into slices and then put into the pot. Green onions and onions also need to be cut into small slices before putting them into the pot, and then they can be adjusted to low heat until the fragrance is boiled, and the residue in the pot is taken out and thrown away, so that the juice of the sauce beef is completed, and when the juice cools, it can be put into the refrigerator for refrigeration.

You can pour in some vinaigrette, then some chili powder, put in some cumin, pour in some sesame oil and oyster sauce, and then the sauce is ready. The beef is cooked in a pot, then cut into slices, and then the adjusted sauce is poured on top of the soy sauce to marinate, so that the soy sauce beef is very delicious.

You can prepare a small bowl, add sesame sauce, chili sauce, chopped green onions, minced garlic and coriander and stir well to adjust the dipping sauce, and then you need to tear the beef into pieces, then put it in the pot to cook, and then marinate it, and eat it with the sauce.

Put all the seasonings in a bowl in proportions and stir well. Be sure to pay attention to the time you spend cooking the beef to make it very rotten.

Usually, all the seasonings 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.

Today, a sauce beef tutorial is given to you, you can soak it in the soup for a while to make it more flavorful.

Let you, "Flow" Harazi's "Sauce Beef".

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.