What is the most authentic way to make sauce beef, three bubbles and three sauces are full of flavor

The practice of authentic sauce beef.

The main ingredient is 2 catties of beef tendon meat.

Ingredient. 100 grams of yellow sauce, 35 ml of cooking wine, 5 grams of Sichuan pepper, 1 small piece of cinnamon, 15 ml of soy sauce, 2 teaspoons of salt, 10 grams of 15 grams of sugar, 1 small piece of ginger, 3 star anise, 1 white green onion.

Method:1Wash the beef tendon with water, put the whole piece in a pot of cold water and boil over high heat, after boiling, skim off the blood foam on the water surface, skim while cooking, about 15 minutes, the blood in the water will be removed. Remove the pieces of meat.

2.Put the beef tendon meat into the soup pot, add water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices, put the ingredients into a sand cloth bag and put it in the pot, cover the pot and bring to a boil over high heat, reduce the heat and simmer for about 2 hours.

3 .Soak the beef in the sauce for 3-4 hours to make the beef more flavorful.

4.After the beef cools, the surface is tight, and it can be sliced. When cutting, it should be in the opposite direction of the meat fiber and put on a plate.

I make the material of the sauce beef, the manufacturing method.

Beef sauce. Preparation of materials.

Ingredients: beef tendon meat (3 catties are prepared, about two and a half catties after being removed).

Excipients: five-spice bun (Wang Shouyi braised pork bun I use, sold in the supermarket), green onion (two not too thick), onion (one yellow onion), ginger (one piece), chili pepper (eight), Sichuan pepper (a small handful), rock sugar (two large pieces), bean paste (Haitian bean paste, canned and poured half a can).

Seasoning: cooking wine (3 or 4 spoons), light soy sauce (2 or 3 spoons), dark soy sauce (2 or 3 spoons), salt (4 spoons), white sugar (2 tablespoons).

Cooking method: 1.Soak the beef tendon in blood (4 hours), wash it and remove the fascia and white fat, and cut it into pieces of about 10 cm.

2.Use a toothpick or sharp knife to poke the meat a few times (to absorb the flavor).

3.Place the beef in a large, clean basin, add the trimmings and seasonings, and stir well with your hands (except for rock sugar).

4.Cover the stirred meat with plastic wrap and put it in the refrigerator for more than four hours to marinate to absorb the flavor.

5.Take it out, pour everything in the basin into the pot, add water to submerge the beef, dip a little juice with chopsticks to taste salty, add salt or light soy sauce (add rock sugar).

6.Bring the soup to a boil over high heat, skim off the blood foam, and simmer over low heat for about 2 hours.

7.Soak in the soup and let it cool overnight.

8.Remove the beef and let it dry, then refrigerate it for a few hours and slice it.

Clean the beef first, then blanch it in the pot, take it out and put it in the pot, add a little water, star anise, tangerine peel, cinnamon, green onion, ginger and garlic, sauce, sauce, and boil.

Soak the beef tendon meat in bloody water and blanch it in cooking wine, pour the beef into the boiling pot, add light soy sauce, three teaspoons, cooking wine, two teaspoons of dark soy sauce, three teaspoons of hoisin sauce, star anise, Sichuan pepper, green onion knots, ginger slices, add the water and chili segments that have not been covered by the beef, cover the pot with a lid, boil over high heat, change to medium-low heat, cook for an hour, soak for three hours, and take out.

Ingredients for beef in three sauces: 200ml of beef tendon meat light soy sauce, 100g of sweet noodle sauce, 3 pieces of bean curd, 10g of rock sugar, and half an onion.

Preparation of three-sauce beef:

Step 1: Prepare all the ingredients and thaw the beef tendon meat in advance.

The second step is to put the beef tendon in clean water, soak until there is no blood, and change the water 2-3 times in the middle.

Step 3: Pour 200g of light soy sauce into the beef tendon and soak it in the refrigerator overnight.

Step 4: On the second day, put it in a pot with soy sauce, add cold water over the beef shank, bring to a boil over high heat to remove the foam, then add spices, sweet paste, tofu, rock sugar, and onion to boil.

Step 5: Bring to a boil, reduce the heat and simmer for 2 hours.

Step 6: Do not open the lid after simmering, let it cool before serving.

Step 7: The beef tendon must be completely cooled before cutting, it is recommended to put it in the refrigerator for more than 3 hours.

Step 8: Plating.

<> "Three Sauce Beef. It's really delicious, and the hoof tendons are also QQ.

Preparation steps: beef tendon meat + beef plum tendon (3 and a half catties) 400 grams of light soy sauce, 10 grams of hawthorn, 10 grams of Sichuan peppercorns, 10 grams of tangerine peel, 5 grams of bay leaves, a cinnamon, 5 star anise, 10 dried chili peppers, 45 grams of ginger, 3 pieces of bean curd, half an onion, 160 grams of sweet noodle sauce, and an appropriate amount of salt.

Production steps: 1. Pour the marinated beef into the casserole with the light soy sauce, add water to cover the beef and start to marinate, and boil the water to remove the foam.

2. Pour in the marinade and sauce, try the saltiness according to the taste, add a little salt after the appropriate amount is light, cover and marinate over low heat for 2 and a half hours.

3. If you are not in a hurry to eat, you can continue to soak for 2 hours.

4. Cool and cold imitation grill for a few hours late The taste is better, and it is easier to cut when cutting.

Super super delicious beef noodles.

Beef beef tendon with three sauces.

1. Light soy sauce 250g

2. Soybean paste Sweet noodle sauce 150g

3. Three or four bean curds.

Stewed meat: Sichuan pepper, star anise, cinnamon, bay leaves, naphthalene, fruit tangerine peel, hawthorn, dried chili, appropriate amount, onion, half.

Ginger Three or four thick slices.

Salt to taste. Preparation of three-sauce beef:

Soak the beef tendons in cold water for three hours. Remove and dry, pour in soy sauce and refrigerate overnight.

Put the beef and soy sauce together in a pot, add cold water to cover the beef, turn on high heat and bring to a boil, remove the blood foam. Add the stew, sweet paste, onion, ginger slices and tofu, and taste the saltiness with a little salt.

After boiling, turn to low heat and simmer for a few hours, insert the beef with chopsticks and feel some resistance, then turn off the heat, cover the pot and continue to simmer. Let cool and remove and refrigerate.

Recently, I went to the supermarket and found that the first sauce beef in the supermarket is only 38 yuan a catty, but at the fresh counter next door, the fresh raw beef is sold for more than 40 yuan a catty, and I often make sauce beef at home, a pound of raw beef can only cook about 6 taels of sauce beef, and I really dare not start with the sauce beef of 38 yuan a pound.

I believe that many friends have also seen this cheap sauce beef in the supermarket, listen to the expert master said, this kind of sauce beef meat is mostly imported frozen meat, and the "marinated" method is also very particular, a pound of raw beef can cook more than a pound of cooked beef, but the master does not recommend me to buy this sauce beef.

If you want to eat sauced beef, you still buy fresh beef tendons, and marinate them at home, so I also asked the master about the practice of sauced beef, and learned a sauced beef recipe that is very suitable for home-making. To make sauced beef, the first thing is to highlight the flavor of the sauce, so the selection and matching of sauces is very important.

Beef sauce.

Ingredients: 1500 grams of beef tendon, 10 grams of dry yellow sauce, 20 grams of sweet noodle sauce, 20 grams of fragrant sauce, 50 grams of green onions, 30 grams of ginger, 3 grams of star anise, 3 grams of Sichuan pepper, 2 grams of bay leaves, 2 grams of cinnamon, 2 grams of cumin, appropriate amount of dried chili, a little dried hawthorn, appropriate amount of salt, 50 grams of light soy sauce, 30 grams of dark soy sauce, 20 grams of rock sugar, and an appropriate amount of cooking wine.

Steps: Cut the fresh beef tendon into 500 grams of large pieces, put it in a large basin, add water that has not been over the beef tendon, soak it for more than 3 hours, and soak the blood in the beef tendon out, this step can effectively remove the fishy smell of the beef tendon, and also make the beef tendon easier to taste in the next marinating process.

Prepare a pot of water, put the beef shank in a pot under cold water, skim off the foam after boiling, add cooking wine to remove the smell, and continue to cook for about 3 minutes.

After blanching the beef tendons, remove them, wash off the remaining foam and impurities on the surface with clean water, and then dry them for later use.

Prepare a small bowl, add 10 grams of dried yellow sauce, 20 grams of sweet noodle sauce and 20 grams of fragrant sauce to the bowl, then add a little water, remove the sauce and stir well.

Heat the wok first, then add an appropriate amount of cooking oil, add the sauce at a temperature of three percent oil, stir-fry over medium heat, stir-fry the fragrance of the sauce, add an appropriate amount of water after stir-frying the spices, and bring to a boil over high heat.

Pour the boiling miso soup into the pressure cooker, add 50 grams of light soy sauce, appropriate amount of salt, 30 grams of dark soy sauce, 20 grams of rock sugar, then add all the spices prepared, add the blanched beef shank, cover the lid, start the timer after the pressure cooker is steamed, and keep the heat high for about 20 minutes.

After 20 minutes, turn off the heat, soak the beef tendon in the braised soup for 3 hours, until it is completely cooled, and then take out the beef tendon, wrap it in plastic wrap, put it in the refrigerator for a few hours and then slice it and eat.

Tips:

To make the family version of sauced beef, remember to add three sauces: dry yellow sauce, sweet noodle sauce and fragrant sauce, which can produce a unique compound sauce flavor after stir-frying, making the texture and taste of sauced beef more fragrant and mellow.