What is the difference between braised beef and soy sauce beef, which are both snacks?

Beef is a very common ingredient in our lives, basically everyone has eaten it, and it is also very diverse. Not only can it be used for stir-frying and making small stir-fried yellow beef, but also thinly slicing beef into fat beef rolls, which is also the soul ingredient in hot pot. In addition to these ways of eating, there are two popular ways to eat beef, braised beef and sauced beef, so some people may be curious, what is the difference between braised beef and sauced beef?

So let me explain these two types of beef and the differences between them one by one.

Braised beef, the color is dark brown, the fragrance is extremely strong, and the taste of braised beef is very soft, the meat shreds are distinct, you can easily tear off a piece of shredded meat, followed by the taste of braised beef is very delicious, because its production process is to put the beef pieces into the brine containing dozens of spices to soak, and it is boiled for many hours, so it makes the braised beef contain very rich dew, full of taste. It is very enjoyable to eat, and it is usually cut on a plate of braised beef, and then paired with a few glasses of wine, which is a very good food experience.

In the eyes of those who like it, it can be said to be one of the best delicacies in the world. The color of the sauce beef is red sauce, because it is marinated with various seasonings, so the fragrance on it is extremely strong, and it tastes endless, the more you chew, the more it is flavorful, and after the sauce beef is made again, its meat is very firm, there will not be the slightest looseness, it is very suitable for slicing, not fat or greasy, and it is extremely comfortable to eat. Whether it's used for food or wine, it's a must.

So there are actually two differences between the two beef methods of sauced beef and braised beef. First of all, in the production process, the sauced beef is marinated by adding seasonings, while the marinated beef is different, it is to soak the beef in the brine, boil for a few hours and then out of the pot, so the taste of the sauced beef and the marinated beef will be slightly different. The second is the brine of the marinated beef, which is not like the sauce of the sauce beef, which is disposable, but can be reused.

Braised beef, the color of braised beef is dark brown, and its fragrance is a little stronger than that of sauce beef, the taste of braised beef in the mouth is very soft, the meat shreds are distinct, and it is easy to tear off the shredded meat one by one. In addition, the taste of braised beef is very delicious, because the beef is soaked in brine containing many spices during the marinating process, and it needs to be boiled for many hours before it can be made. The color of the sauce beef presents a kind of sauce red, this is because the sauce beef is marinated with a variety of seasonings, and its fragrance is also very strong, it tastes endless, there is a little difference with the braised beef is that the sauce beef is more chewy, its meat quality is very firm, the more you chew, the more flavorful, it will not be loose at all, especially suitable for cutting into slices to eat, the sauce beef is fat and thin, not fat or greasy, it tastes particularly delicious, whether it is used as a snack or eaten with rice, it is very delicious.

The taste is different, and then the method is also different, the braised beef is generally tighter in taste, and the sauce beef is generally more delicate and tender.

Braised beef is marinated with spices such as star anise and cinnamon, while sauced beef is usually marinated with seasonings such as soy sauce, and their tastes are different and the methods are different.

It takes a little longer to make it, so that this problem can be solved, and it can be put in a pot and steamed for a while, so that the taste can be better.

You should choose a piece of good beef shankin meat, put the beef in a casserole, add cooking wine, soy sauce, oyster sauce, rock sugar, bay leaves, cinnamon, star anise, bean paste, and simmer over low heat for about two hours. Imitation and then let the beef cool and cut into thin slices.

The best way to get the flavor of the beef is to marinate it, wash it first, and marinate it with seasonings for half an hour or an hour.

<> braised beef can be served with wine, when marinating beef, when is the best time to put salt? When boiling the brine with spices, salt is added, and the marinated beef is fragrant and flavorful, not fishy at all, and it is very suitable for the current drink. Today, Longbao will share with you my family's braised pork recipe, and the ingredients required are:

2 kg of beef, 1 package of spices, 4 dried chili peppers, 30 grams of white wine, 50 grams of soy sauce, 20 grams of rock sugar, 1 piece of ginger, 10 grams of salt.

Pick fresh beef, preferably with beef tendon meat, remove excess fascia from the surface, clean it, and cut it into palm-sized pieces. In order to clear the refrigerator inventory, I didn't go out of my way to buy beef shank meat.

Put ginger, dried chili pepper and rock sugar in advance in a plate Duan Sui Yuan for later use, and then prepare a spice bag, Longbao is to buy a small package of good proportions, if you match your own spices, you can match your own proportion, star anise, bay leaves, pepper, nutmeg, ginger, kaempfera, angelica and dried chili, each as long as 2-3 grams.

Add enough water to a deep pot, pot the beef under cold water, cook until there is no blood oozing out of the beef, cook for about 3 minutes, remove the beef and rinse it.

Add an appropriate amount of water to the deep pot, add the sliced ginger, the spice packet for the braised pork, white wine, soy sauce, rock sugar and salt, and dried chili peppers into the pot together, turn to medium-low heat and boil for 15 minutes after the brine boils, and add the blanched beef. This recipe can also be used to marinate everything you like to eat, first marinate meat dishes, and then marinate vegetarian dishes, which will be better.

The beef should be marinated in the brine pot for about an hour, and the marinated beef can be easily penetrated with chopsticks to turn off the heat. After the beef is marinated, don't rush to catch it, soak it in the brine for 3 hours, which will make it more flavorful. The amount of brine should be given enough at one time, and if the water is less, it will affect the taste and aroma of the braised meat.

Take out the marinated beef, drain the brine, and put it in the refrigerator to dry overnight. The marinated marinade is boiled over high heat, and after it cools, it is put in the refrigerator to freeze, which is the old marinade, and it can be used repeatedly every time the marinade is browned, but it must be boiled first and then put the ingredients.

Prepare the seasoning before eating the braised beef, peel and chop the appropriate amount of ginger, peel and chop 3 cloves of garlic, cut the green onion into small pieces, cut the millet pepper into small pieces, and put the pepper according to the taste.

Put the chopped ginger, garlic, chopped green onion and millet pepper in a bowl, add 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of chili oil, 1/2 tablespoon of sugar and 1/2 tablespoon of white sesame seeds, mix well.

Cut the dried beef into thin slices and spread it neatly on a plate, leaving the size of a seasoning dish in the middle, pour the seasoned sauce into a bowl, and serve.

Ingredients: 1 piece of beef tendon meat (about 1000g), 100 grams of yellow sauce, 3 tablespoons of cooking wine (45 ml), 1 teaspoon of Sichuan pepper (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15 ml), 2 teaspoons of salt (10 grams), 1 tablespoon of white sugar Heshan digging (15 grams), 1 small piece of ginger, 2 star anise, 1 white green onion.

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

2.Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, and cinnamon in a gauze bag, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally remove the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.

3.Remove the beef tendon, put a pair of chopsticks on top of a large bowl, and drain the meat to cool.

4.After the beef is thoroughly cooled, the surface is tight, and it can be sliced. When cutting, it should be in the opposite direction of the shredded meat fiber, and the thin slices can be served.

The difference between the two1. The production method is different, the sauce beef is marinated by adding seasonings, and the production method of braised beef is to boil the beef in brine, which generally needs to be boiled for several hours.

2. The reuse rate of marinade is different, the sauce of marinated beef is generally disposable, while the marinated beef brine can be used repeatedly, and the longer the brine, the better the taste of the marinated beef.

3. The color is different, the color of the sauce beef is generally sauce red, while the color of the braised beef is generally dark brown. However, whether it is sauced beef or braised beef, its aroma is very strong, and it is very suitable for sake.

<> beef in a large bowl, cover it with a flat plate, then press the weight against the flat plate (I use a large stone, if not, press the water with a teapot or a bowl full of water, it is the right thing to do with the weight on the vase), remove the impurities, wash it, cut it into large pieces, and put it in the vase. Bring a pot of water to a boil, place it on top of the steak, and bring it to a boil. Heat a pan, add vegetable oil and cook for six minutes.

When ripe, braise shale, ginger and garlic, serve cooking wine, and add seasonings such as soy sauce, brown sugar, and sand fungus.

Prepare the cooked pork in the pot, put the steak into the pot, put the fried sugar in it, then pour in the appropriate amount of water, put out the ingredients in soy sauce and soy sauce, star anise, cinnamon, bay leaves, rock sugar, sugar, pepper, ginger, tie the green onion into knots, bring to a boil, and prepare all the ingredients. First, the meat tendons are burned into blood in a fire with cold water and ginger and scallion wine, and the white meat is washed with cold water. Wash the panel, add an appropriate amount of peanut oil, and sauté with green onions, ginger, star anise, and cinnamon leaves.

Close and close the lid, press the meat and meat buttons, continue to press with the remaining steam, wait for the electric ironer float to drop naturally before opening the lid, the taste of the beef is coming, but we must pay attention to the fact that the beef will rot after too long, and the taste will disappear with the loss of sauce, which will cause the taste of the beef itself to become worse and lighter, which requires our attention. Water is a bit good for meat, not too much. Bring green onions, ginger, garlic, ash fragrant, a little sugar, soy sauce, cooking wine, and bring to a boil while hot.

Defrost the fish tendon in cold water, change it twice, and sprinkle it with blood to reduce impurities and odor of the fish. Tip: Fish tendon is the most suitable choice for cooked meat.

The tendon is the muscle that supports and joints the knee joint, and the nucleus is entangled with ligaments (tendons). How to make:1

Remove the fascia from the muscles and adjust the FACA to 350g (seven taels) for a total of SEIS. 2.Remove the fascia, exchange the muscles and FACA, fill it with cold water for 1 hour, remove the blood, wash, drain the water, and it is ready to use.

Wash the beef, put in cooking wine, salt, green onion and ginger for about 15 minutes, then add water to the pot, put in the beef, take it out and put it in ice water after blanching, then re-add water to the pot, put the travel stool into the big material, bay leaves, star anise, Sichuan pepper, green onion, ginger, cooking wine, put in the beef, then add salt, light soy sauce, oyster sauce, simple tofu, dark soy sauce, etc., simmer for about three hours, cut into slices after taking out and eat.

First cut the beef into strips, then put in light soy sauce, salt, monosodium glutamate, marinade packets, ginger slices, boil in a pot over high heat, after boiling, then turn to low heat, take out after half an hour, and then bury the sauce to prepare millet spicy, green onions, ginger and garlic, light soy sauce, oyster sauce dry and pour hot oil, and then pour these sauces on the beef slices.

The difference between sauced beef and braised beef.

Braised beef: refers to the beef processed by the method of marinating, after cooking, the color is brown and yellow, the surface is shiny, no scorching, no teeth, the sauce is fragrant and delicious. Braised beef has the effect of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness.

Sauce beef: A dish name, refers to a meat product made with beef as the main raw material and marinated with a variety of seasonings, which is a famous specialty dish from Hohhot, Inner Mongolia. It has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with sagging qi, shortness of breath and weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face.