How to make beef sauce and ingredients, how to make beef sauce and steps

The preparation method and ingredients of beef chili sauce are as followsIngredients: 500 grams of beef, 3 shallots, 5 chili peppers, 10 grams of Sichuan peppercorns, 3 star anise, 6 grams of fennel seeds, 5 rock sugars, 1 spoon of Pixian red oil bean paste.

1. Cut the beef into small pieces and soak them in water for half an hour, and change the water several times to remove the blood.

2. Add an appropriate amount of cooking wine to the boiled beef in a pot under cold water and cook for 5 minutes, skimming off the blood foam halfway.

3. After boiling, rinse with cold water to control the water.

4. Prepare green onions, ginger, garlic, star anise, Sichuan pepper, chili pepper, and fennel seeds.

5. Heat oil in a pot and fry the Pixian bean paste into red oil.

6. Stir-fry the beef evenly.

7. Pour the fried beef into a rice cooker or pressure cooker and add rock sugar.

8. The last rice cooker can be boiled for an hour.

How to make beef sauceOperation. 1. Preparation.

1. Cut the beef into small cubes.

2. Sprinkle with a little black pepper.

3. 1 tablespoon of oil.

4. Mix well. 5. Peel the potatoes and cut them into small pieces, and the tomatoes into small pieces (I didn't peel them).

6. Cut the onion into small pieces, cut the garlic cloves into cubes, cut the green onion into chopped green onions, and cut the red pepper into small pieces.

7. Seasoning sauce: light soy sauce + appropriate amount of chili sauce.

8. Put some potatoes, tomatoes, onions, all garlic cloves, red peppers, and chopped green onions in a food processor.

9. Add an appropriate amount of water to make a pulp.

10. Set aside the onion and tomato for the remainder.

Second, the steps. 1. Put a little oil in the pan, add the beef cubes and stir-fry.

2. Wait until the beef changes color.

3. Serve out the beef immediately.

4. Leave the soup and oil in the pot.

5. Pour the previously beaten pulp into the soup oil.

6. Put the seasoning juice that has been prepared before.

7. Bring to a boil over high heat, cover the pot and continue on high heat for about 8 minutes.

8. Pour in the beef cubes.

9. Sprinkle with a little cinnamon.

10. Sprinkle with a little black pepper.

11. Sprinkle with parsley.

12. Pour in the remaining onion and tomato cubes.

13. Cover the pot and boil over high heat, continue to cook for 5 minutes, turn to low heat and slowly simmer until you like the consistency, taste the saltiness in the middle, add some salt if it is not enough.

14. Ripe but you can still eat a small piece of tomato and onion. Then the delicious beef sauce is ready, it is very delicious, and it is also very nutritious with a variety of vegetables.

Okay, let's make this mushroom beef sauce. The beef sauce is spicy and enjoyable, the sauce is fragrant, the taste is unique, nutritious and delicious.

Beef sauce is a kind of sauce that many people love to eat, you can eat it with some dishes, or directly use beef sauce to make dishes, some people will be accustomed to using beef sauce when making meat food, but if you want to make delicious beef sauce, you need to pay attention to the preparation of the recipe, you need to use white sugar, bean paste and some peanuts to make, all of which are indispensable.

1 spicy yak meat sauce.

Raw materials and formulations.

Fresh yak meat is the main ingredient, supplemented by refined salt, white sugar, vegetable oil, bean paste paste, five spices, chili pepper, peanuts, sesame seeds and an appropriate amount of nutritional enhancers and quality improvers, the raw and auxiliary materials meet the national standards, and the traditional meat sauce and spicy sauce formula are appropriately improved and the best formula is screened.

Main processing equipment.

Choppers, sandwich pots, cookers, colloid mills, mixers, filling machines and sealing machines, etc.

Process. Meat sauce base preparation, spicy sauce preparation, mixing, flavoring, stirring, pasteurization, hot filling, mouthing, inspection, labeling, plastic sealing, finished products.

Processing technology. Add 2 salt and other pickling preparations after the meat sauce base is prepared and the beef is finely chopped, o 2 marinated for 24 hours and then molded, and then cooled and demolded in a cooker 8 Kept warm for 1 5 hours (to the center of the company) and then demolded. Then cut into strips, bake to aw (0 90) in the oven at 60 70 conditions, beat into powder in a grinder, add an appropriate amount of vegetable oil and stir fully in a blender to make minced meat for later use.

Spicy sauce to prepare.

The spicy sauce accessories are pre-prepared according to the traditional spicy sauce production method, and the bean paste, noodle sauce, peanuts, etc. cut in the chopper are fried in the sandwich pot with salad oil, and the red oil chili pepper is made, and after pre-preparation, the excipients are mixed with human colloidal grinding and emulsified into a sauce.

Bolognese sauce mixture.

Pour the minced meat prepared first into a sandwich pot with a blender, stir to 8oC while heating, slowly add the spicy sauce and other accessories, keep stirring at 80C for 1o 15 minutes, and hot fill into the bottle. After the capping machine is tightened, it can be placed for observation for one day, and if there is no air leakage, the bottle can be wiped, labeled and plastic heat sealed.

2. Beef sauce with shiitake mushrooms.

The material formula is: 40-50% fresh shiitake mushrooms, 10-30% soybean paste, 15-35% vegetable oil, 3-8% lean beef, 1-2% fresh onions, 1-2% fresh ginger, 1-2% fresh garlic, dried red peppers, 1-3% salt, 1-3% sugar, monosodium glutamate, spices (star anise, pepper, cinnamon, cumin according to the weight ratio of 3:4:

2:1) 1-2%, shallots, ginger, garlic powder (by weight ratio 1:1:

1）。Preparation method:

Raw material netting and pretreatment.

Rinsing and pretreatment of shiitake mushrooms: select fresh shiitake mushrooms to remove the stalk and wash them, blanch them in water above 90 for 2-3 minutes, rinse them in time with flowing cold water to quickly cool them thoroughly, and cut diced shiitake mushrooms for material A for standby;

Preparation of spicy oil: take vegetable oil, dried red pepper cubes, water in a ratio of 8:1:1 into the pot to heat and boil, after boiling, add spices, ginger, green onions, garlic in a predetermined proportion, increase the heat to wait for the water to dry and continue to heat for 5-8 minutes

Five catties of chili peppers, 1 catty of beef, 1 catty of soybean oil, and 1 catty of miso are marinated.

Hello dear. 1.Ingredients:

Beef (about 500g), ginger (3 slices of cong huicha), garlic (2 cloves), green onion (3 stalks), Sichuan pepper powder (10g), salt (a little), vinegar (a little), cooking wine (15ml), cornstarch (2 tsp), sugar (2 tsp), red vegetable oil (2 tsp), Shao wine (15ml). 2.Steps:

1) Grasp the beef with a little salt, cooking wine, sugar, peppercorn powder and pepper, and marinate for 10-15 minutes. (2) Prepare another bowl of warm water, soak the beef for 15-20 minutes, wash off the excess seasoning and blood; (3) Prepare chopped ginger, garlic and green onion for later use; (4) Put the beef into the pot and fry until it is mature, add ginger slices, garlic cloves, and green onion segments and stir-fry together; (5) Add vinegar, cornstarch and red vegetable oil and continue to wok for one minute; (6) Finally, add Shao wine and cook until the meat, tiles and seasonings in the pot are all mixed together.

Hello, the recipe and ingredients of the sauced beef are as follows: Required ingredients: Required ingredients:

1350 grams of beef tendon meat 1 green onion 20 grams of ginger 5 cloves of garlic 1 piece of cinnamon 2 star anise 6 red peppers 2 bay leaves 15 grams of rock sugar 2 tablespoons light soy sauce 2 tablespoons dark soy sauce 2 tablespoons cooking wine 2 tablespoons soybean paste 1 tablespoon oyster sauce 2 grams chicken essence 2 grams of salt appropriate amount of hot water appropriate amount of white pepper powder appropriate amount of pepper powder 13 spices Production steps: 1Wash the beef shank and cut it into three large pieces, soak it in clean water for 3-5 hours, changing the water every hour or so until the color of the water is no longer cloudy.

2.Slice the green onions, slice the ginger and flatten the garlic. Prepare rock sugar, red peppers, cinnamon, star anise, and bay leaves.

3.In a bowl, add soybean paste, light soy sauce, dark soy sauce, cooking wine, oyster sauce, salt, chicken essence, white pepper, Sichuan pepper powder and thirteen spices. 4.

Place the beef cubes in the pressure cooker and pour in all the trimmings and sauce. 5.Pour the boiled hot water into the pot in advance and be level with the beef, cover the pot and put it on the stove to simmer until steam, then change to medium-low heat and simmer for 20-25 minutes and turn off the heat.

6.When the temperature in the pot naturally decreases, open the lid, turn on the high heat until the soup is thick, and turn off the heat. Don't take out the beef first, soak it in the soup stock and let it cool thoroughly, then take it out and put it in the refrigerator to refrigerate, if time permits, wait for the next day to seep the finch wax and then take out the slices, so that the beef slices can be cut thin and will not fall apart.