Beef in sauce is a very common dish, what should I pay attention to when making it?

By simply dividing, soaking, blanching and adding to the prepared miso soup, simmer over low heat until mature, turn off the heat and cook until flavorful, then remove it, and wait for the beef to cool naturally。Put in soybean paste, soy sauce, cooking wine, green onions, ginger, bay leaves, cumin, marinate for 6 hours and put it in a fresh-keeping bag, drain all the air, tie the bag tightly (this can make each piece of beef come into contact with light soy sauce and spices, which can better marinate and taste, it is my little trick), put it in the refrigerator and refrigerate for 24 hours.

Ingredients: 50 grams of dried chili pepper, 10 grams of Sichuan pepper, 10 bay leaves, 2 small pieces of cinnamon, 4 grass fruits (knocked), 8 star anise, 2 pieces of Sannai, two large pieces of ginger (patted), 3 pieces of monolithic (patted), a small amount of tangerine peel, 8 grams of sugar, 20 ml of cooking wine, 20 ml of soy sauce, 10 grams of five-spice powder, 3 bay leaves, 4 petals of star anise, 3 grams of Sichuan pepper, licorice, cinnamon, tangerine peel, and then two grams of cloves and cumin.

2 tomatoes (peeled and cut into pieces), 2 coriander stalks (peeled and stalked), 1 carrot (peeled and cut into pieces), 1 green onion (whole piece), 1 ginger (whole piece), 1 garlic with skin (washed and crushed with skin). Method 1Clean the beef tendon, cut it into two pieces, put it in a pot and bring it to a boil, boil the meat in boiling water for a while, remove it and soak it in cold water to make the beef tight.

Spice recipe: 12 grams of star anise, 8 grams of Sichuan pepper, 6 grams of grass fruit, 10 grams of cardamom, 2 grams of cloves, 3 grams of bay leaves, 5 grams of cinnamon, 4 grams of cumin.

Pour out the blood water in the pot, wash it, put the beef pieces in, pour in the water that is almost over the beef, add star anise, bay leaves, cinnamon and other spices, and add rock sugar. In another soup pot, put in 3 bowls of water, bring to a boil, put the dried chili, ginger slices, star anise, cinnamon, bay leaves, peppercorns, cloves, nutmeg, and grass cole and cook for 5 minutes. Excipients:

2 green onions, 6 slices of ginger, 3 star anise, 1 tablespoon Sichuan pepper, 1 cinnamon, 3 bay leaves, 20 grams of tea, 2 tablespoons dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 2 tablespoons white wine.

When making sauced beef, you must pay attention to the cooking time should not be too long, not too short, too short will make the beef unflavorful and difficult to chew, at least cook for more than an hour, not too long, too long will make the meat lose its taste.

Dilute the yellow sauce with cold water, add salt and stir; Put the bones at the bottom of the pot, put the lean meat in the middle, put the old meat around, mix with the old soup, and use low heat for 6 hours to remove from the pot.

We should pay attention to some ingredients, and we should add some monosodium glutamate, salt, peppercorns, and ingredients, and we should also pay attention to the time, pay attention to the problem of proportion, etc., so that we can make delicious sauced beef.

Don't put too much salt in it when making it, the salt can be less, because if there is more salt, this sauce beef will be particularly salty, and then you can add some vinegar appropriately, and the effect will be better.

When making your own beef sauce, which part of the beef should I choose?

1.Beef tendon meat for sauced beef is better. Beef tendon meat is meat from the knee joint to the thigh.

Wrapped in meat film, it has a medium hardness and a regular texture, which is most suitable for stewed food. Its muscle bundles are tight, the fascia is evenly distributed in the meat, and the mature section has a beautiful and transparent marbled vein. And the round shape is perfect for cold dishes.

Sauced beef retains a variety of functions of beef, such as tonifying and nourishing qi, strengthening muscles and bones, and nourishing the spleen and stomach. It can improve the body's ability to resist diseases, and is suitable for people with weak muscles and bones, yellow complexion, shortness of breath and fatigue, and anemia.

2.Beef tendon meat is best suited for sauced beef, which is the muscle of the cow's thighs. Because there is a layer of fascia on the outside of the beef tendon meat, the marinated meat tastes good, the meat is chewy, not firewood, and the beef tendon meat is easy to cut, it is beautiful and very appetizing on the plate.

Soak the cleaned beef tendon meat in clean water for 2 hours, which can soak out some of the blood and impurities in the beef, so as to achieve the effect of removing the fish, and also make the beef tendon meat easier to cook, and then blanch, remember to blanch the beef tendon meat in cold water, so that the blood in the beef can be completely blanched, and the meat will be softer.

3.The taste of beef sauce depends on the combination of seasonings. Commonly used spices are cloves, sand kernels, cardamom, angelica or cinnamon.

These spices must be authentic. After all these seasonings are prepared, they are mixed in a gauze bag in a certain proportion, and then the yellow sauce, chopped green onion, stock stock, and salt are added to boil into a sauce marinade. Depending on the size of the piece of meat, it should be simmered for at least two hours.

Instinctively judge that you can fork the beef with chopsticks. It's easy to fork it apart. It is advisable to stew beef in a casserole, if not for lack of time and physical strength.

Although the pressure cooker is energy-saving and time-saving, the beef is not fragrant.

4.During the braising process, it is necessary to master the temperature so that the boiled beef can absorb the flavor. Bring the pot to a boil over high heat, then turn to low heat and cook for an hour and a half, then turn off the heat when the time is up.

At this time, you can't take out the beef and let it soak in salted water for 1-2 hours, so that the beef can fully absorb the flavor and the beef will be more delicious. Also remind everyone not to add cold water when stewing, otherwise it will affect the taste of the beef.

It is best to choose the front leg meat, because it is more chewy, and the front leg meat has less fat, the taste will be better when making, it will also be easy to store, and the fat content is low, which is very chewy.

Beef should be chosen because the place of beef leg is particularly tender, and the taste of beef in sauce can be said to be delicious in the world.

I think it is better to choose the part of the hind leg of the cow, that is, the cow's hoof tendon, because the cow's hoof tendon is special.

Introduction: Beef is rich in nutritional value, and compared with other meats, the fiber of beef is coarse, and it may be more chewy when eating, so many people like to eat beef very much, but fresh meat is difficult to store, if the beef is frozen in the refrigerator and then taken out to thaw the beef taste will become very poor, so many people will want to improve the preservation time of beef by marinating sauce beef, so which spice needs to be put in the process of making sauce beef to enhance the fragrance? Let's take a look.

Sichuan pepper is a very common spice, in many areas there are watermelon peels to eat Sichuan pepper, we eat hot pot or stir-fry will use Sichuan pepper, in the marinade sauce beef can also be appropriate to put some Sichuan pepper. The aroma of Sichuan pepper is very strong, compared with other spices, the ** of Sichuan pepper is also cheaper, so in the process of making beef, you must remember to put some Sichuan pepper, so that the beef will also have a unique pepper taste.

Many people will put some rice wine into the pot when making braised meat or sauced meat, then add rock sugar to fry until fragrant, and then put the beef in the marinade or put it in to color, so that the sauced beef will have a unique wine aroma, so when making sauced beef, you can add rice wine and rock sugar in moderation. If you feel that the ** of rice wine is relatively high, you can choose rice wine or cooking wine that you have not drunk at home.

Thirteen spices are our common condiments, many people will put thirteen spices when stir-frying or making soup, and some ingredients must be added when making sauced beef, like this can make the taste of sauced beef very fragrant. For people who like to eat sauced beef, in the process of making sauced beef, you must add thirteen spices, usually sauced beef can be placed in the refrigerator, or hung out of the window, when you want to eat, take it into the room and cut a few pieces, very simple and fast. Usually when you come to your family or want to eat it, you can cut a few pieces of beef in sauce to eat.

What spices and sauces do you need to make beef sauce? How do you make the most flavorful? When making it, you need ginger slices, green onions, star anise, fennel, cinnamon, and cooking wine.

There are also rock sugar, light soy sauce, dark soy sauce, etc., and a lot of seasoning tablets. The color is red and bright, the sauce is fragrant and flavorful, the taste is firm, not greasy, the method is simple, get up and learn.

First of all, prepare three catties of fresh beef shank, the meat is best to soak it in cold water for an hour or two, if the time is tight and you can not soak it, soak it without fishy smell, after soaking, wipe the water on the surface dry, too big a piece, we break it for him in the middle, we now start to put in the seasoning for him to pickle, put a bowl of this light soy sauce, and then put a big spoonful of this soybean sauce, and put two spoons of sweet paste, sweet sauce can be put a little more, and then there is rock sugar, rock sugar can be put eight to 12, and then two star anise, Four slices of cinnamon on a piece, how many are you in this angelica cardamom? Put a few bay leaves, then don't eat the peppercorns, don't put the peppercorns, put a few green onions, and this pepper, put a little, after all the seasonings are placed, mix the seasoning evenly, and then spread it on this beef to let it marinate, at least six hours of marinating.

After the meat is marinated, we start to make beef, after we marinate, the color of this marinade is already very dark, we transfer it to a large pot, or a relatively deep glass, pour all the beef and these seasonings, and then add a lot of water, try to put more water, cover the lid, first boil it over high heat, and then use medium heat to let it smell it slowly, an hour and a half is OK, usually, I am this time is fine.

In the process of cooking, if the water is not enough, we must add boiling water, not cold water, my chopsticks can easily pierce it, indicating that the beef is already very rotten, after that, we will take out the beef, you can also soak it in the soup for some time, and then take it out and cut it into slices to eat.

It is necessary to use bean paste, tomato paste, and sesame sauce The spices used are pepper, spice, bay leaves, star anise, and wolfberry, at this time, you need to cut the beef into smaller pieces, put it in a jar, and then add these spices, and then marinate it with bean paste.

I think we need to use light soy sauce, oyster sauce, soy sauce, chicken essence, monosodium glutamate, salty salt and pepper. And I think that when making sauced beef, you must pay attention to the heat problem, and you must not use high heat, but must use low heat. And when making sauced beef, you must pay attention to the proportion of ingredients, and you must not put too much.

But I think the most important thing is that when making soy sauce beef, you must pay attention to the time issue, and you must not make it for too long.

Cinnamon bark, star anise, Sichuan pepper, chili pepper, bay leaf, tangerine peel, bean paste These seasonings and sauces are needed, and when making sauced beef, you should use a pressure cooker to put these seasonings, put in the beef and beat for about 40 minutes, and then simmer over low heat, so that the production is very flavorful.

Add oil to the bottom of the pot, stir-fry over low heat, then add water, soup, Huaifeng rice wine, salt, pepper, ginger and all the above spices, and simmer for 60 minutes to get brine. Don't forget to keep the old soup: use a colander to remove the seasoning from the soup and throw it away.

The rest is old soup. When the old soup is so cold that it is not frozen, pour it into the Food Sino-American Cooperation Institute and put it in the refrigerator to freeze. I'll use it next time.

Ingredients: two major ingredients, two bay leaves, a piece of three-inch cinnamon, fennel, pepper, cloves, half monk fruit, dried hawthorn...

First of all, to remove the blood stains on the tendons, soak the mold with a large amount of water in advance, change the water several times in the middle, and then scald it with a pot of cold water to completely clean the blood stains inward, and remove the blood blisters on the washed surface; It's not difficult to make minced meat, the key is the sauce. Meat has the reputation of "the king of meat" Beef can not only nourish the spleen and stomach, but also strengthen the body and bones, supplement the amino acids and proteins required by the human body, and make delicious steak sauce in a few steps. It is suitable for people with weak muscles and bones, yellow face, dizziness, shortness of breath, physical weakness and anemia.

Steak sauce, put oil in a pot, put the soy sauce until yellow, stir the beef broth, boil, pack, add ginger to the onion, add salt, bring to a boil, turn off the heat, and cook over low heat for one hour. Remove the seasoning and the bolognese sauce will do.

To make a steak sauce at the end, in addition to a good seasoning recipe and sauce, we also need to choose the tendons of fresh meat. Tendons are best for making pâté because they contain more gluten in them. Then remove the tendons and pour in an appropriate amount of oil sauce (first sauce).

If it is less than two-thirds of the tendon, we can switch by the hour and leave the plastic in the refrigerator overnight.

To make a steak sauce, Flounder believes that the first thing to do is to choose good meat, beef tendon is the most suitable, good beef tendon muscle bundle, fascia evenly distributed in the meat, marble text is beautiful, the cross-section is transparent after cooking, and it is too beautiful to be plated.

Beef tendon meat is rich in protein, fat, vitamin B group, niacin, calcium, phosphorus, iron and other nutrients, prepare the required ingredients, cut green onions, slice ginger and garlic, and wash beef tendon meat. Pour water and rock sugar into a pan and sauté over low heat until caramelized. Add salt, stir a little, turn on high heat and cook for 20 minutes, then change to low heat and cook for 2 to 3 hours.

After turning off the heat, the beef can be cooled directly in the pan.

How to make an authentic bolognese? For the people of Beimen, soy sauce meat is the most traditional family dish. At family banquets, marinating a large pot and cutting cold dishes, or serving hot dishes directly, is quick and easy; In summer, a meat plate and vegetable sauce products, drinking with friends under the moonlight, chewing meat gravy, there is a feeling of water margin.

Spice combinations: When making canned vegetables, cinnamon, star anise, and pepper are the basic ingredients for making bolognese. They can also be mixed with cardamom, fennel, geranium leaves, clover, hawthorn, and other condiments to make the flavor even more fragrant.

You need to add a spoonful of soy sauce. This is the biggest and exclusive secret to making the pâté delicious, making it brighter and richer in color and taste;

Pour an appropriate amount of water into the casserole, heat it over high heat, add spices, onions, ginger, soy sauce, soy sauce, sugar and five-spice powder, add the boiled meat in turn, continue to cook for about 15 minutes, heat over low heat until the meat is cooked, take it out and put it in a ventilated and cool place for about two hours, the first thing is to choose the ingredients. Choose outside cooked products, such as beef sauce, such as beef tendon and, external muscles. These sections are best for cooking and cooking.

The method is to put the salt late, add enough water, and slowly soak it over a low heat. If there is less water, you should not, add cold water, but boiled water.

The choice of beef and veal raw materials is very special. The best taste can be achieved with the finished product made from this meat. Nowadays, some small eateries and eateries use other portions of meat to replace the key meat of the front leg due to over-consideration of cost, with a big discount on taste and taste.