How long is the best sauce for beef sauce? What to look out for? Which step is the easiest to roll o

Beef sauce. Generally, it needs to be boiled for two hours, put it in the sauce overnight, and take out the slices to eat the best taste the next day. The most important thing to note is that fresh beef does not need to be blanched first, it is easy to make the beef firm after blanching, it is more difficult to taste, and the taste is old and woody.

Let's take a look at the production steps

Step 1: Prepare the ingredients: beef shank, green onions, ginger, garlic, cinnamon.

Star anise, bay leaves.

Sichuan pepper, red pepper, rock sugar, light soy sauce, dark soy sauce, oyster sauce, cooking wine, soybean paste, chicken essence, salt, pepper, thirteen spices.

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Step 2: Wash the beef tendon meat and cut it into large pieces of uniform size, soak in clean water for 3 hours, soak in bloody water, and clean it.

Step 3: In that bowl, put soybean paste, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, chicken essence, pepper, thirteen spices, mix and stir well, cut the green onions, slice the ginger, and flatten the garlic, and set aside.

Step 4: Heat the oil, add the green onions, ginger and garlic, stir-fry until fragrant, add rock sugar, and stir-fry the sugar color.

Then put in the beef, pour boiling boiled water into the pot, then put in the sauce prepared in the third step and cinnamon, star anise, bay leaves, pepper, red pepper and other seasonings to cover the pot, turn to low heat and simmer for 2 hours after the water boils. (If it takes too long, you can put it in a pressure cooker.)

Medium simmer for 30 minutes) During the stewing process, the beef can be turned over to make it more flavorful.

Step 5: When the simmering time is up, turn on the high heat to reduce the juice and turn off the heat after the soup is thick. At this time, don't take out the beef, you can let it cool first, then take it out, pour it into the soup and put it in the refrigerator for one night, and then take it out and slice it the next day.

This will keep the beef from falling apart when sliced.

Here I want to say that the choice of beef, to choose a calf tendon is more suitable for making sauce beef than a large tendon, because it is more tender and has more tendons. The stored time of the prepared beef sauce is generally three to four days, and it should be eaten as soon as possible.

Sauce beef is generally best for about 8 hours; Be sure to simmer slowly over low heat, not over high heat; When the seasoning ratio is added, it is most likely to overturn, and it is easy to change the taste of the beef.

Beef sauce is generally best if it is served for more than two hours. Pay attention to the method of production, pay attention to the heat of production, pay attention to the time of production, pay attention to the use of raw materials, and pay attention to the use of condiments. Blanching is the easiest step to overturn.

Beef sauce. How long to cook depends on what pot to usePressure cookerIf you need to blanch it in the pot on high heat for about 5 minutes, then pour the prepared sauce into the pressure cooker, put it in the beef and steam it for about 30 minutes to cook; If you want to cook in a regular pot, you need to simmer for about 2-3 hours.

Beef in sauce, using beef shank.

The best, the need for more ingredients, can be described as messy, almost a dozen, marinated sauce beef, to be thoroughly cooled and then cut, it is not easy to disperse, it is best to simmer for more than 6-8 hours to taste, some people say that the beef is all scattered, in fact, this is the reason.

Precautions for cooking sauce beef:

1. Don't cook the beef directly in the pot, you can soak it in water for 12 hours, if you cook it directly, the sauce beef will be hard and woody.

2. When the beef is boiled, it must be boiled under cold water, and cooking wine must be added.

and green onion and ginger, which will help to remove the smell.

3. When cooking, don't add salt to taste first, and then add salt when soaking, so that the beef is more flavorful and easier to cook.

4. Put the boiled beef in sauce in the refrigerator and refrigerate overnight, so that the beef will be more flavorful.

6. After the beef is cut into large pieces, the sharp cone is pierced into the meat to open the passage for the sauce to penetrate directly into the deep layers of the meat.

Beef in sauce and cook for 20 minutes.

The name of a dish refers to a kind of 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. Sauced beef retains the multiple effects of beef to nourish qi, strengthen muscles and bones, nourish the spleen and stomach, etc., and can improve the body's ability to resist diseases, and is suitable for people with sore muscles and bones, yellow face and dizziness, shortness of breath and body weakness and anemia.

Beef in soy sauce has a rich umami flavor and is often eaten as a side dish as a slicing dish. Eating soy sauce beef in winter also has the effect of warming the stomach and driving away cold, which is one of the best products for winter tonic.

The preparation time of sauced beef varies depending on the ingredients and cooking techniques, and it is generally cooked for 1 to 2 hours. Here are the steps:

Ingredient list: 1Cut the tendon meat 3 finger widths and marinate in teriyaki soy sauce and cooking wine for 24 hours.

2.Boil brine water: Put the marinade, green onions, ginger, rock sugar, and salt into the pot, add an appropriate amount of water to boil, boil for 10 minutes, turn off the heat, and soak for more than 2 hours.

3.Cook the marinated beef in a pot under warm water for 20 minutes (warm water is more conducive to cooking the meat) to remove the foam.

4.While the beef is cooking, soak the dry seasoning in water.

5.When the oil is hot, add the green onions and ginger slices and stir-fry until fragrant, then add the seasonings and stir-fry until fragrant.

6.Put the beef and the sauce from yesterday's marinated raw beef into the pan and stir-fry well.

7.Add the soaked seasoning water and braised soup, bring to a boil over high heat, turn to medium-low heat and simmer for 1 to 2 hours.

8.Do not eat immediately after cooking, let it sit for more than 5 hours to get more flavorful.

Hope the above information is helpful to you.

Sauce beef, the best choice of beef tendon, the need for more materials, can be described as messy, almost a dozen, marinated sauce beef, to be thoroughly cooled and then cut, it is not easy to disperse, it is best to simmer for more than 6-8 hours more flavorful, some people say that beef everything is scattered, in fact, this is the reason. Boil over high heat, stew for 1 and a half hours after changing to medium-medium, observe diligently in the middle, don't cook old, otherwise the beef out of the sauce is not tight, judge the standard of good meat sauce, prick it with chopsticks, the meat can be pierced, but feel that there is slight resistance, and then don't be in a hurry, put it in the refrigerator and refrigerate overnight (8 10 hours), be sure to wait for it to cool and cut the plate, it will not disperse.

1. A beef tendon catty, all the two halves in the middle, soaked in clean water after washing, everyone's habits are different, I usually take 3 hours, mainly to remove the blood, and the water can be changed in the middle. 2. After rinsing well, pour in 3 tablespoons of light soy sauce, coat the whole body, cover with a layer of plastic wrap, and refrigerate overnight. 3. Bring water to a boil, pour the beef into the pot, add 2 tablespoons of cooking wine, bring to a boil over high heat, and then skim off the foam in the water.

4. About the ingredients, everyone is different, this recipe is only for reference, although it is not as professional, but it is absolutely delicious, 1 piece of ginger, 1 section of green onions, 3 star anise, 2 pieces of cinnamon, 1 spoon of sweet paste, 5 bay leaves, 30 peppercorns, a spoonful of cumin, 2 grass fruits, half an onion, 1 piece of tofu, an appropriate amount of salt, 2 catties of beef tendon.

5. The water does not need to be replaced, directly skim off the foam, and then put in all the seasonings, except for putting the tofu and sweet sauce together, stirring and blending, and then pouring it into the pot, no need to add sugar, because the sweet noodle sauce is sweet. 6. Bring to a boil over high heat, turn to medium-low heat, keep the state of gurgling, cover the lid, simmer for an hour and a half, don't cook old, you can use chopsticks to prick it, there is slight resistance, but it can be pierced through. 7. Put the sauce in the refrigerator and refrigerate for one night, no less than 8 hours.

7. Put the sauce in the refrigerator and refrigerate for one night, no less than 8 hours. 8. When the time comes, the slices are plated, the umami is strong, the taste is rich, the taste is tender, nutritious and juicy, and the family eats it without pressure.

1. Braised beef is generally lost, and it is normal to produce 6 taels per catty, because the meat contains a part of the water. 2. The size of each stew is different, and the specific amount of time needs to be mastered, but it must be soaked overnight to taste. 3. The prepared marinade can be put into the marinated meat package, and it will be thrown away when it is used up, and it will not get residues everywhere.

4. When boiling beef, you can put a few grams of black tea appropriately, which can accelerate the time of soft and rotten beef, and can also provide a good coloring effect.

If you use a regular stir-fry pot to cook, it usually takes 1 hour to cook and has a good texture. If you use a pressure cooker to cook, it usually only takes about 20 minutes. Sauced beef can be stored in the refrigerator.

The time it takes for the sauce beef to cook depends on the container used.

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The sauce beef is bright in color, crispy in taste, fragrant in sauce, and very nutritious. Most people usually buy it from a delicatessen, thinking that the sauce beef is too difficult and they can't make it themselves, so they can only spend money to buy it.

Sauce beef is not so difficult to make sauce beef, below I will share with you a home-cooked method, you can eat it in a few simple steps, no worse than buying.

Fresh beef is only more than 40 yuan 1 catty, buy 5 catties for almost 200 yuan, make your own delicious and cost-effective, remember the 3 key steps, to ensure good color, good taste, good taste.

Sauce beef] Prepare 5 catties of fresh beef tendon meat, Sichuan pepper, star anise, cinnamon, bay leaves, cumin, dried chili, green onions, ginger slices, salt, light soy sauce, dark soy sauce, sweet noodle sauce, and dry yellow sauce.

Sauce beef [method].

Wash the beef tendon meat with water, cut it into large pieces, soak it in clean water for 12 hours, change the water once every 2 hours, soak it at night, and it can be done the next day. Soaking in water can soak out the blood water in the beef and remove the fishy smell of the sauced beef.

2. After soaking the beef in sauce, remove and rinse and drain. Put the beef into a large bowl, add an appropriate amount of light soy sauce, dark soy sauce, and uncovered beef, and soak for another 6 hours. Soaking in soy sauce can add flavor and color in advance, and the flavor of the sauce will be stronger.

3. Pour the soaked beef and sauce into the boiling pot, add an appropriate amount of water, and let the soup cover the beef. Boil, boil the foam with a spoon and skim it off, if there is no foam, the blood and water have been removed.

4. Wrap all the spices in gauze, throw them into the cooking pot, add some green onions, ginger slices, and add 2 kinds of sauce, that is, dry yellow sauce and sweet noodle sauce, and the sauce beef can be full of sauce.

5. Add an appropriate amount of salt, cover the lid and bring to a boil over high heat, then simmer over low heat for 2 3 hours. If you prick the beef with chopsticks and you can easily pierce it, it means that the beef is already soft.

6. Turn off the heat after cooking, don't take it out immediately, let the beef soak in the sauce overnight to absorb the flavor of the sauce, so that it is more fragrant and flavorful.

Sauce beef 7, the next day can be fished out, cut into thin slices and put on a plate, mix a bowl of spicy sauce, dip and eat, very delicious.

Sauce beef [Tips for making homemade sauce beef].

The recipe for sauced beef is simple, similar to stew, and there are 3 key steps to have a good texture and taste.

1. Beef cannot be marinated directly, but should be soaked in water to remove the bloody smell.

2. Soak in soy sauce in advance to flavor and color. Put it in the refrigerator in the summer, otherwise it will easily spoil.

3. Don't eat the beef directly after marinating, soak it in sauce again to make it more fragrant and flavorful.

In addition to the 3 key steps of sauced beef, there are also 3 key seasonings for sauced beef, that is, soy sauce, dry yellow sauce, and sweet noodle sauce, which is the "soul" of sauced beef.

When cooking, it should be noted that although the high heat cooks quickly, the beef is easy to fall apart and cannot fully absorb the flavor. It should be simmered over low heat for a long time, and the texture of the beef is crispy and very flavorful. Generally, stew for 2 hours, the beef will be soft and rotten, if you don't worry, use chopsticks to prick it, you can pierce it at once, it must be rotten.

How long does it take to sauce beef in sauce? This depends on what pot is used to make itIf you use the same pot you usually use for stir-frying, it will take at least an hour, but if you use a pressure cooker, it will be very fast, about half an hourThe sauce beef sauce is full of fragrance, delicious and delicious, and is deeply loved by everyone.

Beef is nutritious, delicious, there are many ways to make sauce beef, there are five spice sauce beef, halal sauce beef, Korean sauce beef, etc., all very delicious, whether beef is cold or hot, it has always been a hard dish on the table, the most popular is sauce beef, when I go home during the New Year, my dad will always make sauce beef, let us take it home to eat, my dad is very good at cooking, and the sauce beef is also delicious, let's talk about how long the sauce beef is going to be sauced.

1. How long does it take to sauce beef in general sauce.

This mainly depends on what pot is used to make sauce beef, with the pot we usually use, it generally takes about an hour to sauce the beef before it is cooked; If you use a pressure cooker, it will be very fast, and we all know that it will be good to stew meat in a pressure cooker, usually only about half an hour.

Second, the production steps.

1. Ingredients: beef tendon, Sichuan pepper, star anise, ginger, cinnamon, bay leaf, cumin, dried chili, tangerine peel, licorice, green onion, light soy sauce, dark soy sauce, oyster sauce, rock sugar, soybean paste, sweet noodle sauce.

2. Wash the beef, soak it in water for an hour, soak it in blood water, change the water in the middle, wash the green onion and ginger, cut the green onion into sections, and slice the ginger for later use.

3. Wash the beef after soaking in blood water, blanch the pot under cold water, add ginger slices and green onions, there will be foam in the process of blanching, skim off the foam, blanch the water, take it out and wash it with water.

4. Add an appropriate amount of water to the pot, wrap the peppercorns, star anise, ginger slices, cinnamon, bay leaves, cumin, tangerine peel and licorice in a thin cloth and put them into the pot, put in light soy sauce, dark soy sauce, oyster sauce, rock sugar, soybean paste, sweet noodle sauce, and dried chili peppers and boil over high heat, cook for 20 minutes, and the brine of the sauced beef is ready.

5. Put the blanched beef into the brine, boil over high heat, turn to low heat and cook for about an hour, turn off the heat after the time is up, don't rush to take out the beef, soak it in the brine overnight, take out the slices and eat.

3. Tips for sauced beef.

1. Choose fresh beef to make sauced beef, preferably beef tendon, because other parts will have fascia and fat, which will affect the taste, and beef tendon is the most suitable for making sauced beef, with the best taste.

2. Soy sauce beef is generally used in soybean paste, you can also choose the sauce according to your own taste, the sauce beef does not need to be boiled for too long, it will boil the beef away, affect the taste, and it does not look good.

3. Wash the beef, soak it in water for an hour, soak it in bloody water, change the water in the middle, wash it and blanch it in a pot under cool water after soaking, and wash it after blanching the water, so that you can remove the fishy smell of the beef, and the sauce beef made is more delicious.

4. After the beef is cooked, don't take it out in a hurry, soak it in the brine overnight, which will make it more flavorful, and the brine generally does not need to add salt, because oyster sauce, light soy sauce, dark soy sauce, sweet noodle sauce, and soybean sauce are all salty, and there is generally no need to add salt.