Which spice is the most flavorful in sauced beef? The best spice for beef

The most suitable beef spices are as follows: 3 grams of ginger, 2 grams of angelica, 2 grams of cinnamon, 2 grams of grass fruit, 2 grams of cumin, 1 gram of star anise, 1 gram of bay leaf, gram of pepper, gram of citronella, gram of clove (a pot of water is about 7-8 catties).

The amount of spices used in this recipe is very small, in order to preserve the original flavor of the beef as much as possible. To use, you need to add seasonings, 80 grams of salt, 40 grams of fish sauce, 10 grams of umami soy sauce, 10 grams of dark soy sauce, 50 grams of rapeseed oil, and the boiling time is about one hour on low heat.

This marinade Xiaoming has also tried to make beef soup base, so it is boiled with beef bones, mixed with pepper and monosodium glutamate, if you want the flavor to be richer, you can add a little curry powder. In addition, it can also be used for bone-in steak, the steak is marinated first and then grilled on an iron plate, and the grilling sauce is brushed when frying, like using the finished barbecue sauce, but Xiao Ming likes to use the finished barbecue sauce mixed with dry pot sauce and red oil to brush a layer of roasting, and sprinkle a little cumin after grilling, which tastes good.

When it comes to spices for beef ingredients, it is more common to choose spices with a high degree of consistency with beef ingredients under the framework of cinnamon, star anise, and cumin, such as herbs, bay leaves, pepper, thyme, and thyme. Generally speaking, this method is to take into account the original taste of beef ingredients while increasing the fragrance, but in general, the fragrance is still relatively strong, especially some friends like to add cloves, fragrant sand, long sarsa, etc. to the fragrance part, so the taste will be more inclined to be rich. Many things are not absolutely good or bad, only suitable or not, this approach is naturally suitable for friends who like a relatively strong taste, but for friends who like to highlight the original taste, the following practice may be more valuable for you.

Spices: 5 star anise, 1 small piece of cinnamon, 40 Sichuan peppercorns, 6 bay leaves, 1 grass fruit, 6 sand kernels, 3 white cardamom, 1 small piece of galangal, 2 long peppers, 3 pieces of angelica, 2 pieces of sand ginger, 1 small handful of cumin, 1 piece of tangerine peel, 3 dried chili peppers. Seasoning:

50 grams of rice wine, 100 grams of soybean soy sauce, 60 grams of rock sugar, 50 grams of salt, 50 grams of yellow sauce, 1 green onion, 5 grams of ginger.

If you make sauced beef, I personally think that the most fragrant spice should be bay leaves, especially before making New Year's sauce beef, the process of beef stew needs bay leaf star anise, big ingredients, fennel, peppercorns, etc. wrapped in gauze, shield, especially bay leaves.

Which spice is the most fragrant sauce beef, under normal circumstances, the most fragrant is Sichuan pepper, Sichuan pepper, star anise, or some chili oil, sesame seeds, etc., which are more fragrant?

Which spice is the most flavorful in sauced beef? The most fragrant spices are Sichuan pepper, star anise, cumin is the most fragrant, these three belong to Sichuan pepper and star anise, everyone is very familiar with it, as long as it is stewed meat and braised meat, etc., these will basically be added. Because of these kinds of words, they can be versatile.

And. The marinated food will have a special flavor and be delicious.

The most fragrant aroma in the sauced beef should be 89. The flavor of star anise is very good, and the cinnamon, bay leaves, etc. are very good.

There are many ways to marinate sauced beef, and there is a big difference in the aroma of sauced beef because of the different spices added.

Fennel, also known as star anise or big material, he is one of our most common spices like Sichuan pepper, the taste is relatively strong, can increase the fragrance with meat, in the production of cooked food, is an indispensable spice.

Cloves are an indispensable spice in delicatessens, and cloves will add flavor to meat.

Grass fruit is a spice often used in the production of cooked food, can be fishy, beef, mutton will be used in the grass fruit, he is an indispensable spice for making sauce beef.

Sichuan pepper, star anise, cloves, sand kernels and grass fruits, these five spices are the seasonings that must be put in the sauce beef, all have a fragrance effect, and the most fragrant should be cloves.

Because the cloves will have a bone-penetrating fragrance if they are put a little bit, they must be put in strict accordance with the proportion, otherwise they will be fragrant and bitter.

Basically any part can be used, and the beef tendon is the best because it is beautiful to cut and has a tender and crispy taste. Cut the beef into pieces about 3-4 cm large, add some olive oil, put ginger slices and fry it, put the beef in and fry it until the meat turns white, add rice wine, light soy sauce and sugar and cook for two minutes, pour it into the casserole to simmer, and decide the length of cooking time according to the conditions of the beef itself. Cook the old beef a little longer.

Generally, tender beef is cooked for half an hour.

Which spice is sweetest in sauced beef? Sweet noodle sauce, of course.

Sauced beef, cinnamon, star anise, cumin is the most fragrant.

The most fragrant spice in the sauce beef should be the sweet noodle sauce, I found that no matter what kind of family meat, as long as the sweet noodles are put in it, the sauce is particularly delicious.

Of course, the most basic family temple was locked by my hand.

Sauced beef lies in the compound aroma of various spices such as Sichuan pepper, star anise, cinnamon, bay leaves, etc., and the effect of 1+1 2 is limited.

I think the most fragrant spices for making sauce beef should be bay leaves and star anise, especially before making New Year's sauce beef, the process of beef stew needs bay leaf star anise, big ingredients, fennel peppercorns, etc. wrapped in gauze, especially the flavor enhancement effect of bay leaves is more obvious. I think that only by pairing them with each other can we make the best beef sauce.

Sauce beef, the most fragrant spice, I think cumin powder, as well as white pepper, star anise, fennel, cinnamon, especially fragrant.

The most fragrant spices pepper, star anise, cumin is the most fragrant of these three, pepper and star anise are very familiar to everyone, as long as it is stewed meat and marinated meat, basically will be added, because these two are wild spices, classic spices, indeed fragrant enough, the fragrance effect is very strong, so we are often used.

The most fragrant thing about the sauce beef is the cinnamon, which makes the flavor of the meat richer and more mellow.

The most fragrant ingredients for sauce beef should be spices, fennel, star anise, and ingredients.

The most flavorful spice of beef is star anise, and there is bay leaf.

Raw materials: 5 catties of beef tendon meat.

Seasoning: 150 grams of refined salt, 300 grams of soy sauce, 150 grams of sugar, 30 grams of anise, 30 grams of cinnamon, 15 grams of Sichuan pepper, 10 grams of cumin, 10 cloves, 100 grams of ginger, 125 grams of celery.

Article**2cnnamon branches, star anise.

Process method: take 1 piece of rectangular beef, knead it repeatedly with salt and put it in a basin to marinate for one day, and extend it appropriately in winter;

Take out the marinated beef, soak it in water, soak it in boiling water for a few minutes to wash off the blood, and cut it into large pieces;

Put the beef in a pot of cold water, add soy sauce, sugar, twisted celery, spice packets, ginger cubes and bring to a boil, skim off the foam; Mix the soup into a sauce red, move to low heat and simmer for two hours, take out the celery, cook for another two hours (the main ingredient needs to be turned once in the middle), and when it is crispy, collect the thick soup and spread it on the surface of the beef.

Characteristics, five spices are thick and the taste is rich.

First of all, the pre-processing of the beef involves a marinating process after thorough rubbing with salt, and then blanching is soaked in boiling water and then cut into large pieces.

In addition, celery is used as a vegetable spice to assist in seasoning, which is a small trick, and I personally feel that it works well, because this method has been used when I used to make beef.

And it is recommended to use the kind of parsley with roots, I feel that its fragrance is more intense than ordinary celery, and then we say this spice group, in my personal experience, I feel that for 5 catties of beef, the total amount of spices used is about 86 grams, which is a bit too much.

And too many spices will rob the flavor, of course, it may also be a style, that is, to use these spices to highlight the rich five flavors, this depends on personal preference, if you are worried about the strong flavor of spices, you can reduce it appropriately.

Article**3 According to our general experience, in the case of spice quality, the total amount of spices accounts for about the total amount of ingredients, and it is more appropriate for 5 catties of beef to be between 35 and 40 grams, which is for your reference.

Tuniu Well, sauce beef, which spice is the most fragrant? In fact, there are a lot of spices in the sauce beef, such as the ginger that is cooked like Sichuan pepper, and there are some well, it's been a long time, sugar, soy sauce, but um, the most fragrant is coriander, celery and celery, he made the sauce beef is not very different, don't put the box, don't put celery, the sauce beef is delicious, very flavorful, there is a special taste, wait for the sauce beef and other eight points to clean up well, take a handful of worry-free celery and put it inside, and then drum it and stew it for a while, bring it well, Therefore, that box and that box of celery are the most flavorful.

Beef is the most fragrant to do - the steps of the five-spice sauce beef recipe.

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To prepare plain milk shredded toast Step 1

Brine spices: sand ginger, grass fruit, bay leaf, cloves, fennel, licorice, cinnamon.

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To prepare plain milk shredded toast Step 1

Rinse the tendon and cut it into three sections.

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Boil warm water in a pot, put the beef into the pot and boil until the water boils, cook for about 5 minutes, remove the beef and rinse it with cold water.

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To prepare plain milk shredded toast Step 1

Rinse the clean beef and soak it in cold water for 20 minutes to firm the meat.

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To prepare plain milk shredded toast Step 1

Put small pieces of spices, such as cinnamon and tangerine peel, into a spice strainer.

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To prepare plain milk shredded toast Step 1

Put ingredients A-B and spice packets, 1 teaspoon of thirteen spice powder, and pour cold water into the pot (the amount of water is just over the beef cubes).

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To prepare plain milk shredded toast Step 1

After the water in the pot is boiled, boil for another 15 minutes to make a fragrant brine, and then put in the soaked meat pieces.

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To prepare plain milk shredded toast Step 1

Bring to a boil over high heat, then cook for 15 minutes, then reduce the heat to low and cook for about 50 minutes, until chopsticks can easily insert the meat pieces.

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To prepare plain milk shredded toast Step 1

Remove the boiled meat pieces and drain them and let them cool in a naturally ventilated place for 2 hours.

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To prepare plain milk shredded toast Step 1

Reheat the brine pot again, put in the cooled meat pieces, and marinate over low heat for about 30 minutes.

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To prepare plain milk shredded toast Step 1

Remove the pieces of meat and serve them by slicing them until they are warm.

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To prepare plain milk shredded toast Step 1

To make the dipping sauce, take a bowl and mix the minced garlic, chili powder and salt.

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To prepare plain milk shredded toast Step 1

Heat 4 tablespoons of oil in a pot, pour in a bowl and stir-fry the garlic and chili powder, and finally pour in a little sesame oil and light soy sauce.

Beef is the most fragrant this way - beef with spiced sauce.

[Ingredients]: 500 grams of beef shank.

Excipients]: half a spoon of cloves, 2 cardamom, 3 sand kernels, 1 cinnamon, 4 large ingredients, 3 bay leaves, 1 ginger, 1 green onion

Seasoning]: 3 tablespoons of organic soy sauce, 3 tablespoons of cooking wine, half a bowl of yellow sauce, 2 rock sugars, 2 tablespoons of salt, 1 tablespoon of dark soy sauce, 1 tablespoon of monosodium glutamate, 1 tablespoon of Weijixian.

1. The key to beef is to choose fresh ingredients and good parts. The beef tendon is certainly the best. It is best eaten with tendons.

2.Wash first and then blanch, after this step, part of the fishy smell of the beef will be removed. Blanch in a pot under cool water.

If you boil the pot under water, you will be forced to stop the beef all of a sudden, and the rich protein will solidify when heated, and the aroma of the beef will be difficult to force out. After boiling the pot, the blood foam floated up, and then removed it.

3.Prepare cloves, cardamom, sand kernels, cinnamon, spices, bay leaves, ginger, green onions, organic soy sauce, cooking wine, yellow sauce, rock sugar, salt, and monosodium glutamate. The five spices we make today refer to cloves, cardamom, sand kernels, cinnamon, and ingredients.

4.Add water, ginger and green onion to the pot.

5.Add cloves, cardamom, sand kernels, cinnamon, spices, etc.

6.Pour in cooking wine.

7.Put the organic soy sauce in it first, and color it first.

8.Then add the yellow sauce to make the base taste full, and the color will become darker and darker as the soup closes.

9.Add the icing sugar.

10.Stir to allow the yellow sauce to mix well and add color with dark soy sauce.

11.Add the flavor to increase the freshness.

12.Then add the salt.

13.Put the blanched beef in, boil it for two or three minutes on high heat, simmer it on low heat for 2-3 hours, and use chopsticks to penetrate the beef without lifting it, and the sauced beef will be simmered.

14.Don't take it out yet, leave it in the soup and continue to soak for about 3 hours.

15.Remove the beef and let it cool.

16.Serve on a plate. Dip it in the juice and serve it with a little wine