Homemade sauce beef
I want to eat beef biscuits these days . Because of the tight working hours, I bought the beef tendon after work the day before, soaked it all night after the sauce was ready, and got up the next morning. Today, after get off work, I endured hunger and baked sesame sesame biscuits with noodles. I added some vegetables at random. Ouch! Don’t be too delicious
By the way, I’m so hungry that I can’t stand it anymore. The photos are just so-so, let’s take a look.
Beef with sauce
Ingredients: 2 beef tendon hearts
Accessories: bay leaves, aniseed (star anise), cinnamon, pepper, cloves, ginger, green onion
Condiments: One tablespoon of sweet noodle sauce, 1 tablespoon of soy sauce, 1 cup of red wine, 1 large piece of rock sugar, appropriate amount of salt.
1. Put the miscellaneous spices into the sachet. If there is no such kind of halogen material bag, it can be wrapped in bean-coated cloth.
2. Put the brine bag in the water and take a shallow bath to remove the floating soil on the brine.
3. Put the washed beef tendon heart in cold water and boil it together with the water. Boil the water on high heat for four or five minutes, remove the blood foam and remove it for later use.
4. After the water in the deep pot is boiled, add the bag, green onion and ginger slices, and add the yellow sauce.
5. Pour in soy sauce.
6. Pour a glass of red wine. Cooking wine without red wine will do.
7. Add rock candy according to personal preference.
8. Pour the blanched beef tendon into the marinade. After the high heat is boiled, change to medium and low heat and cook for about 1 and a half hours. How to judge that the meat is cooked is to use chopsticks to poke the beef tendon heart, which can be easily pierced through, add salt and cook for 1 hour. Turn off the heat.
9. Don’t take out the stewed beef immediately from the stewed soup and let it cool and soak for a few hours to make it more delicious and more delicious.
Shanghai Private Sauce Beef
Beef with sauce can be regarded as the master huadan at the dinner table for family gatherings. I don’t know what the eating habits of other regions are. Is the Wu hu xi hai China vast area? In our house, beef with sauce is a must-have product. Our private beef sauce can be regarded as one of the best cold dishes at dinner parties. Sometimes when I have bought a lot of beef tendon, the cut beef slices are covered with the texture of beef tendon. That’s really a work of art.
A must-have for family banquets, the sauce is as rich as a deli【Shanghai Private Sauce Beef】
1000g beef tendon, 30ml light soy sauce, 20g red sugar or rock sugar or white sugar, 2 star anise, 1200ml water
The practice of private sauce beef
1. Wash the beef shank with running water, then put it in a pot of cold water and boil it over high heat.
2. After boiling, skim off the blood foam on the water surface, about 10 minutes
3. Take out the beef that has been overwatered, put it in the cooking pot, and add about 1200ml of water
4. Select the “fermented bean curd hoof” button, the default is 1 hour and 40 minutes (don’t worry if you don’t have a cooking pot, it will be explained later)
5. The cooking pot starts to work, heat it up on a high fire, boil the water, and add about 20g of red sugar
6. Cover the pot, heat it on high heat for about 10 minutes, then add about 30ml light soy sauce
7. Stir slightly with a spoon, add 2 star anises and continue to heat
8. After about 30 minutes, the cooking pot will automatically turn to medium heat
9. The cooking pot continues to work, open the lid, stir the beef with a spoon, the soup begins to decrease
10. After 1 hour and 40 minutes, after hearing “DiDiDi”, start to collect juice and shut down the machine.
The working method of the cooking pot is mainly to imitate the manual cooking process, first the high heat, then the medium heat, and then collect the juice. Each area has different cooking methods and different seasoning methods. Our family’s habit is to use light soy sauce and seldom use other seasonings. After the beef is ready, take the beef out to cool, put the soup separately in a small bowl, slice the beef while eating, heat the soup, and pour it on the beef slices. So you don’t need to collect too much juice when collecting the juice.
I think everyone is familiar with sauced beef , and it is also a favorite of countless people. My home is no exception. Because sauced beef is not greasy, it is especially popular and the method is quite simple. Let’s take a look….. .
800 grams of beef tendon meat. Seasoning: 1 piece of ginger, 5 cloves of garlic, 3 scallions, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of cooking wine, 4 pieces of bay leaves, 2 star anise, 1 piece of cinnamon, appropriate amount of thyme, appropriate amount of cumin
The practice of spiced beef
1. Prepare the raw materials
2. Slightly cut the beef into smaller pieces
3. Cut ginger and garlic into slices, and tie the chives into knots
4. Put the beef in cold water into the pot, add an appropriate amount of cooking wine, and boil it for about 5 minutes
5. Rinse off blood foam
6. Add appropriate amount of water to the pressure cooker, add chives, ginger, garlic, star anise, bay leaves, cinnamon, thyme, cumin, appropriate amount of salt and dark soy sauce, add beef, bring SAIC to a high heat, and cook on medium heat for 40 minutes about
7. After turning off the heat, simmer for two or three hours
8. Take it out and cool it and cut into pieces. Dip it with your favorite sauce and eat it very well.
1. Don’t cook for too long with a pressure cooker, so as not to cook too badly without toughness;
2. When cutting, be optimistic about the texture and cut the texture into sections;
3. The salt and dark soy sauce should be put in more than usual soup. Soak it for a little longer to taste. If it is cooked well, you need to make a bowl of seasoning and dipping it.