[How to make large chunks of beef with sauce]_How to make_How to make

[How to make large chunks of beef with sauce]_How to make_How to make

Beef is a very common ingredient in normal times. There are many ways to eat beef and how to eat it. Different places have different ways of eating and eating beef. Beef can be braised and eaten, but beef can be eaten no matter what., The nutritional value is very high, beef sauce is usually a favorite food, but only a small number of people will make, the following details the practice of large chunks of beef sauce.

The practice of chunky beef beef Spice spiced beef material Main ingredients: tender beef auxiliary 1: star anise, ginger, white pipa, cumin, rock sugar, sky pepper, grass fruit, pepper auxiliary 2: old soy sauce, soy sauce, cooking wine practiceWash the beef with running water and put it in a bowl. Mix auxiliary material 1 with beef, add cooking wine, soy sauce, old soy sauce and raw soy sauce.

2. Cover the bowl with plastic wrap and put it in the refrigerator freezer for more than 24 hours (the longer the better, the more flavorful) 3. Cut the shallots and cook the eggs (three hulls) for use.

4. Put the marinated beef, the spices and juices of the marinated beef into the pot, add twice the water, and put the onion segments and eggs.

5. Cook over high heat, turn off low heat and cook slowly for an hour.

6. Don’t lift the shell after cooking, let the beef cool naturally in the pan.

Don’t take out the beef after it has cooled down, put it in the refrigerator with the marinade for 12 hours and slice it.

Authentic beef sauce 1, prepare the main ingredients, I choose the anterior tendon (the best money stress in the inside, the anterior stress tendons are many, the layers are very beautiful, and the taste is even better).

2. Wrap all the spices with gauze (if you can’t find so many spices, then aniseed, cinnamon, pepper, fragrant leaves, white peony, Shannai, Amomum villosum are best).

3. Throw the spice buns and beef in the pot and let it sit in the water until the amount of water can be as good as the beef. After the water is boiled, put the soy sauce. Slowly put the soy sauce and keep the water on. This will cook off the raw taste of the soy sauce.Then add rice wine, spring onions, thick slices of ginger, yellow sauce, salt and rock sugar, turn the water on again and simmer for 2 to 3 hours.

4, soaked beef in the soup and wait until the soup is cold, then fish out, the taste is better.

5, slice the plate can bear.

Old Beijing sauce beef 1, pour the dried yellow sauce into the clear water basin, crush the dry sauce by hand and stir well, and leave the stirred sauce basin to stand for four to five hours for use.

2. Slice the ginger for future use. Put all the dried spices into the cooking machine, then beat the spices into a powder and pour it out.

3, cut the fresh beef into about a pound of large pieces, and then soak with water for five to six hours for use.

4. Slowly pour the still soy sauce into the soup pot, and then do not shake the soy sauce basin. Use only two thirds of clear soy sauce floating in the soy sauce basin, and the residue and turbidity that settle at the bottomDo not use the miso soup, then pour in the old soup that was previously used, and finally add a certain ratio of water. Pour the right amount of wine in the pot, then add the rock sugar and ginger slices, and finally add the powdered spices and season with the appropriate amount of salt.Boil.

5. Pour the soaked beef away from the blood and add it to the boiled soup pot. Put the beef in the brine soup and cook until the meat is discolored and the flesh is firm.

Then set the fire to a small low heat. For example, use an induction cooker to adjust the fire to a little to make the soup bubbling. The lid of the pot should be supported by the spoon.

Don’t pan out the beef sauce, soak the cooked beef in the original soup for 4-5 hours.

Then take out the air and apply a thin layer of sesame oil with a brush to prevent the beef from drying out. Finally, put it in a fresh-keeping bag and keep it refrigerated.

Allow the used simmered soup to cool and remove the oil slick above it. Let stand for 3 hours, then scoop out the clearer simmered soup from above. Pour out the bottom slag from the pot.

The braised soup can be stored in a fresh-keeping box and sealed for refrigerated storage. The braised meat soup is the old soup. The aromatic substances and amino acids in the soup are rich and must not be dumped. The more the soup tastes, the better the sauce isIn this soup, only the brine soup blended with some old soup tastes good.

When you eat, slice and take as you like, and it can be stored in the refrigerator for about four days. If you ca n’t finish the food, steam the meat after four days in winter, and steam it every other day in summer.The color is not dark, but the taste is quite good.