Second, practice:
1. Palm oil should meet the national standards, and butter should also meet the relevant standards, mainly to control the flavor, peroxide value and acid value of oil.
2. Ginger and garlic need to be chopped and mixed into the final shape or puree. Ginger uses small turmeric, which is very spicy. Seasoning with ginger and garlic plays a key role in improving the flavor of sauce packets.
3, beef needs to be chopped and mixed into powder, and it is best to melt it with a small amount of hot oil for later use; Or pre-cook beef until it is cooked, then chop it and mix it with minced beef for later use.
4, caramel pigment powder products, mix a small amount of salt, add, stir evenly.
5. Bean paste needs to be mashed, and authentic Pixian bean paste is selected. Choosing a good bean paste is the key to improve the flavor of braised beef sauce. The flavor of braised beef sauce made from different brands of Pixian bean paste is very different.
6. Add palm oil, butter, stir-fried ginger and garlic to minced beef, add bean paste when the beef is slightly burnt, stir-fry without caking, add Chili powder, caramel pigment and salt, stir-fry and then add soy sauce and monosodium glutamate.
7, cooling to 75 degrees Celsius, adding beef sauce and chive essential oil, stirring evenly, cooling to 35 degrees Celsius, and packaging. ?