Ingredients of homemade fish-flavored meat sauce: minced pork, minced garlic, Jiang Mo, chopped green onion, spicy bean paste, water, soy sauce, rock sugar, rice wine and black vinegar.
Exercise:
1. Heat a wok, pour in 2 tablespoons of oil, add minced garlic and Jiang Mo and stir-fry until fragrant.
2. Add minced meat and stir-fry until the color turns white, then add spicy bean paste and chopped green onion and stir-fry until fragrant.
3. Add all seasonings and stir-fry slightly. After the water boils, simmer 15 minutes.
Mushroom paste
Ingredients: pork belly, mushrooms, green onions, cooked peanuts, cooked sesame seeds, soy sauce, soy sauce, sugar and Laoganma.
Exercise:
1, chopped green onion Peel and crush cooked peanuts to prepare a little cooked sesame seeds; Pork belly minced; Wash and dice mushrooms for later use;
2. Put the oil in a hot pot. After the oil is hot, stir-fry the minced meat until it looks slightly yellow.
3. Pull the meat foam aside and stir-fry the chopped green onion on low heat.
4. Pour in diced mushrooms, stir-fry until soft, add Laoganma Douchi sauce, add soy sauce and soy sauce, stir-fry sugar, and cook for 5 or 6 minutes.
5. Sprinkle sesame seeds and peanuts, turn off the heat and mix well.
Spicy beef sauce
Ingredients: lean beef, soy sauce, minced garlic, onion, Jiang Mo, pepper, millet pepper, cooking oil and sugar.
Exercise:
1. Cut lean beef into small particles. Chop pepper, onion, ginger and garlic.
2. Pour the cooking oil into the pot and heat it. After the oil is hot, stir-fry the beef, stir-fry and change color, and add a little soy sauce.
3. Add pepper, onion, ginger and garlic and stir fry together, then pour in soy sauce. Stir-fry evenly, then cook on low heat, stir-fry from time to time.
4. When the beef sauce thickens, add sugar and stir well.
For questions about food, welcome to the Curiosity Dining Hall and ask your cousins ~ ~
I know how to make ketchup. It's sour and sweet.
Wash peeled carrots and chop them. Chop the washed onion. Chop the washed tomatoes. Chop the washed celery for later use. Put oil in the pan and pour in the minced chicken breast. Add minced beef. Stir-fry 1 min until the ingredients turn slightly. Pour in onions and carrots. Add celery and tomatoes. Stir-fry for 2 minutes until the ingredients are cooked and soft. Add tomato sauce, black pepper and salt. Stir fry evenly. Add some water. Stir-fry for about 2 minutes until the ingredients are soft and rotten. Pour in minced garlic. Stir well until the sauce is dry. After turning off the fire, take out the fried meat sauce and put it in a bowl. When cooking, you can also add some sugar to improve the taste, and the taste of the food will be more sweet and sour.
Meat sauce has many uses. Generally, we use it for bibimbap or noodles at home, and occasionally use it to add flavor to some dishes. I think the meat sauce has a unique flavor, or it highlights the rich meat flavor or sauce flavor, so as not to become a dispensable embarrassing situation. Let's share a method of meat sauce, I hope it suits your taste.
Preparation of spicy beef sauce: minced beef 1 kg, chopped pepper 1 kg, 2 pieces of cooked peanuts, 2 pieces of cooked sesame 1 kg, 2 pieces of minced garlic, Jiang Mo 1 kg, 450ml of rapeseed oil, 2 pieces of Pixian bean paste, and sweet noodle sauce/kloc-0.
This method can be used for beef and pork. Whether to chop bean paste and lobster sauce depends on your own preferences, because many condiments are salty, so you should taste the salt before deciding. Firepower is best to make small mistakes, and there is still a chance to adjust when it is small. Once the fire is too big, it will be bitter, so pay attention when cooking.
Are you interested in making this meat sauce? Sliced steamed bread is delicious! Welcome everyone to comment and share their favorite meat sauce!
Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future!
Mushroom paste
-Need materials-
Dice pork
Dice onion, garlic and mushrooms.
Take the oil pan, add the diced lean meat, boil the water to remove the oil, and then fry it until it is slightly golden yellow.
Add wine, soy sauce, soy sauce, spray, boil scrambled eggs, season and color, and serve.
Start the oil pan again and add the garlic paste.
Add onion
Add mushrooms and fry the water until it is dry and slightly fragrant.
Add lean meat, korean chili sauce, sand tea sauce, spiced powder and orange peel powder, and stir well. Try it. If it is not salty enough, you can add some salt.
Fill in. You can eat it directly, or you can put it in the jar, below, rice noodles and bibimbap, which are very convenient.
Shacha sauce and korean chili sauce can be replaced with other sauces you like. As long as the food doesn't want to be washed, you can use your imagination and mix it at will.
Homemade meat sauce
-Prepare ingredients-
Pork belly 500 grams
200g minced garlic
50 grams of fresh red pepper
Appropriate amount of black pepper
Appropriate amount of bean paste
Appropriate salt content
2 tablespoons soy sauce
Proper amount of old pump
Proper amount of cooking wine
Vegetable oil 200g
-Steps-
1.
Cut the meat into small pieces and put it in the meat grinder to break it. The finer the meat, the better.
2.
Beat to a pulp
3.
Heat the wok and pour in vegetable oil. The more oil, the better. The meat sauce is delicious. When the oil is hot, add bean paste and stir-fry red oil, then add minced garlic and stir-fry until fragrant, and add fresh pepper foam. If you don't like it, you don't have to put pepper.
4.
Stir-fry minced meat quickly until it becomes discolored, add a proper amount of cooking wine, then add light soy sauce, light soy sauce, salt and pepper and stir-fry until the meat sauce is fragrant, continue to stir-fry for a while, then add water without minced meat and cook on low heat for about 20 minutes.
5.
When the water is slightly dry, the sauce will be boiled, cooled and stored in a sealed box. It can be frozen for about half a month, or it can be taken as you eat after freezing.
6.
The prepared meat paste can be used for cooking, noodle mixing, bibimbap and topping noodle soup. It has many uses, both convenient and delicious!
Answer: How to make delicious meat sauce? The beef sauce in memory, you can eat a big white steamed bread with a spoonful, bibimbap and noodles, which is more fragrant than the world's strongest Laoganma; The sauce tastes unforgettable.
There are chewy beef grains hidden in red oil, as well as crispy peanuts. A few sesame seeds often surprise me.
Spicy but not dry, the breeze is just right, fragrant but not greasy, and a spoonful is just right; This is what I want, my mouth is full of spicy;
The glass jars commonly bought in supermarkets really need to be carefully selected if you want to eat a grain of beef.
And the beef sauce made by yourself is also true, so you can eat meat with confidence; The taste of meat and mushroom intersect, and the meaning is still unfinished. Various accessories make the taste alternate.
You should have a high vision and a deep thought. Please stay tuned. You can see the successful steps, because a good secret recipe can make a good beef sauce, and people can win by choosing in this life.
-Delicious explanation of beef sauce-Life is extremely depressing, which keeps us busy. Even eating is a struggle for time, and this spicy beef sauce, whether bibimbap or steamed stuffed bun, is a choice enjoyment.
So please don't let the soul ask "breakfast, lunch, dinner, what to eat?"
Private secret beef sauce, buy a few glass jars, and make them all at once. Convenient to carry at any time. This is a multifunctional sauce, which tastes delicious, especially at work. Really simple and convenient, it is the first choice for dining.
——————————————————————————————————————————————————————————————————————————— The shelf life of homemade mushroom peanut beef sauce is not as long as that in the market, so we should pay attention to the eating time.
Friends who like Xiaomi spicy can change dried Chili into Xiaomi spicy. Garlic and onion can also be used instead of onion and ginger; Besides peanuts, walnuts and melon seeds can also be added.
There is also a super delicious one, which uses ordinary dried mushrooms instead of mushrooms. It is delicious beyond your imagination. I really want to add some Tricholoma matsutake, but it's too expensive.
If you can't eat spicy food, reduce spicy food. If you can eat spicy food, double it. Hunan people can't stop you.
I said, I can only eat slightly spicy food. Especially when dipped in food, it is really fragrant and refreshing, slightly spicy and enjoyable.
Beef tenderloin is the best choice, and the cooked beef sauce is fragrant and chewy, so it won't get old.
—— ⑤ Preservation method —— Keep it in a cool place after eating to avoid excessive light and temperature. The most suitable thing is to put it in the refrigerator.
Usually, it is best not to exceed one week from the opening of the glass jar, otherwise it will have a bad taste.
Teach you how to make mushroom sauce;
Mushrooms, I choose dried mushrooms because their fragrance is more delicious. Fresh mushrooms have not been tried, no comments.
Meat, I choose gluten meat, because it will be more fragrant and sticky after cooking with a small fire, which will enrich the whole sauce.
Red onion, recommended. It smells good, and it matches the smell of mushrooms and meat very well.
If there are no other dry seafood, scallops are also a very good choice.
These combinations add up, it's hard to eat.
And those spoonfuls of puning bean paste are also essential. .
Ingredients: Mushroom 120g (dry), Banji 150g, dried seaweed 50g, red onion 50g, 3 tablespoons of Puning bean paste, 2 tablespoons of soy sauce, oil barrel 1 tablespoon, appropriate amount of sugar, salt 1 tablespoon, half a spoonful of spiced powder, etc.
Production process:
1. Soak the mushrooms and cut them into cubes; Peel red onion and cut into pieces; Dice the plates and muscles.
2. Stir-fry the red onion until it is red and yellow, and take it out of the pot for later use.
3. Stir-fry the dried seaweed and take it out of the pot for later use.
4. The diced meat is also fried until Duan Sheng is ready for use. At this time, pour out the remaining oil in the pot, and the meat oil is not very clean after frying. )
5. Pour oil in a hot pot and stir-fry diced mushrooms. Stir-fry slowly over medium and small fire to give off fragrance.
6. Add diced meat and dried seaweed in turn and stir well.
7. Add spiced powder, pepper, bean paste, soy sauce, drum oil, salt and sugar to taste.
8. Add a bowl of mushroom water soaked with mushrooms, then pour in red onions, cover the pot with medium heat, and then turn to low heat for half an hour.
In hot summer, I have a headache at the thought of cooking in the kitchen. Food is easy to cook, but it is hard. I don't know what to eat. I feel broken at the thought of having to jump into the oil smoke at least twice a day in this weather. It is necessary to be lazy from time to time! Take-away food tastes bad, too )
So what I want to share today are two ways to make meat sauce. If you ask, how can cooking meat sauce be considered lazy? Because once you fry the meat sauce, you can eat at least five or six hundred and seventy-eight meals (which is still rare), and you can't starve yourself by mixing noodles with rice and steamed bread. Think about it. Are you a little excited?
The first meat sauce to share is minced meat fried with miscellaneous sauce. The ingredients needed are minced pork, bean paste and minced garlic.
Heat the wok and put oil in it. There is more oil than meat, so it can be put away, and the fried oil smells good even when mixed with noodles alone. When the oil is hot, add minced garlic and stir-fry until fragrant, and then stir-fry the pork quickly. When the oil was hot, the minced meat turned white without two strokes. At this time, put down the sauce, stir well, stir-fry red oil and taste salty. You need to eat more salty than usual, adjust the taste, turn off the fire, let it cool, copy it up, put it in a sealed container and put it in the refrigerator.
Before each meal, heat as much as you want. If you eat noodles or something, cook the noodles, scoop up the minced meat directly and cook it with hot air. Then cut a little chopped green onion and mix it with various ingredients, which is delicious. According to personal taste, peppers and mushrooms can be added, but adding other ingredients is easy to deteriorate. If you want to keep it longer, try not to.
Do the same thing for beef instead of pork.
The second meat sauce to share is a large piece of beef sauce. The required ingredients are steak, soy sauce, bean paste, cooked sesame seeds, chopped peanuts, ginger, millet spicy, cooking wine, sugar, salt and edible oil.
Processing ingredients: steak is cut into long strips, ginger is sliced, and millet is cut into circles.
Boil the beef in a pot, put a few slices of ginger in the water and cook for about 6 minutes. If the meat strips are cut into large pieces, cook for about 10 minutes. There will be some floating foam during cooking, which can be knocked off with a spoon.
After cooking, take out the beef and cool it.
Cut it into small pieces, and I'll cut it bigger myself, because the big one tastes more enjoyable.
After the beef is cut, heat it in another pot, pour in the vegetable oil and pour more.
After the oil is heated, stir-fry the beef in the pot until the color turns white.
Pour in Pixian bean paste, stir fry, and add cooking wine. Cooking wine not only removes the fishy smell and improves the taste, but also dispels the odor during the fermentation of soybean paste. Then pour it into the soy sauce. Note that the ratio of soybean paste to soybean paste is 1:3.
Keep stirring until the sauce melts completely. Then add chopped millet spicy.
Put sugar in it to make it sweet and compound. If you really don't like sweetness, put it less or not. )
When the sauce is thick, put the boiled peanuts and cooked sesame seeds in. Here, I need to remind you that peanuts easily give off oil and smell. If you fry a lot at a time and want to keep it for a long time, don't add it. Stir all the added seasonings evenly, stir-fry with low heat to taste salty and light, and turn off the fire when appropriate, and a large jar of beef sauce will be ready. This sauce goes well with the staple food, and it can easily handle several meals.
(Pictures are organized from the Internet)
The most difficult thing about meat sauce is the frying process. Put the minced meat in a pot and stir-fry it over medium heat. At first, oil will come out, and it will slowly smell fragrant. At this time, the following sauce (Zhaotong sauce) tastes better, depending on the heat. If it is a little dry, add a little water to keep the sauce taste. When the meat smells delicious, it is ready. By the way, add Chili powder or millet spicy powder if you like spicy taste, and add it at the end if you like spicy taste.
The most authentic way of meat sauce
Yimengshan gourmet
Every time I think about this kind of food, I can't help drooling. No matter how bad your appetite is, as long as there is sauce meat, your stomach can't help waking up. Whether eating, playing or watching TV, just a few slices of sauce meat will make you feel full of life and happy.
food
Pork belly, soy sauce, sweet noodle sauce, pepper, aniseed.
way
1. Wash the bought pork with water, dry the surface with a dry cloth, and finally put the pork in a cool and ventilated place to dry overnight (mainly let the pork dry).
2. Take a large container (depending on the size of the pork, it must be able to hold the pork), add a proper amount of soy sauce, and the ratio of sweet noodle sauce is 2: 1 (because I prefer sweet noodle sauce, I will add more sweet noodle sauce when cooking, which feels good and delicious. Of course, if you like barbecued pork, you can also change the sweet noodle sauce into barbecued pork pepper.
3. Put the air-dried pork into a container, spread the sauce evenly on the surface of the pork for pickling, then seal the container and put it in the refrigerator for 3 or 4 days. If you like heavy taste, you can leave it for about a week (but not too long, otherwise the taste of pork will become unimaginable salty and bitter # #).
4. Take out the marinated pork and air-dry it in a sunny place for 2 or 3 days until the pork is dehydrated and the sauce meat is ready.
It can be fried with sauce meat or steamed directly, which is very delicious. The sauce meat that can't be eaten can be wrapped in fresh-keeping bags and put in the refrigerator. What are you waiting for? Hurry up and act! ! !
Matters needing attention
The curing time of pork must not be too long, otherwise it will become very salty and bitter.