The choice of raw materials for sauce beef is very particular, and only the key meat of the front leg of the cow is used. This kind of meat can reach the best taste of the finished product. At present, some small restaurants and restaurants are too concerned about the cost, replacing the key meat of the front legs with meat from other parts, which leads to a great discount on the taste and taste.
Raw materials: cow foreleg1500g, onion 50g, ginger 30g, salt15g, sugar10g, cooking wine 30g, soy sauce 30g, spiced powder15g, fragrant leaves 4g, pepper 5g and clove 2g.
Making:
1. Wash beef and cut it into large pieces along the tendon line for later use.
2. Take a clean gauze, wrap clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice in it, and make a seasoning bag for later use.
3. Cut the onion into large pieces and mash the ginger for later use.
4. put water in the pot. When the temperature is 80℃, add beef and bring to a boil, and then cook with high fire for about 1.5 minutes.
5. Remove the beef from the boiling water pot and put it in cold water for later use.
6. Put water in the pot. After boiling, add seasoning bag, sugar, onion, ginger, soy sauce and spiced powder.
7. After the pot is re-opened, enter the beef fire and open the pot.
8. Turn down the fire. When the beef is cooked, take out the seasoning bag and turn off the heat.
9. Pour the beef and the remaining broth into the container and let it cool completely.
10. Take out the beef and slice it.
Tips:
1, the beef is cooked for about 1 minute and a half, and it is soaked in cold water to make the beef compact, so that the finished product is not easy to be chopped.
2. Pour the beef and the remaining broth into the container for preservation, which will make the beef more tasty.
2. Beijing Fushun Zhai sauce beef
Fushun Zhai is an old shop of the Liu family in Kangxi period of Qing Dynasty. Whenever the sauce beef comes out of the pot, the meat is fragrant and the taste floats out of the street, attracting customers to buy it.
Production method:
1. Material selection: the beef used in Fushun Zhai should be lean meat from the front legs, abdominal ribs, chest and tendons of six-year-old grass cattle in Inner Mongolia. These parts are characterized by being thin and tender and seeing oil on both sides. After made into sauce beef, the meat is soft, oily but not greasy, and rich in nutrition.
2. Accessories: The accessories used for cooking meat are high-quality seasonings such as clove, Amomum villosum, cardamom, angelica dahurica and cinnamon. , purchased at Tongrentang drugstore or purchased from the place of origin. After these accessories are bought, they are blended according to a certain proportion, and then yellow sauce, salt, green onions and broth are added for cooking.
3. Mixing sauce: Fushun Zhai's technological process is rigorous. First, clean the fresh beef and cut it into cubes, weighing about 1kg. Then add water to the yellow sauce and stir it into porridge, add salt and sieve to remove the sauce residue. Mix the traditional Chinese medicine seasonings, grind them into powder and put them into sewn cloth bags for later use.
4. Tight meat: "Tight meat" before making sauce. Tightening the meat is to boil the water, put the cut beef and sauce into the pot, cook for about 2 hours, remove the meat and remove the slag foam, which is called "tightening the meat".
5. Sauce making: Then pile the meat in a pot with beef bones at the bottom, put it in an auxiliary bag, and press the pot with bamboo boards and pots. Boil with high fire 1 hour, then simmer with low fire, and stir the broth while cooking. This lasts 12 hours before cooking. When simmering with slow fire, always check the fire and turn the pot twice. Sauced beef should be brushed with a layer of soup and cooled to get the finished product.
Product features: the color is oily and reddish brown, the meat is tender and rotten, the entrance is mellow and not greasy, and the aftertaste is rich and long. It is suitable for the elderly, infants and patients, and is a good product for nourishing the body. It is suitable for dining with wine, traveling abroad and entertaining guests at home. It is a rare delicacy.
3. How to make Wen Yi sauce beef delicious?
Beef seasoned with soy sauce
Raw materials: front leg ox key1000g.
Seasoning: clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice (a little each)
3 sections of scallion, ginger 1 slice, soy sauce 1 tablespoon, soy sauce 1 tablespoon, sugar 1 tablespoon, 2 tablespoons of salt, and 5-spice powder 1/2 tablespoons.
Exercise:
1) Wash the ox keys on the front legs and cut them into cubes of 10cm. Pour clear water into the pot, heat it with strong fire, put the beef in, scald it with boiling water, take it out, and soak it in cold water to make it tight.
2) Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or put cinnamon and geranium directly into the pot because they are easy to get). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife.
3) Pour a proper amount of water into the casserole, heat it with high fire, and add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low heat until the meat is cooked. As long as you stick it with chopsticks, you can pass it smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.
4) Pour the cooled beef into the cooked soup and simmer for half an hour. Simmer, take out, let cool and cut into thin slices.
Super wordy:
* * The cold water immersion method in the second step is very important. Try not to omit it, otherwise the cooked meat will be loose and taste slightly worse.
* * Step 3, if you think the time is too long, let it cool completely, but this step is also very important ~ ~
Decomposition ing:
Wash the ox keys on the front legs and cut them into large pieces 10cm square. Pour clear water into the pot, heat it with strong fire, put the beef in, scald it with boiling water, take it out, and soak it in cold water to make it tight.
Put clove, pepper, star anise, tangerine peel, fennel and licorice into a seasoning box (or put cinnamon and geranium directly into the pot because they are easy to get). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife.
1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp sugar, 2 tbsp salt, 1/2 tsp spiced powder.
Pour a proper amount of water into the casserole, heat it with high fire, and add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low heat until the meat is cooked. As long as you stick it with chopsticks, you can pass it smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.
Pour the cooled beef into the boiling soup and simmer for half an hour.
Take it out after stewing, let it cool and cut it into thin slices.
4. Muslim sauce beef
Muslim sauce beef is red in color and bright in oil. After slicing, it remains intact, the section is red bean paste, and a small amount of beef tendon in the muscle is yellow and transparent. The food is salty and moderate, crisp and refreshing, which is an ideal delicacy on people's table.
Production method:
1. Raw beef100kg.
Auxiliary branches: yellow sauce 10 kg, salt 3 kg, cinnamon 250g, clove 250g, Amomum villosum 250g, star anise 500g.
2. Treatment method:
① Material selection and surface treatment. Choose fresh beef that is neither fat nor thin, soak it in cold water first, clean up the congestion, scrub the meat with a board and remove the bones. Then cut into pieces of 0.75- 1 kg, the thickness of which is not more than 40 cm, washed with clear water once, and stored separately according to the meat quality.
2 adjust the sauce. Add about 50 kilograms of clean water to the pot, heat it slightly, and add 1/2 salt and yellow sauce. Boil 1 hour, skim the sauce foam floating on the noodle soup and put it in a container for later use.
3 beef is packed in a pot. First of all, put the meat bones at the bottom and side of the pot, so that the meat pieces won't stick to the wall of the pot. Then, according to the tenderness of the meat, put the meat pieces into the pot. Put old meat slices at the bottom of the pot, tender meat on top, front legs and cavity meat in the middle.
4 sauce. After the meat is in the pot, pour in the prepared sauce soup. After boiling, add all kinds of ingredients and press them with a pot pressing board (the method of pressing the pot is to press the beef with a bamboo board, put a big pot of water on the bamboo board, or use a bucket of water pressure. ), add water and cook for about 4 hours. After boiling 1 hour, skim the froth on the noodle soup, and turn the pan every 1 hour/time. According to the consumption of soup, add broth appropriately so that every piece of meat can be immersed in the soup. After boiling for 4 hours on high fire, simmer for 4 hours on low fire, so that the fragrance can slowly penetrate into the meat. When simmering, turn the pan every 1 hour 1 time to make the meat pieces cooked and rotten.
⑤ Out of the pot: After pressing the pot, pile it up and cook it on low heat for 6 hours. Use a special iron racket when cooking. Gently scoop up and lay flat. After scooping out the original soup from the pot and washing it, put the meat in a sterilized drawer. Put it in a bamboo drawer after cooking, so as not to damage the sauce beef. It can be cut after cooling. It takes about 8 hours to cook a pot of sauce beef, and every 50 kilograms of raw beef can produce 25 kilograms of cooked meat.
5. Sauced beef in the beauty's private kitchen
Preparation time: 10 minute Cooking time: 3 hours
Ingredients: beef tendon 1 piece (about 1000g), yellow sauce 100g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g), cinnamon 1 piece and soy sauce/kloc.
Practice: A Complete Book of Food World Recipes
1. Wash the dirt on the surface of beef tenderloin with running water, and put the whole piece into a cold water pot and cook it with high fire. After boiling, skim the blood foam on the water surface, and skim it while cooking for about 15 minutes, and the blood inside will be removed. Take out the meat and drain it.
2. Put beef tenderloin into a soup pot, add hot water until it doesn't completely touch the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices, pepper, aniseed and cinnamon, put them in a gauze bag, cover and cook for half an hour, then simmer for more than 2 hours, and finally cover and simmer for 15 minutes to make the meat pieces taste even.
3. Take out the beef tendon, put a pair of chopsticks on the big bowl, drain the meat and put it on it to cool.
4. After the beef is completely cooled, the surface is compact and can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and then it can be put on a plate.
6. spiced beef sauce
Ingredients: 500g beef (fat and thin).
Seasoning: salt 4g, soy sauce 4g, sweet noodle sauce 5g, cooking wine 3g, ginger 3g, sesame oil 10g, monosodium glutamate 3g, spiced powder 5g and sugar 5g.
1. Cut the beef into pieces, prick it with a drill a few times, then mix the white sugar, nitrate, refined salt and spiced powder together, mix them on the beef, put them in a container, add ginger, press on a heavy object and cover them tightly. Turn once a day;
2.7 days later, the blood was washed, then bleached with cold water 1 hour, and soaked in boiling water pot;
3. Put the pot on fire, add sesame oil, sweet noodle sauce, monosodium glutamate and appropriate amount of water, stir well, then add soy sauce and cooking wine, and add beef pieces after boiling;
4. Bring to a boil, turn off the fire and cook for 20 minutes, then take out the beef pieces and slice them.
Process Tip: Cooking wine is also called yellow rice wine.
Taste of the dish: This dish has five flavors.
How to eat: breakfast | Chinese food | dinner | snacks
The recipes are similar: beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.
Dietary nutrition: Beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season. Beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening the bones and muscles, eliminating phlegm and calming the wind, and quenching thirst. It is suitable for people who are hidden in the middle, short of breath, weak in body, weak in bones and muscles, anemia for a long time, and yellow and dizzy.
Delicious tip: the color of fried meat dishes at home is not good-looking, the color of shredded beef is brown, and the shredded pork without soy sauce is gray. If the small fried meat dishes served by the hotel are bright in color and tender in meat, most of them are added with "tender meat powder" or "nitrate". If you are a wise consumer, don't be too horny. Some restaurants choose synthetic pigments instead of using nitrates to color their dishes. Although they are not toxic to nitrite, excessive use is also harmful to health.
7. Australian-style sauce beef
Australian beef pays attention to not destroying the nutritional value of food, and its characteristics are really different.
1. Characteristics of Australian Sauced Beef
Australian beef is a kind of cooked food with sauce flavor and low temperature processing. Good taste, with the characteristics of fragrance, light and refreshing, tender and not stuffed. Not only did it not lose the flavor of the original meat, but the product looked like ham and had its own unique flavor, which was worthy of being a good product in sauce-flavored beef.
Australian-style sauce beef is characterized by high yield, with 0.8 ~ 0.9 kg of cooked meat per 1 kg of raw beef. Compared with the sauce beef made by ordinary method, it is nearly 2 times higher and the same benefit is nearly 2 times higher.
2. Choice of Australian-style sauce beef
Take gluten-free sub-cover meat (beef thigh meat) or ordinary lean meat. 1 ~ 1.5 kg is suitable for each piece.
3. How to make sauce beef with Australian flavor?
(1) additive for injection. Bulk raw beef is injected with special additive (NHD-95, available from Harbin Hong Kong and Macao Science and Technology Development Company). You can use a medical 50 ml syringe to fill the prepared additives and inject them into beef several times. For every 500g of raw beef,125g of cold boiled water for injection should be mixed with125g of additive. It should be evenly injected into the middle of the meat to avoid the overflow of liquid additives and unnecessary waste.
(2) Rolling treatment. Raw beef injected with additives should be rolled and rubbed, and the meat pieces should be turned by hand until the liquid additives are evenly distributed in the raw beef, and the raw beef feels soft. During the turning process, the spilled additives were fully absorbed by the raw beef, and the turning time was about 10 minute. Remember not to buy water-injected meat, because water-injected meat can't completely absorb liquid additives, which affects the quality of beef sauce.
(3) curing. Put the rolled raw beef in a pot at 65438 00℃ for 20 ~ 25 hours.
(4) cooking. Put the marinated raw beef into boiling water at 100℃, keep the water temperature in the pot at 75 ~ 85℃, and cook for 2 ~ 3 hours continuously, and turn it 1 time during the cooking process to prevent the bottom of beef from affecting the quality and taste until it is cooked.
Australian sauce beef is also suitable for small batch processing, especially in towns where people's living standards are constantly improving. This flavor beef is also a convenient food for travel and lunch, and its meat quality is not easy to rot, and it is also a relatively hygienic food for a long time.
8. Beijing Sauced Beef
Ingredients: beef tendon 500g salt 2g soy sauce 100g sugar 15g sweet noodle sauce 50g cooking wine 10g onion 50g fresh ginger 50g garlic 10 clove oil 25g meat 35g.
Exercise:
1. Cut the beef tendon into fist-sized pieces along the meat line, blanch it with boiling water, skim off the blood foam and take it out.
2. Wash the onion and ginger, cut into pieces, put them into the pot with garlic, salt, soy sauce, batter, sugar, cooking wine, sesame oil and meat, add beef soup to boil, and cook into sauce soup.
3. Put the beef into the sauce soup pot, cook it for 5 ~ 10 minutes based on the spilled beef, stew it for 2 ~ 3 hours with low heat, keep the soup bubbling slightly, and turn the beef frequently to heat it evenly. When the soup is getting thicker, take it out with bamboo chopsticks, let it cool, cut it into thin slices and serve it on a plate.
Process key:
1. Meat: 50g pepper, 0/0g aniseed, 2g cinnamon 10g clove, 5g dried tangerine peel, 5g white awn, 5g Amomum villosum, 5g cardamom, 2g star anise and 2g fennel. The meat 1/3 used in this dish should be wrapped in gauze, and Shaoxing yellow wine should be used as cooking wine.
2. Skim off the floating oil of the remaining soup and marinade, filter with bean wrap cloth, and use it when dipping in other things.
The beef should be blanched thoroughly, but not cooked thoroughly.
Features: The earliest production of sauce beef in Beijing is the Yueshengzhai of Majia, which has a history of nearly 250 years. Although the production is simple, the material selection is very particular. Fresh meat must be tenderloin or leg meat, the sauce must be old sauce, and the seasonings must be carefully selected. What is particularly important is its whole set of traditional production techniques and skills of mastering the temperature, as well as the pot of old brine that has been used for more than 100 years. Therefore, the finished product has a unique flavor, which is famous not only in Beijing but also in the whole country.
9. Korean Sauced Beef
Ingredients: beef tendon 1 piece (about 1000g), yellow sauce 100g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g), cinnamon 1 piece and soy sauce/kloc.
Operation: 1. Wash the dirt on the surface of beef tenderloin with running water, put the whole piece into a cold water pot and cook it with high fire. After boiling, skim the blood foam on the water surface, and skim it while cooking, about 15 minutes, and the blood inside will be clear. Take out the meat and drain it.
2. Put beef tenderloin into a soup pot, add hot water until it doesn't completely touch the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices, pepper, aniseed and cinnamon, put them in a gauze bag, cover and cook for half an hour, then simmer for more than 2 hours, and finally cover and simmer for 15 minutes to make the meat pieces taste even.
3. Take out the beef tendon, put a pair of chopsticks on the big bowl, drain the meat and put it on it to cool.
4. After the beef is completely cooled, the surface is compact and can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and then it can be put on a plate.
Nutritional value: beef-beef is rich in sarcosine: the sarcosine content in beef is higher than that in any other food, which makes it particularly effective for muscle growth and strength enhancement.
Others:
There are two ways: cut the beef into 5cm square pieces, and simmer it with soy sauce, aniseed, chicken essence, sugar, onion, ginger, salt and white pepper for 8 hours (just one night) until it is cooked thoroughly with clear water. Cook on low heat for more than three hours (beef will not go bad).
The other is spicy: cut the beef into 5cm square pieces, heat the oil in a pot, add the beef, stir-fry until the meat is tight (there is no water in the oil), add white sugar, dried red pepper (according to your taste), soy sauce, aniseed, chicken essence, white sugar, onion, ginger and salt, and then boil it at an exothermic temperature (it must be hot water). Cook on low heat for more than three hours (beef will not go bad).
Post-editing: soak beef and keys in water first (that is, boil them with water to remove dirty ash from the meat first) to remove dirty foam.
Also: never use a pressure cooker, it's easy and fireproof. It's not delicious
Ingredients: Choose fresh beef. Seasoning: Fructus Amomi 2g, Fructus Amomi 2g, Flos Caryophylli 2g, Cortex Cinnamomi 2g, Fructus Anisi 2g, and Fructus Foeniculi 2g are tied into small bags with gauze. A little onion, ginger, garlic and pepper. Cleaning: First, put the selected beef into clear water, soak it for 4 to 6 hours, soak out the blood stasis in the beef, wash it, and then rinse it with clear water for 4 times. Sugar color: put a little base oil in the wok. When the oil is hot, put the sugar in a wok and fry it. It is necessary to grasp the heat. When you see the foam, add boiling water to make it brown. The amount of sugar is put according to the amount of beef, such as 1 kg, about 1. Boiling: put bones or bamboo boards in the bottom of the pot, tender meat in the middle, old meat on the four sides, add boiling water, add seasoning packets, soy sauce (extra), onions, ginger, garlic and so on. Boil the pot for half an hour after the fire. The method of pressing the pot is to press the beef with a bamboo board or other plates, and the weight on the bamboo board is pressed down. Out of the pot: after pressing the pot, change to low heat (the soup is just cooked) and cook for 3 hours. When you are out of the pot, you should shovel lightly and take it flat. After cooking, the meat should be put in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling.
It takes about 4 hours to cook a pot of beef sauce. ~~
10. Chen Shi private cuisine sauce beef
Sauced beef is a common cooked food. There are many kinds of beef with soy sauce in North and South, but we still like this one best. This is not only homemade, but basically ancestral. The old soup handed down here has a history of 24 years, which reminds children of their hometown and childhood. Now record the production process and let everyone "taste" it online.
Main raw material: beef tendon (Shenzhen market seems to be called cattle show)
Cut into small pieces, such as fist size.
Put the meat in a pot and cook it over high heat.
Prepare a small basin filled with water and a small colander for skimming oil. After cooking for a while, the meat began to foam. Skim off the foam with a small colander.
Look at these bubbles, how dirty they are! Pay attention to skimming when cooking. At this time, the fire can be smaller and keep boiling. 10 minutes or so, the blood in the meat will be removed.
Take out the meat and drain it. After the soup in the pot is precipitated, pour it into the basin and precipitate it again for use.
Dice onion, ginger and garlic.
Put the meat in a pressure cooker and add seasonings such as onion, ginger, garlic, pepper powder, star anise, cinnamon, sugar, soy sauce, salt and small red pepper. If you don't like spicy food, you can omit the pepper.
The most important thing is to put the old soup (my old soup is 24 years old and very mellow). Don't cover the soup in the pot with meat noodles at all. If the soup is not enough, use precipitated beef soup to supplement it.
The fire is boiling.
High-pressure pot cover, after exhausting, buckle the valve, turn off the fire after gas injection 10 minutes, and cool with the furnace, which not only saves fire but also makes the meat fully tasty.
When the pan is completely cooled, take out the meat.
After the meat is cooled, cover it with food film and put it in the refrigerator. At this time, the sauce beef is ready. It is more convenient if there is an enamel basin or food box with a cover.
It needs thorough cooling. Take out some beef sauce when eating, cut it into thin slices and put it on a plate. Pay attention to the direction perpendicular to the shredded pork fiber when cutting, so that it is delicious.
Don't forget to keep the soup stock: take out the onion, ginger and garlic from the soup in the pot with a colander and throw them away. The rest is the soup stock.