What is the specific method of making braised beef dipping sauce?

Preparation materials: appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sesame oil, appropriate amount of spicy oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sugar , appropriate amount of mashed garlic, appropriate amount of cold boiled water

1. Put soy sauce, vinegar and sesame oil in a bowl, you can adjust it according to personal taste.

2. Then put the spicy oil in the bowl with soy sauce, vinegar and sesame oil.

3. Then add the prepared salt, chicken essence, and sugar to the bowl.

4. Add the prepared minced garlic to the seasoning bowl.

5. Finally, add appropriate amount of cold boiled water and mix evenly, then you can eat it with the beef in sauce.

How to store prepared braised beef

If you want to store it for 1-3 days, put it in the refrigerator and seal it with plastic wrap to avoid odor transfer

If you want to store it for 1-30 days, cut it into shapes, wrap each portion individually and put it in the refrigerator, and blanch it while cooking the noodles.

Furthermore, you can add preservatives when making, or smoke it, and it can be stored at room temperature.

How long can the braised beef be stored?

The braised beef can be stored at room temperature for 2 days, and can be stored in the refrigerator for a week. Even if it lasts for a long time, the taste of the braised beef will not deteriorate. Extremely bad.

Cut the braised beef into fist-sized pieces while it is hot, wrap it in plastic wrap, let it cool, and then put it in the fresh-keeping cabinet. It will be fine for a week, which is equivalent to steaming and emptying the packaging.

How to braise beef

1. Soak the beef in water for 2 hours, rinse and soak again to drain out the blood and set aside.

2. Cut the beef into large pieces and marinate with pepper and salt for several hours. Before marinating, poke some holes in the meat with pointed chopsticks to absorb the flavor, and cut the red pepper into shreds. Cut cilantro into 3.3cm sections. Peel the garlic and chop into minced garlic.

3. Add water to the pot, put in the beef, bring to a boil, remove the blood, remove and wash, change the water in the pot, put in the blanched beef, skim off the foam after boiling, add rice wine, Simmer the onion and ginger slowly over low heat. When the beef is tender, take it out and cut it into strips about 3.5 cm long.

4. In another pot, heat the oil, stir-fry the chili pepper and minced garlic. When fragrant, pour in some of the original soup, add an appropriate amount of salt, remove from the fire and put in the beef strips for soaking. After the soup cools down slightly, sprinkle Add the coriander segments.

When eating, take it out and put it on a plate, mix with sesame oil, red pepper and coriander segments and serve