Problem description:

I want to know how the sauce meat in the deli is cooked. It's not soy sauce! What materials do they use? I know some ingredients, but I just don't know how the sauce smells. ! That prawn can tell me! Thank you, thank you! !

Analysis:

Method 1: 1. Selection of materials: fresh beef (2g of Amomum villosum, 2g of cardamom, 2g of clove, 2g of cinnamon, 2g of star anise and 2g of fennel are packed into small bags with gauze), and onion, ginger, a little garlic and pepper for later use.

2. Cleaning: First, put the selected beef into clear water and soak it for 4-6 hours, then soak the blood stasis in the beef, clean it, then brush it 1 time with a board brush, and then rinse it with cold water for 4 times.

3. Sugar color: put a little base oil in the wok and heat the oil. Stir-fry the sugar in a wok until it is cooked. It is necessary to grasp the temperature well. When you see the mushroom foam, add boiling water to make it brown. The amount of sugar is put according to the amount of beef. For example, 2 kilograms is about equal to 1.

4. 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, put in the whole package, add more soy sauce, and boil onions, ginger and garlic for half an hour before pressing the pot. 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.

5. Out of the pot: after pressing the pot, change the soup to low heat and cook for 3 hours. When taking out the pot, you must shovel it gently and lay it flat. After cooking, the meat should be put in a bamboo drawer to prevent the sauce beef from breaking, and it can be cut after cooling. It takes about 4 hours to cook a pot of sauce beef, and 2.5 kilograms of cooked meat can be produced for every 5 kilograms of raw beef.

Key points: Keep the soup after the meat is cooked, and use it repeatedly next time to form broth. Cook the meat tastes better.

Method 2:

Beef tenderloin 2500g, celery125g, soy sauce 250g, salt125g, sugar100g, star anise 30g, cinnamon 30g, star anise10g, pepper15g.

Rubbing beef with salt repeatedly, and putting it into a jar (basin) for masking (it takes 1 day in hot weather and 2 days in cold weather);

2. Take out the salted beef, soak it in clear water, put it in a boiling water pot for 5-6 minutes, and take it out after washing the blood. Cut into large pieces, put them in a cold water pot, and add soy sauce, sugar, onion, ginger, celery and a cloth-wrapped seasoning bag (containing star anise, cinnamon, star anise, pepper, clove, etc.). );

3. Boil the soup, skim off the floating foam, turn the soup into sauce red, change the fire, keep the temperature of the soup at about 950C, and cook slowly for about 30 minutes;

4. Take out the celery and cook it for 2 hours (the beef needs to be turned 1-2 times). When beef becomes brittle and rotten, the thick soup is collected, sprayed on the surface of beef, cooled, sliced and served on a plate.

Gourmet special

The color sauce is brown, soft and rotten, fresh and delicious, with strong five flavors.

Method 3:

Beef seasoned with soy sauce

Raw materials:

Beef 10 kg, 22 of the top ten flavor types (including: clove, star anise, fennel, cinnamon, tsaoko, etc. ), a bottle of sweet noodle sauce (300-500g, adjusted according to personal taste), onion, ginger and salt.

Exercise:

1, first cut the beef into pieces of about half a catty according to the situation, put it in a boiling water pot, take it out and put it in the old soup (water can also be used instead, note: boil the meat. )。

2. Add seasoning (cut the onion into large sections, pat the ginger lightly with a knife, and put the top ten flavors into the material box), cook on high fire for about 15 minutes, and turn to low heat until the meat is cooked (test method: it can be stuck with chopsticks and passed smoothly).

3. Take out the pot and put it in a ventilated and cool place for about 12 hours, then boil the soup with high fire and simmer for half an hour to an hour with low fire (you can also extend the heating time according to the degree of rotten meat you like).

When the soup is cold, you can take it out and store it. When it is eaten, it can be eaten directly by slicing.

Features:

The sauce beef made by this method is rich in sauce flavor and natural in sauce color, which is by no means comparable to the sauce beef sold on the street.

Method 4

Spiced beef _

Raw materials:

Fresh beef tendon 10 kg, onion 500 g, ginger 1000 g, star anise 75 g, Amomum villosum 50 g, clove 25 g, soy sauce 2000 g, cooking wine 500 g and sugar 25 g. Method:

1, beef is washed and cut into cubes;

2. Peel the onion and cut it into sections;

3. Wash and peel ginger, chop it, mash it in a stone mortar and filter it into juice.

4. Grind star anise, Amomum villosum and clove into noodles, put them into a beef pot filled with soy sauce and cooking wine, soak for about 4 hours, pour them into the pot and cover the pot.

5. Boil with high fire, change to low fire, add sugar when it is about eight ripe, and the juice will be served.

Features: Brown-red color, long and fresh flavor.

Method 5:

Shredded beef in Beijing sauce

Raw materials:

200g of tender beef, 5g of onion100g, 5g of yellow rice wine, 5g of soy sauce, 5g of starch, 5g of sweet noodle sauce10g, 5g of yellow rice wine and 5g of sugar15g.

Production method:

1. Cut beef, add 5g of yellow wine, 5g of soy sauce and 5g of starch, and marinate for10min;

2. Cut the onion into shreds and soak it in water to remove the spicy taste.

3. Remove the shredded beef with oil; In addition, mix10g seasoning sweet noodle sauce, 5g yellow wine,15g sugar with water, stir-fry with 2 tbsp oil, and then stir-fry shredded beef.

4. Take out the soaked shredded onion, drain the water and put it on the plate, then spread the fried shredded beef and mix well to serve.

Method 6:

Raw materials:

500g of beef, 300g of vegetarian chicken, 500g of cooked lard or vegetable oil, 7.5g of black tea, fennel, spiced powder, refined salt, soy sauce, cooking wine, onion ginger, monosodium glutamate and a little sugar.

Method:

1. Wash the eggs first, then put them in a pot and add water until they are 89% mature. After taking it out, gently crack the eggshell for later use. Cut vegetarian chicken into pieces for later use.

2. Put the pot on the fire, add cooked lard or vegetable oil to heat it, then add vegetarian chicken pieces and fry until crusted, and drain the oil for later use.

3. Take 1 wok, add 2000g of clean water, and add beef, onion, ginger, tea, cooking wine, refined salt, soy sauce, white sugar, monosodium glutamate and spices. Bring the meat to a boil over high heat, then simmer it over low heat until crisp, then add vegetarian chicken and boiled eggs and cook for half an hour.

4. Slice the beef, put it in a small dish with vegetarian chicken and tea eggs, and provide one for everyone.

Features: This is a delicious home-made tea cake.

Method 7:

* * * Sauced beef

* * * Sauced beef is bright red and oily. After slicing, it remains intact, the section is red bean paste-like, and a small amount of beef tendon in muscle is yellow and transparent. The food is salty and moderate, crisp and refreshing, and it is an ideal delicacy on people's table.

Raw materials:

Raw beef100kg, yellow sauce10kg, salt 3kg, cinnamon 250g, clove 250g, Amomum villosum 250g and star anise 500g.

Production method:

① Material selection and surface treatment. Choose fresh beef that is neither fat nor thin, soak it in cold water first, wash the blood stasis, wash the meat with a brush 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 water to the pot, heat it slightly, and add 1/2 salt and yellow sauce. Boil 1 hour, skim the floating sauce foam from the noodle soup and put it in a container for later use.

3 beef is packed in a pot. First, put the meat bones at the bottom and around the pot, so that the meat pieces won't stick to the wall of the pot. Then, put the meat pieces into the pot according to the tender meat quality. Put the old meat slices at the bottom of the pot, the tender meat on it, and the front legs and the cavity meat in the middle.

4 sauce. After the meat is put into the pot, pour in the prepared sauce soup. After boiling, add all kinds of ingredients, press with a pot pressure plate, add water, and cook with high fire for about 4 hours. After boiling for 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 on high fire for 4 hours, turn to low heat and simmer for 4 hours, so that the fragrance can slowly penetrate into the meat. When simmering, turn the pot 1 time every 1 hour to make the meat pieces cooked and rotten.

(5) out of the pot. When taking out the pot, the meat should be taken out of the pot piece by piece with a special iron racket, the original soup in the pot should be scooped out and cleaned, and then the meat should be cooled on a sterilized tray to get the finished product.