The practice of sauce beef

Sauced beef is one of the most common home-cooked dishes, so how to make it? There are many ways to sauce beef. Here, introduce the most commonly used sauce beef practices. Specific practices are as follows:

The practice of sauce beef 1

1. Material selection: fresh beef, supplemented by Amomum villosum, cardamom, clove, cinnamon, star anise and fennel.

2. Cleaning: First, put the selected beef in clear water, soak it for 4-6 hours, soak out 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. Sauce: Dilute the yellow sauce with cold water and add salt and stir well.

4. Boiling: put the beef in the sauce soup pot and cook 1 hour. After boiling, take out the beef and remove the sauce foam from the pot. Put bones or bamboo boards at the bottom of the pot, lean meat and tendon meat in the middle, old meat at the four sides, add old stock, add auxiliary materials, cook with high fire 1 hour, and then press the pot. The method of pressing the pot is to press the beef with a bamboo board, put a big basin full of water on the bamboo board, or use a bucket of water pressure.

5, out of the pot: after pressing the pot, the bank got up and cooked with a small fire for 6 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 8 hours to cook a pot of sauce beef, and every 50 kilograms of raw beef can produce 25 kilograms of cooked meat.

Practice of sauce beef II

1. Cut a whole piece of beef (weighing 2 Jin) into three pieces and wash it. Put cold water in the pot, add the chopped beef (the water has not touched the beef), boil it over high fire, remove the beef and wash it. PS: The tendon and meat in the calf are more suitable for making sauce beef.

2, put the right amount of water in the pot (not beef), and then add the five spices powder, sugar, salt, soy sauce, star anise, dried pepper, ginger, pepper, cooking wine. Cook until you can simply poke it with chopsticks. PS: If a pressure cooker is used, it can be boiled for about 10 minutes after charging.

3. Soak the cooked beef in the soup for one night, take it out the next day and leave it for several hours to make its surface dry and easy to cut. When cutting, be careful not to cut along the texture of the meat, it is best to cut vertically, so that it is easy to eat.

4. Put the cut beef on the plate. Take a little beef gravy, heat it, pour it on the beef, and then add sesame oil and chopped green onion. PS: If the beef is light (especially the meat in the middle), you can add some soy sauce to the gravy, or prepare the sauce according to your own taste.

The rest of the broth can also be made into noodles, delicious!

Practice of Sauced Beef 3

Ingredients: 750g beef, 5-6 raw eggs, cinnamon, medlar, pepper, star anise, soy sauce, chicken essence, sugar and salt.

Exercise:

1. Wash beef and cook it in boiling water to remove blood foam. Take out the beef and pour out the water. Put oil in the pan, add pepper and proper amount of sugar (about two spoonfuls), then stir-fry the smell of pepper and add beef. Add salt, soy sauce (a little for coloring) and soy sauce, and then stew 15-20 minutes with low fire (very low fire), during which the meat should be turned over so that the color and taste can be evenly mixed into the meat.

2. At the same time, cook the eggs in clear water, peel the eggs and prepare to put them in the beef pot.

3./kloc-After 0/5-20 minutes, add hot water, star anise, cinnamon, medlar, ginger slices and chicken essence to the beef pot, and then put the peeled eggs into the pot. Cook on low heat for 45-60 minutes. Fresh meat is better. The fire is very big, otherwise it will burn.

4. Don't take out the cooked beef in the pot. It's best to leave it overnight and take it out the next day, so it's delicious. Cut the beef into pieces or slices, cut the eggs and eat everything. Eggs and meat taste delicious together.

The practice of sauce beef 4

Ingredients: 500g of beef, 50ml of soy sauce, 30g of crystal sugar, 30g of refined salt, 2g of star anise10g, 2g of fennel, 3g of onion, 25g of ginger slices, and10g.

Exercise:

1. Soak the beef in clear water for 2 hours, wash the blood, put it in a pot, add clear water (the water does not reach the beef) and cook it with strong fire for 10 minute, then take it out and pour out the broth.

2. Take a casserole, put the broken bowl into it (so as not to paste the pot), add beef, add clear water (cooked with beef), soy sauce, crystal sugar, refined salt, cooking wine, onion, ginger slices, star anise, pepper and fennel (wrapped tightly in gauze bags), boil with strong fire, then cook with slow fire until the meat is rotten (not easy to rot when eating), cool and slice.

The product is dark brown in color, shiny and smooth, tender in meat and rich in flavor. It is a good product with food and wine.

Practice of sauce beef 5

Ingredients:/kloc-0.000g of ox horn, clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice (a little each).

Ingredients: onion, ginger, soy sauce, soy sauce, sugar, salt, spiced powder.

Practice: Wash the ox keys on the front legs, cut them into large pieces 10cm square, blanch them in boiling water, remove them and soak them in cold water; Put clove, pepper, star anise, tangerine peel, fennel and licorice into a seasoning box, cut onion into three sections, and pat ginger with a knife; After boiling, add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn; After boiling, add beef, turn to low heat and cook for about 15 minutes until the meat is cooked; 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 out after simmering, cool and cut into thin slices.

Love tip: Beef is a nourishing and strong product, which is rich in protein, fat, vitamin A, vitamin B, vitamin D, calcium, phosphorus and iron. And its nutritional value is very high. Because beef contains moderate cholesterol, people with hyperlipidemia should not eat it. Beef should not be eaten with leeks; There is a folk saying that beef is hair. People with eczema, sores, itching and other skin diseases should not eat it, and people with hepatitis and nephritis should also eat it carefully.

The practice of sauce beef 6

Raw materials:

Cowpea, clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice each 1 0,000g (a little each).

2. Three sections of onion, one piece of ginger, soy sauce 1 teaspoon, soy sauce 1 teaspoon, sugar 1 teaspoon, 2 teaspoons of salt, and five-spice powder 1/2 teaspoons.

Exercise:

1) Wash the ox keys on the front legs and cut them into cubes of10cm. Pour water into the pot, heat it with high fire, put the beef in, cook it with boiling water, take it out and soak it in cold water to make it tight.

2) Put clove, pepper, star anise, tangerine peel, fennel and licorice into the seasoning box (or put cinnamon and geranium directly into the pot in a homemade gauze bag because they are easy to pick up). 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 five-spice 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. Just stick it with chopsticks and it will pass smoothly. Take out the beef pieces and put them in a cool and ventilated place for about 2 hours.

4) Pour the cooled beef into boiling medium and small fire and stew for half an hour. Stew, take out, 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 water into the pot, heat it with high fire, put the beef in, cook it with boiling water, take it out and soak it in cold water to make it tight.

Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or put them into a homemade gauze bag, and cinnamon and geranium can be put directly into the pot because they are easy to pick up). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife.

The practice of sauce beef 7

1. Material selection: fresh beef (2g each of Amomum villosum, Amomum cardamom, clove, cinnamon, star anise and fennel are packed into small bags with gauze), 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.

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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.

Practice of sauce beef 8

Preparation method of sauce beef: Prepare 5 pieces of beef, each piece is 500g, preferably beef tenderloin or flounder meat, soak in water for one hour, and then put into the pot. The pot must be boiled in cold water, and the water should not exceed the beef. After boiling, the foam is skimmed off. Put100g sweet noodle sauce into soup, two onions, two ginger, two garlic,10g pepper, 5g star anise,10g fennel, 8g cinnamon, 5g nutmeg and kaempferia. After boiling, simmer until it is 8% cooked, and add 150 to 200 grams of salt to cook. (This production method is provided by Anshan Shun 'an Meat Products Co., Ltd.)

The practice of sauce beef 9

Take spline meat for example.

One is a thorn. After the beef is cut into large pieces, it is first stabbed with a sharp cone with disorderly arrows, which opens the way for the sauce to reach the deep texture.

The second one is hello. Put beef in a pot, add hawthorn or almond (or tea bag), cinnamon, star anise, pepper, fragrant leaves, dried tangerine peel, galangal, nutmeg and tsaoko at the bottom, add cooking wine and strong soy sauce, cover and put in the refrigerator, and feed hard for one day and one night. Until the sauce color and fragrance reach the center, and the inside and outside are consistent.

The third is cooking. Sauce, spices and chopped green onion are put into the pot. Add twice as much water and bring to a boil. Put the beef in the pot. After reopening, skim the foam, cover with high fire for 20 minutes, and stew for 65,438+0-65,438+0.5 hours. It is desirable that chopsticks can penetrate smoothly with a little resistance. If it is too strong, it will have no tenacity; If it is too weak, it won't bite, chew badly, and your teeth will be numb, which will make you lose your appetite.

The fourth is immersion. After the beef is cooked, do not open the lid, let it cool naturally, and put it in the refrigerator for more than 24 hours. Remember, this is an indispensable link, otherwise the sauce will have no aftertaste, the beef will be rough and hard, and the previous efforts will be in vain. An impatient person can't eat hot tofu, and an impatient person can't eat the best sauce beef.

Cut it into thin slices, chew it carefully, swallow it slowly, taste it quietly ... and fully enjoy the special fragrance around the tip of the tongue, the root of the throat and even the nasal cavity. Every taste bud is swaying on the top of the reef like a coral in full bloom, and fully embraces the temptation of delicious food-this is the taste of good beef! If the top knife is cut into thick slices, it is eaten with onions and coriander, gravy and spicy oil.

Practice ten of sauce beef

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 the beef and cut it into large pieces along the rib line for later use.

2. Take a piece of clean gauze and wrap clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice in it to make a spice bag for later use.

3. Cut the onion into large pieces and beat the ginger for later use.

4. Pour water into the pot. When the temperature reaches 80 degrees, add beef and boil it, and then cook it for about 1.5 minutes with high fire.

5. Remove the beef from the boiling water pot and put it in cold water for later use.

6. Pour water into the pot. After boiling, add spice bag, sugar, onion, ginger, soy sauce and spiced powder.

7. After reopening the pot, enter the beef fire and open it.

8. Turn down the fire. When the beef is cooked, take out the spice 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.

Practice eleven of sauce beef

【 Ingredients and Accessories 】 Beef tendon 500g salt 2g soy sauce100g sugar15g sweet noodle sauce 50g cooking wine10g onion 50g fresh ginger 50g garlic10g sesame oil 25g meat 35g.

[Cooking method]

1. Cut the beef tendon into fist-sized pieces along the meat line, blanch it thoroughly with boiling water, remove the blood foam and take it out.

2. Wash the onion and ginger, cut into pieces, put them into the pot together with garlic, salt, soy sauce, noodle sauce, sugar, cooking wine, sesame oil and meat, add beef soup to boil, and boil 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 about 2 ~ 3 hours, keep the soup bubbling slightly, and turn the beef frequently to heat it evenly. When the soup becomes thicker and thicker, take it out with bamboo chopsticks, cool it, cut it into thin slices and serve it on a plate.

[Process key]

1. Meat: 50g of pepper, 2g of star anise 1 0g, 2g of cinnamon10g, 2g of clove, 5g of dried tangerine peel, 5g of mangium, 5g of Amomum villosum, 5g of cardamom, 2g of star anise and 2g of fennel1g.. The 1/3 of the meat 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 in the remaining soup, and filter it with bean wrap cloth for use when dipping other things.

Beef should be thoroughly blanched, but not cooked.

[Flavor characteristics]

The earliest production of sauced beef in Beijing is Ma Jia's Yueshengzhai, which has a history of nearly 250 years. Although the production is simple, the material selection is very particular. Fresh meat must be loin or leg meat, sauce must be soy sauce, and spices 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 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. This article was reprinted on the internet, but I put them all together for everyone to find.

Preparation method of sauce beef 12

The production process of authentic sauce beef is relatively long, which takes 5-6 days. From pickling, soaking to drying, this method is basically not used in family production. At present, we adopt a simple method, namely:

1) Choose a small piece of beef tendon, 2-3 kg. The beef tendon is delicious. It is best to knead it with your hands and dry it.

2) After washing, soak in water for 1-2 hours until no blood can be seen. The water content of supermarket meat is relatively high, so it may take a long time to soak. If you have enough time, you can marinate it overnight. If you are in a hurry, you can cook it directly.

3) Seasoning: 2 packages of stewed seasoning, and 3-4 yuan package sold in the supermarket tastes good (thirteen spices have not been tried yet). Add onion, ginger, soy sauce, yellow wine or red wine, a little white sugar or brown sugar and a little salt.

4) Cook for 1-2 hours until it can be penetrated with chopsticks. It's too rotten to slice.

5) Soak it in a pot for one night, take it out and let it cool for one day, then slice it and eat it. If it is not salty enough, it is also delicious to dip in some good balsamic vinegar or smoked vinegar.

Some people tie the meat with a rope to make it tight, but we haven't practiced it yet. There is more than 20 yuan a catty of sauced beef in the market, which is red in color and as big as tender meat powder. It should be made of very cheap beef tendon. Personally, I think the best sauce beef is Yueshengzhai. The meat is very dry, fragrant but not greasy, and the meat is rotten but not scattered. It is a veritable old brand! Even the price is high. Two bags of meat are basically in 19-20 yuan, and will probably be sold at a discount of 17 yuan. Do it yourself if you want benefits!

Thirteen practices of Muslim sauce beef

Ingredients: main ingredients: raw beef 10 kg.

Auxiliary branches: yellow sauce 1 kg, salt 0.3 kg, cinnamon 25 g, clove 25 g, Amomum villosum 25 g, star anise 50 g.

Special color: The color of Muslim sauce beef is red, oily and bright. 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.

Exercise: ① Material selection and arrangement. 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 fist-sized pieces, washed with clear water 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.

Nutritional value: beef-

Beef is rich in sarcosine: the content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. Gourmet: Qingzhen cuisine

The practice of sauce beef 14

Ingredients: 4 kg of beef (ribs and vermicelli), 3 packets of onion and ginger sauce meat, hawthorn slices, sugar, honey, salt, soy sauce, beer and water. Sauced pork bun is made of Pangji, which is convenient to use. If star anise is not used, geranium and cinnamon can also be used.

Steps:

Step 1: Put the beef into the water. Wash the bought beef and cut it into fist-sized pieces. Boil a pot of water, pour some cooking wine when the water is 80% boiling, and then add beef until the meat turns white. Be careful not to wait for the water to boil the meat before eating, which will make the tissue of the meat tighten at once and the taste will be bad. Wash the beef floating on the water with warm water.

Start stewing meat

1, cut two pieces of onion and put them on the bottom of the pressure cooker, then put the seasoning package on the onion to prevent the package from sticking to the bottom of the pot.

Put some slices of ginger and hawthorn around. Hawthorn can make meat softer and rotten.

2. First arrange a circle of meat stuffing around, then pile up a gap, and then sprinkle with ginger slices, onion slices and hawthorn slices.

3, put the rest of the meat stuffing in, and finally sprinkle some onions and ginger, evenly distributed into the taste.

4, add chicken essence, add the right amount of sugar to neutralize the salty taste, then add salt and soy sauce. If you like heavy colors, you can put more soy sauce.

5, put 2 spoonfuls of honey, with or without color, can also make the taste more intense.

6. You can listen and drink while pouring beer. Then pour in the right amount of water.

7. The high teeth of water and meat are almost art.. But if you like beef soup, you can add more water. Stewed beef soup is rich in flavor and can be added to other dishes or soups. If it's a rib fan, it won't absorb much water. If it is hip meat, it will inhale a lot of water.

8, pressure cooker 15 minutes later, boil and stew for 5- 10 minutes.

You can eat ~ ~ ~

Beijing fu shun Zhai Jiang beef restaurant

Fushun Zhai was an old shop of the Liu family during the reign of Kangxi in 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 find it and buy it.

Production method 1. Material selection: the beef used in Fushun Zhai should be lean meat in 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 in cook the 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 strict. First, clean the fresh beef and cut it into cubes, weighing about 65,438+0 kg. Then, mix the yellow sauce with water 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. Buckling the meat is to boil the water, put the cut beef and sauce into the pot, cook for about 2 hours, take out the meat and remove the slag and foam. This is the so-called "buckle 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. Cook with high fire 1 hour, then simmer with low fire, and mix the broth while cooking. This lasts 12 hour before cooking. When simmering slowly, always check the fire and turn the pot twice. Sauced beef should be brushed with a layer of soup and cooled to obtain the finished product.

The color of the product is oil brown red, the meat is tender and soft, the entrance is mellow and not greasy, and the aftertaste is 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.