Materials:
Beef 500g
Marinade:
Half a teaspoon of Zanthoxylum bungeanum, 2 pieces of star anise, cinnamon 1 piece, 5-6 pieces of galangal, tsaoko 1 piece (crushed), half a teaspoon of fennel, chopped shallots 1 piece, salt 1 flat teaspoon, and half a tablespoon of crushed rock sugar (about 25g, that is, 6 yuan
Dip sauce:
Sesame oil, soy sauce, shredded red pepper 1 tbsp, Zhejiang vinegar 1 tbsp, cooked oil 1 tbsp, shredded red pepper 1 tbsp, and half a teaspoon of sugar.
Cooking steps:
(1) Put the bittern (except wine) in a deep bowl and cook it on high heat 15 minutes.
(2) Wash the beef, put it in the brine, add the wine, and cook for about 40 minutes on medium heat.
(3) beef is taken out, cooled and sliced.
(4) Except sesame oil and Zhejiang vinegar, dip the sauce in the oven and cook it at high fire for 1 min, then take it out and add the remaining sauce to serve it with beef. Method 2:
Materials:
A catty of beef, a little spiced cinnamon, three slices of ginger and onion, a proper amount of soy sauce and wine and sugar.
Cooking steps:
Wash the beef, drain it, burn it in a red pot, add oil, saute the beef, add wine, spiced cinnamon and water, bring it to a boil, and then turn to slow fire until it is cooked. Take it out. Wash the pot, heat it, put in oil, saute until fragrant, add beef, soy sauce, sugar and cooking wine, and turn to medium heat. Meanwhile, keep turning the beef to avoid sticking to the pot until the marinade is dry. Take out the beef, let it cool, cut it into thin slices and serve it.
Method 3:
Raw materials and ingredients:
500g fresh beef, 25kg cooked beef, need sugar 4. 1kg, monosodium glutamate 0.75kg, soy sauce 1kg, salt 1kg sodium benzoate 50g, fennel powder 75g, ginger 72g, wine 250g and hay powder 25g.
Cooking steps:
Remove butter and tendons from fresh beef, cut into pieces, rinse with clear water, and cook the cooked beef with 1.5 hours of fire. When cooking, pay attention to shovel to make the beef cooked evenly. After the beef is taken out of the pot, put it on a sieve and let it cool thoroughly to make its meat pieces solid. Then cut the beef into 0.2cm pieces. Ingredients according to the cooked beef as the standard, with white sugar and the original beef soup first pot (beef soup should not be too much, 25kg of cooked beef with about 5kg of soup), and other ingredients beef soup to boil, and then put the sliced beef into it, when it is boiled, cover it with steam. And continue to cook with slow fire, but not too hard. In about 20 minutes, turn it again with a shovel, and don't scorch the pot. After about 2 hours, take it out of the pot and put it on a sieve for cooling. Then put into an iron screen for baking, and baking at the temperature of 45-30 DEG C for 3 hours. When roasting, turn it up and down repeatedly to make each piece of beef jerky even. Take it out and get the spiced beef slices. [From the Internet]
What are the three most authentic practices of spiced beef?
Ingredients:
Beef [Figure] A piece of beef is similar to food.
Oil [figure] oil amount
Octagonal [figure] octagonal amount
Angelica sinensis [Figure] Angelica sinensis eats the right amount of food.
Cinnamon [Figure] Cinnamon is appropriate
Pepper [Figure] Pepper is the right amount of food.
Appropriate amount of fragrant leaves
White sugar [figure] The right amount of white sugar is equivalent to food.
Garlic [Figure] Garlic is a similar food.
Proper amount of salt
Monosodium glutamate [figure] monosodium glutamate moderate phase grams of food
Appropriate amount of chicken essence
Recipe practice:
Illustration of spiced beef 1 1. Prepared ingredients
Illustration of the practice of spiced beef 22. Wash the beef and cut it into small pieces.
Illustration of the practice of spiced beef 33. The seasoning is wrapped in gauze
Illustration of the practice of spiced beef 44. Put water in the pot and fire. Put garlic and seasoning packets in.
Illustration of the practice of spiced beef 55. Pour the boiled sugar into the boiling pot.
Illustration of the practice of spiced beef 66. Put the beef in the pot and cook for about half an hour.
Illustration of the practice of spiced beef 77. Cooked beef
Illustration of the practice of spiced beef 88. Just cut the beef into pieces.
What's the difference between the authentic sauce beef and spiced beef?
Beef tenderloin with spiced sauce, 2 kg seasoning salt, 3 spoons of onion, 2 pieces of ginger, 2 pieces of garlic, 3 petals of octagonal, 4 peppers, 20 dried peppers, 2 soy sauce, 3 spoons of cardamom, 2 pieces of ginkgo (dried) 1 2 pieces of fennel, 3 spoons of sugar and 4 spoons of spiced sauce beef 1. When the fire boils, turn to low heat and stew for 1.5-2 hours. When the beef can be penetrated thoroughly with chopsticks, add appropriate amount of salt, and continue to stew for about 20 minutes. Turn off the fire. 3. Take out the beef and let it cool. If there is more soup left in the pot, then fire and cook until it becomes thick, which is the sauce. 4. Slice the beef against the texture of the meat and pour the sauce to get the cooking skills./kl
The sweetness of sugar can be adjusted according to your own preferences. 3. Beef is cooled and cut, and it is easy to form.
What is the authentic method of spiced beef?
1. soak beef in water for two hours to remove blood, and cut into large pieces for later use.
2. Punch a small hole in the washed beef with a fork to make it taste good when pickling.
3. Put the blanched beef into a container. Add the sliced ginger and garlic and onion. Add some salt, soy sauce, cooking wine, soybean sauce and chicken powder.
4. Marinate for more than two hours after grabbing evenly.
5. Put all the materials into the electric pressure cooker.
6. Add water to the pot until the amount of water is less than that of beef. Adjust the electric pressure cooker to the "tendon" state and stew for 25 minutes.
7. Keep the cooked beef in the pot to cool naturally. Slice, code, put on a plate and serve with coriander.
1, put the brine (except wine) in a deep bowl and cook it on high heat 15 minutes.
2. Wash the beef, put it in the brine, add the wine, and cook for about 40 minutes on medium heat.
3. Take out the beef, cool it and cut it into thin slices.
4. Except sesame oil and Zhejiang vinegar, dip the sauce in the oven and cook it at high heat for 1 min. Take out the remaining sauce and serve it with beef.
What is the method of making spiced beef sauce?
Spiced sauce beef material: 2500g beef tendon, rock sugar100g, 30g anise and cinnamon, 0/0g aniseed, 0/5g pepper/kloc-5, 2g clove, 50g scallion and ginger, salt, soy sauce, cooking wine, etc.
Practice: wash the blood of beef tendon and cut it into 3 sections. Boil water in the pot, put the beef pieces in, cook until the water boils, then cook for about 5 minutes, take out the beef and rinse it with cold water.
Put the washed beef in a pot of cold water and soak it for 30 minutes to make its meat tight. Put small pieces of spices except cinnamon and tangerine peel into the spice sieve.
Add onion, ginger, refined salt, light soy sauce, rock sugar, light soy sauce, cooking wine and spice bag into the pot, add cold water (the amount should be just beef pieces), boil the water, then cook for 15 minutes, then add the beef pieces, after the fire is boiled, continue to cook for 15 minutes, and then turn to low heat for about 50 minutes. Take out the cooked meat, drain the water, put it in a naturally ventilated place, let it cool for 2 hours, then reheat the brine pot, add the cooled meat, and let it simmer for 30 minutes before slicing.
Nutritionist reminds: to make sauce beef, you should buy beef tendon meat, that is, front and rear leg meat. This dish can strengthen the spleen and improve immunity.
Pickling method of spiced beef
Ingredients: beef 1 00g (about two halves of 1 0g) is 50g,100g is 12g, O(∩_∩)O~ marinade: half a teaspoon of pepper, 2 pieces of star anise, and cinnamon/kloc-. Shredded shallots 1 strip, salt 1 flat teaspoon, half a tablespoon of crushed rock sugar (about 25g, that is, 6.5 yuan), 400ml of soup, and wine 1 tablespoon.
Dipping materials: sesame oil, light soy sauce, shredded red pepper each 1 tablespoon, Zhejiang vinegar 1 tablespoon and a half, cooked oil 1 teaspoon, shredded red pepper 1 tablespoon, and half a teaspoon of sugar. Cooking steps: (1) Put the bittern (except wine) in a deep bowl and cook on high heat 15 minutes.
(2) Wash the beef, put it in the brine, add the wine, and cook for about 40 minutes on medium heat. (3) beef is taken out, cooled and sliced.
(4) Except sesame oil and Zhejiang vinegar, dip the sauce in the oven and cook it at high fire for 1 min, then take it out and add the remaining sauce to serve it with beef.
The most authentic method of sauce beef How to make spiced sauce beef video
foodstuff
Ingredients
Beef tendon meat
1000g
ingredients
tea leaves
2 teaspoons
eight angles
two
cinnamon
5g
dark soy sauce
1 tablespoon
salt
of appropriate amount
sugar
1 tablespoon
Chinese hard liquor
of appropriate amount
myrcia
of appropriate amount
Sichuan pepper
of appropriate amount
scallion
25g
ginger
25g
step
1. Prepare all raw materials.
2. Soak beef tendon in clear water for several hours, and change the water several times until the water becomes clear and there is no blood oozing out.
3. Add anise, tea, cinnamon, fragrant leaves, pepper and other spices, and seal with thread.
4. Add water to the pot, add half a cup of white wine to the water, and put the beef into the pot.
5. Cook on fire until the beef turns white and the volume is reduced, then turn off the heat.
6. Then take out the beef and rinse it with cold water for use.
7. Put the beef in the electric cooker and add the sliced onion and ginger.
8. Pour in a tablespoon of white wine
9. Add soy sauce and salt, and add a tablespoon of sugar.
10. Finally, put the sewn material package into
1 1. Add a proper amount of boiling water to the pot.
12. Cover the pan, press the valve and set the time (40 minutes).
13. Take out the slices after cooling.
How to cook spiced beef well?
Main ingredient beef tenderloin 1000g auxiliary noodle sauce, appropriate amount of pepper, appropriate amount of star anise, appropriate amount of fragrant leaves, appropriate amount of clove, appropriate amount of angelica dahurica, appropriate amount of onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt and appropriate amount of sugar. Steps of beef with spiced sauce1kloc-0/.Steps of beef with spiced sauce: 22. Soak beef in cold water for one day, change blisters and bleed water three times in the middle, and take out the soaked beef and Steps 33. Add onion, ginger, garlic, angelica dahurica, cooking wine, flour paste, sugar, salt and white sugar to the meat pieces, grab them by hand and marinate for three hours; Steps 44. Put the marinated beef and marinated sauce together in a cold water pot and cook for one hour after boiling; Steps of spiced beef sauce 55. Step 66. Step 77. Add cooking wine, boiled water, pepper, star anise, fragrant leaves, clove, angelica dahurica, salt, soy sauce, a small amount of soy sauce, sugar and onion ginger spiced beef to the cooked sugar color in turn.
Steps for the practice of spiced beef sauce 88. The beef with sauce is cooled and sliced into a whole plate and can be eaten.
Practice and formula of Wenzhou spiced beef
Appropriate amount of beef, appropriate amount of eggs, appropriate amount of spiced braised pork and spices, a portion of soy sauce, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of fine salt. Method/step 1 Prepare the materials used.
2 Add water (two thirds of the pot is full), beef pieces and soy sauce to the soup pot. 3 Add cooking wine.
4 Add appropriate amount of fine salt. 5 add the right amount of sugar.
6. Soak the spiced spices in boiling water for two minutes. 7 Drain the spices and add them to the soup pot.
8 After the eggs are cooked, gently knock out the cracks. After the fire is boiled, turn to a small fire.
10 Add the processed eggs, simmer for about three hours, turn off the fire, take out the beef, let it cool and slice, and continue to soak the eggs in the spiced juice to continue to taste. Just warm it again before drinking.
1 1 gravy: drain the spices, boil the gravy, cool it and store it in a sealed jar. It can be used in the refrigerator for the next braised pork.