The production process of sauce beef is not complicated, but many friends only emphasize its taste, that is, the meat is tender, not firewood, but also very tasty. The so-called taste is the taste of spices, so many kinds of spices are added, such as star anise, cinnamon, fragrant leaves, tofu and so on. Then add boiled beef, but ignore a problem. How much flavor can meat have? This sauce beef will also become very loose.
We all know that raw meat should be soaked in water for several hours before making sauce beef, which is the key to ensure that sauce beef is tender and not firewood. If the cooking process is flooded again, not only many nutrients in the meat are dissolved, but also the flavor of the meat will be lost in the later stage, and the beef will become very loose.
Experienced friends who can eat do this, that is, add less water during cooking, which is probably less than half the height of meat. After cooking, the soup is basically dry, so that the meat not only absorbs the seasoning in the soup, but also ensures that the nutrition in the meat is not lost, and the meat is rich in flavor. And because there is not much water, the meat is firm, the taste is not firewood, and it is chewy. Of course, the premise must be high-quality beef. Experienced and eating friends pay more attention to these when cooking braised mutton, and even put only a small amount of water and salt in the cooking process.
The staple food of umami sauce beef: beef tendon 1.
Seasoning: salt, onion, ginger, aniseed, pepper, dried pepper, soy sauce.
Production process:
1. First, clean the surface of tenderloin with warm water, put it into a large pot, and add clean water to soak the beef for about two or three hours, during which the clean water should be changed twice to remove blood, which is the key step to make the sauce beef fresh and tender.
2. Put the soaked beef tendon into a pot with cold water. There is less water than beef. Heat the beef with low fire and blanch it, so as to remove dirt on the meat surface and sterilize it.
3. After blanching, put the beef into the pot again. At this time, add boiling water, and the amount of boiling water can be half the height of beef. The temperature of beef at the blanching meeting is still very high. If you encounter cold water at this time, the protein on the surface of the meat will quickly retract, and the beef will not be easy to cook. Then add onion, ginger, star anise, pepper and isatis salt.
4, add two spoonfuls of soy sauce, if you eat it yourself, you can add soy sauce to color it.
5. Adding two spoonfuls of northeast soy sauce will make the sauce beef have a faint sauce flavor, but not too much, otherwise it will cover up the original flavor of the meat.
6. After all the materials are added, cover the lid and start heating with a small fire. Be careful not to make a fire at first, let the meat heat up slowly and cook it from the outside a little bit, so that the moisture will not decrease quickly and the flavor of the seasoning will slowly penetrate into the meat.
7. After cooking for about half an hour, open the lid, turn the meat over and let the other part of the meat soak in the soup.
8. After cooking for about two hours, the soup in the pot is almost collected. At this time, I saw a layer of oil on the surface. If you are not sure whether the meat is cooked or not, you can cut it from the thickest part of the beef with a knife.
Delicious sauce beef has been prepared, beef has penetrated the flavor of ingredients, and the original meat flavor of beef is firmly locked because of less nutrient loss. When eating, cut as much as you can, not all at once, so as not to lose water and dry. After the remaining sliced beef sauce is cooled, wrap it in a fresh-keeping bag and seal it, and put it in the refrigerator for refrigeration. It is best to eat it within a week.
Interested friends try to add as little water as possible when cooking sauce beef. This makes the meat taste very rich and firm and chewy.
Tips:
When cooking beef, don't turn on the fire too much, it's easy to dry the water quickly and the meat is not cooked yet. The cooking process takes about half an hour. Turn the meat over and let the other part of the meat soak in the soup, so that the taste of the meat is even. Thank you for reading. I am a fitness life recorder. If you think sharing is useful to you, remember to like, pay attention to and share. See you next time.