The preparation method of sauce beef:
1, cut the whole fresh beef tendon bought back into large pieces of about 10 cm, soak it in cold water, and change the water several times repeatedly to fully soak out the blood;
2. After that, use 6-8 cooking wine, 6-8 soy sauce (depending on personal taste, put more soy sauce if you like strong flavor), a few fragrant leaves, a package of sauce and meat seasoning bought in the supermarket, and a few slices of ginger, and soak for more than an hour without water;
3. Finally, enlarge the fire and boil it, and use low fire to simmer slowly, without pressure cooker, and the slowly stewed taste is more fragrant;
4. Let it cool naturally after stewing, and then put it in the refrigerator for refrigeration. Take out one piece at a time and slice it and eat it directly. That taste is much better.
Folding method 2: Ingredients: beef tendon 1 piece (about 1000g), yellow sauce 1 00g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g), cinnamon 1 small piece. White sugar 1 tablespoon (1 5g), ginger 1 small piece, 2 pieces of star anise, scallion1root.
Practice:
1. Wash the dirt on the surface of beef tenderloin with running water, put the whole piece into a cold water pot and cook it with strong fire. After boiling, skim the blood foam on the water surface, and skim it while cooking for about 15 minutes, and the blood in it will be removed. Remove the meat and drain.
2. Put beef tenderloin into a soup pot, add hot water until it doesn't touch the meat surface completely, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices and pepper, aniseed and cinnamon in gauze bags, cover and cook for half an hour, then simmer over low heat for more than 2 hours, and finally lift the lid and stew over high fire for 15 minutes to make the meat pieces.
3. Take out the beef tendon, put a pair of chopsticks on the big bowl, and drain the meat on it to cool.
4. After the beef is completely cooled, the surface is tight, so it can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and it can be loaded on the plate.
Folding method 3 Ingredients: beef (calf) 1 000g sauce beef seasoning: 2 tablespoons salt, ginger 1 piece, a little star anise, a little pepper, a little cinnamon, a little soy sauce1spoon, a little fennel, a little licorice, 3 sections of green onion, 2 tablespoons white sugar, a little fragrant leaves, a little clove, and a little white sugar.
Taste: sauce flavor
Preparation time: 10 minute
Number of people: 2 people
Cooking time: 60 minutes
Practice:
1, wash the ox keys on the front legs and cut them into large pieces 10cm square. Pour clear water into the pot, heat it with strong fire, put the beef in, cook it in boiling water, take it out, soak it in cold water, and let the beef tighten.
2. Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or in a homemade gauze bag, cinnamon and fragrant leaves can be directly put into the pot because they are easy to pick up). Wash green onions and cut into three sections. Wash the ginger and pat it with a knife. Light soy sauce 1 tbsp, light soy sauce 1 tbsp, sugar 1 tbsp, salt 2 tbsp, allspice powder 1/2 tsp.
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 spiced powder in turn. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low fire 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 ventilated and cool place for about 2 hours.
4. Pour the cooled beef into the boiled soup and simmer for half an hour.
5. Take it out after stewing, cool it and cut it into thin slices.
Cooking tips:
1, the cold water soaking method in the second step is very important, try not to omit it, otherwise the cooked meat will be loose and taste slightly worse.
2. For the cooling method in the third step, if you think the time is too long, just let it cool completely, but this step is also very important.
Folding method four raw materials: beef (the front tendon meat is better, with a little tendon, and it tastes biting. Except for bad mouth), yellow sauce, onion, ginger, garlic, dried Chili, cooking wine, soy sauce, soy sauce, rock sugar, salt, pepper, aniseed, fragrant leaves, cinnamon, fennel and so on.
Practice:
1, beef washed and cut into large pieces; Rinse with cold water after boiling water;
2. Put the beef pieces washed with water into the pot (no fire), add all the seasonings, then pour in the hot water without beef, turn to low heat and simmer slowly after the fire is boiled;
3. In "Glug" ~
4, stew until the meat can be pierced through with chopsticks (I stewed for about an hour and a half), and leave some soup. You don't need to take it out immediately after cooking. Soak it for 2 or 3 hours to taste better. Slice after cooling, and cut against the grain of the meat, otherwise the meat will come loose.
Folding method 5 Ingredients: beef tendon 1 000g, red pepper 1 piece, green onion 1 root, ginger 1 piece, coriander1tree, pepper, aniseed and cinnamon.
Ingredients: soy sauce 1/2 tbsp, cooking wine 1 0 tbsp, yellow sauce 3 tbsp, refined salt 4 tbsp, sugar 1/2 tbsp.
Production method:
1, wash the onion and cut into sections, peel the ginger and pat it loose; Wash and shred red pepper; Wash coriander and cut into sections;
2. Wash the meat, put it in a cold water pot, boil the blood with a big fire, remove it, and drain the water;
3. Put the meat in a pot, heat the water until it doesn't reach the meat surface, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger, pepper, aniseed and cinnamon, cook for half an hour with high fire, and then stew for more than 2 hours with low fire;
4. Take out the beef tenderloin, drain and cool it, then cut it into thin slices and put it on the plate. Finally, sprinkle with pepper and coriander.
Folding method 6 Raw materials: beef tendon 2500g, celery125g, soy sauce 250g, salt125g, sugar100g, anise 30g, cinnamon 30g, anise10g and pepper/kloc-0g.
Production: 1, repeatedly knead beef with salt, and put it in a jar (basin) for masking (it takes 1 2 days in cold weather);
2. Take out the marinated beef, soak it in clear water, put it in a boiling water pot for 5-6 minutes, wash the blood and take it out. Cut into large pieces, put them in a cold water pot, and add soy sauce, sugar, onion, ginger, celery and cloth-wrapped seasoning bags (containing anise, cinnamon, aniseed, pepper, clove, etc.);
3. Bring to a boil with high fire, skim off the floating foam, blend the soup into sauce red, turn to low heat, keep the temperature of the soup at about 95℃, 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 in the middle). When the beef is crisp and rotten, collect the thick soup, spray the surface of the beef, cool it, slice it and serve it on a plate.
Folding practice seven raw materials: beef tenderloin, onion ginger, star anise, pepper, cinnamon, fragrant leaves, soy sauce, sugar, salt, liquor and so on.
Practice:
1, beef tendon meat is soaked in clear water for several hours, and the water is changed several times until the water becomes clear and no blood oozes.
2. Find a piece of gauze, put in spices such as star anise, cinnamon, fragrant leaves and pepper, and seal with thread.
3. Add clear water to the pot, add half a cup of white wine to the water, put the beef in, cook it on fire, and turn off the fire until the beef turns white and the volume is reduced. Then take the beef out and rinse it with cold water for later use.
4. Put beef in the electric cooker, add sliced onion and ginger, pour in a tablespoon of white wine, add a tablespoon of sugar, add soy sauce and a proper amount of salt, and finally put the sewn packet in.
5. Add a proper amount of boiling water to the pot, cover the pot and press the valve, set the time (40 minutes), and then take out the slices after cooling.
Tips:
1, to make sauce beef, you must first choose good meat, beef tendon meat is the first choice, and it is actually the best with a little tendon.
2, beef should be soaked in water in advance, and the finished product tastes better after the bloodshot is soaked out.
3. The beef flies first and then cools, so that the beef made is rotten but not scattered, and the taste is excellent. Add white wine to deodorize it.
4. Spices such as pepper, fragrant leaves and cinnamon are put into homemade gauze bags, which are more likely to smell than iron seasoning boxes.
5. Add soy sauce to color and salt to taste, but be sure to add a spoonful of sugar to make the sauce beef taste more delicious.