Beef chili sauce practice a variety of practices, but most practices are similar, are based on beef, sauce as a supplement, plus chili made of beef processed and diced, put into the pot burst incense to add auxiliary sauce to simmer for a while, in the addition of chili peppers as well as their own favorite accessories to continue to stir-fry, and finally add seasonings to stir-fry evenly, the beef chili sauce on the production of the completion of the.
One, the production of beef chili sauce points
Beef chili sauce is very simple to make, but want to do a good job, or have to master some tips, so that out of it will not be too salty or bad taste, the following from the selection of beef processing, to the final sealing of the bottle preservation, to answer the production of points in detail.
1 ① selection of ingredients
Beef chili sauce is mainly beef-based, chili, sauce as a supplement, highlighting the beef flavor, spicy flavor, aroma, good ingredients in order to make a good taste, so what kind of ingredients should be used?
1. There is no limit to beef, but it should be fresh, try to pick tender meat, less sinewy beef Lin, beef tenderloin and other parts of the meat.
2. Chili peppers generally use fresh chili peppers and chili powder. Fresh chili peppers are mainly used to add pepper flavor, spiciness and texture, while chili powder is used to add color and enhance spiciness.
3. You can add different sauces according to your own preferences, such as Lao Gan Ma, sweet noodle sauce, bean paste, etc., but it is recommended to consume soybean paste, so that the beef chili sauce sauce sauce out of the sauce is more intense, more mellow flavor.
②Beef treatment
Beef has a strong fishy odor, so you need to remove the fishy odor before making. See a lot of people cut the beef marinated, or blanched, this is not the best choice, marinated beef has a bottom flavor, in the simmering with the sauce, it is easy to salty, blanching nutrients and freshness and loss of much, so I think soaking is the best.
1. buy back the beef if too big, on the knife into the water, add a little white vinegar soak 2 hours or so, the meat in the blood soak out, fishy taste will be greatly reduced. (Midway more than a few changes in water, only to no blood out of the white vinegar is the main fishy, soften the meat)
2. soak the beef out of the position of the sinews removed, and then cut the beef into evenly sized particles loaded. (Can not cut too small, to prevent the frying process shrinkage becomes small)
3 boil material oil
Many production of beef sauce is to use the oil directly sautéed beef diced, so that the oil, the aroma is not strong, the flavor is also general, and boil material oil, you can be greater increase in the aroma and flavor of beef sauce.
The pot add the right amount of canola oil, burn to 6 layers of heat (180 ℃ or so), and then turn off the fire, wait for the oil temperature of 4 layers of heat into the ginger and garlic, spices, celery, etc., frying burnt and dry, filtering out the residue, the material oil is ready. (Canola oil has a green flavor, burned to 180 ℃ to just remove the green flavor, 4 layers of oil temperature into the auxiliary materials, oil temperature is too high easy to fry paste, the material oil will have a paste flavor)
4 fried sauce
Ahead of the ready, the following will be the final frying of the sauce, frying sauce, although it is not complicated, but there are a lot of details need to pay attention to, or else the flavor is not strong or stored for a short period of time.
1. Cut the beef diced squeeze dry water, put into the slip good pot of oil, small fire slowly stir fry, the beef diced fried browned, fried dry water. (Water is not fried dry, made out of beef sauce is not fragrant, and easy to bad)
2. Then we should sequentially into the ginger and garlic stir fry, and then into the bean paste stir fry red oil, and then add the auxiliary ingredients, and then finally into the seasoning, each step should be done and then the next step, and then finally loaded into the water-free oil-free sealing jar, placed in a cool ventilated place. (Stir frying should be small fire, keep turning, can not paste the pan)
The above is my beef chili sauce production of the basic steps and tips, in fact, it is not complicated to do, are some common ingredients, at home is also convenient to make, the following is the introduction of a beef chili sauce specific method.
Practice
~~Beef Chili Sauce~~~Features: rich sauce, beef palatable, spicy and tasty
Step 1: Preparation of ingredients
Main Ingredients: Beef 500g
Supplementary Ingredients: Ginger 40g, Garlic 40g, Scallion 20g, Cilantro 20g, Tempeh 80g, Fresh Red Pepper 200g, Chili Noodle 30g, Cooked Sesame seeds 5g.
Seasoning: Bean paste 30g, soy sauce 5g, chicken essence 3g, monosodium glutamate (MSG) 3g, oyster sauce 4g, sugar 3g, cooking wine 4g, high white wine 3g.
Spices: star anise, coriander, cinnamon, white buckle, cumin, a little bit each.
Step 2: Ingredients processing
1. Ginger peeled and cut a little ginger slices, the rest minced, garlic minced, sliced scallions, half of the tempeh chopped, red pepper cut into small dices standby.
2. Beef into the water, add a little white vinegar, soak for about 2 hours, and then take out and cut into uniform beef grains, drain and spare.
Step 3: Start making
1. Add a little more canola oil to the pot, and heat the oil to about 180 degrees Celsius, then lower the temperature to about 140 degrees Celsius and put the ginger, scallions, and spices into a small fire to soak and fry the ginger until slightly wilted then put in the cilantro, and finally all the scorched out of the fish without using.
2. Beef grains squeeze out the water, into the pot, small fire slowly stir-fry aroma, be sure to stir-fry dry water, otherwise affect the flavor and storage time.
3. After the beef is fried, put in the ginger and garlic in turn, then put in the black beans, bean paste and stir fry.
4. Bean paste stir-fry and then add chili noodles, fresh red pepper, sesame seeds and the remaining seasonings, continue to stir-fry slowly over low heat, about 5 minutes or so, it's ready, pour into a bowl to cool, and wait for it to cool down before putting it into an airtight bottle with no water or oil