Once the heat has passed, all beef will be broken. When the stewing heat has passed, a large amount of gravy will be lost, and muscle fibers will be washed away by boiling water. The meat quality must be firewood and fragile. There is also a tip for cutting beef with soy sauce, that is, it is best to let it cool before cutting. If you are really afraid of crushing, you can even wrap the uncooked beef tightly with plastic wrap and put it in the refrigerator for refrigeration. It is generally difficult to chop it when you want to eat it.
The practice of home-cooked sauce beef (this practice pays attention to the taste and flavor, and it is better to accompany rice than wine)
Ingredients: 2 kg of beef tendon.
Seasoning: soy sauce150ml, cooking wine 40ml, 4 slices of ginger and 5 chives.
Spices: dried pepper 10, fragrant leaves 4, star anise 3, cinnamon 2, pepper 1 spoon, fennel 1 spoon.
Sauce: 20g of yellow sauce, 20g of sweet noodle sauce, and 0/0g of rock sugar/kloc.
Let's start making:
First, add 1 large bowl of water to the pot, then pour everything in the spice into it and cook it for about three to five minutes. When you smell the obvious aroma, turn off the fire and take it out with water to cool down for later use.
Waiting for the time when the perfume water cools down, we soak the beef tendon in clear water for a while and try to wash away the blood. Then take out the beef tendon, drain it, put it in a basin, pour everything in the seasoning, then pour in the cooled spice and spice water, simply rub it evenly, seal it and put it in the refrigerator for the night (at least for 4 to 6 hours);
After the beef tendon is pickled, put it in a large pot, and all the things used for pickling are poured in, then add all the things in the sauce, and then add a proper amount of water to make up until the noodle soup at least does not pass the beef tendon;
After the fire boils, turn it to the minimum fire to "bake" for 3.5 to 4 hours, and it must be the minimum fire, that is, the noodle soup is in a weak fire state without boiling. After the time is up, you can take it out and cool it and put it in the refrigerator (we don't need to soak the beef extra because it is very tender and tasty), at least refrigerate it 1 hour or more before slicing it, so that it won't be broken.
Finally, let's briefly summarize the reasons and solutions that lead to all the pieces and firewood of sauce beef:
1, the stew is too hot, which leads to meat and wood, and everything is broken.
Solution: Either shorten the time or reduce the fire. If you want to be tender and tender, it is suggested to change it to the minimum fire for about 3 and a half hours. Note: instead of stewing the beef for 3 and a half hours, keep the weakest fire to "bake" the pot, which is somewhat similar to the "low temperature slow cooking" technology that Michelin chefs like to use, and it is tender and tender.
2. The poor quality of beef leads to firewood and everything is broken.
Solution: Actually, there is nothing too good. There is a saying that "a clever woman can't cook without rice", and the chef is not a magician. If beef is frozen for too long, its muscle cells will burst in large numbers, and all the water in the gravy will be lost with sublimation. The damage caused by time and temperature is almost irreversible. Therefore, to solve this problem, we can only start with the selection of meat, and it is better to choose fresh and elastic beef tenderloin.
3. Sauced beef is easy to spread when it is hot, so no matter how it is made, it is best to wait until its temperature drops before cutting. If the stew is too hot by accident, you can wrap the beef tightly with plastic wrap and refrigerate it, and then cut it after 2 to 3 hours so that it is not easy to break.