As the saying goes, "Don't eat tofu with meat" is also a kind of appetizer. Fried peanuts are also delicious, crispy and delicious, but if there is beef with soy sauce, many people don't eat peanuts. Sauced beef is crisp and delicious, with strong sauce flavor, salty flavor and high price, so diners will scramble to eat it after serving, even if they don't drink, they should take a few slices to eat.
Recently, I went to the deli to ask, and the sauce beef 1 Jin Du 105 yuan is really unbearable. Many people want to marinate themselves, but they can't get that smell. In fact, the method of marinating beef is super simple, and I will share it with you below.
Uncle is the head chef of the restaurant. He said that cooking beef with sauce can master the trick of "three soaks and four sauces" to ensure that the taste is full and firm.
I'll share this practice below. Those who like to eat beef with soy sauce should be collected quickly and followed, which is better than those bought in deli.
Household sauce beef
Prepare beef tendon, onion, ginger, pepper, star anise, fragrant leaves, fennel, cinnamon, tsaoko, salt, sugar, soy sauce, bean paste, white wine, etc.
method of work
First bubble: soak in clear water.
(1) Choose the right beef to make sauce beef, not beef brisket and beef tenderloin, but beef tendon meat, so that the taste is chewy. Tear off the surface fascia of beef tendon, cut it into large pieces, put it in clean water, add a spoonful of salt, soak it for 12 hours, and change the water every 2 hours as much as possible. When the water becomes clear and the beef turns white, it can be done.
⑵ Put the spices into a bowl, pour a proper amount of white wine without spices, and soak for 10 minute, which can remove the bitterness and stimulate the fragrance.
Second bubble: soak in soy sauce.
(3) Take out the beef, rinse it, drain the water, put it in a small pot, pour in a proper amount of soy sauce, massage it for 5 minutes by hand, then seal it, and soak it in the refrigerator for 12 hours, so that the beef can fully absorb the sauce flavor.
(4) Stir-fry the spices in the pot, then break them with a cooking machine and wrap them in gauze, which is more conducive to releasing the fragrance.
5. Pour beef and soy sauce into a boiling pot, then add a proper amount of fresh water to the beef, heat it with high fire, skim off the floating foam on the surface after boiling, cook for 5 minutes, then add onion, ginger, white wine and spice bag, and then add three kinds of sauces, namely soy bean curd, sweet noodle sauce and yellow sauce, and stir evenly with a spoon.
Skill: To make sauce beef, you want to be ruddy in color and savory in sauce. There must be "four sauces", that is, soy sauce, bean curd with sauce, sweet noodle sauce and yellow sauce, so that sauce beef will be rich in sauce flavor and attractive in red.
Cooking sauce beef should be done with cold water, and never with boiling water, otherwise the beef will shrink after being heated, and blood will not come out, and the meat will smell fishy and the taste will not be crisp and rotten. The water in the pot should be more than less, and the beef should always be immersed in brine to taste evenly.
[6] After the fire is boiled, simmer for 2~3 hours, pay attention to observation, and turn off the fire when you can easily plunge into the beef with chopsticks.
Tip: You can't use big fire when cooking beef. Although it is cooked quickly, the meat will be scattered. You must use small fire to make the meat firm and full.
Third, the third bubble: soak in brine
After turning off the fire, don't take the beef out immediately, and don't open the lid. Let the beef soak in the brine, naturally cool down and soak for one night. If it is summer and the temperature is high, it must be soaked in the refrigerator, and remember to cover it to avoid the loss of fragrance. Soak for one night, so that the flavor can fully penetrate into the beef, and the sauce is rich from the inside out.
Sauced beef is ready, the color is ruddy and shiny, the sauce is full, the taste is crisp and rotten, it is not scattered or firewood, it is more delicious than that bought in the deli, and the most important thing is that it is economical. A catty of raw beef is only 40 yuan, and it can produce seven or two sauced beef, saving a lot of money.
Universal dipping sauce
How can you eat beef with sauce without dipping sauce? Share a spicy dipping sauce, and everything tastes good.
Chop shallots with chopped green onion, garlic with minced garlic, and millet pepper with minced minced garlic. Put them in a bowl, pour some hot oil in it to stimulate the spicy taste, then add some salt, soy sauce and Chili oil, and stir well.
Preservation of sauce beef
There are still more than 20 days before the Chinese New Year. Now, the sauce beef is ready, and it can only be put in the refrigerator for 3~5 days at most. If you want to eat it in the Spring Festival, cut it into small pieces, put it in fresh-keeping bags and put it in the refrigerator for frozen preservation. When eating, just take a piece and thaw it, and spend as much as you can.