Wen/Xiao Jiu's gourmet workshop

Sauced beef is a very common hard dish, whether it is for guests on holidays or at the daily family table. Authentic sauce beef is firm in meat, red in color, rich in sauce flavor and very chewy. In the cold winter, sauce beef also has the special effect of warming the stomach and expelling cold, which is one of the best products for winter tonic.

But the sauce beef is not cheap. My family has to buy a catty of sauce beef at the high price in 75 yuan. Every time I pass by the sauce beef shop, I can only swallow my saliva. Unless I entertain my relatives and friends on holidays, I really don't want to buy it. The Chinese New Year is coming soon. A few days ago, Xiao Jiu followed the chef's neighbor next door and studied homemade sauce beef at home. It was actually very simple to make. With three sauces and two simple steps, you can easily make super authentic sauce beef, which is more delicious than the one bought outside.

ingredients and ingredients needed for home-made sauce beef: beef tenderloin, aniseed, soy sauce, sweet noodle sauce, bean curd, onion and ginger

Methods and ingredients of sauce beef:

Step 1: beef processing ~

Beef tenderloin is the most suitable for making sauce beef. Prepare a catty of beef tenderloin and soak it in clear water for more than 3 hours to soak out the blood in beef, which can remove the odor in beef well.

after the beef is soaked in bleeding water, rinse it with clear water, then put it in a basin, pour in the soy sauce without beef, and soak it in the refrigerator for one night to taste. Soy sauce is the first sauce for sauce beef.

Step 2: Stewing the beef with soy sauce ~

Take the beef out of the refrigerator, pour it into the pot together with soy sauce, and then pour in clear water until the amount of water is less than 1 cm. Open fire and cook until the water boils, then skim off the boiled foam.

prepare all kinds of spices: pepper (a handful), star anise (two), cinnamon (three pieces), fragrant leaves (one piece), dried tangerine peel (one piece), hawthorn (four pieces) and dried Chili (a handful), and then add 15g sweet noodle sauce (the second sauce) and 3g bean curd (the first sauce). After cooking for about 2 hours, the sauce beef can be punctured with chopsticks, and there is still a little resistance, which proves that our sauce beef is done. After turning off the fire and cooling in the pot, it can be eaten directly. Of course, it will be more delicious if it is refrigerated in the refrigerator.

We can cook 75 Jin of sauce beef at home, and we have all the seasonings. With a little stewing time, it can be done easily, and novices can succeed without superb kitchen skills. Moreover, it is quite authentic. The red beef tendon in the flesh-colored sauce is transparent, the meat is firm, the sauce tastes rich and chewy, which is really not worse than that sold in the outside store. Sauced beef, which is essential for holidays, must be tried at home, so you don't have to spend money to buy it in the future.

Attention should be paid to the details:

1. When cooking beef, turn on a small fire and stew it slowly. If the fire is too big, the beef will be easily boiled in the pot;

2. The sauce beef after refrigeration is more chewy. It is recommended that you refrigerate it for one night before eating.

3. Don't pour out the soup of boiled beef. Pick out the aniseed inside and add a handful of noodles to make a very authentic beef noodle ~

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