My home is full of sauce beef, which is economical and practical, and the taste is more suitable for my own taste. So this question is still very suitable for me. Everything in the sauce beef is fragile. That's because it's not tight inside Whether beef tendon is used or not, in fact, whether watching various food videos or going out to buy ready-made sauce beef, we can find that few people will marinate the beef and fish it out and slice it directly. A large amount of beef is soaked in marinade and cooled. The first point: the ingredients must be right first, and the sauce beef should be made into different fried beef slices. Because of the long curing time, if the texture of ordinary beef is not tight, it will naturally spread easily, so it is best to choose beef tendon meat, because it is the muscle of beef leg, with moderate toughness and clear lines.

Sauced beef tastes best when it is just out of the pot, but it is often not easy to cut. No matter how sharp the knife is, it is difficult to cut it into pieces. The main reason why it is not easy to cut is that tenderloin is the best choice for braised beef at high temperature, and the part that crooked nuts don't like is imported and cheaper than local ones. The tendons are full of meat, and the cut cross-sectional flowers are the same, which is beautiful and delicious. After the beef is bought back, it must be rinsed first, and then marinated with pepper and salt for more than an hour. Curing time can be determined according to weather conditions. Mainly beef is cured, and after the water in the meat is discharged, the meat quality is firm.

Refrigerate. After the beef sauce is marinated, put it in the refrigerator for two or three hours, then take it out and cut it, so it's easy to cut. The cut pieces are smooth and difficult to separate. The reason is that a small amount of soup in beef has solidified after refrigeration, and pickled (sauce-made) beef is a necessary appetizer for families. In addition to buying it at the deli, I often make it myself. I won't buy beef at first, and I can't master the heat. The pickled beef is either too soft or too hard. If it is too soft, everything will break easily.

Sauced beef is braised beef. By the way, the best sauce beef is in Henan, and the ingredients are all Central Plains yellow cattle, especially braised pork. Texture and taste kill grassland cattle, buffalo and Australian snowflake cattle. When cutting beef.