Hello everyone, thank you for reading the article I shared. What I want to tell you today is: "To make sauce beef, you should learn to" add 3 and subtract 2 ". The sauce is rich, crispy and delicious, and it tastes tasteless! 』
On holidays, we should hold a family dinner, prepare good wine, and have snacks and drinks. Father loves to drink, fried peanuts can drink three ounces, and sauce beef can drink half a catty, so this time I'm going to make some sauce beef and have a good drink with my father.
Sauced beef tastes crisp and rotten, with a mouthful of meat and a mouthful of wine, which is so beautiful. However, it is delicious but not easy to cook. Many people's sauce beef is chewy, heavy and unpalatable, which wastes all the beef. The chef uncle said that besides paying attention to the processing method of beef, the seasoning used is also very important. The right sauce is crisp and rotten, and the wrong one is hard and fishy.
Last time, I learned the method of sauce beef from the chef. Share it with everyone. Friends who love sauce beef should collect it quickly.
The chef said that if you learn to "add 3 and subtract 2", the beef has a strong sauce flavor, crisp taste and no fishy smell. Many people have a wrong understanding of spices.
Home Edition of Sauced Beef
Prepare 5 Jin of beef tendon, seasoning package, rock sugar, salt, cooking oil, soy sauce, soy sauce, white wine, chives, ginger, yellow sauce, black tea, etc. (The formula of spice package is at the end of the article)
working methods
1. To make sauce beef, choose beef tendon, preferably beef tendon with complete fascia, soak it in cold water for one night, soak it in bloodletting water, take it out after the beef turns white, rinse it off and drain it.
2. Put the beef tendon in the pot, slice the onion and ginger, pour a spoonful of white wine, add a handful of pepper, and finally put a spoonful of salt. After stirring evenly, wrap it in plastic wrap and put it in the refrigerator for one day and one night.
3, beef cold water pot, add onion, ginger, cooking wine, boil water, poke with chopsticks, remove and rinse after no blood.
4. Pour the oil in the pot, add the rock sugar, stir-fry the sugar color on low heat, and add the right amount of boiling water for later use. Take another pot, heat the oil, add the yellow sauce and stir-fry until fragrant, and pour in boiling water for later use.
5. Pour an appropriate amount of water into the boiling pot, add the fried yellow sauce and sugar color, add salt and soy sauce, add black tea and marinade packets, cook for 30 minutes on high fire, then add beef and continue to cook for 2 hours, and turn off the fire.
6. Soak the beef in the sauce for one night, and the sauce beef will be ready. Take it out and cut it into thin slices. Mix it with a bowl of dipping juice. The sauce is crispy and delicious.
Skills of sauce beef
The chef said that the sauce beef should be "3 plus 2 MINUS", so that the beef looks better in color, tastes more fragrant and tastes more crisp.
3 plus
Add black tea, yellow sauce and sugar. Black tea increases the flavor of beef and makes beef taste softer; Add the fried yellow sauce, and the sauce flavor of beef will be stronger; The color of sugar is colored, which can make the sauce beef bright, attractive and shiny. If only soy sauce is used, the color will turn black easily.
2 MINUS
Minus two spices, pepper and cinnamon can't be put. The smell of pepper and cinnamon is "strong", which will mask the smell of beef itself and make it "tasteless".
The spice bag should be boiled in the soup for half an hour to fully stimulate the fragrance of the spice, and then the beef is added to start to bitter, so that the taste is more fragrant. Don't eat the pickled beef directly, it is more delicious to soak it all night.
Formula of sauce beef brine (5 kg beef dosage):
5 grams of star anise, 5 grams of fragrant leaves, 3 grams of dried tangerine peel, 3 grams of licorice, 2 grams of fennel, 4 grams of galangal, 4 grams of cinnamon, 7 grams of tsaoko, 3 grams of rapeseed, 2 cloves of clove, 2 grams of rhizoma Dioscoreae Septemlobae, 2 grams of Alpinia katsumadai and 3 grams of cardamom.