Beef in sauce, what skills to master, in order to sauce aroma of red, firm and full of not scattered not firewood it?

'The head chef teaches you to do the sauce beef, master 3 bubble 4 sauce, sauce aroma red moist, firm and full, not scattered not firewood!

As the saying goes, "you can't eat tofu without meat", the same is a drink, fried peanuts are also very good, crispy and delicious, but if there is beef in sauce, many people don't eat peanuts. Beef in sauce is crispy and delicious, the sauce is rich, salty and flavorful, and it is expensive, so when it is on the table diners will rush to eat it, even if they don't drink alcohol, they have to clip a few slices to eat.

Recently went to the deli and asked, soy sauce beef 1 catty are 105 yuan, really can not afford to eat. Many people want to brine their own, but how to brine not that flavor. In fact, the method of brining beef is super simple, shared below.

The uncle is the head chef of the hotel, he said to do soy sauce beef master "three bubble four sauce" know-how, to ensure that the taste is full of firm, not scattered not firewood.

Here I share this practice, like to eat soy sauce beef fast collection, according to do, more delicious than the deli to buy.

Home soy sauce beef

Prepare beef tendon meat, green onions, ginger, pepper, anise, sesame leaves, cumin, cinnamon, grass berries, salt, sugar, soybean soy sauce, soy sauce tofu, soy sauce, white wine and so on.

Practice

One of the first soak: soak in water

(1) to do soy sauce beef to choose the right beef, can not use the brisket, beef tenderloin, to use beef tendon meat, the texture is chewy. Beef tendon meat tear off the surface tendon membrane, cut into large pieces, put into the water, add a spoonful of salt, soak for 12 hours, try to change the water once every 2 hours. It is ready when the water becomes clear and the beef whitens.

(2) spices into a bowl, pour a moderate amount of white wine did not exceed the spices, soak for 10 minutes, you can remove the bitter taste, stimulate the flavor.

The second soak: soak in soy sauce

(3) Fish out the beef and rinse it well, drain the water, put it into a small pot, pour in the right amount of soy sauce not over the beef, massage it with your hands for 5 minutes, then seal it up and put it in the refrigerator to soak for 12 hours, so that the beef can fully absorb the flavor of the sauce.

(4) Pour the spices into the pan and sauté, then use the cooker to break them up and wrap them in saran wrap, which is more conducive to releasing the flavor.

(5) Pour both the beef and soy sauce into the cooking pot, then add the right amount of water not over the beef, turn on the high heat to heat, bring to a boil, skim off the surface of the foam, cook for 5 minutes, then add the scallion, ginger, white wine, spice packet, and then add 3 sauces, that is, soybean paste tofu, sweet noodle sauce, and soy sauce, and mix well with a spoon.

Tips: To make beef with sauce, if you want the color to be red and the sauce to be flavorful, you can't do without the "four sauces", which are soy sauce, soy sauce and tofu, sweet noodle sauce, and soy sauce, so that the beef with sauce will be rich in flavor and red and attractive.

To do soy sauce beef should be cold water in the pot, do not use boiling water, otherwise the beef heat shrinkage, the blood will not come out, the meat faggot fishy, taste is not crispy. The water in the pot should be more rather than less, so that the beef is always immersed in the brine, in order to be evenly flavored.

(6) large fire boil after small fire stew 2 ~ 3 hours, pay attention to observation, when the chopsticks can easily penetrate the beef can be turned off the fire.

Tips: You can't use a big fire to cook beef, although it cooks fast, but the meat will fall apart, you must use a small fire, the meat is firm and full.

Three third soak: soak in brine

After turning off the fire, the beef should not be taken out immediately, and do not uncover the pot, so that the beef soaked in brine, natural cooling, soak a night. If it's summer and the temperature is high, be sure to put it in the refrigerator to soak, and remember to cover it to avoid loss of flavor. Soaking overnight allows the flavor to fully penetrate the beef, and the sauce is rich from the inside out.

Sauce beef is done, the color is red and glossy, the sauce is full of aroma, the taste is crispy, not scattered and not firewood, more delicious than those bought in the deli, the most important thing is that the economy is affordable, a catty of raw beef is only more than 40 yuan, you can get out of the seven-two soy sauce beef, save a lot of money.

All-purpose dipping sauce

Eat soy sauce beef, no dipping sauce how to do, share a spicy flavorful dipping sauce, dip what are delicious.

Scallions cut scallions, garlic minced garlic, millet pepper minced, are put into a bowl, burn some hot oil to splash in, inspired by the spicy flavor, and then add the right amount of salt, soy sauce, chili oil, mix well on it.

Preservation of soy sauce beef

There are still more than 20 days to go before the New Year, and now the soy sauce beef is ready, put it in the refrigerator to chill for at most 3~5 days. If you want to eat it on New Year's Day, cut it into small pieces, put it in a plastic bag and store it in the refrigerator. When you eat, take a piece of frozen can, try to eat as much as possible to spend as much as possible