Traditional practice of sauce beef

The traditional practice of sauce beef is as follows:

Tools/ingredients: beef 500g, cooking wine 20g, onion 10g, ginger 10g, garlic 5g, chicken essence 5g, sugar 10g, salt 3g, crystal sugar 15g, soy sauce 10g, soy sauce.

1. First cut the beef into small pieces, put it in water, add cooking wine, put it in bleeding water and soak the onion, ginger and garlic, then take it out and clean it.

2. Pour water into the pot and add beef, then pour chicken essence, sugar, salt, rock sugar, soy sauce and soy sauce to boil.

3. Turn to low heat and cover, stew for 50 minutes and soak for another hour.

Matters needing attention in making sauce beef

1, choose fresh beef.

Fresh beef is tender and smooth, and tastes good. When buying beef, you can choose a part with bright red color and a certain oil flower distribution, such as beef brisket or beef bone, so that the taste of sauce beef is better. At the same time, before making, beef needs to be washed to remove excess fascia and blood.

2. Correct selection of ingredients and use of seasonings.

Using spices such as ginger slices, garlic cloves and fragrant leaves can increase the flavor of sauce beef. According to personal taste, you can add some spices such as spiced powder and cooking wine to further enhance the taste. In addition, sugar and soy sauce are essential seasonings for making sauce beef, which can make sauce beef more sweet and delicious.

3. Pay attention to the stewing time

Sauced beef needs to be stewed slowly to make it tender, smooth and juicy. Stewing for too long will lead to beef hardening, and stewing for too short will lead to beef not tender enough. Usually, the stewing time of braised beef should be controlled at about 2-3 hours, during which water and seasoning need to be added continuously to ensure the uniform penetration of flavor.

4. Pay attention to the cooking temperature.

Too much heat will make the bottom of beef hard and paste, and too little heat will lead to bad taste of beef. Therefore, in the cooking process, it is necessary to properly control the heat, keep the firepower moderate, and let the beef slowly soften and rot in the stew process.