What kinds of dips and spices do you need to make beef sauce?

"The chef teaches you how to make beef sauce, and master 3 sauces and 4 sauces. The sauce is ruddy, firm and full, and will not come loose! 』

As the saying goes, "no tofu, no meat" is also an appetizer. Fried peanuts are also delicious, crispy and delicious, but if there is beef sauce, many people will not eat peanuts. Sauced beef is crispy and delicious, with strong sauce flavor, salty taste and high price, so diners will scramble to eat it after serving, even if they don't drink it, they should take a few slices to eat.

Recently, I went to the deli to ask, and it was 1 kg of beef sauce, 105 yuan, which I really couldn't afford. Many people want to pickle themselves, but they can't get that taste. In fact, the method of marinating beef is super simple. Let's share it with you.

Uncle is the chef of this restaurant. He said that cooking beef with sauce can master the trick of "three dipping and four sauces" to ensure a full and firm taste.

Let me share this practice. Those who like to eat beef with soy sauce, hurry to collect it and eat it with it, which is better than buying it at the deli.

Home-cooked sauce beef

Prepare beef tendon, onion, ginger, pepper, star anise, fragrant leaves, fennel, cinnamon, tsaoko, salt, sugar, soy sauce, bean paste, white wine, etc.

working methods

The first bubble: soak in water.

(1) Choose the right beef to make sauce beef, not beef brisket and tenderloin, but beef tenderloin, so that the taste is chewy. Tear off the fascia on the surface of beef tendon, cut it into large pieces, put it in clean water, add a spoonful of salt, soak it for 12 hours, and try to change the water every 2 hours. When the water is clear and the beef turns white, it will be fine.

⑵ Put the spices into a bowl, pour a proper amount of white wine without spices, and soak for 10 minute to remove bitterness and increase fragrance.

The second bubble: soy sauce.

⑶ Take out the beef, rinse it, drain the water, put it in a small pot, pour in a proper amount of soy sauce, massage it by hand for 5 minutes, then seal it, and soak it in the refrigerator for 12 hours, so that the beef can fully absorb the sauce flavor.

(4) Stir-fry the spices in the pot, then break them with a cooking machine and wrap them with gauze, which is more conducive to releasing the fragrance.

5. Pour the beef and soy sauce into a boiling pot, then add a proper amount of water to the beef, heat it with strong fire, boil it, skim off the floating foam on the surface, cook for 5 minutes, then add the onion, ginger, white wine and spice bag, then add the three sauces of bean curd, sweet noodle sauce and yellow sauce, and stir evenly with a spoon.

Tip: to make beef with sauce, it should be ruddy in color and delicious in sauce. There must be "four sauces", namely, soy sauce, soy bean curd, sweet noodle sauce and yellow sauce, so that the sauce beef will be rich in sauce flavor and attractive in red.

Use cold water to cook beef with soy sauce, never use boiling water, otherwise the beef will shrink when heated, and blood will not flow out, and the meat will smell fishy and the taste will not be crisp. There should be more water in the pot, and the beef should be soaked in salt water all the time, so that the taste can be uniform.

[6] After the fire boils, simmer for 2~3 hours, pay attention to observation, and turn off the fire when you can easily tie the beef with chopsticks.

Tip: You can't cook beef with big fire. Although cooked quickly, the meat will come loose. You must make the meat firm and full with a small fire.

Third, the third bubble: soaking in salt water

Don't take the beef out immediately after turning off the fire, and don't open the lid. Let the beef soak in salt water, naturally cool and soak for one night. If it is summer and the temperature is high, be sure to soak it in the refrigerator and remember to cover it to avoid the loss of fragrance. Soak for one night, let the flavor fully penetrate into the beef, and the sauce is rich from the inside out.

Sauced beef is ready, its color is ruddy and shiny, its sauce is full, its taste is crisp and rotten, and it is more delicious than that bought in the deli. The most important thing is that it is economical and affordable. As long as a catty of raw beef is 40 yuan, you can still produce seven or two sauced beef, which saves a lot of money.

Universal dipping sauce

How to eat beef with sauce without dipping sauce? Share a spicy dip, everything is delicious.

Cut the onion into chopped green onion, garlic into minced garlic, and millet pepper into minced garlic. Put it in a bowl, pour some hot oil to stimulate the spicy taste, then add some salt, soy sauce and Chili oil and stir well.

Preservation of sauce beef

There are still more than 20 days before the Spring Festival. Now that the sauce beef is ready, it can only be kept in the refrigerator for 3~5 days at most. If you want to eat it during the Spring Festival, cut it into small pieces, put it in a fresh-keeping bag and keep it in the refrigerator. When eating, thaw a piece and spend as much as you can.