When idle at home, always like to drink a little wine, one of the favorite appetizers is sauce beef, as a kind of marinated meat products, greatly captured the hearts of wine friends, often cut into slices, as a wine dish to eat, now it is the autumn and winter season, eat sauce beef and tonic, strengthen the bones, nourish the spleen and stomach effect, greatly enhance the autoimmunity, deli sauce beef although delicious, but the price is too expensive, a pound close to a hundred yuan, which is really a bit unaffordable for ordinary people, After trying many times, I decided to marinate beef myself, which is economical, enriching the table and improving my cooking skills.
Make sauce beef, the best part, is the beef loin nest or beef front tendon, these two places to eat, the taste is crisp and refreshing, not hard and not chai, especially beef tendons, meat red, meat with tendons, red and white inlay, meat is compact, is the best choice for making sauce beef, when it comes to sauce beef, maybe everyone has their own experience, a hundred people have a hundred methods, but they are all the same, the ingredients are different.
From my years of experience, the following I share a secret sauce beef method, is completely the recipe of the delicatessen, after a small improvement, also suitable for small batches of production, the best family table, the teacher Fu taught me the method, the taste is authentic, the method is simple, you can make slight changes according to your own taste, the sauce is fragrant, the taste is excellent, and you will learn it.
<h1 class="pgc-h-arrow-right" data-track="6" > sauce beef</h1>
Ingredients: beef tendons, star anise, cinnamon, dried chili peppers, peppercorns, dried hawthorn, white root, fragrant leaves, ginger, spring onion, fennel
Seasoning: light soy sauce, dark soy sauce, oyster sauce, sugar
1, prepare 2 pounds of beef tendon meat, which is the best part of the sauce beef, the meat is pink, the meat contains tendons, the beef tendons are divided into small pieces, soaked in water, in the middle of the water several times, the blood in the meat is fully soaked out.
2, boiling water, add 2 spoons of cooking wine, the beef tendons cool underwater pot, cool water helps to discharge more dirty things, if it is hot water under the pot, beef pores shrink sharply fast, a lot of dirty things can not be discharged, the water can boil for 3-5 minutes, skim off the excess foam, fish out and rinse again.
3, this is the auxiliary material used, beef tendon 2 pounds, 3 star anise, 1 piece of cinnamon, 5 dried peppers, 30 peppercorns, 2 pieces of dried hawthorn, 2 small pieces of white root, 2 pieces of fragrant leaves, 5 pieces of ginger, 1 handful of spring onion, 1 handful of fennel, this recipe can be referred to, although not as professional, but absolutely delicious.
4, put the beef into the pressure cooker, add the right amount of boiling water, the amount of water should be no more than the beef, and then pour in 4 spoons of soy sauce, 1 spoon of soy sauce, 2 spoons of soybean sauce, 1 spoon of oyster sauce, 1 spoon of sugar to freshen, this is all the ingredients, cover and open the heat.
5, with a pressure cooker for about 50 minutes, the specific according to the size of the beef nugget, if it is an ordinary pot, it takes an hour and a half, or even longer, so don't be too big, and then use chopsticks to prick, you can easily pierce it.
6, sauce good beef, red and bright, delicious and delicious, at this time do not need to come out of the pot, continue to soak for one night, as the saying goes, "three points of brine, seven points of bubbles", said this is the truth, and then is the cold cut beef is not scattered, hot cut easy to scatter.
7, wait until 6 hours later, and then take the beef out to slice, at this time the beef has been cold, tough or good, how to cut it is not scattered, cut the plate into the soup, directly eat on the line, the meat is tight, the taste is salty and moderate, the sauce is fragrant, tender and refreshing, not hard and not chai, the elderly and children love to eat, the weather is cool, grasp the action.
<h1 class="pgc-h-arrow-right" data-track="22" > skill summary</h1>
1, the most suitable part of the beef body for brine, that is, the tendon of the beef, there are tendons in the middle, and the meat is tight.
2, pressure cooker 50 minutes, ordinary pot takes an hour and a half, of course, can not stew overdone, the standard for judging beef, is to use chopsticks to prick, can be easily pierced, you can turn off the heat.
3, beef just out of the pot do not rush to cut, put in the refrigerator refrigerated overnight (8 ~ 10 hours), be sure to wait for the cold cut plate, will not fall off, with brine soaking can be more flavorful.
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