Homemade Beef Sauce is a delicious and nutritious traditional Chinese dish that is not only mellow in taste, but also rich in protein and a variety of nutrients. Below, I will give you a detailed introduction to the correct way to make home-cooked beef sauce, so that you can easily master the cooking skills of this dish.
1. Material selection and preparation
First of all, we need to choose fresh beef. Generally speaking, beef shank meat is the best choice for making sauced beef because it contains more collagen and has a more tender and juicy texture when stewed. When buying beef, pay attention to check whether it has a bright red appearance, whether the meat texture is clear, and whether it has no peculiar smell.
After preparing the beef, we also need to prepare the following ingredients and seasonings: ginger, green onions, cooking wine, light soy sauce, dark soy sauce, soybean paste, salt, sugar, star anise, cinnamon, bay leaves, dried chilies, etc. These seasonings and ingredients will add a rich flavor and aroma to the beef.
Second, the production process
1. Beef Handling: Wash the beef and cut it into moderately sized pieces. Then, soak in water for 30 minutes to remove the blood and fishy smell. After soaking, drain the beef and set aside.
2. Marination: Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, soybean paste, salt, sugar and other seasonings to the beef, stir evenly by hand and marinate for 30 minutes to make the beef fully absorb the flavor of the seasoning.
3. Stew: Add enough water to the pot, add the marinated beef cubes, and skim off the foam after boiling over high heat. Then, add ginger, green onions, star anise, cinnamon, bay leaves, dried chili peppers and other seasonings and ingredients, turn to low heat and simmer for 1-2 hours until the beef is crispy and flavorful.
4. Juice removal: During the simmering process, you can add salt and sugar to adjust the taste according to your personal taste. When the beef is simmered until crispy, reduce the broth until thick and coat the beef with the sauce. At this point, you can taste the flavor of the soup and fine-tune it according to your personal taste.
5. Remove from the pot and serve: Remove the stewed beef in sauce, drain and put it on a plate. At this point, you can sprinkle some chopped green onions or coriander as a garnish to add beauty to the dish.
3. Cooking skills and precautions
1. Choose fresh ingredients: Fresh beef tastes better and has higher nutritional value. When buying beef, pay attention to choosing parts that are bright red in color and clear in texture.
2. Soak to remove blood: Before simmering, soak the beef in water for 30 minutes to help remove the blood and fishy smell, and make the stewed sauce beef more delicious.
3. Proper stewing: During the stewing process, keep the heat low and simmer so that the beef can fully absorb the flavor and nutrients of the soup. At the same time, be careful not to let the soup dry so as not to affect the taste.
4. Thicken the juice: When collecting the juice, the soup should be thickened so that the beef is fully coated with the sauce. This can make the sauced beef more flavorful and mellow.
5. Personal taste adjustment: During the production process, you can adjust the amount and type of seasoning according to your personal taste to meet your taste preferences.
In conclusion, home-cooked sauced beef is a delicious and nutritious traditional Chinese dish, and with the right preparation and cooking skills, you can easily make a mellow and nutritious sauced beef. While enjoying the food, it also brings health and happiness to the family. I hope you found this article helpful and happy cooking!