Sauce beef is a traditional food with a long history, with its rich sauce aroma, mellow taste and deeply loved by people, want to make no scattered flowers, the taste of fresh sauce beef, the key is the combination of spices and the mastery of cooking techniques, among them, there are 4 kinds of spices can be put in when making sauce beef, has a good effect of flavoring.
First of all, the first one is coriander seeds
Coriander seeds, also known as coriander seeds, are the dried and ripe fruits of coriander, in the production of sauced beef, the addition of coriander seeds can add a touch of fresh aroma, making the taste of sauced beef more layered and rich, the aroma of coriander seeds is unique, which can not only neutralize the richness of the sauce, but also enhance the freshness of the overall taste. Its function is not only to enhance the flavor, but also to balance the taste, so that the sauce beef is mellow and refreshing.
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Secondly, the second one is sand kernels
Sand kernel is a common Chinese herb and seasoning, in the production of sauce beef, the addition of sand kernel can add a touch of spicy and aromatic, making the taste of sauce beef more intense, the spicy taste of sand kernel can stimulate the taste buds, enhance appetite, and its aroma can be integrated with other spices to create a unique sauce flavor of sauce beef, at the same time, sand kernel also helps digestion, can relieve greasy feeling, make sauce beef more delicious and delicious.
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And then the third one is the grass fruit
Grass fruit, an essential spice for braised beef, is a seasoning with a rich aroma. In the production of sauced beef, the addition of grass fruit can add a special spicy flavor, making the sauce beef more distinctive, the fragrance of grass fruit is unique and long-lasting, and can reflect with other spices to form the unique flavor of sauce beef.
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The last one is cumin
Cumin, also known as the seeds of fennel, is a common spice. In the production of sauced beef, the addition of cumin can add a faint sweet flavor to the sauced beef, making the overall taste softer, and the aroma of cumin is fresh and long-lasting, which can be combined with other spices to create the mellow taste of sauced beef.
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In addition to the several spices above, put some sauces, sweet noodle sauce, soybean paste, and tofu.
Steps to make beef in sauce
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1. Beef processing: Wash the beef tendon meat and soak it in cold water for 2 hours to remove the blood. Then remove the beef, drain and set aside.
2. Spice treatment: Wash coriander seeds, sand seeds, grass fruits, and cumin with water respectively and drain the water.
3. Stir-fry spices: Put an appropriate amount of cooking oil in the pot, put in the processed spices after heating, stir-fry over low heat until the fragrance is overflowing, pay attention to the heat should not be too large, so as not to scorch.
4. Stewed beef: Put the fried spices into the saucepan, add enough water, and put in the processed beef pieces. After the heat is boiling, skim off the foam, turn to low heat and simmer for 2-3 hours until the beef is cooked and does not fall apart.
5. Seasoning and sauce: In the final stage of stewing, add an appropriate amount of salt, soy sauce, cooking wine, sweet noodle sauce, soybean sauce and tofu milk and other seasonings according to personal taste to adjust the taste. Then the heat is high to reduce the juice to thicken the soup and adhere to the beef, adding to the texture.
6. Cool and slice: Take out the stewed sauce beef, put it on a plate and cool it naturally, and after the beef is completely cooled, cut it into thin slices and eat.
Through the above steps, a dish of sauced beef with rich flavor and mellow taste is completed. The clever combination of spices in the production process makes the flavor of the sauce beef more unique and delicious, and every bite is full of the mellow flavor of the sauce and the freshness and spiciness, which makes people have an endless aftertaste.