Introduction: Speaking of sauced beef, I must not talk about the city of Jinan, because when Master Hu first came to Jinan, I was received by a friend who had lived in Jinan for 20 years. Although the winter in Jinan is particularly dry and cold, but indoors, there is continuous heating, or feel very warm, especially the first time to taste the sauce beef made by friends, really beautiful to my heart. Because a long time ago, this friend told me that the beef sauce he made was not only fragrant, but also tender and refreshing, as long as you eat a bite, you are guaranteed to praise. In order to learn how my friend made beef with sauce, I exchanged my research method with him to learn how to make beef with sauce.
Needless to say, since I watched my friend's method of making beef sauce, I found out how carefully he made beef sauce. When my friend made beef with sauce, he kept saying to me repeatedly: "When making beef with sauce, remember to "put 3 and 2 to ensure that the beef is soft and rotten, not fat and not fishy." So I just didn't pay attention to the details, resulting in the beef sauce I made taste really inferior to his. After returning, after making beef sauce again for friends and relatives according to the way friends made sauce, everyone said that the taste of this sauce beef was really too authentic. Just now the temperature is too low, many people will make brine or pickles to eat, and then Master Hu will share the way friends make sauce beef to everyone, hoping to help everyone.
【Ingredients】: 3 kg of fresh beef tendons, 30 ml of sugar color, 150 g of soybean paste, 10 ml of dark soy sauce, 10 ml of curd milk juice, 2 g of fragrant leaves, 1.5 g of white root, 3 g of cumin, 2.5 g of tangerine peel, 2 g of licorice root, 0.8 g of cloves, 2 g of white cardamom, 2 g of grass fruits, 0.5 g of lemongrass, 0.8 g of galangal, 1 g of coriander seed, 5 g of peppercorns, 10 ml of liquor, 20 g of sliced ginger, 20 g of green onion, 5 g of dried chili pepper, 2 g of chicken essence, salt, edible oil to taste.
【To prepare beef with sauce】:
Step 1: First wash the beef tendons, then put 10 grams of peppercorns, 10 grams of ginger slices, 5 grams of peppercorns, 5ml of white wine, salt into the beef tendons and stir well, then marinate the beef for 18 hours.
Step 2: Grind the leaves, white root, cumin, tangerine peel, licorice, cloves, white cardamom, grass fruit, lemongrass, galangal, coriander seeds, cinnamon peel into half-crushed, then soak in water for 20 minutes, after 20 minutes, put all the spices into a gauze bag and wrap it.
Step 3: Prepare a pot of cold water, then put the spice packet, sugar color, cooking oil, dark soy sauce, soybean paste, curd milk, salt, chicken essence, dried peppers into the pot, then cook on high heat for 20 minutes, when the time is up, put the beef into the pot, cook on medium and high heat for 30 minutes to turn off the heat.
Step 4: At this time, uncover the lid of the pot, continue to soak the beef in the sauce, and wait patiently for more than 6 hours, and the sauce beef is ready.
[2 do not put]: sauce beef, do not put cinnamon, star anise these 2 kinds of spices, because the star anise and cinnamon these 2 spices have too strong aromatic aroma, if you put these 2 kinds of spices, it will suppress the sauce taste in the beef, so that the taste of beef is strange, so when making sauce beef, you need to use spices with a relatively light flavor, but the ability to remove fishy is relatively strong.
【3 put】:When sauce beef, you need to put soybean sauce, old curd sauce, old soy sauce these 3 spices, because soybean sauce has the effect of increasing flavor and flavor, and old curd sauce has the effect of defishing, and old soy sauce has the effect of increasing color and flavor, so these 3 kinds of sauce are used together to make the sauce of beef more fragrant and more flavorful.
【Tips for making beef sauce】: All spices must be soaked in water for 20 minutes, so that the bitter taste and peculiar smell in the spices can be completely excreted. The cooked beef with sauce needs to continue to soak in the sauce for more than 6 hours, so that the beef can be thoroughly flavored.
When making beef sauce in the future, remember "Don't put cinnamon and star anise, these two kinds of spices, and don't forget to put soybean sauce, old curd sauce, and old soy sauce, otherwise the beef is chai and fishy, and the taste is bitter." I am Master Hu, today to share with you the knowledge points of food here, the hospitality is not weekly, please bear more responsibility, Pingshui meet, we will see you tomorrow. I heard that if you point a concern and a like, we will meet in the old place with more fate!