Introduction: How to make beef with sauce to be delicious? Teach you the detailed method, the slices are not scattered, the sauce is rich and chewy
Speaking of sauce beef, when you don't make it yourself before, only when you invite guests will you go to the brine shop to buy a piece to go home, which is the highest grade plate of wine dishes, and usually want to eat at all dare not buy, because it is too expensive, buy a small piece of seventy or eighty dollars, not necessarily made of serious beef tendon meat, so the family will not go to buy when there is nothing to eat. Now well, master the production method of sauce beef, when you want to eat, you can do it yourself, much more affordable than buying, I believe that there are many friends who also want to eat and will not do, so come and learn, follow the method, ensure a success, and practice a few times more will be more skilled.
In addition to choosing the right meat to make sauce beef, it is best to use beef tendon meat, but also to master the correct method, not the beef into the pot with some seasonings so simple. Someone has done it at home, but it can be made very woody and chewy, or the beef smells fishy and the taste is not fragrant, how to make the sauce beef delicious?
Make sauce beef, master the 2 aspects, beef flavor is rich and not fishy, the meat quality is tight and not scattered, and the sauce beef of the marinade shop is not bad at all, and these two aspects refer to how to add fishy flavor, how to marinate the beef is not scattered, the taste is crisp and refreshing.
Teach you the detailed method, slices are not scattered, the sauce is rich and chewy, let me share with you the specific method of sauce beef, take a look at it.
First of all, we must buy beef tendon meat, which is the meat on the knee joint up the thigh, this part of the meat is wrapped in a meat film, there are many tendons inside, the texture is very regular, and the beef made into sauce is the most delicious and very beautiful.
Procedure steps:
The beef tendon meat is divided into two or three large pieces, if a whole to deal with it is very difficult to get, and after into small pieces, the blood in the beef tendon can be quickly discharged, saving a lot of time, but also can drain the blood and water cleaner.
The first step is to soak, this step is indispensable, many people make sauce beef fishy, that is, because it is not soaked, or not soaked in place, resulting in beef is not good to eat. Some people say that direct boiling water is not enough, why not so troublesome, I have tried to do this, found that only blanching water can only remove part of the blood water, beef processing is not clean, or the best effect of soaking.
Soaking time to be long, after all, the block is very large, soaking for a day is necessary, halfway to change the water frequently, to avoid a long time soaked in the blood water odor, now the day is cold is better, if you wait until the day is hot to do need to be extra careful, soak more water.
Prepare the required seasonings, respectively, ginger slices, shallots or shallot knots, peppercorns, dried peppers, fragrant leaves, star anise, cinnamon, hawthorn, soybean paste, soy sauce, soy sauce, soy sauce, sugar, these are enough, the amount does not need too much, the less the better, the taste is adjusted to their own suitable taste.
Treat the beef tendons and put them in a pot, add cold water and cooking wine, cook over high heat until boiling, remove the foam, clean it and cook for another five minutes to fish out.
The fished beef tendons are rinsed and put into the stew pot or pressure cooker, the ordinary saucepan takes more than one and a half hours to cook the beef thoroughly, and the pressure cooker is at most one hour, so the friends with conditions prefer the pressure cooker.
Then pour in enough boiling water, add soybean paste, soy sauce, soy sauce, oyster sauce, sugar, ginger slices, green onion, star anise, fragrant leaves, cinnamon, peppercorns, dried peppers, stir evenly to taste the taste, not suitable for adjustment.
After getting it right, cover it, bring it to a boil over high heat and reduce the heat until the beef is cooked thoroughly, that is, chopsticks can easily penetrate the beef, try it in the thickest position.
When the cooking is done and turned off the heat, do not rush to fish it out at this time, but to let the beef continue to soak in the brine, which can not only soak more flavorfully, but also make the beef more compact, and when it is cut, it will not be scattered, many friends' sauce beef will be scattered, most of them are not bubbled, you can correct it to try.
Sauce beef is ready, directly slice it to eat, after the exquisite arrangement it is a good appetizer, entertain guests to ensure that it is good.
Have you learned all about beef sauce? Note two things:
First, beef can not be directly under the pot, to put it in cold water soaked for a few hours, after processing clean and then under the pot blanching water, further to the blood foam to fishy, so that the sauce out of the beef is not fishy.
Second, the beef should be soaked after cooking, and it cannot be fished out immediately, otherwise the beef will not taste delicious, and after soaking, the beef will become rich in sauce and flavor, and the meat will be tight and not scattered.
Learned the method of sauce beef, find time to make a taste of it yourself, and make sure that it is delicious once. My sharing is here, like me, please pay attention to me.