Everyone should have eaten the sauce beef. It's a kind of home-made dish that many people like to eat. Sauce beef is one of the most popular methods of beef. Almost everyone likes to eat it. It's good to make beef noodles or stir fry. It's also good to drink. Sauce beef is not difficult, as long as we master the preparation of brine and the quality of ingredients. How to make the home style beef with sauce? Today, I'll introduce it to you. You can try your favorite little friend.
How to make beef with home style sauce?
Main material:
1 / 2 tendon;
Accessories:
Onion, ginger, sugar 3 tbsp, salt 2 tbsp, raw soy 2 tbsp, old soy 1 tbsp, cooking wine 1 tbsp, star anise 3, cinnamon 1 segment, water 1 liter, grass fruit, Chennai, Amomum, allspice, fennel;
Sauce beef method:
1. Thaw the frozen tendon in cold water, pour out the blood, reduce the impurities and fishy smell;
2. Cut the beef tendon into two parts, put the beef tendon into the pot, add cold water and ginger, boil and boil, remove the impurities and blood;
3. After blanching, wash the beef with warm water;
4. Put the tendon and tendon together into the pot, and add all the seasonings;
5. Choose the best electric pressure cooker, 'beef and mutton' and start 'stew' for about 1 hour.
6. After finishing, pour the beef into the basin from the pressure cooker. At this time, the meat surface and gluten are colored. Soak the meat in the soup and cool it;
7. After cooling, you can slice directly, or put the thick slices into the soup and soak for two or three minutes before eating.
Technique of sauce beef:
1. The best choice for stewed beef is tendon, which is the muscle on the leg and the knee joint. It is tangled with ligament (tendon) and is long and conical. The front leg is called anterior tendon and the back leg is called posterior tendon. The meat is inlaid with golden and translucent ribs to form a beautiful pattern, also known as "Huagao". The Liangshan hero in the water margin ordered two plates of beef and two jars of wine as soon as he entered the tavern. The waiter brought up the pot roast beef.
2. Do not use cold water when the beef is blanched, because when it is cold, the meat will expand and contract with heat, and the meat will be hard and will not taste easily;
3. When marinated beef, the amount of water is very important. It's enough to cover the meat;
4. If it's an old-fashioned pressure cooker, it's shorter in use. Don't stew the meat too soft and rotten. It's more delicious if it has tendons. If it's an ordinary cooker, you should pay attention to the meat quality of beef at any time;
Marinated beef leftover marinade can be reused. It can be used for cooking, hot pot soup bottom and marinade.