Guide: How to make sauced beef delicious? After watching the chef’s practice, I realized that I was doing it wrong
Now that people’s living standards have improved, beef is also a common home-cooked dish on the dining table. There are many ways to cook beef, whether it is fried or stewed, or stewed or boiled, the taste is very good, but the most flavorful and most delicious The best way to cook beef with wine and rice is sauced beef. Now that the weather is getting hotter and hotter, people don’t have much appetite for hot dishes and rice, and often just want to eat some cool and refreshing food, and cold cut meat is the most suitable to eat at this time, you can pair beef with sauce, It is made into sauced beef with unique flavor, and then cut into thin slices of sauced beef, so that a plate of delicate sauced beef slices can instantly arouse our appetite.
Beef tendon meat is generally used as the raw material for making sauced beef, but many people think that it is not easy to make delicious sauced beef. Either the taste is not tasty, or it has a fishy smell, which is sour and bitter. I don’t want to eat it myself. No matter how I cook it, it doesn’t seem to be as delicious as in restaurants outside. Once I communicated with a chef friend and learned how to cook sauced beef from him, only to realize that I had done it wrong before. I followed the chef’s experience, and it really won’t work after a hundred trials. In fact, as long as you master the correct cooking techniques, you will find that sauced beef is actually easier than cooking braised pork. So what kind of method can be used to make delicious sauced beef? Next, I will share with you the cooking method and tips of sauced beef. Friends who like to eat sauced beef, please read it below.
As the name suggests, sauced beef is beef cooked with sauce. Here, we must first pay attention to the perfect combination of three kinds of beef sauces to make sauced meat with rich layers and taste. On the other hand, we must also pay attention to the cooking method of beef. When the three different sauces are combined with beef, this is also particular. Let’s take a look at the specific method of beef sauce.
Delicious beef sauce
Prepared ingredients: beef tendon meat 2 catties
Prepare ingredients: 60 grams of bean paste, 2 pieces of red fermented bean curd, 2 tablespoons of braised soy sauce, a little salt, a little pepper, a little tangerine peel, a little bay leaf, a little cinnamon, a little nutmeg, a little hawthorn, a little cumin, a little star anise, a little angelica .
Sauce beef cooking process
First Sauce: Soak Beef in Teriyaki Sauce
Wash the fresh beef tendon meat with clean water, and then soak it in clean water for half a day. During the soaking process, part of the blood can be removed from the beef, so that the beef has no smell of mutton. After soaking in clean water, wash the beef tendon meat again, put in an appropriate amount of braised soy sauce, seal it, and put it in the refrigerator for soaking overnight.
Tips: Braised soy sauce tastes better than soy sauce or dark soy sauce, because light soy sauce is not easy to color beef tendons, and dark soy sauce does not have the special flavor of braised soy sauce, and the aroma is insufficient, so using braised soy sauce will more suitable. Some people also think that dry yellow sauce should be used for the first sauce, but dry yellow sauce will have a raw sauce taste. If the amount of it is not controlled properly, it will make the cooked beef sauce taste sour.
Second Sauce: Flavored Beef with Doubanjiang
After soaking the beef tendon in soy sauce for one night, blanch the beef tendon in cold water. During the blanching process, there will be a lot of blood foam. Skim off the blood foam, so that the beef tastes better after blanching. Pure, without the smell of mutton, and cleaner. Then rinse the blanched meat with warm water and put it on a plate for later use.
Pour an appropriate amount of edible oil into the pot, turn on the low heat and heat the oil until it is warm, add the onion and ginger to explode the fragrance, then add 60 grams of bean paste and stir fry on low heat, although the bean paste is cooked food, but it Stir-frying in a pan will stimulate the aroma of the sauce, which is to fry the sauce.
After frying the aroma of the sauce, put in an appropriate amount of cooking wine to further stimulate the aroma, then add an appropriate amount of water, pour in the braised soy sauce used to soak the meat before, add a little pepper, a little tangerine peel, a little bay leaf, a little cinnamon, and a little nutmeg , a little hawthorn, a little cumin, a little star anise, and a little angelica dahurica. Put these spices into the material bag in advance and put them together in a pot to boil.
The third sauce: use red fermented bean curd to season the beef
Red fermented bean curd can add aroma and color to braised pork. Add it to the pot and boil together. At this time, you can put the blanched beef tendon meat and simmer for an hour and a half on low heat.
The stewed beef needs to be soaked in sauce. At this time, don’t turn the beef casually. The way of soaking in sauce can make the beef taste better. In summer, you can put the beef in the sauce and seal it, and then soak it in the refrigerator for one night. The beef that you eat the next day will be particularly tasty and soft. Cut the beef tendon into thin slices and arrange them in a beautiful pattern on the plate, so that a plate of delicious sauced beef slices is ready. Finally, you can make sauced beef dipping sauce according to your own taste. Every bite is delicious. It has a rich and mellow fragrance, which is loved by both adults and children, and the more you chew, the more fragrant it becomes, very delicious!
TUAN ANH – LINKPIZ.COM