How to make sauce beef

summary

Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's ability to resist disease, for growth and development, and after the operation, after reconditioning, people in the supplementary blood loss, repair tissue and so on is particularly suitable, cold winter beef can warm stomach, is the season's beneficial products; beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm and wind, thirst quenching saliva effect. It is suitable for the people with middle Qi deficiency, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow and dizzy face; buffalo can calm the fetus and invigorate the mind; yellow beef can calm the middle Qi, strengthen the spleen and stomach, strengthen the tendons and bones. Let's talk about how to make sauce beef.

How to make sauce beef

First: after buying beef tendon meat, soak it in clean water for about 4-5 hours (wash and change water every hour). Note: This is more important. It can help to separate out and remove the blood, water and dirty things in the meat. It can also avoid long-term blanching and reduce the flavor of the meat. Put a little oil in the pot, stir fry pepper and dry red pepper until fragrant, then add hot water (the amount of hot water can be more), add star anise, cinnamon, fragrant leaves, cloves, tsaokuo, nutmeg, ginger and yellow sauce water, bring to a boil. Pour all the soup into the sauced beef pan.

Second: pot put water (cold water pot), put the clean beef tendon meat, put a few pepper, cooking wine, blanch water, about 10 minutes later. Clove, clove role: sauce beef when adding clove, can stimulate the mixture of other condiments flavor, has a strong role in aroma. Put the soy sauce into a bowl and pour in some water. Stir the soy sauce to make it all dissolve in water. Note: yellow sauce is recommended for sauced beef, or there will be no sauce flavor.

Third: start to prepare the spices for the sauced beef. Spices, you can choose according to your preference. I suggest that the spices of sauced beef must be selected and put enough. Because the spices in my prescription have their own functions. Some of them are deodorizing, others are adding fragrance. The spices are: caokuo, star anise, ginger, nutmeg. In addition, add some cinnamon, Chinese prickly ash and dry red pepper.

matters needing attention

It is better to soak beef tendon meat with clear water in advance to remove blood and dirty things in meat, so as to avoid blanching for a long time and reduce meat flavor. 2. When blanching, put the beef in a pot under cold water, bring it to a boil over a high fire, skim off the foam, 3. When the sauce beef is cooked, if you have old soup at home, you can add some old soup to the soup. The sauce beef added with the old soup tastes more mellow. How to make old soup? That is, every time the sauce of beef is filtered out, cooled, put into a sealed box or a fresh-keeping bag for frozen storage, and then take it out. Every time you use it, the soup will be more fragrant with various seasonings and hot water to sauce beef. (the real old soup of time-honored brand is made without turning off the fire for decades, which is very precious. It's easy to do it at home and suit measures to local conditions.) 4. After the beef sauce is ready, be sure to soak it in the soup for 24 hours to make it taste better, and then take it out and slice it. It tastes better.