I don't dare to boast the top, but I won't disappoint you [private sauce beef]-You Are Foodie

By Bernice
26

I don't dare to boast the top, but I won't disappoint you [private sauce beef]

Home made. The spices are not as varied as those in the bittern shop, and the bittern soup is not as old as the time-honored brands.I don't dare to boast about the top level, but with some years of old stewed soup and patient stewing, this pot of sauce beef tastes very good.Beef with sauce is a dish that can be found in both the north and the south of the Yangtze River. It has a unique flavor for each place and familyBittern is divided into white bittern, red bittern and yellow bittern. Yellow bittern turns yellow with gardenia, and red bittern turns red with sugar colored soy sauce.Then the sauce beef should be regarded as red bittern. In addition to the proportion of seasonings, the soul of any brine making method lies in the "old brine". This old bittern is the "secret book" of each family. Chen Laolao's bittern is often regarded as a "secret recipe" by various bittern shopsAlthough the conditions for making at home are limited, you can enjoy the delicious brine products as long as you master the approximate proportion and a pot of "private old brine soup". Moreover, in this era of soaring prices, the self-made version must be more affordable.

Main Ingredients

Ox tendon 1000g

Auxiliary Ingredients

Crystal sugar 30g
All kinds of spices appropriate amount
Scallion and ginger appropriate amount

Tips: 1. Beef tendon meat is the best choice, and calf tendon meat is the best. The meat and tendon texture are staggered, and the meat is fine and tastes the best. 2. If you don't have any beef, you can2. Do not marinate for more than three days, or it will be too salty. The salted meat is firm and not loose in the process of marinating.3. As for the proportion of spices, each family has its own practice. I like to have more fennel and pepper, and just a little of the rest.4. If there is no bittern soup, you can stir fry the spices with oil and add an appropriate amount of broth (thick soup treasure can also be used) to cook.5. I choose sweet noodle sauce and dry yellow sauce for beef sauce. There are 2 dry yellow sauces and 1 Sweet noodle sauce. If there is no bittern soup, this prescription can be increased appropriately.6. Cook beef for two times, stew for two times and soak for one time. This method tastes good.

Step 1 . Wash beef tendinous meat

Step 2 . Stir fry hot salt without oil in the pan, then add 10g Chinese prickly ash to stir fry until fragrant, cool and set aside

Step 3 . Massage beef tendon with your hands and marinate it with fried pepper salt for 1-2 days.

Step 4 . Prepare marinated spices, all kinds of spices: two anise, two grass fruits, one piece of cool ginger, three fragrant leaves, two nutmeg, two pieces of angelica, 10g cumin, 20g Chinese prickly ash, 50g light soy sauce, 50g old soy sauce, 30g dry yellow sauce, 15g sweet paste, 30g rock sugar, 750g old marinated soup

Step 5 . Wash the beef that has been pickled for at least one day, cut it into large pieces, put cold water in the pot, add some onion ginger cooking wine and boil it

Step 6 . Boil the pan and remove the foam

Step 7 . Pour spice bags, drained dry yellow sauce and sweet sauce (2:1) into the pot in turn, 50g light soy sauce, 50g old soy sauce and 30g rock sugar

Step 8 . Add the old brine soup (private old brine soup, more than ten times of brine making in a year and a half)

Step 9 . Bring it to a boil for 10 minutes. Check the color. If the color is not deep enough, add some soy sauce

Step 10 . Add a proper amount of salt. Because the seasoning and bittern soup have a salty taste before, you can taste it when you add it. Only the bittern soup tastes slightly heavier, and you can add it later if it is insufficient. Remember to overdo.

Step 11 . Next, cook for 1 hour at low heat for the first time, and then turn off the heat and simmer for 1 hour. Open the fire again and boil it down for 30 minutes. Turn off the fire again and simmer until it is naturally cool. During the second time, use chopsticks to easily pierce and ripen. Soak the beef in the marinated soup overnight. (The process is double boiling and double braising)

Step 12 . This is stewed meat. The color is neither dark nor light. It is delicious to eat alone. If you like, you can add a soy sauce and chili sauce and dip it in it. It's also a good choice

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