Cooking Steps

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

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
Auxiliary Ingredients
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.
-- Cooking Steps --
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
Step 1 . Wash beef tendinous meat
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
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
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
Step 3 . Massage beef tendon with your hands and marinate it with fried pepper salt for 1-2 days.
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
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
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
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
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
Step 6 . Boil the pan and remove the foam
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
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
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
Step 8 . Add the old brine soup (private old brine soup, more than ten times of brine making in a year and a half)
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
Step 9 . Bring it to a boil for 10 minutes. Check the color. If the color is not deep enough, add some soy sauce
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
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.
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
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)
I don't dare to boast the top, but I won't disappoint you [private sauce beef]
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
*  Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!

Recent post

Scallion Meat Pinecone Cake Roll

Scallion Meat Pinecone Cake Roll

egg,milk,Corn oil,low-gluten flour,lemon juice,Chives,dried meat floss,Sara sauce,Square Plate,baking
Fried meat with bamboo shoots

Fried meat with bamboo shoots

Bamboo shoots,Sirloin,ginger,Hot Dishes
Sandwich

Sandwich

Steak bread,Sandwich ham,egg,lettuce,Sweet Mayonnaise ,staple food,breakfast,Western-style food,student
Pumpkin and shrimp soup

Pumpkin and shrimp soup

Beibei pumpkin,Shrimp skin,chopped green onion,Soup,home cooking
Milk flavored two-color steamed bread

Milk flavored two-color steamed bread

plain flour,Dry yeast,Soybean milk,White sugar,warm water,Purple sweet potato,Okara,Hot Dishes,Autumn recipes
[colorful diced tofu] healthy and beautiful

[colorful diced tofu] healthy and beautiful

tender beancurd,Ham cubes,Corn grain,Green bean kernels,mushrooms,Hot Dishes,home cooking,children,Friends gathering for dinner,Autumn recipes,lunch
glutinous rice rolls stuffed with red bean paste

glutinous rice rolls stuffed with red bean paste

Dumpling powder,starch,Honey,salad oil,water,street food,children,the elderly,Beijing cuisine,February 2
Braised beef with mustard

Braised beef with mustard

beef,cabbage mustard,Zhuhou Sauce,Hot Dishes,home cooking,the elderly,Autumn recipes,Banquet dishes,lunch
Egg yolk and meat dumplings

Egg yolk and meat dumplings

Round glutinous rice,Salted egg yolk,Pork belly ,cast leaves,Cotton thread,salt,Sugar,Raw,Old smoker,Thirteen spices,street food,the elderly,The Dragon Boat Festival,traditional Chinese rice-pudding,Summer recipes
Caesar Salad

Caesar Salad

romaine lettuce,Parma cheese powder,Bacon,Diced bread,tomato,cucumber,Heiti,Caesar ,lemon juice,Hot Dishes,Foreign cuisine,Summer recipes