Beef sauce practices in home
2 complex cis vegetarian sauce beef
complex cis Lent is the founder of the Qing Emperor Kangxi Liu old shop, every time when beef sauce pan, meaty lovers, taste Gone with the Wind Street to attract customers to ruminate from competing to buy, a real treat.
production methods:
choice of materials: complex cis vegetarian beef, opt for the front legs of the Inner Mongolia-year-old grass cattle, abdominal ribs, chest, sinew and other parts of the meat. The characteristics of these parts is thin and tender affordable, both sides see the oil, made of spiced beef, the meat is soft, not greasy oil, rich in nutrition.
accessories, accessories: boiled pork with Tong Ren Tang pharmacy purchase, or procurement from the producer of cloves, Amomum, cardamom, Angelica, cinnamon and other quality seasonings. These accessories after buying a certain percentage of the recipe, then add the miso, salt, onion and soup cooking.
adjustment sauce ingredients: complex along the fast process is demanding. The first wash of fresh beef, cut into about 1 kilogram weight of the long box, and then the miso Duishui Jiaocheng gruel-like, into the salt, and Shiloh over again exclude the sauce residue. Chinese medicine condiments filled and into powder, spare loaded sewn a bag.
tight meat: production of the first tight meat sauce. Bear meat is to boil the water, the chopped beef and sauce into the pot, cook for about 2 hours, remove the meat, remove the residue Mo called
sauce: bovine bone bottom then meat stacking into the accessories bag in the pot, pressure pot, bamboo and basin. Stir and cook 1 hour, and then Simmer, cooked side against the soup, this continued for 12 hours before the pan. Simmer the mixture gently to look at any time Huohou situation, turning 2 pot. Sauce beef to brush on a layer of soup is finished, after cooling. the
Features: Color oily brown red, tender meat, rotten and soft, not greasy import mellow, rich aftertaste long. Suitable for the elderly, infants and patients eat, nourishing the body of high quality goods. Table drinks, travel, family hospitality, no inappropriate, are a rare delicacy.
beef
3 Wen Yi sauce
[spiced beef】
raw materials: – foreleg bovine key sub 1000 grams
spices: cloves, 3, pepper, star anise, dried tangerine peel, cumin, cinnamon, bay leaves, licorice (a little)
green onions, ginger, soy sauce 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon salt 2 tablespoons allspice 1/2 teaspoon
practice:
1) front legs cow key sub-washed, cut into 10cm square chunk. Pot, pour in the water, the fire heated the beef into the Cook in boiling water, remove and soak in cold water, so beef crunch.
2) cloves, pepper, star anise, dried tangerine peel, fennel, licorice loaded spices box (or homemade gauze material package, cinnamon, and geraniol easy picking, but also directly into the pot) . Green onions washed and cut into three. Ginger cut with a knife shoot loose.
3) the casserole into the amount of water, the fire heated, turn into the spices, onion ginger, soy sauce, soy sauce, sugar, allspice. Boil, add beef, and continue to use high heat for about 15 minutes, transferred to a small fire to the cooked meat. Tie with chopsticks smoothly through the can. Beef fish out, in a well ventilated, cool place to place about two hours.
4) the cooling of beef, poured into the small fire to boil the soup simmer for half an hour. Simmer well filled out, cooled and cut into thin slices can be. super wordy
:
** second step in cold water immersion method is critical, so as not to omit the Kazakh, or cook the meat would be more loose, slightly worse taste. placement of cooling, the third step of
** If you are too a long time, let cool thoroughly on the line, but this step is also very important ~ the ~
decomposition ing: < br>
forelegs cow key sub-washed, cut into 10cm square chunk. Pot, pour in the water, the fire heated the beef into the Cook in boiling water, remove and soak in cold water, so beef crunch.
cloves, pepper, star anise, dried tangerine peel, fennel, licorice into a condiment box (or homemade gauze material package, cinnamon, and geraniol easy picking, but also directly into the pot). Green onions washed and cut into three. Ginger cut with a knife shoot loose.
soy sauce 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon salt 2 tablespoons five-spice powder 1/2 tsp
casserole, pour the right amount of water, the fire heating, followed by into the spices, onion ginger, soy sauce, soy sauce, sugar, allspice. Boil, add beef, and continue to use high heat for about 15 minutes, transferred to a small fire to the cooked meat. Tie with chopsticks smoothly through the can. Beef fish out, in a well ventilated, cool place to place about two hours.
cooling beef, poured into the small fire to boil the soup simmer for half an hour.
dishing out stew good, cooled and cut into thin slices can be.
4. halal beef sauce
halal beef sauce color red sauce, oily bright. Slices intact dispersed, the cut surface of the color of red bean paste, a small amount of muscle-tendon color yellow and transparent. The moderate eat salty, crisp and tender and tasty, the people on the table delicacies.
production methods:
1. Ingredients: 100 kg raw beef. auxiliary Branch,
: miso 10 kg, 3 kg of salt, 250 grams of cinnamon, clove, 250 grams, 250 grams of Amomum, anise 500 g.
2. Processing methods:
① The choice of materials finishing. The selection of fresh beef fat nor thin, soaked with cold water, cleaning congestion, meat, wash clean with a scrubbing brush to removed the bones. 0.75-1 kg of meat is then cut into the thickness of not more than 40 cm, and placed in clean water to wash, Press meat Laonen were stored.
(2) adjust sauce. Pot and add water about 50 kg, after a little warm, into the salt of the required amount of 1/2 and miso. Boil 1 hour, skim the butter foam floating on noodles, poured into a container spare.
3 beef mounted pot. First pad in the bottom of the pot and around the meat and bones, so that the meat is not close to the pot wall, and then press the meat Laonen code to meat in the pot, the old meat code the Ministry of the pot on top, tender, the forelegs Tunes meat in the middle.
(4) sauce. Meat in the pot is put away, miso soup, pour a good tune. Boil and then add a variety of ingredients, and pressure pot plate pressure (pressure pot pressure in the beef on bamboo board, bamboo put a big tub filled with water, or use a bucket of water to suppress.) add water and stir, cooking about 4 hours. Cooking 1 hour, skimming noodles floating foam, and then at intervals of one hour turn pot. Adding the appropriate consumption of soup, soup, so that each piece of meat can be soaked in the soup. Stir four hours after the cooking, and then Weihuo simmer and cook for 4 hours, so that the aroma slowly infiltrated into the meat. Simmer cook for one hour every turn the pot 1, the meat Shulan.
⑤ pan: the pressure pot, bank up a fire, cook over low heat 6 hours the pan. Use a special iron pan when beat, to do light shovel stability prop flat and readily scoop the pot soup washing meat yards on a sterile tray plate, the meat after the pan should be placed bamboo drawer so the sauce to break up beef, let cool to cut. A pot of spiced beef takes about eight hours, every 50 kg of raw beef cooked meat 25 the kilograms
5. Beautiful private kitchens of spiced beef
preparation time: 10 minutes Cooking time: 3 hour
materials: bovine animals, a sub-meat (about 1000g), 100 g miso, mirin 3 tablespoons (45 ml) pepper 1 teaspoon (5 g), 1 small piece cinnamon, soy sauce, 1 tablespoon (15 ml) salt 2 teaspoons (10 grams) white sugar 1 tablespoon (15 g) ginger 1 small, 2 star anise, a large light blue of a
practice:
1. bovine animals, meat surface dirt washed with water, en bloc into cold water pot high heat, boil the water surface Xuemo skim, and cook while to write, about 15 minutes, within the blood clean. Remove meat and drain water.
bovine animals, meat into the soup pot, add hot water to the meat surface, add soy sauce, miso, salt, sugar, cooking wine, spring onion, ginger and shaped into a gauze bag pepper, aniseed, cinnamon, cap high heat for half an hour and then transferred to a small simmer 2 hours or more, and finally lift the lid and then large simmer for 15 minutes, so that the meat evenly tasty.
3. remove bovine animals, meat, and a pair of chopsticks in a bowl shelves, meat on the above, drain and let cool.
beef thoroughly and let cool surface tight, you can slice. Cut should be going against the direction of the pork fiber, and the Order of the thin transfer to a plate. 6. spiced sauce beef
Ingredients: 500 grams of beef (marbled)
spices: salt 4 grams, 4 grams of soy sauce, sweet sauce 5 grams, wine 3 g and 3 g, ginger, sesame oil 10 grams, 3 grams of MSG, five-spice powder 5 grams, five grams of white sugar
, beef cuts, with Qianzai bar a few, then sugar, nitrate, salt, allspice doped together, mix in the beef, put the container, add ginger, ballast, reclosable. Turning once a day;
2,7 days after the wash bloody, and then cold water bleaching one hour into the boiling pot and boil for a short time through;
pot on the fire, put sesame oil, sweet sauce, MSG, and the right amount of water, stir, then add the soy sauce, cooking wine, to be opened into the beef;
4, the fire to boil, remove heat and simmer for 20 minutes, remove and The beef slices transfer to a plate. The craft prompt:
cooking wine also known as rice wine
dishes taste: This dish spiced Sauvignon. consumption method,
: Breakfast | Lunch | Dinner | the snacks
recipes phase g: beef not with chestnut, snail, brown sugar, scallions, white wine, pork with the food. nutrition
Recipes: Beef is rich in rich in protein, amino acid composition close to the body needs more than pork, and can improve the body resistance to disease, aftercare growth and development, and postoperative blood loss in the supplementary and repair tissue other aspects are particularly suitable winter food beef can stomach, is the benefit of the season to share; beef Buzhongyiqi, nourish the spleen and stomach, strong bones and muscles, phlegm and wind information, the effect of thirst quencher only saliva, suitable for the gas under the implicit , shortness of breath physically weak, aching knees, anemia, chronic illness and yellow face dazzled person consumption. the delicious
Tips: home fried meat dishes, pan dishes color is not pretty, brown color of shredded beef, shredded pork, such as do not add soy sauce, pale, if the hotel brought out a small Pork dishes, bright bright and tender, are added to the If you are a wise consumer, should not be too Although they did not nitrite toxicity, but excessive use of the same adverse health.
Australian flavor sauce beef
Australian flavor beef stress does not destroy the nutritional value of food, its really distinctive features.
Australian flavor sauce beef characteristics
Australian flavor of beef is Maotai, low temperature processing of cooked food. Good taste, fragrance, light cool, delicate without Seya’s features. Yet without losing the taste of the original meat products like a ham, has its own unique flavor, worthy to share for the Maotai beef in.
Australian flavor sauce beef, its most important feature is the very high production rate, per 1 kg of raw beef cooked meat from 0.8 to 0.9 kg. Than the common method of production of spiced beef increased by nearly 2 times the same benefits also increased nearly 2-fold.
Australian beef flavor sauce, choice of materials
take unreinforced sub cover the meat (cattle part of the thigh meat) or meat can. Each 1 to 1.5 kg is appropriate.
Australian flavor sauce beef production methods
the injection of additives (1). Massive raw beef injection of additives (NHD-95, Harbin City, Hong Kong and Macao Development Company sold separately). Available medical syringe of 50 ml, into the preparation of a good additive, multi-point injected beef. Every 500 grams of raw beef, and required additive 10 g versus 125 g of cold water to a mixture of the additive fluid injections. To inject uniformity, depth to reach the middle part of the meat, so that the liquid additives to leak out, resulting in unnecessary waste.
(2) Tumbler. Raw beef after the injection of additives to be tumbling treatment, hand and constantly flip the meat, until the liquid evenly distributed additives in the raw beef to raw beef soft to the touch until. Spills of the additive in the reversal process was fully absorbed by raw beef, tumbling time is about 10 minutes. Remember not to buy meat injection meat injection can not fully absorb the liquid additive, which affects the quality of the beef sauce.
(3) preserved. Tumbling good raw beef on the environmental conditions of 10 ° C, placed in the pot 20 to 25 hours.
(4) cooking. Marinated raw beef into the boiling water of 100 ℃, the pot of water temperature maintained at 75-85 ° C and cook 2 to 3 hours continuous cooking process, flip a to prevent the bottom of the pot affect the quality of the beef paste and taste, until the pan is cooked. Australian flavor sauce beef
also appropriate to engage in small batch manufacture, especially in cities and towns, constantly improve people’s living standard, such a flavor of beef is also regarded as the convenience food of the tour, lunch, and meat is perishable, preserve a long time, is relatively healthy food. 8
. the Beijing butter beef
foodstuffs: bovine animals, sub-500 g salt 2 g soy sauce 100 g sugar 15 g sweet bean sauce cooking wine 50 g 10 g green onions 50 g fresh ginger, 50 g garlic 10 flap sesame oil 25 The grams of meat the material 35 grams
in practice:
will shun meat of bovine animals, sub-lines cut into fist-sized blocks, with boiled through after the fish to the net Xuemo.
2 green onions, ginger, choose clean, cut into pieces with garlic, salt, soy sauce, miso, sugar, cooking wine, sesame oil,abercrombie fitch outlet online, meat material into the pot, add beef broth to boil, cook into miso soup.
3. the beef into the sauce pot, to diffuse through the beef subject and cook for 5 to 10 minutes to change the micro-Jiong about 2-3 hours, keeping the soup micro-open bubble, turning beef to ground so that heat evenly, until the sauce is getting stronger, and beef with bamboo chopsticks when you remove the skewer through, let cool, cut into thin slices, you can transfer to a plate consumption. the
process key:
meat material: pepper 50 g aniseed 10 grams, 10 grams of cinnamon, clove, 2 g, 5 g of dried tangerine peel, Pak Mong, 5 g, 5 g Amomum , nutmeg 5 grams, 2 grams of anise, cumin 2 g. Production of vegetable meat material more than 1/3, and wrapped with gauze, Shaoxing rice wine wine it is appropriate.
2, the remaining soup gravy skim the oil slick, about BEAN BAG cloth filter, leave it to the sauce other things.
beef boiled thoroughly and should not be fully cooked
characteristics: Beijing first to make sauce of beef, horse home Yueshengzhai to now nearly 250-year history. Although the production is simple, but the choice of materials is very particular about fresh meat must flank or leg meat, the sauce will use a dog day-old sauce, spices and carefully selected. Of particular importance is it that a set of traditional production techniques and skills to master the furnace, as well as 100 years old pot halogen. Finished products and therefore has a unique flavor, is not only famous in Beijing, and smell the country.
Korean beef sauce
ingredients: bovine animals, sub-meat one (about 1000g), miso, 100 grams of cooking wine 3 tablespoons (45 ml) pepper 1 teaspoon (5 grams), cinnamon 1 small soy sauce 1 tablespoon (15 ml) salt 2 teaspoons (10 grams) white sugar 1 tablespoon (15 g) ginger 1 small, star anise 2 large light blue one (HaoChi123.com) < br>
operation: 1. surface dirt with water washed bovine animals, meat, whole piece into cold water pot high heat, boil the water surface of Xuemo skim, and cook while to write, about 15 minutes within the blood clean. Remove meat and drain water.
bovine animals, meat into the soup pot, add hot water to the meat surface, add soy sauce, miso, salt, sugar, cooking wine, spring onion, ginger and shaped into a gauze bag pepper, aniseed, cinnamon, cap high heat for half an hour and then transferred to a small simmer 2 hours or more, and finally lift the lid and then large simmer for 15 minutes, so that the meat evenly tasty.
3. remove bovine animals, meat, and a pair of chopsticks in a bowl shelves, meat on the above, drain and let cool.
beef thoroughly and let cool surface tight, you can slice. Cut should be going against the direction of the pork fiber, and the Order of the thin transfer to a plate. ,
nutritional value: Beef – Beef is rich in creatinine: creatinine levels in the beef than any other food high, which makes the growth of muscles, enhanced strength particularly effective
other the:
method in two ways: not spicy – beef cut into 5 cm square blocks, soy sauce, aniseed, chicken, sugar, onions, ginger, salt, white pepper, simmer 8 hours (night line), until the water Dunshu. Need heat and simmer for more than three hours (the beef is bad bad).
another hot: beef, cut into 5 cm square blocks, the pot of oil to heat, add beef, stir-fry until Roujin (oil no water so far), put the sugar, red tip dry pepper (depending on their tastes quantitative), soy sauce, aniseed, chicken, sugar, onion, ginger, salt, fragrant, heat boiled (hot water). Need heat and simmer for more than three hours (the beef is bad bad).
edit: take the first beef and key sub-water (that is, water boiled, the meat on a stick of dirty ash removal), remove the dirty foam.
: Do not save the province of the fire with a pressure cooker and not very tasty.
Ingredients: selection of fresh beef. Spices: Sha Ren, cardamom, cloves, cinnamon, aniseed, cumin, 2 g yarn Bouza into small pockets. Onions, a little ginger, garlic and pepper spare. Cleaning: first choose the right beef into the water, soak for 4-6 hours, the beef in the congestion bubbles out, wash, and then the water four times. Sugar color: frying pan put a little base oil after the oil is hot sugar into the pan fried to a good grasp of the furnace, see, when there is foam upon the open water into sugar color, amount of sugar put by the amount of beef, 1 kg probably put a The two left and right. Cooking: pot stacked bones or bamboo board, meat tenderizer laying the middle of the old meat stacked four sides, against the feed water, add spices pocket, soy sauce (extra points), onions, ginger, garlic and so on, stir and cook for half an hour pressure pot. The pressure pot is the pressure in the beef with bamboo board or other such as plates, bamboo heavier objects to suppress. Pan: pan pressure, the the fire Gaixiao (Tang Ganggang cook from the can), cook over low heat 3 hours pan. To do light shovel stability prop flat on the inside so the bamboo drawer beef sauce to break up meat pan to pan, let cool to cut.
made a pot of spiced beef takes about four hours. ~ ~ Reference
10. Chen’s private vegetable sauce the beef
sauce beef is a common cooked food, far apart the flavor of the sauce beef did not eat, can eat and eat to go or Love This is one of our family. That is not just home-made, basically belong to the ancestral light soup handed down on 24-year history, which ones with which children can often think of the hometown flavor, the taste of childhood. The production process are recorded, so that everyone on the Internet The main raw materials
: meat of bovine animals, child (Shenzhen market is like asking the cattle show)
cut into pieces, such as the fist the size
meat on the pot good water storage Xiaopen with high heat
prepared and small eyes colander to prepare the skimmers, the meat cook for a while, began to foam with a small colander skimmers
look at the write out of foam, and more dirty! Note the cooked side write, the fire can be smaller, to keep boiling about 10 minutes, the blood and flesh clean
remove the meat and drain water , into the pot after pot of soup precipitation precipitation a stand
onions, ginger, garlic, diced
the meat into the pressure cooker in , put onions, ginger, garlic, pepper, star anise (north called aniseed), cinnamon, sugar, soy sauce, salt, red pepper and other condiments (do not like spicy can hold chili)
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, the most important (soup has been my home for 24 years, extremely mellow), put the soup pot of soup to the meat surface, insufficient precipitation good beef soup to supplement
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fire to boil
pressure cooker lid cover, buckle valve outlet jet 10 minutes after closing the fire, with furnace cooling is both fire and make the meat fully into the taste
completely cooled
pot, remove the meat until the meat and let cool
placed in the refrigerator covered with food film, this time spiced beef ready. Enamel pots with lids or food boxes more convenient
need to completely cool thoroughly. Eating, remove the beef sauce a number of thinly sliced transfer to a plate. Attention to the direction of vertical pork fiber cut, such good taste
do not forget to stay soup: Congjiang Suan aniseed in a pot soup with a colander to remove and throw away, and the rest is soup of the
, soup cool not freezing cold, put it down in the pot into the refrigerator frozen the spare
1. authentic sauce the beef
sauce beef selection of raw materials is very particular about the only meat cattle forelegs key sub. The finished texture of this meat to make in order to achieve the best. Nowadays a number of small restaurants, hotels cost problem because too much consideration to the use of other parts of the meat to replace the the forelegs key sub-meat, resulting in taste, the taste greatly reduced.
raw materials: meat cattle forelegs key sub 1500 grams, 50 grams of onion, ginger 30 grams,juicy couture tracksuits on sale cheap, 15 grams of salt, 10 g sugar, 30 grams of cooking wine, soy sauce 30 grams, 15 grams of allspice, bay leaves 4 5 g pepper, cloves, 2 g, 3 g cumin, 4 grams of dried tangerine peel, licorice 5 grams, 5 grams of cinnamon, star anise 6, the amount of water. production
:
1 Wash the beef, cut into chunks and alternate along the veins lines.
, take a clean gauze one, cloves, pepper, star anise, dried tangerine peel, cumin, cinnamon, bay leaves, licorice package which made the spice packet spare.
3 onions cut into big point of the segment, ginger shoot broken spare.
pot to do water, 80 degrees into the beef to a boil and then cook over medium heat about 1 minute and a half.
beef remove from the boiling water pot into the cold spare.
6, the pot again water, boil down into the spices, sugar, onion, ginger, soy sauce and allspice.
re-boil into beef after the fire to do open.
, smaller fire beef cooked will spice packet remove from heat.
, beef and remaining broth together into the container, put to completely cool.
10, remove the beef cut into thin slices and serve immediately. Tips
:
, beef cook about 1 minute and a half minutes with cold water immersion is to beef tight, the products can not easily be chopped.
, to beef and remaining broth together poured into the container saved, so you can make beef more tasty.
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