I believe many friends have seen this cheap sauce beef in the supermarket. According to the expert master, most of the meat used in this sauce beef is imported frozen meat, and the method of "marinating" is also very particular. A catty of raw beef can cook a catty of cooked beef, but the master doesn't recommend me to buy this kind of sauce beef.
Want to eat sauce beef, or buy fresh beef tendon, the most at home. For this reason, I also asked the master about the method of sauce beef and learned a formula of sauce beef which is very suitable for family production. To make beef with sauce, we must first highlight the sauce flavor, so the choice and collocation of sauce is very important. Make sauce beef at home, add more "three kinds of sauces" and cook sauce beef with strong sauce flavor.
Beef seasoned with soy sauce
Ingredients: beef tendon 1500g, dried yellow sauce 10g, sweet noodle sauce 20g, fragrant sauce 20g, onion 50g, ginger slice 30g, star anise 3g, pepper 3g, fragrant leaves 2g, cinnamon 2g, fennel 2g, dried pepper, dried hawthorn a little, salt and raw pepper.
Practice steps:
Cut fresh beef tendon into 500g chunks, put them in a large pot, add clean water without beef tendon, soak for more than 3 hours, and soak the blood in beef tendon. This step can effectively remove the fishy smell of beef tendon and make beef tendon more palatable in the next marinating process.
Prepare a pot of clean water, put the beef tendon in cold water, boil it, skim off the floating foam, add cooking wine to remove the fishy smell, and continue cooking for about 3 minutes.
Blanch the beef tendon, take it out, wash it with clear water to remove the residual floating foam and impurities on the surface, and then control the water to dry for later use.
Prepare a small bowl, add 10g dry yellow sauce, 20g sweet noodle sauce, 20g fragrant sauce, add a little water and loosen the sauce, and stir well.
Heat the wok first, then add an appropriate amount of cooking oil, add the sauce when the oil temperature is 30%, stir fry over medium heat, stir fry the sauce, stir fry the spices, add an appropriate amount of water, and bring to a boil over high fire.
Pour the cooked miso soup into the pressure cooker, add 50g soy sauce, appropriate amount of salt, 30g soy sauce and 20g rock sugar, then add all the prepared seasonings, add the cooked tendon, cover the lid, start timing after the pressure cooker is started, and keep the fire for about 20 minutes.
Turn off the fire after 20 minutes, soak the beef tendon in the marinade for 3 hours until it is completely cooled, then take out the beef tendon, wrap it in plastic wrap, put it in the refrigerator for several hours and slice it for eating. The frozen sauce beef is more compact and delicious.
Tips:
Homemade beef sauce, remember to add three sauces: dry yellow sauce, sweet noodle sauce and fragrant sauce. The three sauces can produce unique compound sauce flavor after frying, which makes the taste and taste of sauce beef more mellow.