To make sauced beef, "two soakings" is indispensable, many people ignore it, no wonder it is not fragrant and tasteless

Today, I will share with you the practice of sauced beef, and master several details and tips, so that you can make sauced beef with rich sauce, firm and chewy texture at home.

---【Beef in sauce】---

Ingredients: 1500 grams of beef tendon meat, 40 grams of sweet noodle sauce, 40 grams of fragrant sauce, 20 grams of soybean paste, 20 grams of rock sugar, 50 grams of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of high liquor.

Spices: 30 grams of green onions, 40 grams of ginger, 5 grams of star anise, 5 grams of dried chili peppers, 3 grams of Sichuan pepper, 2 grams of cumin, 3 grams of angelica, 3 grams of cinnamon, 2 grams of bay leaves, 2 grams of dried hawthorn.

Steps:

1. Cut the fresh beef tendon bought back into large pieces of about 500 grams, soak it in clean water for more than 3 hours, change the water 2-3 times during the soaking period, and fully soak out the residual blood in the beef tendon, which can effectively remove the fishy smell of the beef tendon and make it easier for the beef tendon to taste in the next boiling process. Here is the first bubble.

2. Prepare a small bowl, add 40 grams of sweet noodle sauce, 40 grams of fragrant sauce and 20 grams of soybean paste to the bowl, stir well with a spoon and set aside.

3. Add an appropriate amount of water to the pot, put the beef tendon soaked in bloody water in a cold water pot, boil over high heat to remove the foam on the surface, then add an appropriate amount of high liquor to remove the smell, and continue to cook for 3 minutes.

4. Remove the blanched beef tendons, wash off the residual foam on the surface with clean water, and then control the moisture.

5. Heat the wok first, heat the pan with cold oil, heat the oil and put in the sauce adjusted in step 2, stir-fry over medium heat, add an appropriate amount of water after stir-frying the sauce until fragrant, and bring to a boil over high heat.

6. Prepare a pressure cooker, pour the boiling sauce into the pressure cooker, then add an appropriate amount of water, add the spices prepared in advance, and then add 50 grams of light soy sauce, 20 grams of rock sugar, an appropriate amount of dark soy sauce and salt, and a little high liquor. The taste of the braised soup should be slightly salty.

7. Put the blanched beef tendon into the pressure cooker, start the timer after the pressure cooker is steamed, and press on high heat for about 25 minutes.

8. After 25 minutes, turn off the heat and let the beef tendon soak in the braised soup for more than 2 hours to fully absorb the fragrance of the braised soup. Here is the second bubble.

9. Soak the beef tendon and remove it after it has been tasted, wrap it in plastic wrap, and put it in the refrigerator for more than 6 hours, then it can be sliced and plated.

The braised beef in this way has a firm and chewy taste, and it is particularly delicious.

Tips:

1. The whole beef tendon bought back should be cut into large pieces of about 500 grams, not too big, not too small; The modified beef tendon should be soaked in water to remove its bloody smell.

2. If you want to highlight the rich sauce flavor of the sauce, you should choose more than two kinds of sauces to make the sauce, and then fry the sauce flavor in the pot, so that the compound sauce fragrance can not only be highlighted when marinating the beef, but also the coloring effect is very good.

3. Don't be in a hurry to take out the beef after it is marinated, soak it for 2-3 hours and then take it out, put it in the refrigerator until the meat is tight, and then slice it.