To make sauced beef, don't go directly to the sauce pot for beef, add one more step, the slices will not disperse, save time and taste

Today I will teach you to make sauce beef at home, teach you a little trick, don't go directly to the sauce pot for beef, add one more step, the beef slices will not be scattered, the taste is authentic, it saves time and tastes, and it is better than what is sold outside

【Homemade Sauce Beef】Ingredients: 1000 grams of beef tendon meat, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2-3 dried chilies, 3 tablespoons of dry yellow sauce, 1 tablespoon of braised soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 2 small bags of sauce meat, 1 tablespoon of sugar

Steps:

Prepare the required materials, cut the beef into 3-4 large pieces, soak in clean water, soak for 4~6 hours, so that you can soak out a part of the blood water of the beef, and the best part of the beef in sauce is the part of the beef loin fossa or beef foretendon. Beef tendon meat refers to the muscles of the thighs of the cow, without fat, wrapped in meat film, with hidden tendons, moderate hardness, regular lines, and the most suitable for marinade and sauce.

Prepare the seasoning, cut the green onion, slice the ginger, crack the garlic, the sauce meat seasoning package is bought in the supermarket ready-made, a few yuan a big bag, is made of pepper, large material sand kernels, cardamom, cloves, cinnamon, cumin and other seasonings ground into powder together, it is very convenient to use, with two small packets. The soy sauce is best with teriyaki soy sauce, the color is good, the color of the beef from the dark soy sauce is black, add some water to the dry yellow sauce, stir well, and dilute it. Dried yellow sauce is an indispensable seasoning, without it, you can't make the taste of authentic sauce beef, and without dry yellow sauce, use soybean sauce instead.

Add water to the pot, blanch the beef under cold water, boil for 4-5 minutes after the water boils, take out the beef, and blanch the beef in a pot under cold water, so that the blood of the beef can be fully boiled, and the beef is not fishy.

After taking out the beef, immediately put it in cold water and soak it for 2 minutes, (so that the cooked beef slices will not fall apart) Many people ignore this step, and the beef slices from the sauce will fall apart, and the taste is not good. Here's a little trick for making beef in sauce.

Add 3-4 tablespoons of oil to the pot and heat it, add the diluted dry yellow sauce, and stir-fry over low heat until fragrant, so that the beef will not have the taste of raw sauce, there is some fat in the soup, and the surface of the cooked beef is not dry.

Pour in an appropriate amount of water and boil, the amount of water can not exceed the beef, add green onions, ginger slices, garlic, dried chili, soy sauce, sugar, cooking wine, sauce meat package 2 small bags, add salt, salt to put more, more than twice the amount of salt usually put in cooking, boil over high heat, turn off the heat.

Put the blanched beef into the inner bowl of the rice cooker, pour in the prepared miso soup, put it in the rice cooker, and select the rice cooking function.

When the time comes, don't open the lid of the pot, the beef is simmered in it for half an hour, and then select the rice cooking function, continue to make a cooking program for sauce, after the time is up, continue to simmer for half an hour, use two cooking programs, simmer for half an hour in the middle, and finally simmer for half an hour, it is easy to cook the beef, which is the benefit of using a rice cooker to sauce beef, heating is stable, saves time, saves trouble, and is easy to cook.

Pour the beef and miso soup into the container together, let the beef soak in the miso soup overnight, and fully soak the beef into the flavor, which is also a trick to make beef, you can eat it the next day, when eating, cut it into thin slices, with some garlic paste It tastes better, cut it and take a look, the color of the sauce beef is very good, the meat is firm, not loose, is it very beautiful layer by layer, and the taste is very good. Don't throw away the rest of the miso soup, you can put it in the refrigerator to freeze, next time you use it to sauce various ingredients, and then put some sauce meat packets, the taste is better, the more the miso soup is used, the more mellow the flavor of the sauce dishes.

Tips:

(1) It is best to use beef tendon meat to make sauce, and it is best to use less oil and more tendons, and try to make the sauce soft and rotten, so that it tastes soft and glutinous and refreshing, not hard or woody. After the beef sauce is ready, let the beef soak in the miso soup overnight to fully soak the beef into the flavor.

(2) Because there are many sauce materials, the sauce is not well controlled, and it is easy to stick to the bottom of the pan, so you can use a rice cooker to marinate the sauce meat, the fire is easy to control, and it is not easy to paste the pot, saving time, saving trouble, and easy to cook.

(3) After the beef is blanched, after the beef is taken out, it is immediately put into cold water and soaked for 2 minutes, (so that the cooked beef slices will not be scattered) Many people ignore this step, and the beef slices from the sauce will be scattered, and the taste is not good.

(4) It is best to use dry yellow sauce for sauce, and if there is no dry yellow sauce, use soybean sauce and sweet noodle sauce instead. Because the color of the dried yellow sauce is better than that of the sweet noodle sauce, and the taste is stronger.