The home-produced sauce beef, remember three points, mellow and flavorful, and it is not inferior to that of the braised meat shop

 

Today I will share with you my sauce beef method, the sauce beef meat is firm and fragrant, chewy, used to entertain guests, wine, and add baked cakes for breakfast, which is convenient.

Ingredients: 2500 grams of beef foretendon

Excipients: Appropriate amount of old soup

Spices: 3 star anise, 1 cinnamon, 4 bay leaves, 1 grass fruit, 6 dried peppers, 3 cloves, 3 angelica, 1 sand kernel, 2 nutmeg, appropriate amount of cumin, appropriate amount of tangerine peel, appropriate amount of ginger slices,

Seasoning: 150 grams of dried yellow sauce, 100 grams of sweet noodle sauce, dark soy sauce, light soy sauce, salt

Method 1, the first key point to make a good sauce beef is to choose the material, the selection of sauce beef is very important, it is best to choose the beef tendon, if you can buy the tendon heart (money tendon) it is better. The tendon heart is also mixed with beef tendon, and the sauce tastes not firewood, so it is most suitable for sauce. (The finished product in the picture above is made of tendon heart, mixed with beef tendon, and the beef tendon out of the sauce tastes good, not firewood, and the pattern is very beautiful,).

Method 2: Soak the heart of the tendon in clean water for three or four hours to soak the blood.

Method 3: Prepare sauce: old soup, 3 star anise, 1 cinnamon, 4 bay leaves, 1 grass fruit, 6 dried peppers, 3 cloves, 3 angelica, 1 sand kernel, 2 nutmeg, appropriate amount of cumin, appropriate amount of tangerine peel, appropriate amount of ginger, 150 grams of dry yellow sauce, 100 grams of sweet noodle sauce

Method 4: Sand kernels and grass fruits are crushed and patted apart, and placed in the bag together with cumin, tangerine peel, cloves and other fine seasonings. This prevents the dregs from the seasoning from sticking to the beef.

Method 5: Mix the dry yellow sauce and sweet noodle sauce together and mix them with water for later use. (Yellow sauce must be there, the sauce beef made with yellow sauce has a stronger flavor).

Method 6: Soak the beef tendon for several hours, remove the blood and water, and it is obviously white, put it in a boiling pot, put enough water and boil until the water boils, and skim off the foam.

Method 7: Blanched beef tendon with warm water to wash the dregs attached to the beef.

Method 8: Put the blanched beef into the saucepan and add all the seasonings, packets and sauce.

Method 9: Add dark soup, dark soy sauce, light soy sauce, salt,

Method 10: Put it on the fire, and change the soup to a slight fire sauce after boiling. (Cover a plate on the beef, ensure that the beef is all soaked in the braised soup, and keep the soup noodles boiling but not boiling).

Method 11: Make the sauce for about 2 hours, use chopsticks to pierce but there is slight resistance, turn off the heat, don't take it out in a hurry, put it in the marinated soup and soak it for 2 hours, then take it out and let it cool. (After taking it out, you can wrap it tightly in plastic wrap and refrigerate it before cutting it tighter.) ）

Method 12: Cut thin slices after cooling, or adjust some dipping juice according to your own taste. (Be sure to wait for it to cool before cutting, it is not easy to disperse)

Tips: 1. It is best to choose beef tendon for sauce beef, beef tendon meat is the most suitable for sauce beef, and then there is beef tendon tendon tendon more than tendon tendon to make it look better.

2. The whole process of sauce making is guaranteed to be slightly hot, and the beef cooked on high heat is easy to stew when cut. The degree of softness of the beef stew should be that the chopsticks can penetrate smoothly and there is a slight resistance. If you are too bad, the taste will not be tough, and if you owe it, you will not be able to bite your teeth.

3. Use old soup, and add the old soup to marinate the meat to taste more mellow. After each use, the old soup can be cooled, put it in a sealed box or fresh-keeping bag for freezing, take it out when using, and add various seasonings and water.