Beef in Brown Sauce(jiang niu rou )

Sauce beef method:

Raw materials for making sauced beef:

Beef tendon meat 1000g; red pepper 1; scallion 1; ginger 1; coriander 1; Chinese prickly ash right amount; large material right amount; cinnamon right amount

Seasoning for sauced beef:

Soy sauce 1 / 2 tbsp (15g); cooking wine 11 / 2 tbsp (16.5g); yellow sauce 3 tbsp (90g); refined salt 4 tbsp (12g); sugar 1 / 2 tbsp (15g)

Processing steps of sauced beef:

1. Wash the scallion and cut into sections, peel and loosen the ginger, wash and shred the red pepper, wash and cut the coriander into sections;

2. Wash the meat and put it into a cold water pot, boil it over high heat to remove the blood, take it out and drain the water;

3. Put the meat into the pot, heat the water until it has not passed the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, scallion, ginger, Chinese prickly ash, seasoning and cinnamon, cook for half an hour with high heat, and then simmer for more than 2 hours with low heat;

4. Take out the beef tendon, drain and cool it, cut it into thin slices and put it on a plate, then sprinkle with chili and coriander.

Characteristics of sauced beef:

The sauce is full-bodied and mellow.

Attention should be paid to when making sauced beef

Beef tendons should be cut against the direction of the fiber, so that the cut meat will taste more tender.

Beef in Brown Sauce

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Beef in Brown Sauce

A dish name refers to a kind of meat product made of beef as the main raw material and pickled with a variety of seasonings. It is a famous special dish originated from Hohhot, Inner Mongolia. It has the functions of Tonifying the middle Qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. It is suitable for people with middle qi depression, shortness of breath and body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face.

brief introduction

Sauced beef retains the multiple functions of beef, such as Tonifying Qi, strengthening muscles and bones, nourishing spleen and stomach, and can improve the body's disease resistance. It is suitable for people with weak muscles and bones, yellow face, dizziness, shortness of breath, deficiency of body and anemia.

Sauced beef has strong taste and rich taste. It is often cut into slices and eaten as a wine dish. Eating sauce beef in winter also has the effect of warming stomach and expelling cold, which is one of the best tonic products in winter

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characteristic

High quality sauced beef is red in color, bright in oil, and a small amount of beef tendons in muscle are yellow and transparent; the meat is compact, intact and not loose when sliced, and the cut surface is bean paste color; it tastes salty and moderate, with strong sauce flavor, crisp, tender and refreshing, not hard and not firewood

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Cooking tips

The best way to make sauce beef is to choose beef loin or tendon. Don't blanch the meat to avoid the meat becoming tight and not easy to taste

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Operation points

(1) Raw material selection and finishing. Select the high-quality beef that has passed the veterinary health inspection, remove the blood stains, lymph, etc., and then cut into about 750 grams of meat pieces, rinse with clean water, drain the blood for use.

(2) Cooking. Put a small amount of water in the pot, add the yellow sauce to dilute, then add enough water, bring to a boil with high heat, remove the sauce foam, and put the beef into the pot. The old meat parts, such as neck, front and back legs, chest and ribs, are stacked on the bottom of the pot, while the tender meat parts, such as tenderloin, outer spine and upper brain, are placed on the top of the pot. Boil the soup to the back of the beef with high heat, put the auxiliary materials on the head of the pot, and press the pot after cooking for 1 hour.

(3) Pressure cooker. First press the beef with the pressure plate, then add the old soup and oil. Return cooking oil refers to the floating oil skimmed from the last cooked beef, which can play the role of pot cover, keep the beef flavor, and make the seasoning fully permeate. After adding the return oil, simmer over low heat.

(4) Turn the pot over. Turn the pan every hour. When turning the pot, put the old beef on the head of the pot.

(5) Out of the pot. The sauced beef can be boiled out of the pot after 6-7 hours. When out of the pot, hold a plate in one hand and chopsticks or hooks in the other hand, put the sauced beef on the plate, then scoop up the soup oil in the pot with a small spoon, and pour it on the sauced beef. Repeat this several times to wash off the residue on the sauced beef, put the sauced beef on the drawer, and finally use the soup oil to heat and drench the beef, and then control the soup oil and cool it to be the finished product

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practice

Practice 1

Material preparation: beef (tendon meat), cooking wine, soy sauce, fragrant leaves, soy sauce seasoning, ginger.

Production method:

1. Cut the whole fresh beef key into big pieces about 10 cm, soak it in cold water, change the water several times, and soak the blood out fully;

2. After that, use 6-8 liang of cooking wine, 6-8 liang of soy sauce (depending on your personal taste, if you like, put more soy sauce), a few pieces of fragrant leaves, a bag of soy sauce meat seasoning bought in the supermarket, and a few pieces of ginger. You don't need to put water, and then soak for more than an hour;

3. Finally, put the fire on the boil, change to a small fire slow stew, do not pressure cooker, slow stew out of the taste more fragrant;

4. Let cool naturally after stewing, and then refrigerate. Take out a piece and cut it into pieces each time. It's delicious.

Practice 2

Ingredients: 1 beef tendon (about 1000g), 100g yellow sauce, 3 tbsp cooking wine (45ml), 1 tsp Chinese prickly ash (5g), 1 small piece of cinnamon, 1 tbsp soy sauce (15ml), 2 tbsp salt (10g), 1 tbsp sugar (15g), 1 small piece of ginger, 2 star anise, 1 green onion

Method:

1. Wash the dirt on the surface of beef tendon meat with running water, put the whole piece into a cold water pot and boil it in high heat. After boiling, skim the blood foam on the surface of the water, and skim it while cooking. About 15 minutes, the blood in it will be removed. Remove the meat and drain.

2. put the beef tendon into the soup pot and add hot water to the meat without any meat. Add the sauce, sauce, salt, sugar, cooking wine, onion, ginger, and pepper into the yarn bag, and add the large amount of cinnamon. Then cover the lid and cook for half an hour. Then simmer for more than 2 hours. Finally, cover the pot and simmer for 15 minutes to make the meat taste tasty.

3. Take out the beef tendon, put a pair of chopsticks on the big bowl, and drain the meat to cool.

4. After the beef is thoroughly cooled, the surface becomes tight and can be sliced. When cutting, it should be against the direction of the shredded meat fiber, and can be loaded into the plate.

Practice 3

Ingredients: beef (leg) 1000g seasoning: 2 tbsp salt, 1 ginger, a little star anise, a little pepper, a little cinnamon, 1 tbsp soy sauce, a little anise, a little licorice, 3 sections of green onion, 2 tbsp sugar, a little fragrant leaves, a little clove, a little tangerine peel, 1 / 2 tsp five spice powder

Taste: sauce flavor

Preparation time: 10 minutes

Number: 2

Cooking time: 60 minutes

Method:

1. Wash the beef key on the front leg and cut it into 10 cm square pieces. Pour clean water into the pot, heat it over high heat, put the beef in, cook it in boiling water, take it out, and soak it in cold water to make the beef tight.

2. Put cloves, prickly ash, star anise, tangerine peel, fennel and licorice into seasoning box (or homemade yarn cloth bag, cinnamon and fragrant leaves can also be directly put into pot because they are easy to pick up). Wash the scallion and cut into three sections. Wash the ginger and pat it with a knife. 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp sugar, 2 tbsp salt, 1 / 2 tbsp five spice powder.

3. In a casserole, add some water and heat over high heat. Add spices, onion and ginger, soy sauce, soy sauce, sugar and five spice powder in turn. Bring to a boil and add beef. Continue to cook over high heat for about 15 minutes. Turn to low heat until the meat is cooked. Stick it with chopsticks and you can pass it smoothly. Take out the beef pieces and place them in a well ventilated and cool place for about 2 hours.

4. Pour the chilled beef into the boiling soup and simmer for half an hour.

5. Simmer well and serve. Cool and slice.

Cooking tips:

1. The cold water soaking method in the second step is very important. Try not to omit it, otherwise the cooked meat will be loose and taste slightly bad.

2. In the third step, if you think the cooling time is too long, just let it cool completely, but this step is also very important

Practice 4

Raw materials: beef (tendons before meat is better, a little muscle, bite up. Except for bad mouth), yellow sauce, green onion, ginger, garlic, dry pepper, cooking wine, soy sauce, soy sauce, rock sugar, salt, pepper, big sauce, fragrant leaf, cinnamon, fennel, etc

Method:

1. Wash the beef and cut it into large pieces;

2. Put the washed beef pieces into the pot (without firing), add all the seasonings, then pour in the hot water without beef, bring to a boil over high heat, and then turn to low heat to simmer;

3. In "gudu"~

4. Stew until the meat can be pierced with chopsticks (I stewed for about an hour and a half), to leave some soup. Do not take out immediately after cooked, soak for 2, 3 hours more delicious. Slice after cooling, cut against the grain of the meat, otherwise the meat will be scattered.

Practice 5

Main ingredients: 1000g beef tendon meat, 1 red pepper, 1 scallion, 1 ginger, 1 coriander, right amount of prickly ash, right amount of seasoning, right amount of cinnamon

Ingredients: 1 / 2 tbsp soy sauce, 1.5 tbsp cooking wine, 3 tbsp yellow sauce, 4 tbsp refined salt and 1 / 2 tbsp sugar

Production method:

1. Wash the scallions

Chinese PinYin : Jiang Niu Rou