Super delicious universal sauce - soybean beef sauce(chao mei wei de wan neng jiang huang dou niu rou jiang )

Super delicious universal sauce - soybean beef sauce

Introduction:

"There's really a big piece of beef in it. Beef sauce has been made before, but it hasn't been added with soybeans and peanuts. This time I tried to add it. It really tastes very delicious. It's used to mix noodles, rice and steamed bread. Today, I use more materials, but it's quite common. Generally, I have them at home. Although it's called soy beef sauce, I also add peanuts and sesame seeds to make it taste richer. "

Production steps:

Step 1: soak soybeans in water one night in advance. Wash the beef the next day and cut it into bigger granules. If you have time, soak the beef in water for two hours to facilitate the blood flow. Pour the oil into the pot, because it is to make sauce, so the oil should be more. Put in ingredient 1 and fry slowly over low heat for 20 minutes until the aroma overflows.

Step 2: in order to taste better, remove the ingredients from the oil, then pour in the diced beef and fry it slowly over low heat.

Step 3: cook the soybeans in advance, I put a star anise and a small amount of salt when cooking, and then prepare the ginger and garlic powder, chopped green onion, chopped dry pepper.

Step 4: prepare the cooked sesame and peanut. The peanut I use is roasted directly in the oven, which is healthier than frying.

Step 5: prepare the three sauces you need and mix well.

The sixth step: in the process of frying, the beef starts to have lots of bubbles because of the water vapor.

Step 7: as time goes by, the water vapor slowly dries up and the oil becomes clear. Because my bear likes to eat some dried meat, so I fried it for a long time. I didn't see how long it took. It was estimated that it took 30 minutes.

Step 8: add minced ginger, garlic and green onion, then add Douchi, rock sugar and dried chili, stir fry slowly.

Step 9: pour in the prepared sauce and stir fry until you feel the color of the oil turns dark and red. Pour in the soybeans, then put some thirteen spices, cooking wine and pepper powder. Turn off the heat to the minimum and simmer slowly for 20-30 minutes.

Step 10: pour sesame and peanuts before boiling.

Materials required:

Beef: moderate

Soybeans: moderate

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Fennel: right amount

Sannai: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Ripe peanuts: right amount

Cooked sesame: right amount

Dried shredded pepper: appropriate amount

Soy sauce: right amount

Sweet flour sauce: right amount

Bean paste: right amount

Cooking wine: moderate

Rock sugar: right amount

Pepper powder: right amount

Thirteen spices: appropriate amount

Douchi: right amount

Note: Ingredients: beef and soybeans ingredients 1: star anise 2 pieces of cinnamon 1 piece of fragrant leaves 5 pieces of fennel Sannai 1 pepper ingredients 2: scallion ginger garlic cooked peanut cooked sesame dried pepper seasoning: soya bean paste sweet sauce Douban sauce seasoning: cooking wine rock sugar Huajiao powder 13 Xiang Douchi peanut baking: oven middle 170 degrees 12 minutes 1. After putting ingredients 1, I slowly fried for 20 minutes with low heat, there was always someone worried Yes, I'll make sure that it won't be. Just turn down the fire and it's OK. Of course, if you don't think it's necessary to take such a long time, you can fry it a little according to your preference. 2. The ratio of the three sauces is 1:1:1, about 1.5 catty of beef. I used 2 tablespoons each. This is not fixed. I tried it myself. 3. In the process of frying sauce, I use a non stick pot. It's OK after 20 minutes. If your pot is a little sticky, it's better to use a shovel to move it several times during the frying period, so as not to paste the pot. 4. There is a problem. Peanuts are very crisp after they are roasted and cooled. After adding beef butter, the peanuts will soften because they are still hot at that time. As the butter cools, the peanuts will recover their crispness. However, if you want to keep the crispness of the roasted peanuts, it seems that they can't work. Do you know how to solve this problem? thank you. 5. After the sauce is cooled, it is sealed in a sealed bottle and stored in the refrigerator. Because there is more oil, the storage time will be longer.

Production difficulty: Advanced

Technology: Sauce

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Chao Mei Wei De Wan Neng Jiang Huang Dou Niu Rou Jiang