Professional sauce beef(zhuan ye ji jiang niu rou )

Professional sauce beef

Introduction:

"The sauce beef method learned from the chef is known as" professional level ", which is nothing more than mastering the proportion of water and meat, the amount of various seasonings, the ingredients of spices, and the selection and maturity of beef. Once the sauce has passed, there will be old soup, and then it will taste better. Sauce good beef can be directly used as a cold dish, can also be cold, how to eat delicious, people love, flowers see flowers

Production steps:

Step 1: put the beef tendon meat into a cold water pot, bring to a boil over low heat, and keep boiling for about 2 minutes;

Step 2: take out the beef and rinse it with hot water;

Step 3: start another pot, add about 3 jin of cold water, add all ingredients and spices: scallion, ginger, star anise, prickly ash, cinnamon, fragrant leaves, tsaokuo (more), tangerine peel, galangal, kaempferi, nutmeg, cardamom, fennel, boil over high heat.

Step 4: add the boiled beef.

Step 5: add cooking wine, add a little more;

Step 6: add fresh soy sauce;

Step 7: add the veteran, adjust the component according to the color.

Step 8: add rock sugar;

Step 9: add appropriate amount of salt;

Step 10: bring to a boil, turn to low heat, cover and simmer for 30 minutes, turn off the heat and simmer for 30 minutes;

Step 11: turn on the low heat again, simmer for 30 minutes after boiling, check with chopsticks: it can be tied thoroughly, about 7 mature, turn off the heat and simmer until cool.

Step 12: take out the beef and put it into a suitable container;

Step 13: soak in the filtered juice, put it into the refrigerator and refrigerate for one night.

Step 14: take out the sliced beef and refrigerate the rest in another container; seal and freeze the beef soup, and then use it again for "old soup".

Materials required:

Beef tendon: 2 jin

Scallion: right amount

Ginger: right amount

Water: 3 kg

Rock sugar: 30g

Soy sauce: 50g

Old style: 50g

Cooking wine: 100g

Salt: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Tsaokuo: moderate amount

Tangerine peel: appropriate amount

Shajiang: right amount

Kaempferi: right amount

Nutmeg: right amount

Cardamom: right amount

Fennel: right amount

Note: 1. Beef tendon is the best, with a layer of film outside, which can ensure that it will not be stewed loosely; 2. 3 jin of water sauce, 1 to 2 jin of beef, is a more appropriate proportion; 3. Try to use a little bit of spice, put a few more caokuo, caokuo and beef are especially matched. If you don't have so many spices, you can go to the farmer's market and let the peddler prepare one on the spot, and the price is not expensive. 4. Don't cook the beef too well. Cook it until it's 7 or 8, and then simmer until it's cool. If it's too ripe and rotten, it will not taste good; 5. Adjust the amount of salt according to your own taste, less, low salt is more healthy; 6. The reuse of "old soup" is to appropriately increase water and various seasonings.

Production difficulty: simple

Technology: Sauce

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhuan Ye Ji Jiang Niu Rou