First, Sichuan cuisine
1. Steamed beef with flour.
Ingredients: 370g lean beef and 75g rice.
Seasoning: 50 grams of vegetable oil, 30 grams of soy sauce, 3 grams of pepper and pepper, 2 grams of Chili powder, onion,
8 grams of ginger, cooking wine 13 grams, 30 grams of bean paste, 5 grams of Sichuan lobster sauce, and a little coriander.
Practice: (1) Stir-fry the rice and grind it into coarse powder. Cut the onion into chopped green onion. Chop the lobster sauce. Mashed ginger, washed and chopped with a little soaked coriander. (2) Cut beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, Jiang Shui lobster sauce, bean paste, pepper and rice flour. Put it in a bowl and steam it in a drawer, then take it out and sprinkle with chopped green onion. Put coriander, pepper powder and pepper in a small plate.
Features: fresh alcohol, spicy and palatable.
2. Dried beef shreds
Ingredients: 600g lean beef, 60g celery bud.
Seasoning: vegetable oil 120g, douban Chili sauce 30g, Chili powder 6g, sugar 8g, cooking wine 15g, green garlic 30g, shredded ginger 6g (peeled), salt, soy sauce, vinegar and monosodium glutamate.
Practice: (1) Peel off the beef fascia, cut it into 0. 1 ~ 0.2 cm thick slices, and cut it into 5 ~ 6 cm long filaments through the meat line. Remove the roots, tendons and leaves from celery buds, wash them, and cut them into 2 ~ 3 cm long segments (too rough splitting). Chop the watercress Chili sauce into fine mud. (2) Heat the frying spoon with high fire, pour in vegetable oil and heat it to 60% to 70%, add shredded beef and stir-fry for a few times, add salt, stir-fry until it is crisp and the meat turns jujube red, then add bean paste and Chili powder and stir-fry for a few times. (3) Then add sugar, cooking wine, soy sauce and monosodium glutamate in turn, stir-fry evenly, then add celery, green garlic and shredded ginger, stir-fry for a few times, spray some vinegar, turn it over for a few times, pour it out, and skim off the peppers on it.
Features: Shredded pork is red and crisp, celery is light green and crisp, spicy, salty and sweet, which increases appetite and is delicious.
braised beef
Ingredients: 500 grams of beef and appropriate amount of white radish.
Seasoning: cooking wine 15g, pepper 10g, monosodium glutamate 3g, onion, ginger and salt.
Practice: (1) After the beef is cut into pieces, soak it in cold water for half an hour, then move it into a boiling pot to stew and remove the foam until the meat is cooked without foam. (2) At this time, put the onion (long section), ginger (crushed), pepper and cooking wine into the pot, stew them with slow fire until they are 90% rotten, and then add the radish (cut into hob blocks and peeled). (3) Add salt and monosodium glutamate when the radish is stewed.
Features: the soup is fresh and palatable, and the meat is soft and rotten.
4. beef omasum hotpot
Maodu hotpot, traditional Sichuan cuisine. Chongqing is the most famous. The tripe is the main ingredient, with beef liver, beef loin, beef fillet, etc., which is rinsed by the consumer. It is characterized by strong spicy taste and fresh soup, which is suitable for all seasons. Hot pot has a long history in China, and Sichuan-Chongqing beef omasum hot pot originated earlier. By the middle of Qing dynasty, it had become popular in cities.
Ingredients: tripe 250g, liver100g, loin100g, loin150g, spinal cord100g, fresh vegetables.
Seasoning: 300g butter, watercress, Jiang Mo, pepper, pepper, cooking wine, lobster sauce, fermented glutinous rice juice and refined salt. ?
Method: Take tripe, shake off all sundries, spread it on the table, straighten tripe leaves layer by layer, then rinse it repeatedly with clear water until there is no black film and no grassy smell, cut off the edge of tripe door, tear off the oil skin at the bottom (the side without tripe leaves), take a big leaf and a small leaf as a companion, cut it along the grain, then straighten and spread each leaf, and then float the cut piece with cold water. Beef liver, beef loin and beef tenderloin are all cut into large pieces. Onions and green garlic sprouts are cut into large pieces. Onions and green garlic seedlings are cut into 6 cm long sections. Wash fresh vegetables (lotus white, celery, curly white and pea seedlings) with clear water and tear them into long strips. Put a wok in a medium fire, add butter and heat it to 60%, add chopped watercress and stir-fry until crisp, add Jiang Mo, Chili and Zanthoxylum bungeanum, add beef soup 1.25kg, boil it, put it in a casserole, put it in a big fire, add cooking wine, black bean sauce (chopped) and fermented glutinous rice juice, and skim off the floating foam (do not skim off the floating oil) after boiling. When eating, bring the hot pot marinade to the table. When serving, you can put the beef spinal cord into the hot pot first, and put other vegetarian dishes and lettuce slices into small plates, accompanied by refined salt and butter. Meat and vegetable ingredients are scalded while eating, and refined salt and beef oil are added according to the taste of the soup. When serving, prepare a dish of sesame oil for each diners to dip in.
5. Deng Ying beef
"Deng Ying Beef" is a traditional dish in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew carefully, with endless aftertaste.
It is said that this dish was made by an artist named Liu in liangping county, Sichuan Province more than 80 years ago. He came to the county to make braised beef for a living. But the business was sluggish, so he had to forge ahead and create a thin piece of beef jerky. Whenever dusk comes, he will set up a stall in downtown to sell this kind of beef jerky. In order to attract customers, a large and thin piece of beef was placed in front of the food stall, and an oil lamp was lit behind it. The beef slices are red and bright, and the light and shadow are faintly visible, which attracts passers-by. Try it, it's spicy and crisp. People call it "Deng Ying Beef". Since then, the reputation has spread far and wide, and the business has become more and more prosperous. It has been passed down to this day and deserves its reputation.
Material: beef 12 (about 480g).
Seasoning: salt, sugar, pepper powder, Chili powder, spiced powder.
Practice: ① Select beef hind leg meat, remove the floating skin and corner pieces, cut into large pieces, evenly sprinkle with seasoning, air it into bright red, and put it in the oven for drying. ② Change the beef jerky into small pieces and steam them thoroughly in a cage. (3) Put the steamed beef slices into the oil pan, fry them thoroughly with slow fire, season them with Shao wine and cook them, turn them over evenly and let them cool.
6. Guifei beef brisket
Ingredients: 2 kg of beef brisket, carrot 1 strip, onion 1 strip, 4 slices of ginger and 2 slices of star anise.
Seasoning: sprinkle 2 tablespoons, 4 tablespoons of soy sauce, 1 tablespoon of spicy douban, 2 tablespoons of water and 5 cups of sugar, 1/2 tablespoons of sweet noodle sauce, 2 tablespoons of tomato sauce and a little monosodium glutamate.
Practice: (1) Wash the sirloin, cut into pieces and blanch in boiling water (to remove the smell of blood). (2) Add water to the pot, add the brisket and cook for 30 minutes. (3) Stir-fry shallots, ginger slices and star anise in 3 tbsp oil, add watercress, sweet noodle sauce and tomato sauce, add seasoning, sugar and soy sauce, cook slightly, then add beef brisket, stir well, then add 5 cups of water, put carrots in an iron frame, cover the lid and simmer for about 1 hour until the meat is rotten. (4) If there is too much soup, you can thicken it with white powder water and pour a little sesame oil.
Cooking Guide: (1) Beef brisket is not easy to burn, so it is better to cook more. Store it in the freezer and take it out for heating at any time. (2) When cooking, you can put more soup, thicken it with white powder water, and pour it on rice to make beef brisket risotto.
Second, Beijing cuisine.
Fried beef
Ingredients: 250g beef tenderloin.
Seasoning: 500g sesame oil (about 60g actually eaten), 25g wet starch, 6g green garlic, 3g minced garlic, a little cooking wine, 60g soy sauce, a little vinegar, 20g scallion and 2g Jiang Mo.
Practice: (1) Stripped the fascia of beef tenderloin, cut it into 3cm long pieces, add soy sauce (30g), wet starch and water (30g-35g) and mix well, then cut the green garlic into 3cm long pieces. (2) Pour the sesame oil into a frying spoon, heat it to smoke, pour in the mixed meat slices, fry for 15 ~ 20 seconds, and then pour it into a colander to drain the oil. (3) Put the frying spoon back on Wanghuo, add sesame oil (30g), heat it, add onion, Jiang Mo and minced garlic, and stir-fry until yellow. (4) Pour in the fried meat slices, then add cooking wine, soy sauce, vinegar and water (a little), fry for 15 ~ 20 seconds, and sprinkle with green garlic.
Features: bright color, loose meat slices, soft and smooth fragrance, refreshing and not greasy.
Third, Shandong cuisine
1. Braised bullwhip
Ingredients: bullwhip 1 kg.
Seasoning: 75g of cooked oil, 25g of pepper oil, soy sauce 15g, monosodium glutamate and sugar 5g, salt 6g, cooking wine 15g, wet starch 40, a little pepper and sugar, onion 100g, garlic cloves 20g, ginger 50g and chicken soup 500g.
Practice: (1) Wash the bullwhip first, peel off the skin and scald it with boiling water, take it out, tear it off, wash it and put it in the pot. Put 2.5 kilograms of water in the pot, add 50 grams of onion, 25 grams of ginger, pepper and bullwhip to boil, take out one and a half, remove the urethra and cut into long sections of 4 ~ 5 cm. (2) Heat the frying spoon, heat the cooked oil, add 50g of onion, 25g of ginger and garlic cloves, add cooking wine, soy sauce, white sugar in chicken soup, monosodium glutamate and salt, turn the soup into a wang hong with sugar, add bullwhip and simmer until the soup is dry and thick, pick out the onion and ginger, and thicken with wet starch.
Features: the color is bordeaux, the bullwhip is soft and rotten, and the taste is mellow.
2. Casserole oxtail
Ingredients: 2kg oxtail (with skin), half hen, cooked ham100g, 50g scallop.
Seasoning: cooked oil and cooking wine 100g, monosodium glutamate 10g, salt 14g, onion 100g, ginger 50g, pepper 5g and chicken soup 3kg.
Practice: (1) First, remove the small hairs of the oxtail with low fire, then scrub it clean, remove the big bones of the tail root, chop it into pieces, soak the hen tightly with boiling water, take it out, remove the blood foam and wash it. Slice the ham. Wash the braised scallops. (2) Heat the cooked oil in an iron pan, add pepper, 50g onion and 24g ginger to make it fragrant, then add oxtail, stir-fry oxtail with strong fire until water comes out, cook 50g cooking wine, and stir-fry until oxtail is broken. Take out the oxtail, wash it, and dry it in water. (3) Put the chicken soup into a casserole, add 50g of onion, 25g of pine ginger, cooking wine and salt, put oxtail, scallop, ham slices and hen pieces into the casserole at the same time, simmer with ham for 4 hours, and add soup once in the middle. After the oxtail is stewed, pick out the onion, the sick and the hen (for other purposes), add monosodium glutamate and skim off the floating foam.
Features: rich nutrition, soft oxtail and mellow soup.
3. Garlic and ox hoof yellow
Ingredients: ox hoof yellow 1 kg.
Seasoning: cooked oil 100g, soy sauce 25g, ginger 50g, onion 75g, garlic cloves 100g, pepper oil 5g, a little sugar and pepper, chicken soup 1kg.
Practice: (1) Add 25g of water, 25g of onion and 25g of ginger to the pot, put the washed pig's trotters in the pot and cook them until they are 80% rotten, then take them out, cut them into triangular pieces and blanch them thoroughly with boiling water. Cut 50g onion into pieces. 25g slices of ginger. (2) Light the frying spoon, heat the cooked big oil and pepper oil, add the onion, ginger slices and garlic cloves, stir-fry until fragrant, then cook the cooking wine, and add chicken soup, sugar and salt. (3) Color the soup with sugar until it is golden yellow, then add salt and pepper, and put the ox hoof yellow block into the soup. After boiling, skim off the froth. When 1/3 is removed by decocting the soup with low heat, the diluted wet starch is used to thicken the juice.
Features: golden color, yellow and soft hoof, garlic fragrance.
Fourth, Jiangsu cuisine
1. Peanut beef soup
Ingredients: chicken breast150g, peanut100g, beef tenderloin1.5kg. ..
Seasoning: 3 shallots, 3 slices of ginger, 25g of cooking wine, 5g of monosodium glutamate and 5g of salt.
Practice (1) First blanch the beef tenderloin with boiling water, take it out and wash it, put it in a clear water pot, and add the onion, ginger and cooking wine. Then stew it with low fire until it is 80% rotten (broth 1 kg), take it out and cut it into pieces with a length of 5 cm and a thickness of 1 cm. Soak peanuts in boiling water 15 minutes, peel and wash, and add water to boil. (2) Chop the chicken breast with a knife, mix it with cooking wine, onion and ginger, and add a proper amount of water to stir evenly. After squeezing out the blood, pour in the beef soup and simmer for a clear soup. (3) Use 1 soup bucket and add peanuts and beef slices at the same time. After weighing, pour the clear soup into the soup bucket, add salt to taste, and steam on the drawer until the beef is completely rotten.
Features: light yellow color, refreshing and delicious soup.
2. Sam sun beef tendon
Ingredients: 400g of beef tendon, cooked chicken100g, mushrooms100g, 50g of ham, and small dishes 12.
Seasoning: cooked oil 100g, cooking wine 25g, salt 3g, monosodium glutamate 25g, wet starch 10g, and thick soup 800g.
Practice: (1) Concentrate 1 g alkali in hot water, soak oily beef tendon thoroughly, wash greasy impurities, cut it into 5cm whiskers with a knife, then put it in boiling water for a little scalding, take it out, wash it with cold water, and squeeze out water. Slice chicken and ham. Mushroom batch plate. Blanch the vegetable core with boiling water and take it out for later use. (2) Stir-fry the spoon on the fire, heat it, put it into thick soup, add oil, monosodium glutamate, cooking wine, salt and beef tendon, and simmer until it tastes good, then stew the ham, chicken, mushrooms and cabbage core thoroughly, collect concentrated juice, thicken it with wet starch, and put it into a large plate.
Features: white color and strong fragrance.
Fourth, Fujian and Cantonese cuisine.
1. Beef in oyster sauce
Ingredients: braised beef 300g, oyster sauce10g.
Seasoning: 800g vegetable oil (the actual dosage is about 50g), 25g soup, 5g soy sauce, 5g wet starch, 3g cooking wine, 2g monosodium glutamate, 5g chopped green onion and 3g ginger slices.
Practice (1) Pour vegetable oil into a frying spoon, heat it with strong fire, then fry the beef with slow fire until it is cooked, and pour it into a colander to drain the oil. (2) Return the frying spoon to high heat, add curry, salt, sugar, beef and cooking wine, then add disaccharide, monosodium glutamate, pepper, chopped green onion, Jiang Mo, minced garlic and wet starch, stir well, and pour in sesame oil.
Features: golden color, crisp, soft and tender, smooth and delicious, unique style.
2. Beef brisket pot
Ingredients: a catty of beef brisket, a carrot, half an onion and three garlic.
Seasoning: 1 scoop of salt, 1 scoop of sugar, 3 cups of water, 2 scoops of tomato sauce and 3 slices of fragrant leaves.
Practice: (1) Cut the beef brisket into pieces, boil it in water, add onion, ginger and wine, and scoop it up for later use. (2) Dice carrots, shred onions, slice garlic, stir-fry in two spoonfuls of hot oil, stir-fry beef brisket, add seasonings and cook for two hours.
Pickled beef tendon
Ingredients: 2 Jin of beef tendon.
Seasoning materials: four onions, five ginger slices, three garlic slices, two red peppers, 20g cinnamon, four star anise slices, 20g pepper slices, three clove slices and three hay slices.
Seasoning: one and a half cups of soy sauce, 30g of rock sugar, half a cup of rice wine, a little salt, ten cups of water and one tablespoon of chopped green onion.
Practice: (1) Wash beef tendon for later use. (2) Add seasoning to boil, then pour into the pot and cook with beef tendon. After boiling, keep it stuffy for an hour. Take out the beef tendon after it is slightly cool and slice it with marinade and chopped green onion.
4. Shacha beef skewers
Ingredients: 250g beef, a little honey.
Seasoning: 1/2 tbsp lemon juice, 1 tbsp garlic stir-fried tea sauce, 1 tbsp soy sauce, 1 tbsp raw flour.
Practice: (1) Cut beef into small strips, add seasoning and marinate for 30 minutes. (2) String the beef with bamboo sticks, coat it with oil, put it in a pot, fry it over medium heat, and then coat it with honey for a while.
5. Braised Milanese calf legs
Ingredients: calf leg 15g, celery 20g, onion 20g, carrot 20g and rice 60g.
Accessories: tomato sauce 300g, red wine, vanilla, saffron, chicken soup.
Production: put the calf leg in a pot, fry it in butter and olive oil until golden brown, pour in red wine, add chicken soup, cook for 2-3 minutes on high fire, add tomato sauce and vanilla, cook for 25 minutes, and add chicken soup when the soup is dry. Stir-fry celery, onion and carrot with butter, then put them in a calf leg cooker and cook for 10 minutes. Put the rice into the chicken soup, add a little saffron and stew for 20 minutes before serving.
-
A complete book on the practice of braised beef
Exercise 1:
Ingredients: 500g beef, 300g radish, 20g onion, 20g ginger, 20g cooking wine, a little salt and sugar, 8g pepper, 8g monosodium glutamate and 400g peanut oil.
Practice: 1, beef cut into pieces, onion cut into long sections, ginger broken. Peel radish, cut into pieces, oil until half cooked, and take out; 2. Skim off the foam with boiled beef, add ginger, cooking wine, salt, sugar, pepper and monosodium glutamate to taste, and simmer until the radish is rotten.
Exercise 2:
1。 Cut the beef into pieces. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it.
2。 Put the beef into the pot and add boiling water. The beef is less than 2 inches. Add cinnamon, fennel and onion,
Ginger slices, cooking wine. Medium fire 1 hour.
3。 Stir-fry garlic in a little oil in another wok, add spicy bean paste and pepper,
Stir the cooking wine and soy sauce for 2 minutes.
4。 Add the fried sauce to the beef pot, add the crystal sugar and continue cooking 1 hour. Between them/among them
Turn it over several times, taste it, and add soy sauce/rock sugar as appropriate.
5。 Turn off the heat until the juice is thick and the meat is rotten.
You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. A combustion process can also be used.
Make beef more delicious.
First, put the beef in a pot and add water to boil. When the water rises, skim off the foam. Pick up the meat and cut it into pieces (preferably diced). Put the pot on the fire, put the beef in the pot and fan it dry, and pick it up for later use. Put lard and vegetable oil into the pot, add pepper and Pixian watercress (produced in Chongqing). Add a little sugar to taste, stir-fry beef, color the meat, add salt, soy sauce, ginger and other ingredients to stir-fry, add water and simmer for two hours. If it takes too long, add water and cook in a pressure cooker. Friends who like spicy food think Pixian watercress is not exciting enough, so add some red pepper to burn. Sprinkle coriander powder when eating.
braised beef with brown sauce
Ingredients: beef 200G, carrot 1, mushroom 3, onion 1, aniseed 2, garlic 2, ginger 1, onion 1, soy sauce 1, liquor 1,
Oil 1 tsp, red bean paste 1 tsp, salt 1 tsp, chicken essence 1 tsp.
1. Wash beef and cut it into 2CM pieces; Shred carrots and roll them into small pieces; Cut the onion obliquely; Chop onion and mash garlic; Sliced ginger; Soak mushrooms in water and cut them in half.
2.
Heat oil in a pan, add green onions, ginger slices and aniseed and stir-fry until fragrant. Then add beef, stir fry, add red bean paste, soy sauce, white wine and salt, mix well, add appropriate amount of water, add mushrooms after high fire, and simmer for 20 minutes.
3. Add carrots and garlic and stew for another 20 minutes. When the soup thickens, add chicken essence. Sprinkle chopped green onion on pans and plates.
A bowl of delicious braised beef will do.
braised beef with brown sauce
1。 Cut the beef into pieces. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it.
2。 Put the beef into the pot and add boiling water. The beef is less than 2 inches. Add cinnamon, fennel and onion,
Ginger slices, cooking wine. Medium fire 1 hour.
3。 Stir-fry garlic in a little oil in another wok, add spicy bean paste and pepper,
Stir the cooking wine and soy sauce for 2 minutes.
4。 Add the fried sauce to the beef pot, add the crystal sugar and continue cooking 1 hour. Between them/among them
Turn it over several times, taste it, and add soy sauce/rock sugar as appropriate.
5。 Turn off the heat until the juice is thick and the meat is rotten.
You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. A combustion process can also be used.
Make beef more delicious.
braised beef with brown sauce
The basic ingredients are 500 grams of beef, 20 grams of spicy bean paste, 25 grams of ginger, 25 grams of wine and 25 grams of soy sauce.
Features: Northern Muslim famous dishes, with deep red color, tender beef and thick juice, have the effects of nourishing spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.
Ingredients: 500g beef, 20g spicy bean paste, 25g ginger, wine and soy sauce.
Cooking method: Cut the beef into pieces and take it out with hot water. Stir-fry onions and ginger in oil pan, and then
Add spicy bean paste, then stir-fry beef pieces, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add soaked beef, and simmer slowly until the juice is thick and the meat is crispy.
Method of frying beef with auricularia auricula
First, raw materials:
1. Material: 250g of beef ham, 0/00g of auricularia auricula/kloc, 25g of spinach.
2. Seasoning: cooking wine, refined salt, monosodium glutamate, sauce slices, chopped green onion, shredded ginger and clear oil. "
Second, the method:
1. Wash and slice beef. Wash the fungus and tear it into small pieces. Remove impurities from spinach and wash it.
2. Heat oil in the pan, stir-fry ginger and onion, stir-fry beef, add soy sauce, refined salt and cooking wine, continue to stir-fry, add auricularia auricula, add appropriate amount of water and stir-fry until the meat is cooked, stir-fry spinach to taste, and add monosodium glutamate to push evenly.
Pressing: This ear has the effects of benefiting qi and moistening lung, strengthening heart and mind, nourishing blood and rejuvenating spirit. Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, and strengthening bones and muscles. Fried beef with auricularia auricula composed of spinach is nutritious and has the effects of invigorating spleen and stomach, benefiting qi and enriching blood. It can be used as a nutritional side dish for patients with weakness, dyspepsia, soreness of waist and knees, hypertension, arteriosclerosis and anemia. Healthy people often eat it to strengthen their muscles.
Bone, brain, mind, skin and body.
The practice of celery beef
Ingredients: tender beef 300g, celery 1 50g, Shaoxing wine 40g, soy sauce 20g, sugar10g, baking soda 5g, water starch 20g, pepper10g, onion ginger 20g, Jiang Mo 2g, peanut oil 50g, and a little monosodium glutamate.
Exercise:
① Slice celery. Cut beef into 2 cm long slices, put them in a bowl, add baking soda, soy sauce and pepper, water starch, Shaoxing wine, Jiang Mo and water, soak for 10 minute, then add edible oil and marinate for 1 hour;
② The wok caught fire, and the peanut oil burned to 60% heat. Add beef slices and stir with a spoon. After the beef turns white, pour it into a colander to drain the oil. Leave a little oil in the pot and rekindle it. Add onion and ginger slices, sugar, soy sauce, monosodium glutamate and water. After boiling, thicken with water starch, add beef slices and celery slices and mix well.
The practice of sauce beef-China catering operation network Cy 1 10.com China catering operation network print this article to close the window.
The practice of sauce beef
The practice of sauce beef
goody
Questioner: Xu Shifeng-a third-class scholar.
Best answer
The practice of sauce beef
1. Material selection: fresh beef is selected, supplemented by Amomum villosum, cardamom, clove, cinnamon, aniseed and fennel.
2. Cleaning: First, soak the selected beef in clear water for 4-6 hours, soak out the blood stasis in the beef, wash it, then brush it with a board brush 1 time, and then rinse it with cold water for 4 times.
3. Mix the sauce: dilute the yellow sauce with cold water, add salt and stir well.
4. Boiling: put the beef in the sauce soup pot and cook 1 hour. After boiling, remove the beef and remove the sauce foam from the pot. Put bones or bamboo boards at the bottom of the pot, lean meat and tendon meat in the middle, old meat at the four sides, add old soup stock and auxiliary materials, cook with high fire for 1 hour, and then press the pot. The method of pressing the pot is to press the beef with a bamboo board, put a big basin full of water on the bamboo board, or use a bucket of water pressure.
5. Out of the pot: after pressing the pot, pile it up and cook it on low heat for 6 hours. When you are out of the pot, you should shovel lightly and take it flat. After cooking, the meat should be put in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 8 hours to cook a pot of sauce beef, and every 50 kilograms of raw beef can produce 25 kilograms of cooked meat.
The practice of sauce beef
1. Cut a whole piece of beef (weighing 2 Jin) into three pieces and wash it. Put cold water in the pot, add the chopped beef (the water has not covered the beef), boil it over high fire, take out the beef and wash it. PS: The tendon and meat in the calf are more suitable for making sauce beef.
2. Put a proper amount of water (without beef) into the pot, and then add five spices powder, sugar, salt, soy sauce, star anise, dried Chili, ginger slices, pepper and cooking wine. Cook until you can simply poke it with chopsticks. PS: If you use a pressure cooker, you can cook it for about 10 minutes after charging.
3. Soak the cooked beef in the soup for one night, take it out the next day and leave it for several hours to make its surface dry and easy to cut. When cutting, be careful not to cut along the texture of the meat. It is best to cut vertically, so that it is not difficult to eat.
4. Put the cut beef on the plate. Take a little beef juice, heat it, pour it on the beef, and then add sesame oil and chopped green onion. PS: If the beef is light (especially the meat in the middle), you can add some soy sauce to the gravy or make sauce according to your own taste.
The rest of the broth can also be made into noodles, delicious!
The practice of sauce beef
Materials:
About 750 grams of beef and 5-6 raw eggs.
Cinnamon, Lycium barbarum, Zanthoxylum bungeanum and star anise soy sauce, soy sauce, chicken essence and white sugar salt.
Wash beef and cook it in boiling water to remove blood foam. Take out the beef and pour out the water. Put oil in the pot, add pepper and appropriate amount of sugar (about two spoonfuls), then stir-fry the smell of pepper and add beef. Add salt, soy sauce (a little for coloring), soy sauce,
After that, simmer 15-20 minutes with low fire, during which the meat should be turned over so that the color, aroma and flavor can be evenly blended into the meat.
At the same time, cook the eggs in clear water, peel them off and prepare to put them in the beef pot.
15-20 minutes later, add hot water, star anise, cinnamon, medlar, ginger slices and chicken essence into the beef pot, and then put the peeled eggs into the pot. Cook on low heat for 45-60 minutes. Fresh meat is better. The fire table is too big, or it will burn.
Don't take the cooked beef out of the pot. It's best to leave it overnight and take it out the next day, so it's delicious. Cut the beef into pieces or slices, cut the eggs and eat everything. Eggs taste good.