Beef sauce
By VicentaLakin
Beef sauce preserves the multiple effects of bovine servicing, strong muscle bones, stenching, and sour beef, which has a strong taste and a strong taste, as well as a warm stomach to cool in winter, is one of the good things for winter. Today, the choice is made with fresh, high-quality cow meat, beef sauce made from electric pressure pots, simple operation, yellow-coloured cattle, red meat sauce, undisturbed meat, tenderness, softness, anointed odours, aroma of sauce, sweet mouths, long tastes, delicious food for wine, travel, family hospitality。
Recipe Recommendations
- beef tendon meat 1000 grams
- Jiang 2 small pieces
- onion of 5
- garlic 5-merous
- cooking wine 3 tsp
- dried yellow sauce 3 tsp
- soy sauce 2 tsp
- SUFU 2 small pieces
- salt Half a teaspoon
- octagonal 3 capsules
- geranyl 2 tablets
- cinnamon Subparagraph 1
- siraitia grosvenorii half a
- tangerine peel 1 tablet
- rock sugar 30 grams
- salty and fresh
- sauce
- several days
- ordinary
Steps for Beef sauce
1
Washing beef, cutting it into large pieces, immersing it in cold water, changing water several times and removing blood water。2
You put cold water, beef and ginger chips in the frying pan, and the water goes out and it's gone。3
Get the beef out, wash it clean, and poach it with a fork。4
Filled with wine, dried butter, raw smoke, emulsions, salt, mixed and even, put in a freezer for one night。5
Take out the frozen beef, which is made of salted beef, and put it with pickles into the electric pressure pan, with a proper amount of hot water, with ginger chips, onions, garlic petals and eight horns, vanilla leaves, guacamole, Rohango, and leather, and choose the “meat” key (do not choose the “cow band” key, which is too long to cook, which is too bad for beef), or, if you are unsure, when the pressure pot cap is open, stick the beef with chopsticks, boiled beef with a slight resistance to the ability to penetrate it, and pass through with a soft bite and chewing。6
When the beef is boiled, the top of the pot is opened and the meat remains in the pot for more than two hours so that it becomes fully odourful。7
The boilers are oiled, iced sugar, boiled in the middle, so that the colours are close to the brown red, bubbles appear, and the fire is shut down (when the fire closes, the sugar colour is avoided in the final stages, and the oil temperature is high, reducing the amount of oil splattered。8
Add a small amount of beef-cooked soup juice, fire and put it into beef, and water it on beef with shovels until it is collected, thus giving beef a better color and taste。9
Beef out of the pot, completely cool, slice. Beef cut is cut backwards (crossing) in the course of the road because of the thick fibres of the beef, which cut off the band and taste less。10
When eating, you can eat with a small plate (smoking, garlic paste, onions, cuisine, pepper oil, perfume, fine white sesame, etc., depending on the population) which tastes better。11
The finished map appreciates it。12
The finished map appreciates it。Beef sauce Make Tips
Option 1: Choosing beef with oxen meat is the best. The oxen is the meat of the calf's leg, it's thick, it's strong, it's strong and it's not fragile when it's cut. Of course, the other parts of the beef are not non-opposable, but they don't have a good taste of the oxen meat. 2. Pulp: The soy sauce of the soy beef is usually used in the form of dry mayonnaise or sweet sauce, which is colourful, tastes good and smells good. 3 Pickled: beef is thick and unsavory, and sufficient time is allowed before production. 4. Refrigeration: Full natural cooling, otherwise the meat is loose and the slag is excessive. 5. Snacks: When you eat, you mix them with food that suits your taste. 6. Colours on top: glucose-made sugar is brightest, glitter is the best, sugar and oil ratio is 1:1 good, it's made of small fire, especially in the final stage, when the fire is too hot, when the colour is close to brown red, it's off, or it gets worse。