Beef sauce
By VicentaLakin
Beef sauce is an indispensable cold food in the clean course! Beef-coloured red, fragrance of tusk
Recipe Recommendations
- beef 1000g
- onion appropriate amount
- Jiang appropriate amount
- sweet sauce a tablespoon
- bean paste a tablespoon
- octagonal appropriate amount
- cinnamon appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- Wang Shouyi stewed meat sauce a pack
- pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
Steps for Beef sauce
1
Two pounds of beef。
2
Required ingredients。
3
A pack of meat from the King's honor。
4
Beef cut, water dipped, blood dipped and spare。
5
Burn a pot of water, boil the beef, throw it out of the blood and leach the beef into the cool water。
6
Hot frying pan, hot oil, sweet sauce, spoonful of bean bean bean bean bean sauce。
7
Pour in the water and burn。
8
The sauce soup is filtered directly into the high-pressure pan, the slag is removed and the sauce is cooked. Or without filtering
9
Put chilled beef in the high-pressure pan and water is just like no beef. Put it in the onions, the ginger cracks in, and the centipede, cinnamon, peppers, wine, soy sauce, and the usual appropriate amount. The pressure valve is burned, and 50 minutes after the boiler is opened, it's good to see the population。
10
Get the beef, cool it, cover it, freeze it in the fridge for the night。
11
Find the crosslines of beef, a single raisin line. As shown
12
Don't cut the meat. Cut the meat. So dry beef can cut very thin. Cutting beef into the plate, pouring cold beef soup and juice on the sliced beef。
13
It's red. It's goodBeef sauce Make Tips
Pin'er's Tips:
1. Beef must be soaked in clear water to remove the blood.
2. The blanched beef must be rinsed with cold water.
3. The cooked spiced beef must be cooled before slicing, otherwise it will crumble easily.
4. When slicing spiced beef, you must cut against the grain. As the saying goes: "Slice beef across, slice chicken along." Hehe.
5. Filter and save the beef broth, then freeze it. You can take it out to use every time you make spiced beef. After doing this several times, it becomes the legendary "old soup"!