Beef sauce

By VicentaLakin

Beef sauce
The soy beef method, known as “professional level”, learned from chefs, is nothing other than the proportion of water and meat, the weight of various spices, the composition of spices, and the selection and maturity of beef. Once after the sauce, there's soup. It tastes better. You can make good beef as a cold sauce, you can make it cool, you can eat it all

Recipe Recommendations

  • burdock meat 2 pounds
  • onion appropriate amount
  • Jiang appropriate amount
  • water 3 pounds
  • rock sugar 30g
  • soy sauce 50g
  • soy sauce 50g
  • cooking wine 100g
  • salt appropriate amount
  • octagonal appropriate amount
  • pepper appropriate amount
  • cinnamon appropriate amount
  • geranyl appropriate amount
  • grass fruit appropriate amount
  • tangerine peel appropriate amount
  • sand ginger appropriate amount
  • the water appropriate amount
  • nutmeg appropriate amount
  • doukou appropriate amount
  • cumin appropriate amount

Steps for Beef sauce

  • Make Beef sauce step 0
    1
    (b) Cattle roasted in a cooling pot, and small and medium fire boiled and remained boiling for about two minutes
  • Make Beef sauce step 1
    2
    - The extraction of beef, which is washed with hot water without hot hands
  • Make Beef sauce step 2
    3
    The other pot will be filled with about three pounds of cool water and will be filled with all the ingredients and spices: onions, ginger, eight horns, peppers, cinnamon, fragrance, grassfruit (a few more), platinum, cyanide, maggot, bean, bean bean, fragrance, boiled fire。
  • Make Beef sauce step 3
    4
    The beef that goes down into the water。
  • Make Beef sauce step 4
    5
    Add a little more wine
  • Make Beef sauce step 5
    6
    Joining raw smoke
  • Make Beef sauce step 6
    7
    Add an old one and adjust the weight to the color。
  • Make Beef sauce step 7
    8
    Add ice sugar
  • Make Beef sauce step 8
    9
    Add appropriate quantities of salt
  • Make Beef sauce step 9
    10
    When the fire is boiled, the fire is subdued, 30 minutes slow, 30 minutes dry, 30 minutes cold
  • Make Beef sauce step 10
    11
    Once again, it's boiled for 30 minutes, with chopsticks: it's good enough, it's about 7 years old, it's off。
  • Make Beef sauce step 11
    12
    (b) Remove beef and place it in suitable containers
  • Make Beef sauce step 12
    13
    Insulated with filtered raw juice, which is incorporated into the freezer sealed overnight。
  • Make Beef sauce step 13
    14
    Beef slices are removed and the rest are stored in alternative containers; beef soup is sealed and frozen for next use for “old soup”。

    • Beef sauce Make Tips

    1. Beef shank is the best choice; the layer of membrane on the outside ensures it won't fall apart during stewing. 2. A ratio of 3 jin of water to 1 to 2 jin of beef is quite suitable. 3. Try to use a diverse mix of spices, and add a few extra black cardamom pods as they pair particularly well with beef. If you don't have many spices, you can go to a farmers' market and ask a vendor to mix a batch for you on the spot; it isn't expensive. 4. Do not cook the beef until it is too soft; cook it to 70-80% doneness, then let it steep until the water cools down. If it is too soft, the texture will be poor. 5. Adjust the amount of salt according to your taste; use a little less, as low salt is healthier. 6. When reusing the "master stock," you should appropriately add more water and various seasonings.

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