Bawang Supermarket丨soy Beef (bean Sauce)
1.
Soak the beef in clean water for at least 2 hours, changing the water if the water turns red in the middle.
2.
After the soaking is complete, remove the mucous membrane on the surface of the beef, then divide it into several pieces with a knife, sprinkle with salt and knead it.
3.
Then seal it with plastic wrap and put it in the refrigerator to pickle overnight.
4.
The next day, prepare a pot of water, marinate the beef, put cold water into the pot, and bring it to a boil.
5.
In the process of cooking, prepare a pot of ingredients, put the pepper, star anise, bay leaves, cinnamon, and ginger into a set aside.
6.
After the water boils, you can see a layer of foam on the surface, which can be fished out by slipping through the net or directly using a clamp to remove the beef.
7.
Prepare a pot of clean water again, put the bag and the scallions into it.
8.
Add light soy sauce, dark soy sauce, rock sugar, and bean paste at once, then pour in the reserved marinade.
9.
When the brine soup is boiling, add the beef that has been drained just now.
10.
Turn to a low heat and set a timer for 40 minutes.
11.
If there is any scum on the surface during the cooking process, remove it. If you soak it well in the first step, there will not be too much scum this time.
12.
After turning off the heat, remove the scallion and the ingredients package.
13.
Use tongs to remove the beef cubes.
14.
Filter the brine through a sieve.
15.
Part of it is poured into a large bowl of beef, soaked in beef, sealed in plastic wrap and placed in the refrigerator, soaked beef is more delicious. The other part of the braised soup will continue to be preserved as the old soup, and it will taste better when it is added when making sauce beef next time.
16.
If the beef slices are done, there is no scumming and no looseness, then your sauce beef is successful.
Tips:
1. Sauce beef can be used in a stew pot or casserole, but do not use a pressure cooker, and the sauced beef is not cooked for as long as possible. Basically, it will be fine for 40 minutes. The flavor of the sauce beef is mainly soaked. Don't cook it for too long. Basically, 30-40 minutes is enough.
2. The beef must be marinated with salt overnight before the sauce, sea salt is better, otherwise the cooking time will not be too tasty, but the cooking time should not be too long, because the beef is cooked for too long and the meat is loose and difficult to cut.
3. The beef tendon must be completely cooled. It is best to keep it in the refrigerator for a while and then cut it thinly and neatly.
4. Don't just soak the beef tendon in hot brine and let it cool after you finish it. That will make the meat too soft. Take it out and wait for the brine to cool before putting it back in.
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
