Beef with Sauce
by Nuan Nuan Shang
Favorite
Difficulty
Easy
Time
1h 30m
Serving
2
Friends always ask me, why do you like cooking so much? In fact, to put it bluntly, it is not because of love to eat! Take today’s sauced beef for example. The sauced beef is my family’s love. My father-in-law knows that Thusheng loves to eat. There must be sauced beef on the dinner table every Chinese New Year. Sometimes sauced beef and pork head are combined. The taste of eating thulium is still not enough, which gave me the idea of making sauced beef by myself.
Before making sauced beef, I tried to make braised beef by myself. At that time, I also deliberately learned the difference between braised beef and sauced beef. In terms of taste, braised beef is relatively soft and rotten, while sauced beef is more chewy because of the two steps of soaking in cold water and air-drying at room temperature; in terms of material selection, braised beef can use animal raw materials: such as beef, chicken, and duck. , Internal organs, etc., plant materials can also be used: such as dried tofu, winter bamboo shoots, etc., while the sauce system mainly uses animal materials, specifically animal meat, internal organs, bones, heads and hooves, tails, etc.; from the required seasoning In terms of ingredients, the spices used in the sauce products are relatively high, the sauce has a strong taste and the seasoning taste is heavy. The brine products mainly use salt water, the quantity of seasonings and spices is low, and the color is lighter. In addition, the marinated products need to retain the marinade, and the more aged (repeatedly used) marinades, the better the taste and the more valuable they are, while the sauce used in the sauce is made fresh. The sauce system is mainly popular in the north, while the stewed system is popular in the south. There is a saying of "Southern Lubei Sauce".
Previously, only light soy sauce and dark soy sauce were used to make sauced beef. This time, some bean paste was added to make it more rich and delicious. Of course, if you don't have bean paste at home, you can leave it alone, as the taste is slightly different. It is best not to soak the sauced beef in the soup when it is preserved, because the sauce is thicker, the color is too dark and the taste is too heavy for long-term soaking. It is recommended to store it directly in the fresh-keeping box, and cut as you eat. Of course, if you like hot sauced beef as much as I do, you can also use the sauce to heat the sauced beef and then slice it. In addition, the sauced beef will be sliced more beautifully after it is completely cooled. I was anxious to take a photo and slice it early this time, and the knife was not fast, the lines of the beef slices seemed to be pulled.
Before making sauced beef, I tried to make braised beef by myself. At that time, I also deliberately learned the difference between braised beef and sauced beef. In terms of taste, braised beef is relatively soft and rotten, while sauced beef is more chewy because of the two steps of soaking in cold water and air-drying at room temperature; in terms of material selection, braised beef can use animal raw materials: such as beef, chicken, and duck. , Internal organs, etc., plant materials can also be used: such as dried tofu, winter bamboo shoots, etc., while the sauce system mainly uses animal materials, specifically animal meat, internal organs, bones, heads and hooves, tails, etc.; from the required seasoning In terms of ingredients, the spices used in the sauce products are relatively high, the sauce has a strong taste and the seasoning taste is heavy. The brine products mainly use salt water, the quantity of seasonings and spices is low, and the color is lighter. In addition, the marinated products need to retain the marinade, and the more aged (repeatedly used) marinades, the better the taste and the more valuable they are, while the sauce used in the sauce is made fresh. The sauce system is mainly popular in the north, while the stewed system is popular in the south. There is a saying of "Southern Lubei Sauce".
Previously, only light soy sauce and dark soy sauce were used to make sauced beef. This time, some bean paste was added to make it more rich and delicious. Of course, if you don't have bean paste at home, you can leave it alone, as the taste is slightly different. It is best not to soak the sauced beef in the soup when it is preserved, because the sauce is thicker, the color is too dark and the taste is too heavy for long-term soaking. It is recommended to store it directly in the fresh-keeping box, and cut as you eat. Of course, if you like hot sauced beef as much as I do, you can also use the sauce to heat the sauced beef and then slice it. In addition, the sauced beef will be sliced more beautifully after it is completely cooled. I was anxious to take a photo and slice it early this time, and the knife was not fast, the lines of the beef slices seemed to be pulled.
