Detailed Introduction of Beijing-style Stewed Products "old Beijing Sauce Beef"
by Large frying spoon
Favorite
Difficulty
Normal
Time
2h
Serving
2
During the New Year, the family reunion table must have cold meat or platter as the starter of the table. For example, all kinds of stewed products can be used as side dishes for the opening of the banquet. On the occasion of the approaching New Year, Da Sao Lao specially dedicated to everyone an old Beijing traditional stewed product "Sauce Beef", and used this as a year to return everyone's love to me.
Most of Beijing’s traditional stewed products are of halal flavor. The beef and mutton made by several time-honored sauces in this line are the most authentic. The taste is mellow and delicious, especially without the strange smell and mutton of beef and mutton. The smell of gas and meat is very fragrant.
The thing about stewed products is that after the finished product, the meat is marinated soft and rotten, but the shape is still intact. It tastes rich in sauce and is suitable for all ages. This is a good sauce. In the past, among these time-honored braised products in Beijing, the beef and mutton with sauce made in Shengzhai Maji for a few months was the best. In the late Qing Dynasty, it was also very popular with the Empress Dowager Cixi, who often sent the beef and mutton made with sauce to the palace. Tasting in the middle, over time it became an exclusive treat for the emperor and queen. In order to ensure the quality of its sauce products and deliver them to the palace conveniently and quickly, Yue Shengzhai was approved by the Ministry of Internal Affairs to open the Majia Old Store on Hubu Street, which is now the flagpole for raising the national flag in Tiananmen Square. nearby. Back then, this was the only old store in the capital that was closest to the Forbidden City. The Palace of Internal Affairs also specially issued a waist badge to the Yuesheng Zhai Ma’s family. The waist badge back then was similar to the special one issued by the State Council and other departments. Like the pass, most of the customers who buy sauced beef or roasted lamb in the store are dignitaries. It is conceivable that Yueshengzhai became famous in the capital. Before the beginning of the Republic of China, the sauced beef he produced was available to ordinary people. Delicious food, ha ha!
The truly traditional Beijing-style sauce beef is different from other sauces. It is not marinated with soy sauce, but is marinated with Beijing Liubiju's special yellow sauce, so it has a special sauce flavor. The color of the sauced beef is also light, and the original flavor of the meat is still maintained inside. The sauced beef is light in color but very tasty, which requires the skill and heat of the sauce to be very particular.
It takes more than a dozen spices and Chinese herbs to make sauced beef, which is ground into powder with a stone mill in advance and put in the pot. The sauce should not be put into the pot directly, but only the sauce water that has been deposited for several hours. Sensory, the rich stewed soup in the sauce pot is clear and not turbid. It smells of a light sauce, and it cannot be inside. Seeing the foam and particles of the sauce is a good stewed soup. When blending the braised soup, there should be one-third of the old soup, one-third of the new soup and one-third of the water. Spices are also frequently adjusted according to the thickness of the soup. The amount and proportion of the ingredients are often adjusted. If there are more spices in the pot, less spices should be added. The spices are blended with the amount of water, and the flavor must always be maintained with the old soup. When making sauced beef at home, you can add some spices every other time, that is, use a portion of the old soup and add some salt and rock sugar each time. When you marinate for the third time, add some spices. The spices are too strong and the sauce will make the meat. The taste will be overshadowed by the spices, and the taste of the meat will be greatly reduced.
Another trick is that when making sauced beef, do not blanch the meat or boil it in boiling water, let alone use frozen meat. Choose fresh meat, and put the fresh meat directly into the boiled broth. Yes, but raw meat should be soaked in clean water for several hours in advance to force the bleeding water before use. Generally, the fresh meat should be soaked in clean water for 4-5 hours to maintain the flavor of the meat. Only after mastering these points can it be prepared Tasty and authentic beef with sauce. The specific method of making this Beijing-style sauce beef is as follows;"
Most of Beijing’s traditional stewed products are of halal flavor. The beef and mutton made by several time-honored sauces in this line are the most authentic. The taste is mellow and delicious, especially without the strange smell and mutton of beef and mutton. The smell of gas and meat is very fragrant.
The thing about stewed products is that after the finished product, the meat is marinated soft and rotten, but the shape is still intact. It tastes rich in sauce and is suitable for all ages. This is a good sauce. In the past, among these time-honored braised products in Beijing, the beef and mutton with sauce made in Shengzhai Maji for a few months was the best. In the late Qing Dynasty, it was also very popular with the Empress Dowager Cixi, who often sent the beef and mutton made with sauce to the palace. Tasting in the middle, over time it became an exclusive treat for the emperor and queen. In order to ensure the quality of its sauce products and deliver them to the palace conveniently and quickly, Yue Shengzhai was approved by the Ministry of Internal Affairs to open the Majia Old Store on Hubu Street, which is now the flagpole for raising the national flag in Tiananmen Square. nearby. Back then, this was the only old store in the capital that was closest to the Forbidden City. The Palace of Internal Affairs also specially issued a waist badge to the Yuesheng Zhai Ma’s family. The waist badge back then was similar to the special one issued by the State Council and other departments. Like the pass, most of the customers who buy sauced beef or roasted lamb in the store are dignitaries. It is conceivable that Yueshengzhai became famous in the capital. Before the beginning of the Republic of China, the sauced beef he produced was available to ordinary people. Delicious food, ha ha!
The truly traditional Beijing-style sauce beef is different from other sauces. It is not marinated with soy sauce, but is marinated with Beijing Liubiju's special yellow sauce, so it has a special sauce flavor. The color of the sauced beef is also light, and the original flavor of the meat is still maintained inside. The sauced beef is light in color but very tasty, which requires the skill and heat of the sauce to be very particular.
It takes more than a dozen spices and Chinese herbs to make sauced beef, which is ground into powder with a stone mill in advance and put in the pot. The sauce should not be put into the pot directly, but only the sauce water that has been deposited for several hours. Sensory, the rich stewed soup in the sauce pot is clear and not turbid. It smells of a light sauce, and it cannot be inside. Seeing the foam and particles of the sauce is a good stewed soup. When blending the braised soup, there should be one-third of the old soup, one-third of the new soup and one-third of the water. Spices are also frequently adjusted according to the thickness of the soup. The amount and proportion of the ingredients are often adjusted. If there are more spices in the pot, less spices should be added. The spices are blended with the amount of water, and the flavor must always be maintained with the old soup. When making sauced beef at home, you can add some spices every other time, that is, use a portion of the old soup and add some salt and rock sugar each time. When you marinate for the third time, add some spices. The spices are too strong and the sauce will make the meat. The taste will be overshadowed by the spices, and the taste of the meat will be greatly reduced.
Another trick is that when making sauced beef, do not blanch the meat or boil it in boiling water, let alone use frozen meat. Choose fresh meat, and put the fresh meat directly into the boiled broth. Yes, but raw meat should be soaked in clean water for several hours in advance to force the bleeding water before use. Generally, the fresh meat should be soaked in clean water for 4-5 hours to maintain the flavor of the meat. Only after mastering these points can it be prepared Tasty and authentic beef with sauce. The specific method of making this Beijing-style sauce beef is as follows;"
![Change The Taste of The Rookie to Make [asparagus and Beef Shredded] It’s Also Awesome recipe](https://img.simplechinesefood.com/fe/fead9ecfcd725c5f9f579aba81a81564.jpg)