Family Edition Yueshengzhai Style "sauce Beef, Braised Lamb"
by Large frying spoon
Favorite
Difficulty
Normal
Time
2h
Serving
2
"Soy sauce beef" is available all over the country. I have eaten soy sauce beef in many places, but I think Beijing's sauce beef and braised mutton are delicious.
Sauce-made meat, as the name suggests, is to use the sauce method to make it. You must use the yellow sauce of old Beijing to be authentic, and the taste will be mellow. Many places use miso soup that is blended with soy sauce and dark soy sauce. The meat from the sauce is very dark in color and tastes much inferior, and some have a strange smell!
The spices used in the sauce must be complete. In principle, you should put less heavy spices and more light ones. You must match each spice to the right level to reflect the special taste of the sauce beef.
Old Beijing’s "Sauce Beef, Roasted Lamb, Braised Lamb" and so on, the most famous is the famous "Yueshengzhai", which has a history of hundreds of years. The difference in its method is that it strictly adheres to the traditional old soup blending and heat application during the sauce making process.
"Yueshengzhai" beef sauce made every day must be mixed with a certain amount of old soup, and then, the firepower and sauce must be enough time, and must not be sloppy. The spice uses homemade ground spice powder instead of the used material package. The sauce has a peculiar smell of meat, and the attractive aroma can be smelled from a long distance!
The beef and mutton business in Beijing’s sauce is usually run by Hui masters, and the taste is very special! According to the teacher, the beef with sauce is usually a little more with star anise, while the pepper with mutton in sauce is more, and the other spices are the same. Because of the limited conditions, we can only make everything simple at home, but the main raw materials are absolutely indispensable, otherwise there will be no aroma of sauced beef, and the flavor characteristics of old Beijing will be lost!
There is another most inconspicuous trick to sauce beef and mutton. In fact, it is both simple and important. It must be soaked for a few hours before sauced meat, and the meat must not be blanched in boiling water, and the raw meat should be cooked directly. That way the meat will taste good and will cook quickly.
Today, we will make this old Beijing-style "sauce beef" according to the family's production method. Because I sauced a piece of beef and also sauced a piece of mutton at the same time, it was called "sauce beef, braised mutton". The specific method is as follows;"
Sauce-made meat, as the name suggests, is to use the sauce method to make it. You must use the yellow sauce of old Beijing to be authentic, and the taste will be mellow. Many places use miso soup that is blended with soy sauce and dark soy sauce. The meat from the sauce is very dark in color and tastes much inferior, and some have a strange smell!
The spices used in the sauce must be complete. In principle, you should put less heavy spices and more light ones. You must match each spice to the right level to reflect the special taste of the sauce beef.
Old Beijing’s "Sauce Beef, Roasted Lamb, Braised Lamb" and so on, the most famous is the famous "Yueshengzhai", which has a history of hundreds of years. The difference in its method is that it strictly adheres to the traditional old soup blending and heat application during the sauce making process.
"Yueshengzhai" beef sauce made every day must be mixed with a certain amount of old soup, and then, the firepower and sauce must be enough time, and must not be sloppy. The spice uses homemade ground spice powder instead of the used material package. The sauce has a peculiar smell of meat, and the attractive aroma can be smelled from a long distance!
The beef and mutton business in Beijing’s sauce is usually run by Hui masters, and the taste is very special! According to the teacher, the beef with sauce is usually a little more with star anise, while the pepper with mutton in sauce is more, and the other spices are the same. Because of the limited conditions, we can only make everything simple at home, but the main raw materials are absolutely indispensable, otherwise there will be no aroma of sauced beef, and the flavor characteristics of old Beijing will be lost!
There is another most inconspicuous trick to sauce beef and mutton. In fact, it is both simple and important. It must be soaked for a few hours before sauced meat, and the meat must not be blanched in boiling water, and the raw meat should be cooked directly. That way the meat will taste good and will cook quickly.
Today, we will make this old Beijing-style "sauce beef" according to the family's production method. Because I sauced a piece of beef and also sauced a piece of mutton at the same time, it was called "sauce beef, braised mutton". The specific method is as follows;"
