Shanghai Private Sauce Beef

According to Xiaogu's previous interviews and research, I found that everyone has different ways of sauce beef. So, for reference only. Before discussing with a friend about the difference between North and South, he said that they do not put sugar in their cooking, but in Shanghai, many dishes need sugar, especially braised dishes, and sugar is not stingy. Exclamation, before learning the recipe, we must first investigate the style of the place, haha, just kidding. However, there are really big differences in this method of cooking in different regions. Therefore, this private beef sauce can also be said to have a strong Shanghai flavor and Shanghai taste. A mushroom version of private beef with sauce is a traditional old dish in my family. It doesn’t have too many spices. There is no need to put a lot of cinnamon, bay leaves and the like. It seems that there are places where sauce beef is used in yellow sauce. In short, our house The beef sauce is relatively simple, mainly with red sugar and light soy sauce. It is said on the Internet that the combination of beef and red granulated sugar is not good. Maybe, the opinions of online experts these days are not reliable. If you are not at ease, you can use rock sugar or white granulated sugar instead. Rock sugar is better than white granulated sugar. This sauced beef is similar to braised beef, except that one is roasted whole and the other is cut into pieces. It can also be regarded as braised beef with sauce. For beef with sauce, choose beef tendons. Sometimes there are more tendons, and the cut will be very strong. Nice texture. The whole process is relatively simple. It is to cook continuously. At the beginning, the fire is high, and the fire is changed to a low fire to simmer slowly, and finally the juice is collected. Dad said that adding red sugar can make the beef rise, because it is red, and with light soy sauce, the color is also richer. The brown sugar mentioned in the article before can also be used. Rock sugar is also good. You can also add some old soy sauces appropriately. It depends on your preference.
Simmer it slowly for about 2 hours, and it will be almost done. It is a time-consuming dish. After boiling, the juice does not need to be too dry. It will solidify after cooling. The beef must be cooled before it is easy to cut. After cooling, it will be harder than when it is hot. The soup will also freeze. When eating, first melt the soup. , Pour it on the beef slices, put it in the microwave and heat it up slightly, it tastes better. There is another way, you can use some sesame oil and some seasoning soy sauce, a little bit, mix thoroughly, add chopped green onion, and pour it on the beef, which is also good. "