Super Delicious All-purpose Sauce-----soy Beef Sauce
1.
Soak the soybeans in clear water one night in advance. Wash the beef the next day and cut them into larger granules. If you have time, you can soak the beef in clear water for two hours to facilitate the extraction of blood. Pour oil in the pot. Because it is used for making sauce, the oil needs more. Add ingredient 1 and fry on low heat for 20 minutes until the aroma is overflowing.
2.
In order to have a better taste, remove the ingredients from the oil, then pour in beef cubes, and fry them slowly over low heat.
3.
Soybeans are cooked ahead of time. When I cook, I put 1 star anise and a small amount of salt. Then I prepared minced ginger and garlic, chopped green onions, and chopped dried chilies.
4.
Prepare cooked sesame seeds and cooked peanuts. The peanuts I use are roasted directly in the oven, which feels healthier than fried ones.
5.
Prepare the three sauces you need and mix them well.
6.
In the process of frying beef, there will be a lot of foam at first because of the moisture.
7.
As time passed, the water vapor slowly exploded and the oil became clear. Because my little bear likes to eat some dried meat, I also fry it for a long time. I don’t know how long it takes. I guess it’s 30 minutes.
8.
Add minced ginger garlic and chopped green onions, then pour in tempeh, rock sugar and dried chili, and stir fry slowly.
9.
Pour in the prepared sauce and stir fry until you feel the color of the oil darken and red, pour in the soybeans, add some thirteen spices, cooking wine and pepper powder, turn off the minimum heat, and simmer for 20-30 minutes.
10.
Pour in sesame and peanuts before boiling.
Tips:
Ingredients: beef and soybeans
Ingredients 1: star anise, 2 cinnamon, 1 bay leaf, 5 cumin, Sannai, 1 pepper
Ingredients 2: green onion, ginger, garlic, cooked peanuts, cooked sesame seeds, dried chillies
Seasoning: Soy bean paste, sweet noodle paste, bean paste
Seasoning: cooking wine, rock sugar, pepper powder, thirteen sweet tempeh
Peanut baking: 170 degrees in the middle of the oven for 12 minutes
1. After adding ingredient 1, I fry for 20 minutes on a low heat. Some people are worried that it will be battered. I will make sure that it will definitely not be battered. Just turn on a lower heat and it will be OK. I don’t think it’s necessary to use it for such a long time. You can blow it up a little bit as you like.
2. The ratio of the three sauces is 1:1:1, which is about 1 catty and a half of beef, and I used 2 tablespoons each. This is not fixed, so try to do it myself.
3. I use a non-stick pan during frying sauce. There is no problem after 20 minutes. If your pan is a little sticky, it is best to use a spatula to shovel a few times during frying to avoid sticking the pan.
4. There is a problem. The peanuts are very crispy after being roasted and cooled. After adding beef sauce, the peanuts will become soft because it was still hot at the time. As the sauce cools, the peanuts will recover their crispness, but you have to think about it. It doesn't seem to be good to maintain the crispness of the roast. Does TX know how to solve this problem? Thank you.
5. The unfinished sauce should be sealed in a sealed bottle after cooling, and stored in the refrigerator. Because there is more oil, the storage time will be longer.
