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Do you need to blanch the beef for beef sauce

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beef for beef sauce needs blanching

the preparation method of sauce beef is as follows:

main material: beef 1000g

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auxiliary material: appropriate amount of raw pumping, appropriate amount of edible salt, appropriate amount of cooking wine, appropriate amount of hawthorn, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of anise, appropriate amount of cinnamon, appropriate amount of fragrant leaves and appropriate amount of rock sugar

Step 1: wash the beef with water and cut it into large pieces for standby

Step 2: if the beef is blanched, remove the blood and wash it for standby

Step 3: put the boiled beef into the pot and add an appropriate amount of water and garlic

Step 4: add scallion

Step 5: add ginger slices

Step 6: add an appropriate amount of star anise, fragrant leaves and cinnamon

Step 7: add an appropriate amount of rock sugar

Step 8: add an appropriate amount of hawthorn

Step 9. Add an appropriate amount of raw soy sauce, cooking wine, water and edible salt

Step 10: cover the pot and stew for 2 hours

step 11. After stewing, let it stand and cool to room temperature

Step 12: cut the beef, put it on a plate and finish the production

blanch the sliced beef, boil the water, skim out the blood foam, take out the beef pieces and drain the water Heat the oil in the pot, add white sugar or rock sugar and fry it into red oil. When the red foam comes out on it (before smoking), put the beef with controlled dry water into the pot, quickly stir fry and color it, put the big material, cinnamon, scallion, ginger and red dry pepper, stir it out, and then put a little raw smoke, cooking wine and vinegar. When it comes out, you can add water without beef Change to medium and low heat, 40 minutes or an hour, put salt ten minutes before coming out of the pot, and put monosodium glutamate before coming out of the pot If you like something else, you can put potatoes and carrots Or turnip pieces,
you can also do without blanching. Pour oil into the pot and heat it. Put the cut meat and fried noodles. After white, put scallion, ginger, garlic and dry pepper. Stir until fragrant, put a little soy sauce, cooking wine and vinegar A spoonful of sugar Release the fragrance and water again, bring to a boil and skim the blood foam Change to small fire It’s also good to burn for forty minutes or an hour or longer Don’t put salt first, or the meat will harden
large pieces of beef are sauce beef,

it tastes better when blanched

blanch it and chop it up

no

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Leave a Comment

Do you need to blanch the beef for beef sauce

by admin
0 comment

beef for beef sauce needs blanching

the preparation method of sauce beef is as follows:

main material: beef 1000g

banner

auxiliary material: appropriate amount of raw pumping, appropriate amount of edible salt, appropriate amount of cooking wine, appropriate amount of hawthorn, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of anise, appropriate amount of cinnamon, appropriate amount of fragrant leaves and appropriate amount of rock sugar

Step 1: wash the beef with water and cut it into large pieces for standby

Step 2: if the beef is blanched, remove the blood and wash it for standby

Step 3: put the boiled beef into the pot and add an appropriate amount of water and garlic

Step 4: add scallion

Step 5: add ginger slices

Step 6: add an appropriate amount of star anise, fragrant leaves and cinnamon

Step 7: add an appropriate amount of rock sugar

Step 8: add an appropriate amount of hawthorn

Step 9. Add an appropriate amount of raw soy sauce, cooking wine, water and edible salt

Step 10: cover the pot and stew for 2 hours

step 11. After stewing, let it stand and cool to room temperature

Step 12: cut the beef, put it on a plate and finish the production

blanch the sliced beef, boil the water, skim out the blood foam, take out the beef pieces and drain the water Heat the oil in the pot, add white sugar or rock sugar and fry it into red oil. When the red foam comes out on it (before smoking), put the beef with controlled dry water into the pot, quickly stir fry and color it, put the big material, cinnamon, scallion, ginger and red dry pepper, stir it out, and then put a little raw smoke, cooking wine and vinegar. When it comes out, you can add water without beef Change to medium and low heat, 40 minutes or an hour, put salt ten minutes before coming out of the pot, and put monosodium glutamate before coming out of the pot If you like something else, you can put potatoes and carrots Or turnip pieces,
you can also do without blanching. Pour oil into the pot and heat it. Put the cut meat and fried noodles. After white, put scallion, ginger, garlic and dry pepper. Stir until fragrant, put a little soy sauce, cooking wine and vinegar A spoonful of sugar Release the fragrance and water again, bring to a boil and skim the blood foam Change to small fire It’s also good to burn for forty minutes or an hour or longer Don’t put salt first, or the meat will harden
large pieces of beef are sauce beef,

it tastes better when blanched

blanch it and chop it up

no

You may also like

Leave a Comment

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