Australian beef sauce flavor

[eojhhb0yk]

1. authentic sauce Beef beef


sauce is very particular about the choice of raw materials, should only front legs of the key sub-cattle meat. This taste of the meat to make the finished product to achieve the best. Nowadays a number of small restaurants and hotels because of excessive cost taking into account the many other parts of the meat used to replace the front legs of the key sub-meat, resulting in texture, taste the greatly reduced.

ingredients: meat, beef foreleg key sub-1500 grams, onions 50 grams, ginger 30 grams, 15 grams of salt, sugar 10 grams, 30 grams of cooking wine, soy sauce 30 grams, five-spice powder 15 grams, bay leaves 4 , pepper 5 grams, 2 grams cloves, cumin, 3 grams, 4 grams dried tangerine peel, licorice 5 grams, 5 grams cinnamon, star anise 6, amount of water.

Production:

1, Wash the beef, along the lines cut into large veins in the reserve.

2, take a clean piece of gauze, the cloves, pepper, star anise, dried tangerine peel, cumin, cinnamon, bay leaves, licorice bag made of spice packet in which the reserve.

3, green onions cut into large point of the segment, ginger shoot broken back.

4, do pot of water, 80 degrees into the beef to boil and then high heat about 1 minute and a half.

5, remove the beef from the pot boiling water into the cold water after use.

6, do pot of water, boil down into the spice packet after, sugar, onion, ginger, soy sauce and allspice.

7, re-boil to do after opening fire into the beef.

8, smaller fire, cooked beef will spice packet out after the fire.

9, the beef broth and remaining with put into the container to completely cool thoroughly.

10, the beef cut into thin slices can be eaten out.

Tips:

1, beef and cook about 1 minute and a half with cold water soaking beef in order to tighten, so that products can not easily be chopped.

2, to the remaining broth with beef and saved into the container, so you can make beef more tasty.


2. vegetarian sauce Beijing Fu Shun Shun vegetarian beef

complex is founder of the Qing Emperor Kangxi Liu old shop, every time when the pan sauce of beef, Meat lovers, taste Gone with the Wind street to attract customers to ruminate from, competing to buy, a real treat.

production methods:

1. choice of materials: use of multiple cis vegetarian beef, grass-year-old cattle in Inner Mongolia to use the front legs, abdominal ribs, chest, sinew and other parts of the meat. These sites are characterized by thin and tender affordable, two see oil, butter made from beef, the meat soft, not greasy oil, rich in nutrition.

2. Accessories: Zhurou materials used when it is in the Tong Ren Tang drugstore purchase, or purchased from the origin cloves, villosum, cardamom, Angelica, Cinnamon and other high quality seasonings. After buying these materials, according to a certain percentage of the recipe, then add the miso, salt, green onions and the original soup cooking.

3. tune sauce ingredients: the fast recovery process along demanding. First fresh beef washed, cut into about 1 kg heavy long box, and then miso watered Jiaocheng gruel-like, into the salt, and go through with Shiloh, excluding sauce residue. Will be installed for research into Chinese seasoning powder, sewn into the bag within the reserve.

4. bear meat: production when the first Bear meat is to boil the water, it will cut into the pot with the beef and sauce and cook for 2 hours, remove the meat, removing slag foam, called

5. sauce made: and then stacking the meat with bone in the bottom of the pot then, into the accessories bag, with bamboo and basin pressure pot. 1 hour before cooking, stir, then simmer, and cook side against the original soup, so the pan for 12 hours before. Simmer on slow fire, you should always look Huohou case, turn the pot 2. Made a good sauce to brush on a layer of beef broth, after cooling is finished.

Features: oily brown color, red, rotten meat soft and tender, not greasy entrance mellow, lingering rich finish. Suitable for the elderly, infants and patients eat is nourishing the body to share. Drinks adorned, travel, family hospitality, no inappropriate are a rare delicacy.


3. Wen Yi butter sauce Beef beef

【】

material: Bovine forelegs key sub-1000 grams

spices: cloves, pepper, star anise, dried tangerine peel, cumin, cinnamon, bay leaves, licorice (the little)

3 green onions, ginger piece, 1 tablespoon soy sauce,work together, dark soy sauce 1 tablespoon sugar 1 tablespoon salt 2 tablespoons five-spice powder 1 / 2 teaspoon

practice:

1) front legs bovine key sub-washed, cut into 10cm square chunks. Pot pour in the water, the fire heated the beef into the boiling water Cook for, remove, the use of cold water immersion, so beef crunch.

2) the cloves, pepper, star anise, dried tangerine peel, fennel, licorice box into the sauce (or homemade gauze material package, cinnamon and bay leaves as easy to pick it up, but also directly into the pot) . Wash and cut green onions in three sessions. Wash the ginger with a knife shot scattered.

3) casserole into the amount of water, fire heat, and then click Add spices, onion ginger, soy sauce, soy sauce, sugar, allspice. Add boiled beef, continue to use high heat for about 15 minutes into the small fire to the meat cooked. Bar bit with chopsticks, you can smoothly pass through. Remove the beef, on the air, cool place for 2 hours.

4) will be cooling a good beef, pour the soup boil over medium heat simmer for half an hour. After Wei Sheng out, can be cooled and cut into thin slices.

super wordy:

** The second step in the cold water immersion method is very critical, so as not to omit Kazakhstan, or cooked meat would be more loose, taste slightly worse.

** The third step in placing the cooling method, if you think too long, and let cool completely on the line as long, but it is also very important step oh ~ ~

decomposition ing:

forelegs bovine key sub-washed, cut into 10cm square chunks. Pot pour in the water, the fire heated the beef into the boiling water Cook for, remove, the use of cold water immersion, so beef crunch.

the cloves, pepper, star anise, dried tangerine peel, fennel,nike air max mens, licorice box into the sauce (or homemade gauze material package, cinnamon and bay leaves as easy to pick it up, but also directly into the pot.) Wash and cut green onions in three sessions. Wash the ginger with a knife shot scattered.

soy sauce 1 tbsp soy sauce 1 tablespoon sugar 1 tablespoon salt 2 tablespoons five-spice powder 1 / 2 teaspoon


casserole into the amount of water, fire heat, and then click Add spices, onion ginger, soy sauce, soy sauce, sugar, allspice. Add boiled beef, continue to use high heat for about 15 minutes into the small fire to the meat cooked. Bar bit with chopsticks, you can smoothly pass through. Remove the beef, on the air, cool place for 2 hours.
will cool a good beef, pour the soup boil over medium heat simmer for half an hour. After
dishing out stew, cool and cut into thin slices can be.

4. Halal beef sauce



halal beef sauce the color red sauce, light oil lubrication. Intact after the biopsy to leave and cut surface color red bean paste, a small amount of muscle tendon in yellow and transparent. Eat moderately salty, flaky and tender and refreshing, ideal for people delicious food on the table.

production methods:

1. Ingredients: 100 kg of raw beef.

Auxiliary Division: miso 10 kg, 3 kg of salt, 250 grams of cinnamon, cloves 250 grams, Amomum 250 grams, 500 grams of anise.

2. Processing methods:

① election materials order. Not fat not thin selection of fresh beef, first with cold water immersion, cleaning congestion, with a scrubbing brush to clean and wash the meat, remove bones. Then cut into pieces of about 0.75-1 kilograms, of a thickness not exceeding 40 cm, and placed in the wash water, were deposited by fleshy Laonen.

② tune sauce. 50 kg pot add water, a little warm after the required amount of salt into 1 / 2, and miso. Boil 1 hour, skim foam sauce on the noodles, poured into a container reserve.

③ beef pot installed. And around the mat in the bottom of the pot before the meat bones to make meat is not close to the pot wall, and then press the meat succulent Laonen code in the pot, the old code in the bottom of the pot Department of meat, tender on top, front legs , sub-put meat on the middle chamber.

④ sauce system. Meat in the pot and put away after a good tune into miso soup. Boil and then add all ingredients and use a good pressure cooker plate pressure (pressure cooker method is to use pressure in the beef on bamboo board, bamboo put a big tub filled with water, or a bucket of water to suppress.), add water, stir cooking about 4 hours. 1 hours after cooking, skim floating foam noodles, and then turn the pot every 1 hour 1. According to consumption of soup, and appropriately adding Laotang, so that each piece of meat can be soaked in the soup. Stir four hours after cooking, then cook Weihuo simmer 4 hours, the scent slowly infiltrated into the meat. Simmer when cooking, turn pot every 1 hour and 1, so that meat Shulan consistent.

⑤ pan: pressure cooker, the bank up a fire, low heat and cook 6 hours pan. When to use a special iron pan beat, in order to prop up flat light shovel stable and readily scoop soup pot washing, the code in the meat drawer sterile plate, after the meat on bamboo pan lest the sauce inside the drawer to break up beef, let cool cut immediately after use. Beef pot of sauce do about 8 hours per 50 kg of raw beef can be cooked out of 25 kg

5. Beautiful private kitchens to prepare the sauce beef

time: 10 minutes Cooking time: 3 hours

materials: bovine animals, meat and a child (about 1000g), 100 grams of miso, mirin 3 tablespoons (45 ml) pepper 1 teaspoon (5 grams), 1 small piece of cinnamon, 1 tablespoon soy sauce (15 ml), salt 2 teaspoons (10 grams), white sugar 1 tablespoon (15 grams), 1 small piece ginger, star anise 2 large light blue one

practice:

1. Wash the meat of bovine animals, with the water surface dirt, the entire pot into the cold water high heat, boil the Xuemo skim the surface, while write-cooked side, about 15 minutes, in the bloody water to remove clean. Remove meat and drain water.

2. the tendons of meat into the soup pot, add hot water to completely have not seen the meat surface, into the soy sauce, miso, salt, sugar, cooking wine, scallion, ginger and the like into the gauze bag pepper, aniseed, cinnamon, caps high heat for half an hour, then turn down and simmer gently for 2 hours or more, and finally lift the lid and then simmer for 15 minutes for large, so that even meat tasty.

3. remove the meat of bovine animals, a pair of chopsticks in the bowl shelves, the meat on top drain and cool.

4. beef, let cool completely tighten the surface to be sliced out. Cut the pork should be going against the direction of fibers, and transfer to a plate bearing sheet.
6. spiced sauce beef



Ingredients: Beef (fat and lean) 500 grams

spices: salt, 4 grams, 4 grams of soy sauce, 5 grams of sweet bean paste, cooking wine 3 grams, 3 grams of ginger, sesame oil 10 grams, 3 grams of MSG, five-spice powder 5 grams, white sugar, 5 grams

1, the beef cut, with Qianzi bar a few times, then sugar, nitrate, salt, allspice mixed together, mix in the beef, put the container, add ginger, on ballast, Gaiyan. Turn once a day;

2,7 days after the bloody wash, cold water and then float 1 hour, into the boiling water pot and boil for a short transparent;

3, set the fire pan, put sesame oil, sweet sauce, MSG, and the right amount of water, stir well, then add soy sauce, cooking wine, to be opened, the next into the beef;

4, the fire to boil, remove the heat and simmer 20 minutes, remove transfer to a plate of beef slices.

Technology Tip: wine called

dishes taste wine: Sauvignon spiced dish.

consumption: breakfast | lunch | dinner | snacks recipe

phase g: beef not with the chestnut, snail, brown sugar, chives, white wine, pork with water.

recipe Nutrition: Beef is rich in rich in protein, amino acid composition is closer to human needs than pork, can improve the body resistance to diseases, to the growth and operation, disease recovery in additional blood loss, repair tissue and so is particularly suitable for, fresh beef, winter can be warm stomach, replenishing of the season to share; beef with deficiency, nourish the spleen and stomach, strong muscles and bones, Wind, phlegm, saliva only the effect of thirst, suitable for the gas under the implicit , shortness of breath, weakness, limp muscles, anemia of chronic illness and dazzling yellow face human consumption.

delicious Tips: home fried meat dishes, pan dishes color is not pretty, the color brown the beef, pork, soy sauce, then add the wire if not pale, if the hotel brought out a small Pork vegetables, bright light and tender, the more is the addition of If you are a wise consumer, should not be too Although they do not nitrite toxicity, but excessive use of the same adverse health.

7. Australia Australian flavor sauce flavor of beef, beef

pay attention to not destroy the nutritional value of food, its characteristic is different.

1. Australian beef flavor sauce flavor characteristics

Australian beef is Maotai, low temperature processing of cooked food. Good taste, with fresh, cool light, delicate and not Seya features. Yet without losing the original taste of the meat, the product resembles ham, has its own unique flavor, beef-based sauce is worthy of the best.

Australian beef sauce flavor, its greatest feature is the high production rate, per 1 kg of raw beef to the cooked meat from 0.8 to 0.9 kg. Than the ordinary method of making the sauce beef increased by nearly 2-fold, the same benefits also increased nearly 2-fold.

2. Australian style, choice of materials

sauce beef tendon sub-cover to take no meat (beef thigh meat) or meat can be general. Each with 1 to 1.5 kg is appropriate.

3. Australian flavor sauce beef production methods

(1) injection of additives. The massive injection of raw beef special additives (NHD-95, Harbin, Hong Kong and Macao technology development company available.) 50 ml can be used for medical syringes, into the prepared additives, multi-point plays into the beef. Per 500 grams of raw beef, 10 grams of additive required 125 grams of cold water against the preparation of the additive liquid injection. To inject uniform depth of the middle of the meat, so as not to spill the liquid additives, resulting in unnecessary waste.

(2) tumbling treatment. After the injection of additives to the tumbling of raw beef processing, to continue to flip the meat by hand until the liquid additive in the uniform distribution of raw beef, raw beef to soft up. Spillover in the switching process of the additive in the raw beef has been fully absorbed, the kneading time is about 10 minutes. Remember that water can not buy meat, the meat can not be completely absorbed by liquid water additive, which affects the quality of beef paste system.

(3) preserved. Will roll the kneaded raw beef on the environmental conditions of 10 ℃, placed in the pot 20 to 25 hours.

(4) cooking. The marinated raw beef into the boiling water in 100 ℃, the pot temperature maintained at 75 ~ 85 ℃, continue to cook 2 to 3 hours, cooking process to turn 1, to prevent the bottom of the pot affect the quality of beef paste and taste, cook until the pan.

Australian beef flavor sauce is also suitable for small batch manufacture to engage, especially in the towns, people's living standards improve, this flavor of beef is also regarded as travel, lunch, convenience foods, and its non-perishable meat, Save for a long time, but also more hygienic food.

8. Beijing sauce beef

diets: shin sub-500 grams salt 2 grams of soy sauce 100 grams sugar 15 grams flour paste 50 g green onions 50 grams of cooking wine 10 grams 50 grams fresh ginger garlic sesame oil 25 10 grams of meat, 35 grams

material practices:

1. the tendons cis meat cut into fist-sized pattern pieces, with boiled thoroughly, and to the net Xuemo fish out.

2. the onion, ginger and choose clean, cut into pieces with the garlic, salt, soy sauce, miso, sugar, cooking wine, sesame oil, meat material into the pot, add beef broth to boil, cook into miso soup.

3. the beef into the sauce pot in order to diffuse over beef and cook for 5 to 10 minutes subject, change the micro-man Gordon about 2-3 hours, keeping the soup bubbling slightly open, flip to ground beef, to make it heat evenly, until the soup is getting stronger, beef skewer with bamboo chopsticks to fish out through time, let cool, cut into thin slices, then transfer to a plate consumption.

process key:

1. meat material: pepper 50 grams of aniseed 10 grams, 10 grams cinnamon, cloves 2 grams of dried tangerine peel 5 grams, Pak Mong 5 grams, 5 grams Amomum , nutmeg 5 grams, 2 grams of anise, fennel 2 grams. Meat production more than the materials of vegetable, 1 / 3, wrapped with gauze, Shaoxing rice wine, cooking wine is appropriate.

2, the remaining marinade soup skim the oil slick, what with the BEAN BAG filter cloth, leaving other things the use of butter.

3. beef, boiled and not cooked through

features: the first production of spiced beef Beijing, is Ma Sheng fasting month, and now nearly 250 years of history. Although production of simple, but very particular about the choice of materials, to flank or thigh meat, the sauce must be used dog day old sauce, spices have been carefully chosen. It is particularly important that a set of traditional production techniques and master the skills of the furnace, and that with more than 100 years old brine pan. Therefore manufactures unique flavor, not only world-famous Beijing, and famous throughout the country.

9.

· Korean beef sauce ingredients: bovine animals, meat and a child (about 1000g), 100 grams of miso, mirin 3 tablespoons (45 ml) pepper 1 teaspoon (5 grams),mbt men's dress shoes, 1 small piece of cinnamon,baby ugg boots, soy sauce, 1 tablespoon (15 ml) salt 2 teaspoons (10 grams), white sugar 1 tablespoon (15 grams), 1 small piece ginger, star anise 2 large light blue one (HaoChi123.com)

·: 1. tendons meat washed with water surface dirt, the entire pot into cold water, high heat, boil the Xuemo skim the surface, while write-cooked side, about 15 minutes , in the bloody water to clean clean. Remove meat and drain water.

2. the tendons of meat into the soup pot, add hot water to completely have not seen the meat surface, into the soy sauce, miso, salt, sugar, cooking wine, scallion, ginger and the like into the gauze bag pepper, aniseed, cinnamon, caps high heat for half an hour, then turn down and simmer gently for 2 hours or more, and finally lift the lid and then a large simmer for 15 minutes, the meat evenly tasty.

3. remove the meat of bovine animals, a pair of chopsticks in the bowl shelves, the meat on top drain and cool.

4. beef, let cool completely tighten the surface to be sliced out. Cut the pork should be going against the direction of fibers, and transfer to a plate bearing sheet.

· nutritional value: Beef - Beef is rich in creatine: creatinine levels in beef than any other food are high, which makes it to the growth of muscles, increase strength particularly effective

Other:

two ways: not spicy --- to beef, cut into 5 cm square blocks, with soy sauce, aniseed, chicken, sugar, onion, ginger, salt, white pepper, simmer on the 8 hours (a night on the line), water Dunshu up. Need to heat and simmer for three hours (not bad beef.)

the other is hot: the beef cut into 5 cm square block, oil pan to the heat, add beef, stir-fry until Roujin (no water in the oil so far), put sugar, dry red tip pepper (depending on your taste quantitative), soy sauce, aniseed, chicken, sugar, onion, ginger, salt, the smell, the heat boiled (must be hot.) Need to heat and simmer for three hours (not bad beef.) After

Editor: beef and key sub-water first to take me (and that is what water boiled, the meat on a stick in the dirty ash removal), removal of dirty foam.

there: Do not bother to use a pressure cooker and the provincial Fire, not delicious.

Ingredients: Selection of fresh beef. Seasoning: Sha Ren, cardamom, cloves, cinnamon, aniseed, cumin Bouza each 2 grams of yarn into small pockets. Onions, a little ginger, garlic and pepper spare. Cleaning: First selected beef into the water, soak 4 to 6 hours, the congestion in the bubbles out of beef, wash, reuse of water for 4 times. Sugar Color: pot put a little base oil, oil heat will fry sugar into the pot, to grasp You've got to see a foam upon the open water into sugar when you add color, the amount of sugar released by the amount of beef, such as put about 1 1 kg two or so. Cooking: pot laying bone or bamboo board, laying the middle of the tenderloin, the old four sides of meat laying against the feed water, add seasoning pockets, soy sauce (more points), onion, ginger, garlic, stir cook for half an hour pressure pot. Pressure cooker method is to use bamboo board or other such dishes so pressure in the beef, and bamboo on the heavier material to suppress. Pan: The pressure pot, the Gaixiao fire (Tang Ganggang starting to cook), low heat and cook for 3 hours pan. Pan shovel stability when asked to do flat light, meat pan drawer in the bamboo should be placed after the lest the sauce to break up beef, let cool cut immediately after use. make a pot of spiced beef

about 4 hours. ~ ~

10. Chen

private cooking beef sauce is a common sauce cooked beef, beef sauce flavor far apart did not eat, go eat or something to eat This is a love of our family. That is not just self-control, basically heirloom, passed down light that old Tom had a history of 24 years, Which with what, so that children can often recall the taste of home, the taste of childhood. The production process are recorded, so that everyone in the online

main raw materials: meat of bovine animals, children (like a cow on the Shenzhen market development)



cut into pieces, such as the size of a fist on the meat



pot with high heat for a water Xiaopen ready and small eyes colander ready skimmers, meat cooked for a while, start out with a small colander foam the skimmers to see written

out of the foam, more dirty! Note that while cooking side write, this time the fire can be smaller, to keep boiling on the line, about 10 minutes, bloody meat to be removed in the clean



remove meat and drain water , the pot of soup into the bowl and then sediment deposition after a stand-



the onions, ginger, garlic, cut the meat into the pressure cooker

in , put onion, ginger, garlic, pepper powder, star anise (aniseed called Northern), cinnamon, sugar, soy sauce, salt, red pepper sauce (do not like to hold pepper spicy)



the most important is putting the old Tom (old Tom has been my home for 24 years, very mellow), pot of soup over the meat to completely do not face shortage of good beef broth by precipitation to replenish



fire boil

pressure cooker lid cover and outlet valve after the deduction, the jet off the fire after 10 minutes, with the furnace cooling, not only saving into the fire and let the full meat flavor

pot completely cooled, remove the meat to be

Then put the meat into the refrigerator covered with food film, this time spiced beef is ready. If there is a covered enamel pots or boxes of food even more convenient

need to thoroughly cool thoroughly. When eating, remove the sauce some beef, cut thin plate. The attention to the vertical cut pork fiber direction, so do not forget good taste to stay Laotang

ah: soup pot with the colander in the Cong Jiangsuan aniseed and other fish thrown away, the rest is Laotang the

other original soup cool thoroughly freezing cold yet when it fell to the pot into the refrigerator freezer spare