How to make sauced beef from cooked beef
Sauced beef is a classic Chinese cold dish that is loved for its rich sauce flavor and tender texture. Recently, there has been a lot of discussion on the Internet about how to make soy beef, especially the technique of how to quickly make soy beef with cooked beef. This article will combine hot topics in the past 10 days to provide you with a detailed analysis of the production steps of soy sauce beef, and attach structured data for reference.
1. Preparation steps of beef in sauce
1.Material selection:Choose high-quality cooked beef (such as beef shank), which is firm and has tendons.
2.Pickle:Marinate with soy sauce, cooking wine, spices (star anise, cinnamon, etc.) for more than 30 minutes.
3.Stew:Add rock sugar, onion, ginger and other seasonings, and simmer over low heat for 1-2 hours until the flavor is absorbed.
4.Chilled slices:After cooling, refrigerate to set the shape, and the slices will be more beautiful.
2. Comparison of popular sauce beef recipes across the Internet (data in the past 10 days)
| Recipe name | core seasoning | Popular index (%) | Reasons for recommendation |
|---|---|---|---|
| Classic Spiced Beef Sauce | Star anise, cinnamon, soy sauce | 85 | Traditional flavor, highly acceptable |
| Beef in spicy sauce | Sichuan pepper, chili pepper, bean paste | 72 | Preferred by young people, the taste is exciting |
| Beef with Sweet and Salty Sauce | Rock sugar, light soy sauce, oyster sauce | 68 | Suitable for both north and south, rich sauce flavor |
3. Frequently Asked Questions (Recent Hot Searches)
1.Q: How long does it take to cook cooked beef to make beef sauce?
A: The cooked beef itself has been cooked, so the stewing time can be shortened to 30-40 minutes to enhance the flavor.
2.Q: How to make sauced beef more tender?
A: Refrigerate and slice against the grain, or use a toothpick to poke holes in the meat to enhance the flavor.
3.Q: How long can the beef in sauce be stored?
A: Refrigerate for 3-5 days, freeze for 1 month, but it is recommended to eat as soon as possible.
4. Tips
1. The sauce can be reused, filtered and frozen to become "old stew", which has a better flavor.
2. When slicing, the thickness is recommended to be 2-3 mm. If it is too thin, it will be fragile, and if it is too thick, it will affect the taste.
3. Serve with minced garlic, vinegar or chili oil for dipping, for a richer flavor.
5. Conclusion
The preparation of sauced beef may seem complicated, but it can be easily reproduced once you master the core steps. Among the recent popular recipes, classic five-spice and spicy flavors have attracted the most attention, and the spice ratio can be adjusted according to personal taste. I hope this article helps you quickly make delicious sauced beef from cooked beef!
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