Shanghai private sauce beef

Shanghai private sauce beef

Introduction:

"According to the previous interview and research of Xiaogu, I found that there are different approaches to sauced beef. So, for reference only. I discussed with a friend about the difference between the north and the south. He said that they don't put sugar in their cooking, but in Shanghai, we need sugar in many dishes, especially in braised dishes. Sigh, before learning the recipe, you must first investigate the style of the place. Ha ha, I'm kidding. However, the method of making delicious food is very different in different regions. Therefore, this private sauce beef can also be said to have a strong Shanghai flavor. A mushroom version of private sauce beef is a traditional dish of my family. It doesn't have too many spices. It doesn't need to put a lot of cinnamon, fragrant leaves and so on. It seems that there is a place to roast sauce beef or yellow sauce. In short, our sauce beef is relatively simple, mainly red granulated sugar and soy sauce. It's said on the Internet that the combination of beef and brown granulated sugar is not good. Perhaps, the opinions of experts on the Internet these days are not reliable. If you don't worry, you can use rock sugar or white granulated sugar instead. Rock sugar is better than white granulated sugar. The sauced beef is similar to the braised beef, but one is the whole one, and the other is the cut one. It can also be regarded as the braised sauced beef. The braised sauced beef needs tendon. Sometimes there are more tendons, so it will have a very good texture. The whole process is relatively simple, that is, continuous cooking. At the beginning, it starts with a large fire, then changes to a small fire in the middle, and slowly stews, and finally collects the juice. Dad said that adding brown granulated sugar can make beef go up, because it's red. In addition, raw soy sauce has a strong color. Brown sugar mentioned in the previous article is OK, and rock sugar is also good. You can also add some old-fashioned, which depends on your preference. Simmer slowly for about 2 hours, it's almost good. It's a time-consuming dish. After cooking, the juice doesn't need to be too dry. It will solidify after cooling. It's convenient to cut the beef after cooling. It's much harder after cooling than when it's hot. The soup will also freeze. When eating, first boil the soup, pour it on the beef slices, and put it in the microwave oven for a little heating. It's better to eat. There is another way, you can use some sesame oil and some seasoning soy sauce, a little bit, mix well, add scallion, pour on the beef, it's also good

Production steps:

Step 1: wash the beef tendon with running water, cut it into small pieces and cook it in a cold water pot

Step 2: after boiling, skim the foam on the water surface for about 10 minutes

Step 3: take out the boiled beef, put it in the cooking pot, and add about 1200ml of water

Step 4: heat over high heat, bring water to a boil, and add about 20g of brown granulated sugar

Step 5: cover the pan, heat it over high heat for about 10 minutes, and then add 30 ml of soy sauce

Step 6: stir slightly with a spoon, add 2 star anise, continue to heat

Step 7: after about 30 minutes, turn to medium heat

Step 8: use chopsticks to stir the soup. The soup begins to decrease slowly. The whole process takes about 2 hours. Finish and collect the juice

Materials required:

Beef tendon: 1000g

Soy sauce: 30ml

Red granulated sugar: 20g

Star anise: 2

Note: each area has different cooking methods and different seasoning methods. Our family's habit is to put the raw soy sauce, and rarely put other seasonings. When the beef is ready, take out the beef and cool it. Put the soup separately in another small bowl. When eating, slice the beef, heat the soup and pour it on the beef slices. So you don't need to collect the juice too dry. Cut against the direction of the shredded meat.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: Maotai flavor