Making process for spiced beef

Abstract

The invention discloses a making process for spiced beef. The formula is as follows: 400 grams of beef, 100ml of dark soy sauce, 20ml of sesame oil, 13 grams of salt, 13 grams of white sugar, 30 grams of chili, 5 grams of Chinese cinnamon, 5 grams of Sichuan pepper, 5 grams of aniseed, 5 grams of cumin, 5 grams of monosodium glutamate, 15 grams of rock candy, 15 grams of orange peel and 13 grams of ginger. The making process is as follows: (1) the beef is washed, put into a saucepan, cooked with intense fire, scalded for 5 minutes, scooped out and washed; (2) the sesame oil is poured into a non-stick wok and heated with intense fire, the condiments are poured into the non-stick wok and stir-fried to emit fragrance, and the beef is then put into the non-stick wok; (3) the dark soy sauce is poured into the non-stick wok, the beef is turned, so that the color of the sauce can uniformly cover the beef, boiled water is then poured into the non-stick wok until the beef is immersed in the boiled water, and the beef is cooked with mild fire; (4) the orange peel and the ginger are put into the non-stick wok, and the beef continues to be cooked for 5 minutes; (5) finally, the white sugar, the rock candy, the monosodium glutamate and the salt are put into the non-stick wok and uniformly stirred, the beef is cooked with intense fire for another 10 minutes until the rock candy is completely melted, and the cooking liquor is slowly dried out.

Description

technical field [0001] The invention relates to a production process of sauced beef. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. reputation. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst an...

AI Technical Summary

Problems solved by technology

However, there is no unified standard for the production process of the existing beef sauce, and most of them are specially made by chefs according to the tastes of customers, which cannot be produced in large quantities and cannot meet the needs of the society.

Although some delis sell them, most of them taste average and not particularly delicious.