Shanghai Private Sauce Beef

Overview

Based on Xiaogu’s previous interviews and research, I found that everyone has different ways of cooking soy sauce beef. So, it’s for reference only. I was discussing with a friend about the differences between the north and the south. He said that they don’t use sugar in their cooking, but in Shanghai, many dishes require sugar, especially braised dishes, and we don’t skimp on sugar. Sigh, before learning this recipe, you must first investigate the style of the place, haha, just kidding. However, this method of cooking food is really very different in different regions. Therefore, this private sauce beef dish can also be said to have a strong Shanghai flavor and Shanghai taste. The Agu version of Private Kitchen Sauce Beef is a traditional dish in my family. It doesn’t have too many spices, and you don’t need to add a lot of cinnamon, bay leaves, etc. It seems that some places still use yellow sauce to cook the sauce beef. In short, our family’s sauce beef is relatively simple, mainly using brown sugar and light soy sauce. It is said on the Internet that the combination of beef and brown sugar is not good. Maybe, the opinions of online experts these days are not reliable. If you are not sure, you can use rock sugar or white sugar instead. Rock sugar is better than white sugar. This braised beef is similar to braised beef, except that one is roasted whole and the other is cut into pieces. It can also be regarded as braised beef. For braised beef, you should choose beef tendon. Sometimes there are more tendons, and it will have a nice texture when cut. The whole process is relatively simple, just keep cooking, starting with high heat, then changing to low heat to simmer slowly in the middle, and finally reduce the juice. Dad said that adding brown sugar can make the beef rise, because it is red, and with light soy sauce, the color is also richer. The brown sugar mentioned in the previous article can also be used, and rock sugar is also good. You can also add some dark soy sauce, it depends on your preference. Simmer slowly for about 2 hours, and it's almost ready. It's a time-consuming dish. After cooking, the juice does not need to be too dry. It will solidify after cooling. The beef needs to be cooled before it is easier to cut. After cooling, it will be much harder than when hot, and the soup will also freeze. When eating, melt the soup first, pour it on the beef slices, and heat it in the microwave for a while to make it more delicious. There is another way, you can use some sesame oil and some seasoned soy sauce, a little bit, mix well, add chopped green onion, and pour it on the beef, it is also good.

Tags

• cold dishes
• private kitchen
• zhejiang cuisine
• children
• old man
• shanghai cuisine
• summer recipes
• shanghai snacks
• dinner
• banquet
• decompression
• warm up the body from the cold
• gain weight and gain muscle
• beef tendon
• light soy sauce
• star anise
• brown sugar

Ingredients

Steps

1. 1 Wash the beef tendon with running water, cut into appropriate small pieces and cook in a pot of cold water over high heat

   

2. 2 After boiling, skim off the blood foam on the water surface for about 10 minutes

   

3. 3 Take out the soaked beef, put it in the cooking pot, and add about 1200ml of water

   

4. 4 Heat over high heat, bring the water to a boil, and add about 20g of brown sugar

   

5. 5 Cover the pot and heat over high heat for about 10 minutes, then add about 30ml of light soy sauce

   

6. 6 Stir slightly with a spoon, add 2 star anise, continue to heat over high heat

   

7. 7 After about 30 minutes, turn to medium heat

   

8. 8 Use chopsticks to stir during this period, and the soup gradually begins to reduce. The whole process takes about 2 hours. When it is finished, the juice is reduced