How to make beef sauce: Popular recipes and techniques for the entire network
In the past 10 days, the method of making beef sauce has become a hot topic in the food circle, and many bloggers and cooking enthusiasts have shared innovative recipes and practical techniques. This article will combine hot content across the entire network to provide you with a detailed guide to making beef sauce, and attach structured data comparison.
1. The trend of beef sauce
According to recent data analysis on social media and food platforms, the following beef sauce related topics have attracted the most attention:
| Ranking | Hot Topics | Discussion volume (10,000) |
|---|---|---|
| 1 | Low-fat healthy beef sauce | 32.5 |
| 2 | 15 minutes Kuaishou Beef Sauce | 28.7 |
| 3 | Sichuan-flavored spicy beef sauce | 25.3 |
| 4 | Vacuum packaging and preservation techniques | 18.9 |
| 5 | Children's Nutritious Beef Sauce | 15.2 |
2. How to make basic beef sauce
The following is the basic formula ratio that has been verified across the network:
| Material | Dosage | How to deal with it |
|---|---|---|
| Beef (beef leg) | 500g | Cut 1cm small diced |
| Douban sauce | 100g | minced |
| Dried chili peppers | 20g | Soak in warm water and chop it |
| Sichuan peppercorn | 10g | Grinding powder |
| Edible oil | 300ml | Rapeseed oil best |
| Seasoning | Appropriate amount | Sugar, salt, five-spice powder |
3. Detailed production steps
1.Beef treatment:Soak the beef in cold water for 1 hour to remove the blood, drain and cut into evenly diced diced ones. Marinate with 1 spoon of cooking wine and half spoon of light soy sauce for 15 minutes.
2.Spice preparation:Soak the dried peppers and chop them with garlic and ginger in a ratio of 3:2:1. This is the best ratio recommended by food blogger "Lao Rice Bone".
3.Frying process:Put the cold oil into the pan, first add 2 star anise and 1 cinnamon, fry it in a small piece and then remove it. When the oil temperature is 50% hot, diced beef is fryed slowly in medium heat until the color changes slightly burnt.
4.Seasoning key:Add the prepared spices and stir-fry, then add the bean paste and stir-fry over low heat for 5 minutes. Finally, add sugar and five-spice powder to season, which is a key step emphasized in the recent "Eclipse" video.
5.Save tips:Put the sterilized glass bottle and turn it upside down while it is hot to form a vacuum. Recent data show that this method can extend the shelf life to 1 month.
4. Comparison of popular innovative practices
Here is a comparison of the latest three popular improvement practices:
| type | Main features | Cooking time | Shelf life |
|---|---|---|---|
| Low fat version | Replace 50% beef with chicken breast | 25 minutes | 2 weeks |
| Sichuan flavor version | Add hot pot base and pepper oil | 30 minutes | 3 weeks |
| Children's version | No chili, add carrot puree | 35 minutes | 1 week |
5. Important tips for netizens’ actual tests
1.Oil volume control:Recently, many food groups have discussed that the amount of oil should be completely less than 2cm of the ingredients, which is the key to ensuring taste and preservation.
2.Firepower mastery:The bean paste must be stir-fried slowly on low heat to fully release the fragrance. It is easy to burn and produce bitter taste when the heat is high.
3.Container selection:The latest test data shows that wide-mouthed glass bottles have better preservation than plastic bottles, and the bacterial growth rate is reduced by 47%.
4.Innovative ingredients:Recently, the recipe for adding diced olive mushrooms or crumbled peanuts on the "Xiaoqifang" app has received the highest rating.
5.Health tips:Nutritionists recommend that the amount of food be controlled within 30g each time, and patients with hypertension should reduce the amount of bean paste.
With the above structured data and detailed steps, you can choose the most suitable beef sauce method according to your needs. Whether it is the traditional Sichuan flavor cooking method or the recently popular health improvement version, mastering the core skills can make delicious beef sauce.
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