How to make beef sauce?

Method of making spicy beef sauce: 1. Prepare materials (a little salt can be added in the production process): 1 catty of beef with fat and thin, a large plate of peanuts, a large handful of black sesame or white sesame, 1.5 bags of sweet noodle sauce (onion companion), a small handful of pepper (not too hemp, or your mouth will tremble after eating), a large handful of pepper (according to your own taste), a spoonful of cumin powder and a spoonful of thirteen spices. 2, the pepper is chopped, and the right amount of oil is cooled. Put the pepper and pepper into the pot at the same time, bake them with low fire, and put them aside; 3. Cover the baked pepper and pepper with a thick clean plastic bag and pat it into powder; Then add peanuts and pat them a few times; 4. Squeeze the sweet noodle sauce into a large bowl and set aside. 5. Wash the beef, dry it and cut it into dices. Spare. Third, production 1. Put half a pot of salad oil in the wok (or a little less than half a pot). After the oil is hot, add beef granules and fry until the color turns slightly black. 2. After the beef granules are cooked, pour in the sweet noodle sauce, stir well quickly, put the fire down properly, and fry for about 3 minutes; 3. Add powdered peppers, prickly ash and peanuts, stir well, sprinkle sesame seeds, cumin powder and thirteen spices, stir well and turn off the heat. What is made is the amount of 3 vials. You can put less salad oil on fried beef and add sesame oil when you eat it. Method 2 for making spicy beef sauce Raw materials: peanuts, Jiang Mo, minced garlic, small red peppers or ground Chili noodles, sweet noodle sauce (my onion companion's), braised beef granules, pepper and white sesame seeds. Practice: 1. Boil peanuts: put peanuts in a pot, add appropriate amount of water and salt, and coOK on fire. After boiling, turn on a small fire and continue to cook for a while, until the peanut skin is wrinkled, it will be ok; 2. Wash the pepper, drain the water, and grind it with a blender with a cross blade (I don't think it is very broken, but the taste of pepper has already come out); 3. Wash the white sesame seeds, drain the water, pour into the pot, fire, and dry fry until more sesame seeds are picked up, and then they will be burnt. Stir-fried spicy sauce: 1. Pour the oil into the pot (I poured a little more oil this time, but with more oil, it can be preserved for a longer time, but it is not good to have too much oil, which will cover the fragrance of the sauce). Fire; 2. When the oil is 7% hot, pour in pepper and pepper noodles and stir-fry until it is fragrant; 3, add a small amount of salt and stir fry a few times, pour in the right amount of water and cook with medium and small fire; 4. When the water is slightly dry, pour in the beef; 5, then pour in minced garlic and stir fry; 6. Add 2 tablespoons of sweet noodle sauce and peanuts and cook for a while, then add chicken essence, sugar, spiced powder and cumin powder; 7. After boiling, pour in white sesame seeds and you can get out of the pot. After a little cooling, put it in a glass bottle or sealed box and put it in the refrigerator for refrigeration, which can be kept for more than half a month. In addition to bibimbap and vegetables, this sauce can also be used for mixing noodles, cooking and so on. How to make spicy beef sauce three main ingredients: beef stuffing, dried yellow sauce (or big sauce, Yingkou's good! ), sweet noodle sauce (or Pixian bean paste), Chili noodles (don't like too spicy, just use Laoganma spicy lobster sauce! ), dried fruits (peanuts and sesame seeds) Accessories: onions, ginger, cooking wine, soy sauce, sugar and monosodium glutamate are all ready, so let's get to work ~ ~ beef, 1 kg or more, chop them into stuffing, and the meat particles can be bigger, so it tastes good ~ Ingredients: Yingkou miso, Pixian bean paste and Laoganma spicy. Ginger should not be peeled, and it can stop dryness when eaten. The general method is peeling, so it is easy to get angry in autumn and winter! ! Cut them into cubes, too! One of the dried fruits: sesame. There are just two kinds of sesame seeds at home. Use them both. Black sesame seeds have the highest calcium content among the five black foods. The second dried fruit: peanuts. Is it raw or bought in the supermarket? Soak it in cold water for an hour, peel it, then bake it in the oven, or stir fry until it is golden and OK! Peanuts that smell good! Leave it for a while, and when it is cold, mash them with a wooden hammer that pounded garlic. When pounding, they can be naughty and run around. How can we make them obey? I have an exclusive patent for a good way: cover the container with a clean cloth, and hold the mouth of the hand used to pound the cloth together with the wooden hammer used to pound garlic, so that these disobedient naughty boys can be crushed quickly! It's ok to pound it into the bottom. Personally, I like it bigger, so I can see it when I mix it with beef! It also tastes chewy! When the above is done, you can go to the oil pan. According to the amount of beef, prepare hot oil, stir the meat with onion, ginger, cooking wine (two spoonfuls) and soy sauce (one spoonful), and fry it until it is cooked. Put it aside for later use. This is the key step! Pour oil into the pot again, not too little. It is best to use peanut oil or soybean oil, which will taste authentic. When the oil is hot, just put all the Yingkou miso, Pixian bean paste and Laoganma spicy lobster sauce (less meat, just put less, according to your own taste) into the oil and stir-fry. Turn the heat down, and continue. Oh, more stir-fry will be very fragrant! Stir-fry for 5 minutes. Pour the prepared beef in and fill it with water. Be sure to have cold water! Just fill it until the meat is completely covered. After the fire boils, turn it to a small fire and stew it slowly ~ ~ ~ Pay attention to stir-frying during the stew, and don't be stupid! It smells good ~ ~ ~ When the soup is thick and there is almost no water, you can turn off the fire, pour the dried fruit in, add a spoonful of sugar and half a spoonful of monosodium glutamate, and stir well. You're done! Method for making spicy beef sauce Four ingredients: 25g of fresh beef tenderloin, 6g of dried chili (4g can be used for fear of spicy), 4g of fermented soybean, 1g of pepper, 2 aniseed, 4g of peanut, 2 bags of sweet noodle sauce, 1 tsp of chicken essence, 1 tsp of cumin powder, 1 tsp of thirteen spices, 1 tsp of sugar, 2 tsp of cooked sesame seeds and 2g of salad oil. Then add the peeled peanuts and fry them. When the oil is hot, the peanuts will change color and fry well. Take them out and let them cool ~ 4. Add pepper (the pepper I put) into the oil, fry and change color to a small fire ~ 5. Add pepper and aniseed and stir fry quickly. Prevent the pepper from being fried ~ 6. Feel that the pepper has been fried and put into the fried peanuts to stir evenly. 7. Pick out the fried pepper and let it cool ~ 8. Put it in a sealed bag after cooling ~ 9. Crush it with a rolling pin ~ The crispy pepper is ready. 1. The beef tenderloin is tender and I bought 1 kg. Later, it was found that half a catty was enough ~ 2. Put the sweet noodle sauce into a bowl and add a small bowl of water to dilute it ~ 3. Cut the tenderloin into small pieces ~ 4. Put 12g of salad oil in the pan and stir-fry the diced beef. Be sure to stir-fry the water out of the beef until there is no water ~ Add the chopped lobster sauce ~ 5. Stir the beef and lobster sauce evenly ~ 6. Pour in the sweet noodle sauce and stir-fry it with medium heat. If you don't like walnuts, please ignore this step ~ 8. Stir the spicy sauce constantly, add chicken essence, cumin powder, thirteen spices and white sugar, and stir-fry until the spicy sauce is sticky and moist, and the color is red and bright ~ 9. Finally, sprinkle in cooked sesame seeds and stir well. After cooling, you can put it in a fresh-keeping jar or a clean glass bottle and eat it slowly. Refrigerator preservation according to the above methods, you can eat salty, spicy and spicy beef sauce ~ (pork tenderloin can also be used instead of beef) Production method of spicy beef sauce 5 Delicious meat sauce for mixing noodles, hemp, spicy, fresh and fragrant: Production of spicy beef sauce Spicy beef sauce: 1. Fresh ground beef, preferably ground meat by machine (ready-made in supermarkets) Sticky 2: Shredded chives 3: Heat the oil in the bottom of the pot, add beef stuffing, and stir-fry slowly until the water is dry. Add cooking wine and chopped green onion 4: Add some hot sauce (I added Sichuan bean paste) according to my personal taste, and continue to stir-fry slowly until the minced meat is very dry. 5: Add a proper amount of soy sauce and stir-fry slightly (I don't have much soy sauce, I'm afraid. Salt, chicken essence, sugar, pepper powder (can be more), simmer on a small fire and it will be OK. Since it is mixed noodles, it should be accompanied by some side dishes, so it is the punctual taste. How to make spicy beef sauce: 6 ingredients: beef ... 2 grams (like to cut into granules, delicious and visible! You can also use beef stuffing) soy sauce ... 3 tablespoons (I use Korean soy sauce, and I can also use Haitian soybean sauce) fermented bean curd ... 1 piece (the big red fermented bean curd in the north) oyster sauce, sweet noodle sauce ... 1 tablespoon each (I learned these three things on TV, and the taste is really more fragrant) Chili powder, pepper powder, spiced powder ... a proper amount of white sesame seeds. Method 7 for making spicy beef sauce Materials: lean beef, oil, red pepper, bean paste, tomatoes, white sugar, monosodium glutamate, sesame seeds, peanuts, ginger and pepper powder: 1 kg of lean beef, 1.5 kg of red pepper, 1 kg of tomato, 1.5 kg of bean paste, .5 kg of peanut, 2 ounces of sesame, 2 ounces of white sugar, .5 kg of oil, a little monosodium glutamate. 2. Mince the red pepper, wash the tomatoes and cut them into small pieces, and chop the ginger for later use. 3. Put the peanuts in the pan and stir fry, stir fry the fragrance, put it in the palm of your hand, rub it back and forth to remove the red skin of peanuts, cool it and break it with a food processor. 4. Stir-fry the sesame seeds in the pan, and turn the sesame seeds constantly with low fire until they turn slightly yellow. Pour out for use. 5. Pour .5 kg of oil into the pan, and when the oil is 6% to 7% hot, stir-fry the diced beef for a while, then put the bean paste, peanuts, sesame seeds, red pepper, pepper powder, sugar and ginger into the pan in turn, and simmer together. 6, boil, boil, and stir with a spatula. When the water is dry and the sauce is dark red, add monosodium glutamate, stir well, turn off the heat and take out the pot. 7. Put it in a prepared container, seal it and take it with you.