Introduction to Shajia Sauce Beef
Five spice beef is a traditional food of the Hui ethnic group in Kaifeng. According to relevant records, during the Yuan Dynasty, a part of the "Hui people" migrated to Kaifeng to make a living in the food industry. Five spice New Year's meat is one of the foods they manage, with a history of more than 600 years.
Currently, the most famous five spice beef on the Kaifeng market is made and operated by Sha Yongliang, the manager of Shajia Taste's Sauce Beef Shop.
What is the nutritional value of Shajia Sauce Beef?
Sauce Beef retains multiple functions such as nourishing the middle and qi, strengthening muscles and bones, nourishing the spleen and stomach, etc. It can improve the body's disease resistance and is suitable for people with weak bones, yellow and dizzy faces, shortness of breath, and anemia.
Sauce beef has a strong flavor and rich taste, and is often cut into slices as a appetizer for consumption. Eating sauce beef in winter also has the effect of warming the stomach and dispelling cold, making it one of the best supplements for winter It has the characteristics of bright color, rich flavor, fat but not greasy, and endless aftertaste 1. Material selection: Select fresh and tender beef (2 grams each of Sha Ren, cardamom, clove, cinnamon, Da Yao, and fennel) and tie them into small pockets with gauze. Use scallions, ginger, a little garlic, and chili for later use 2. Cleaning: First, soak the selected beef in clean water for 4-6 hours, remove any blood clots from the beef, wash it thoroughly, then brush it once with a brush, and rinse it four times with cool water 3. Sugar color: Add a small amount of base oil to a wok, heat the oil, and stir fry white sugar in the wok. Pay attention to the heat, and when you see mushroom foam, add boiling water to make the sugar color. Add the amount of white sugar according to the amount of beef, such as 2 pounds, about 1 liang 4. Cooking: Place bones or bamboo boards at the bottom of the pot, place tender meat in the middle, and old meat on all four sides. Mix with boiling water and add to the full ingredient bag. Add more soy sauce, scallions, ginger, garlic, etc. Cook over high heat for half an hour before pressing the pot. The method of pressing the pot is to use a bamboo board or other material such as a plate to press the beef evenly, and then add a heavy object to the bamboo board to press it down 5. Remove from the pot: After pressing the pot, reduce the heat to low until the soup is just cooked. Cook on low heat for 3 hours before removing from the pot. When cooking, it is important to gently scoop and place the meat flat. After the meat is cooked, it should be placed in a bamboo drawer to prevent the sauce beef from being crushed. Once it has cooled, it can be cut and used. It takes about 4 hours to make a pot of beef sauce, and for every 5 kilograms of raw beef, 2.5 kilograms of cooked meat can be producedMethod for making Shajiajiang beef