1 pressure cooker can brine beef

can pressure cooker beef stew time is about half an hour or so, the details of the practice is as follows:

Main ingredients: beef brisket 2000 grams

Auxiliary ingredients: green onion moderate amount of cooking wine moderate amount of thirteen spice packets moderate amount of soy sauce moderate amount of hawthorn moderate amount of ginger moderate amount of salt moderate amount of soy sauce moderate amount of seasonings moderate amount

Steps:

1, appropriate amount of clean and standby, the brisket with the pressure cooker pressure how long?

1, brisket moderate wash and spare.

2, cut square, do not cut too small, cooked shrinkage.

3, the pot into the appropriate amount of cold water, the brisket block into the pot, medium heat blanching foam.

4, blanching while using chopsticks to blanch the brisket into the basin. This way, the blood froth goes more cleanly, and you don't have to additionally rinse the water to get rid of the froth.

5, brisket blanching foam at the same time, heating pressure cooker, the amount of water submerged meat two knuckles appropriate. Prepare the seasoning box and other seasonings.

6, the water boiled, the blanched brisket into the pressure cooker, pour a little wine, soy sauce, add green onion knots, ginger, thirteen spice packets, a tablespoon of soy sauce and seasoning box. Bring to a boil over high heat, cover the pressure cooker with a lid and simmer over low heat for about 30 minutes. Soy sauce and soybean paste amount of salt can not be put, such as adding salt can be put last.

2 marinated beef with pressure cooker pressure how long

1, if you want to cook the rotten on the boil on the point 30 minutes is enough. If cooked, ten minutes.

2, depending on what part of the beef tendon should be longer brisket probably need 15 minutes to reach the cooked degree of soft rotten a few minutes, mainly taste.

3 pressure cooker brined beef what precautions

1, of course, to use the regular manufacturers of qualified products, pressure cooker with a good decade decades are no problem, so buy when you pick a good point. Before using carefully read the manual, in accordance with the instructions for use.

2, before use, check the pressure valve is not smooth, the rubber rubber ring has no aging slack, the upper and lower handles are not tightly covered, if there is a problem to consult with the manufacturer in a timely manner, solve the problem or replace the accessories before use.

3, the food and liquid in the pressure cooker can not be overfilled (especially expansion of ingredients such as porridge, beans, etc.), it is best not to exceed 2/3 of the volume.

4, pressure cooker in use, pay attention to the fire, generally steam before using a large fire, once the steam, it should be changed to a small fire. For example, with the pressure cooker mung bean porridge, not in time to adjust the fire, the pressure cooker rice and bean skin boiling easy to block the pressure valve vent and fusible holes is very easy to out of danger.

5, turn off the fire, wait for the pressure valve to complete the decompression and determine the liquid inside the pot does not boil before opening the lid, such as soup and porridge, although the decompression is complete, but immediately open the lid is very easy to be hot, this is the lesson ah.

6, each time you finish cleaning in a timely manner, inside and outside the pot, the lid, the air holes (to remove the rubber ring, the edge of the circle and the lid), all to clean to the line.