Practice of sauced beef in pressure cooker 1;
Ingredients: a. Beef tendon 1 500g b. Onion 1 ginger 5 slices of garlic 3 petals c. Cooking wine 2 tablespoons of soy sauce 3 tablespoons of sugar 10g of soy sauce 2 tablespoons of salt 6 grams d. Spice package: pepper 10 grains of anise 2 slices of fragrant leaves 3 slices of fennel/kloc-0.
Step: 1. Wash beef tendon, soak it in clear water for several times to remove blood. Then cut into large pieces and put them in a pot with cold water. Boil the froth, take it out, rinse it with cold water and soak it for 10 minute. Wrap material d into seasoning bag.
2. Put the beef in a pressure cooker, pour water to drown the beef, and then put the onion, ginger, garlic, seasoning C and spices into the pot in turn.
3. Turn the pressure cooker to low heat after operation, and turn off the heat after stewing for 20 minutes.
4. After the pressure relief valve of the pressure cooker is depressurized, wait for another minute, and slowly open the lid to taste the soup, because the salty taste and color may be slightly different with different water addition. Add some salt and soy sauce properly, and then cook without cover. 10- 15 minutes is more delicious.
5. After turning off the fire, soak the beef in the original soup for more than 2 hours to fully taste. Then take out the beef, refrigerate it and cut it into pieces against the grain. It can be served with sauce.
6. Let the beef soup cool, put it in a clean bottle, scald it with hot water and disinfect it, and it is the old soup. Can be refrigerated for 5 or 6 days, and can also be used to sauce other ingredients. If it is not used for a long time, it should be frozen. When you use it again next time, you should pay attention to halving the seasoning (or reducing it according to the amount of soup stock), and just add the right amount of water.
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Tips 1: Beef tenderloin is used for sauce beef, which is compact and tastes good.
Tips2: the beef pieces should not be too small, otherwise they will be easily scattered and not shaped when cut. It is advisable to cut 300-400 grams, not too big and tasteless.
Tips3: The seasoning package of sauce meat is not static, and it can be one or two according to the situation.
Tip 4: Sauced beef should be cut horizontally. The fiber of beef is relatively thick, and the crude fiber can be cut off, so it tastes tender. If you want to slice neatly, you'd better put the meat dipped in sauce in the refrigerator and cut it when it cools.
Tips5: Even the frozen broth should be taken out regularly, thawed, boiled and frozen again to prevent deterioration if it is not used for a long time. When preserving the old soup, be sure to remove the impurities from the soup, thoroughly cool it and put it in the refrigerator. It is best not to react with the soup (enamel stainless steel is better, and glass is better to be frozen and sealed.
Practice of sauced beef in pressure cooker 2:
Material: beef tendon; Onion, ginger, garlic, pepper powder, star anise, cinnamon, sugar, soy sauce, salt, small red pepper, soup stock.
Step: 1. Cut the beef tendon into pieces, such as the size of a fist, and then put the meat in a pot and cook it with high fire;
2. Prepare a small basin filled with water and a small-eye colander to skim off the foam, boil it and pick it up;
3. Take out the meat and drain it. After the soup in the pot is precipitated, pour it into the basin and precipitate it again for use.
4. Put the meat in a pressure cooker and add seasonings such as onion, ginger, garlic, pepper powder, star anise (called aniseed in the north), cinnamon, sugar, soy sauce, salt, small red pepper (don't put pepper if you don't like spicy);
5, the most important thing is to put the old soup, the soup in the pot can not have meat noodles at all, and the lack should be supplemented by precipitated beef soup; The fire is boiling;
6, high-pressure pot cover, buckle the valve after venting, turn off the fire after gas injection 10 minutes, and cool with the furnace, which not only saves fire but also makes the meat fully tasty. After the pot is completely cooled, fish out the meat;
7. After the meat is cooled, cover it with food film and put it in the refrigerator for cold storage, which needs to be thoroughly cooled. Take out some beef sauce when eating, cut it into thin slices and put it on a plate. Pay attention to the direction perpendicular to the shredded pork fiber when cutting, so that it is delicious.
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Tips 1, depending on whether the beef is cooked or not, you can also poke it with chopsticks, which is easy to poke in.
Tips2。 Boil the beef until it is soft, and then collect the juice. Don't collect the juice from the cooked beef, save the juice for the next time, that is, the soup stock.
Tips3, no soup stock can be replaced by soup stock, but it tastes so good.
Pressure cooker sauce beef practice 3:
Ingredients: beef tendon yellow sauce or sweet noodle sauce, onion, ginger and garlic, cooking wine, soy sauce, soy sauce, thirteen spices and salt.
Step: 1. Cleaning and removing the excess omentum on the surface of beef tendon, and cutting into large pieces with a width of 10 cm;
2. Punch the surface of the cut beef with a bamboo stick or a metal rod, and then mix shredded ginger, onion, garlic cloves, cooking wine, yellow sauce/sweet noodle sauce with a little soy sauce, soy sauce and thirteen spices;
3. Grab the seasoning and beef evenly with disposable gloves, use the temperature of your hands to make them tasty, then cover with plastic wrap and marinate for 7-8 hours (it needs to be refrigerated in summer);
4. Add an appropriate amount of cold water to the pressure cooker (water can be added gradually if soup is needed), put the marinated beef together with the marinade into the pot, add the onion, ginger slices and aniseed, boil over high fire, and remove the floating foam;
The pressure cooker is sealed. After boiling, simmer for about 45 minutes (adjust the time according to the size of the meat). Add a proper amount of salt to the cooked beef soup to taste, and the beef can be soaked in the soup for a while;
6. Put the beef into the basin, cool it completely and slice it.
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Tips 1。 Punching holes in beef with toothpicks has two functions. First, it is easier to boil the blood of beef tendon in the process of blanching, and second, it is more delicious in the process of marinating.
Tips2。 The marinated beef tendon is soaked in the marinade to make the beef tasty, and the cooled beef is better cut.
Tips3。 Good beef tendon above braised beef is the best, the texture of meat quality and strength is distinct, the meat quality is delicate, and it will not be very firewood after marinating.
Tips4。 When you marinate beef, you must marinate it. The marinated meat is tight but not loose.