Thank you for inviting me! I like all the recent questions, because it saves time and trouble to marinate beef with a rice cooker, and there is no need to worry about temperature and overflow. It's easy to eat. Secretly tell you, the rice cooker can not only pickle beef, but also pickle pig's feet, elbows and ears to make brown sugar glutinous rice lotus root.

Anyway, the braised beef in rice cooker is coming!

Ingredients: beef tendon 1000g, onion 1, cinnamon 1, ginger 1, fragrant leaves 4, dried peppers 2, Amomum villosum 3, and appropriate amount of salt.

Manufacturing process:

1. The reinforcement is ready; Clean in blocks along the fascia;

2. Put warm water in the middle, in the middle; seething

3. Prepare seasoning when drowning. There is no star anise in my house. Putting two star anises is also very fragrant and can be adjusted according to taste;

4. After the water is boiled, cook for another two minutes, and pick up the meat from the place where it is boiled, so that the surface is very clean, and it is not necessary to wash it again with warm water;

5. Put the meat and seasoning into the inner container of the rice cooker and add enough hot water; Choose the "stew" program, or set the time according to your own taste;

6. It's time. This soup is delicious. Meat can be soaked in soup, then dried and fished out. The meat will be very soft, so there is no need to put salt in the soup, because it needs to be dipped in juice or sprinkled with salt and pepper. Soup can be used to cook noodles, and it is not wasted at all! It is best to put it in the refrigerator after taking it out and slice it. Very neat and unbreakable, dipped in garlic vinegar. You did a good job.

Tip:

1. If you want to eat salty, don't put the salt too early. If it is released too early, protein will shrink and will not ripen easily.

2. Hot and sour juice is very simple. Chili oil is seasoned with vinegar and salt, and some minced garlic and green garlic are added.

Cooking skills:

1, observe the color. Normal fresh beef muscle is dark red, uniform, shiny and slightly dry, especially in winter, it is easy to form a thin air-dried film on its surface, and the fat is white or cream-colored. The muscle color of aged beef is dark and the fat is yellow-green; 2. Touch your hands. Fresh beef is elastic, the depression can be recovered immediately after finger pressing, and the muscle fibers in the new section are delicate. The depression of stale beef can not be recovered after being pressed with fingers, leaving obvious indentation; 3. smell the smell. Fresh meat tastes like fresh meat. Stale beef has a smell, even an unpleasant smell. 4. Fresh beef has a firm and elastic texture, bright red meat color and fine muscle fibers. The fat of tender beef is white, while the color of meat is deep red. It is mostly old beef that feels rough and rough. Don't buy it.