Beef tendon pressure cooker for a few minutes
It takes about half an hour to stew beef tendon in pressure cooker. Before cooking, cut the beef tendon into small pieces, soak it for about 2 hours, then blanch it, put it in a pressure cooker, pour in appropriate amount of hot water, and add appropriate amount of onion ginger, aniseed and salt for cooking.
Under normal circumstances, a small piece of beef tendon can be cooked in about half an hour, and if it is big, it needs to be stewed for 40 minutes. The pressure cooker is very fast, an hour at most. If you want to cook it in the shortest time, you should cut the beef tendon into smaller pieces to facilitate cooking. Beef tendon contains a lot of beef tendon, so it must be stewed in a pressure cooker to taste better.
Beef tendon is rich in high-quality protein and minerals, which can improve immunity, replenish blood and iron, and the nutrition is easily absorbed by human body. It should be noted that the cooking time of beef tendon should not be too long, which is easy to rot and affect the taste. So grasp the time and don't stew for too long.
It is more suitable for eating beef in winter, which has the effect of warming the stomach and strengthening the muscles and bones. Beef tendon can increase immunity and muscle, which is very suitable for fitness people. In addition, beef tendon can improve the body's disease resistance and is more suitable for people who are nursed back to health after growth and development diseases.
How to make stewed beef tendon delicious and rotten?
When stewing beef, we should use hot water instead of cold water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious. After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing. In the process of cooking, salt should be put later and water should be added at one time. If you find that there is too little water, add boiling water. The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender.
A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. This meat not only cooks quickly, but also tastes delicious. Adding some wine or vinegar (according to the ratio of 1 kg beef plus 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can make the meat more tender. Putting a few hawthorn or radish in the meat will make the beef cooked quickly and drive away the odor. Beef tendon can also be regarded as a kind of beef brisket, with full muscles, little oil and even lean meat. Therefore, it is generally used for pickling, not suitable for stewing soup or stewing.
What are the practices of beef tendon?
1, the practice of sauce beef tendon, beef tendon meat 2000 grams. 50g of rock sugar, 200g of light soy sauce, 25g of refined salt, cooking wine 10g, onion 20g, ginger slices 15g, Manhan banquet pot-stewed vegetables 1 bag. Cut beef tendon into large pieces, soak in clear water and wash; Put 4000 grams of water in the pot, add beef tendon, gradually heat and boil, and take it out completely; Put a proper amount of water into the pot, add all seasonings and seasoning packets, and boil for 10 minute.