Pressure cooker brined beef usually takes about 30 minutes.

Brining time should not be too short, too short, the meat is not soft enough. If the marinade time is too long, the beef will not only be chewy, but also easy to shred, so that the chopsticks can be easily inserted. It is recommended that the pressure cooker brine beef in the steam after a small fire brine about 30 minutes is appropriate.

Pressure cooker brining beef skills

1, with a toothpick in the beef on the small eyes have two roles, first in the process of beef blanching easier to cook the blood in the tendon, and second is in the process of brining more flavor.

2, brined tendon in the brine broth soak to make the beef flavor, and cooled beef better cut.

3, brining beef on the good calf tendon is best, meat and tendon texture is clear, delicate meat, will not be brined very firewood.

4, brine beef must be marinated in flavor, and marinated meat is more compact and not loose.

5, soy sauce beef to cross the meat grain slicing, beef fiber coarse, cross-cutting can be coarse fiber cut off, eat up the taste is more tender. To slice neatly, it is best to sauce good meat into the refrigerator to chill, cool it is easy to cut.