How long does the beef pressure cooker press?
First, materials: fresh beef, onion, ginger, Sichuan pepper, white pepper, cooking wine, salt, soy sauce, sugar, dried tangerine peel.
2. Practice: Wash the beef, cut it into one-inch pieces, soak it in cold water for about half, pour off the blood and wash it several times, then put it in a pressure cooker, add cold water to the beef, add onions, ginger slices, ten to twenty peppers, five to six peppers, appropriate cooking wine, salt, soy sauce, a little sugar, one or two dried oranges, and stir the meat and seasoning evenly with chopsticks.
Step 3, put the pressure cooker on the fire and cover it. When the beef is completely boiled and a large amount of steam comes out, cover the upper limit hammer, change the heat to medium and small, and turn off the heat for 15 to 20 times. After the temperature is lowered, slowly take the lower limit hammer, open the lid, take out a piece of meat and a little broth to taste the hardness and salty taste of the meat, add appropriate seasoning according to the taste, cover the lid and stew under high pressure for ten to fifteen minutes.
Features: rich in nutrition, delicious, suitable for both hot and cold, and good with various staple foods (such as rice, rice noodles, noodles, steamed bread, etc. ).
Five, the trick: beef is best to use rib meat or tendon meat, followed by other parts. The amount of broth can be adjusted according to your preference. Pay attention to safety when using pressure cooker. It is ok to stew in an ordinary pot without pressure cooker, but it takes a long time. Stewing beef takes time and will shrink a lot. Stew more each time, preferably three to four pounds.
6. Don't enlarge this beef stew. Tips for Stewing Beef When stewing beef, you should use hot water instead of cold water, because hot water can quickly coagulate the protein on the surface of beef, prevent the loss of amino acids in meat, and keep the meat delicious.
Which is better, a pressure cooker or a stainless steel pressure cooker?
First of all, the common pressure cooker is aluminum pot (including aluminum alloy), but stainless steel pressure cookers are also sold in the market, but the price is higher. People usually refer to ordinary aluminum pressure cookers. Aluminum pressure cooker can hold rice and other non-acid, non-alkali and non-salty foods for a long time (but it is not recommended).
Second, but the acid resistance, alkali resistance and salt resistance are not very good, because the surface layer is alumina, which reacts with acid, alkali and salt in food. Most foods are slightly acidic and salty, so it is usually not necessary to hold food for a long time.
Third, stainless steel pressure cookers are heavier, brighter and more resistant to acid, alkali and salt than aluminum ones. However, stainless steel is good and bad. Type 340 is poor in acid and alkali resistance, type 304 is in the middle, and types 3 16 and 3 16L are very acid and alkali resistant.
4. Therefore, if you know that you bought a 3 16L stainless steel pressure cooker, you can hold any food for a long time, but if you are not sure about the stainless steel model, you'd better shorten the use time as much as possible! The purpose of pressure cooker is to cook under high pressure, so that food can be cooked faster and perishable. The container for food is made of ceramics! The environment for storing food is cool and ventilated.
This article tells you how long the beef pressure cooker needs to be pressed. Generally speaking, it will be 10 to 15, depending on what you do. If you can't do it, you can apply the methods in the article to practice, which will be easier. Similarly, it is best to know which pressure cooker is better than stainless steel pressure cooker, and each has its own advantages. The most important thing is which one you like.