Many people like to eat marinated beef, but it looks like a lot of trouble, I'm using a rice cooker brine, I feel quite simple and convenient. On the day off to brine on a pot, put in the refrigerator, usually get a beef noodles ah, fried a marinated beef ah what, are very save yo.

Main Ingredients Unknown

Beef Tendon 2 pounds 4 pieces of leaves 4 anise 2 peppercorns 3 grams Licorice 5 grams

Dried Hawthorn 15 grams

Ice Sugar 50 grams

Black Pepper Sauce 30 grams

Ginger 2 pieces

Supplementary Ingredients

Salt 20 grams

Soy Sauce 3 spoon

Long Soy Sauce

Soy sauce half spoon

Wine 1 spoon

Step 1

Beef tendon cut a few soak in water for about two hours, the water becomes red, change the pot of water. Soak away the blood in the meat

Step 2

Soak the tendon into several pieces, remove the outside of the tendon membrane and fat

Step 3

Wipe the meat with salt, and if you have enough time, it's best to marinate it overnight. Sea salt is best. If you are short on time, it is also best to take about six hours

Step 4

Weigh the various spices, hawthorn, pepper, sesame leaves, star anise, licorice, and clean it a little. You can also add rock sugar later, licorice is fine without it

Step 5

Use a frying pan or any other pan, put the marinated beef in cold water and prepare to blanch

Step 6

Meanwhile, the rice cooker will start to boil the water, and make sure that the water does not cover the beef at all. Add the spices and put in two pieces of ginger. If you have green onions, put in a few white onions

Step 7

Turn off the heat when the water comes to a boil and there is a lot of white foam

Step 8

Pull out the beef

Step 9

Weigh and measure the icing sugar, yellow and white can be used

Step 10

Salt, soy sauce, cooking wine, black pepper. Soy sauce, cooking wine, black pepper sauce, weighed, poured into the rice cooker

Step 11

The rice cooker brine boil, before adding the beef, cooking 40-50 minutes, chopsticks can easily penetrate the beef, you can turn off the power

Step 12

Beef out

Step 13

While still hot, the marinade will be filtered

Step 14

After both the beef and the marinade have cooled completely, soak the beef in the marinade overnight; the longer it soaks, the more flavorful it will be. The marinade is filtered to ensure cleanliness, but also can be saved for the next time to do the old marinade soup

Step 15

To eat, the beef will be sliced to plate, so a piece of a piece of intact not broken beef even if it is a successful marinade. If you think the flavor is not enough, you can eat when you add some soy sauce, vinegar, chili powder, ginger and garlic and then eat cold

Rice cooker simple brined beef finished picture

Cooking tips

Blanching beef must be cold water in the pot, so as to blanch the blood out. There is no blood foam in the back of the marinated beef, which means that the front soaking and blanching is relatively clean

Brined beef must be boiled and then under the beef, because the blanched beef is still hot, and you need hot water in the pot to ensure that the beef continues to cook, and cook out the meat's fresh flavor. If the cold water in the pot, blanched beef is hot directly in the cold shrinkage, cooked beef is not good

Brined beef, to fish out, beef and marinade were cooled and then soaked together, so as not to let the beef soak because of the residual heat

Brined boiled time should not be too long, boiled for a long time of beef is easy to loose, not shaped, 40-50 minutes, the chopsticks can be easily pierced on the

Pepper sauce can be replaced with soybean paste soy sauce, etc., according to their own taste adjustments, add a little sauce just to make the flavor more intense some, do not put on the light some