How long does it take to brine beef in a pressure cooker?
1, if you want to cook the rotten on the boil on the point 30 minutes is possible. If cooked, then ten minutes.
2, depending on what position, tendon meat should be longer tendon about 15 minutes to be crispy to do the level of cooked more than ten minutes on the line, mainly taste.
Pressure cooker marinated beef practice
Ingredients: beef tendon meat 1500 grams, 1 onion, ginger 5 pieces, 3 cloves of garlic, 2 tbsp of cooking wine, 3 tbsp of soy sauce, sugar 10 grams, 2 tbsp of light soy sauce, 6 grams of salt, 10 peppercorns, spice packet 1 package.
Directions?
1, wash the beef tendon meat, soak it in water a few more times to remove the blood. Then cut into large pieces, cool water in the pot. Cook out the foam and fish out, rinse with cool water to drain and soak for another 10 minutes. The spice packet, pepper 10 grains into the gauze to make a seasoning packet.?
2, the beef into the pressure cooker, pour water to cover the beef, and then sequentially onion, ginger and garlic, cooking wine 2 tbsp soy sauce 3 tbsp sugar 10 g, soy sauce 2 tbsp salt 6 g and spice packet into the pot.?
3, the pressure cooker steam to low heat, stew 20 minutes after the fire; pressure cooker pressure valve pressure reduction is complete, and then wait a minute to slowly open the lid, taste the soup, because of the amount of water added to the different salty taste and color may be slightly different, the appropriate complementary salt and soy sauce, and then open the fire should not cover the lid to stew for about 10-15 minutes, so that it is more flavorful.
4, turn off the fire, the beef in the pot in the original soup soak for more than 2 hours to fully flavor. Then fish out the beef, refrigerate it and then cut it into slices against the grain and eat it with the sauce;?
5, beef soup cooled, into hot water scalded sterilized clean bottles, is the old soup. Can be kept refrigerated for 5, 6 days, you can sauce some other ingredients. If you do not use for a long time to be frozen, the next time you use, pay attention to the seasoning to reduce by half (or according to the amount of old broth to reduce the amount), add the right amount of water on it.?
Pressure cooker marinated beef practice tips?
1, with a toothpick in the beef on the small eyes have two roles, first in the process of blanching beef easier to cook the blood in the tendon, and secondly in the process of brining more flavorful.?
2, brine the tendon in the brine soup infiltration to make the beef flavorful, and cooling the beef better cut.?
3, brine beef on the good calf tendon is the best, meat and tendon texture is clear, delicate meat, will not be brine after very firewood.?
4, brine beef must be marinated in flavor, and marinated meat is more compact and not loose.?
5, put cloves, two tendons put two cloves can, too much instead of affecting the flavor.
6, beef tendon with a toothpick with a small eye, be sure to tie the deeper, and then marinate with seasonings for 48 hours before brining, beef tendon flavor is more fragrant, more flavorful.
Tips?
1. Beef in sauce choose beef tendon meat is tighter, and there are meat tendons taste very good.
2. Beef cut pieces can not be too small, otherwise easy to cut when scattered not shaped, 300-400 grams a piece of appropriate, not too large is not easy to enter the flavor.
3. Sauce meat spice package is not set in stone, according to the situation more or less one or two kinds of all.
4. Beef in sauce should be sliced horizontally across the grain of the meat, beef fibers thick, cross-cutting can be cut off the thick fibers, eat up the texture is more tender. To slice neatly, it is best to sauce good meat into the refrigerator to chill, cool it is easy to cut.
5. The old soup even if it is stored in the frozen, if not used for a long time, but also regularly take out and thawed and then boiled and then frozen again to save, can keep not deteriorate. When preserving the old soup, be sure to remove the impurities in the soup and place it in the refrigerator after it cools down. Containers are best not to have a chemical reaction with the soup (enameled stainless steel is better, glass is best to be able to freeze, and to seal.