Beef with sauce in a simple pressure cooker recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Wash the beef tendon and soak it in water for several times to remove the blood. Then cut into large pieces. Cool the pot. Boil the froth and remove. Rinse with cold water and soak for another 10 minutes. Put the D material (spice bag - pepper, 10 grains, 2 grains, 3 leaves, 1 fennel, 1 teaspoon, cinnamon, 1 clove, 2 tangerine, 4 grass nuts) into the seasoning bag.

Step2:Put the beef in a pressure cooker. Cover the beef with water. Then put the onion, ginger, garlic, C seasoning (2 tablespoons of cooking wine, 3 tablespoons of soy sauce, 10 grams of sugar, 2 tablespoons of soy sauce, 6 grams of salt) and spice bag into the cooker.

Step3:Turn down the heat after the pressure cooker is steamed. Turn off the heat after 20 minutes of stewing. When the pressure reducing valve of the pressure cooker is completed, slowly open the lid of the cooker for another minute. Taste the taste of the soup. Because the amount of water added is different. The salty taste and color may be slightly different. Add some salt and old soy sauce properly. When you fire a big fire, you should not cover it and stew for about 1015 minutes. Make it more tasty.

Step4:Turn off the heat. Soak the beef in Zhongyuan Soup for more than 2 hours to fully taste. Then take out the beef. After cold storage, cut it into pieces against the grain. When eating, you can match with the sauce; cool the beef soup and put it into a clean bottle that has been hot and sterilized. It's the old soup. It can be refrigerated for 5 or 6 days. It can jam other ingredients. If you don't need to freeze for a long time. Next time you use it, you should reduce the seasoning by half (or according to the amount of old soup). Just add some water.

Cooking tips:1. Beef tendon with sauce is relatively compact and tastes very good with meat tendon. 2. The cut of beef should not be too small. Otherwise, it is easy to be loose and shapeless when cutting. A piece of 300400g is suitable. It should not be too big and not easy to taste. 3. The spice bag of soy sauce meat is not unchangeable either. You can choose one or two according to the situation. 4. The sauce beef should be sliced with the meat lines. The fiber of the beef is coarse. The cross cutting can cut the coarse fiber. It tastes tender. If you want to slice neatly, you'd better put the meat with sauce in the refrigerator for cold storage. It's easy to cut when it's cool. 5. Even if the old soup is stored in freezing, if it is not used for a long time, it should be taken out and thawed regularly, then boiled, and then frozen again. It can be kept without deterioration. When preserving the old soup, be sure to remove the impurities in the soup. Cool it thoroughly and put it in the refrigerator. The container is better not to react with the soup (enamel stainless steel is better. The glass is better to be frozen and sealed. Delicious cooking