Chinese Food
Stewed beef with rice in casserole
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In early spring, the weather is still cold and hot, so we should not be too light in diet. High calorie and nutritious food can make our body stronger. At the same time, we should be ready for the coming of hot summer. Therefore, this spring is an important connecting period. Strong mouth, strong body. Less illness is better than anything. This stage is also a time for children to leap forward. Seize this golden age and you will get half the result. Beef is rich in protein and low in fat. Although the price is not 2 or 3 times more expensive than pork, it is eaten once a week. The whole family is satisfied and benefited. The south is called brine beef. The north is called sauce beef. It's called differently. The method is also slightly different. It's mainly used in materials. Since it's sauce, it should reflect the sauce flavor. The strong flavor of soy sauce can not be achieved only with soy sauce. This is to use the northern characteristic seasoning - yellow sauce. Soy sauce is made from soybeans, which are fried, ground and fermented. It is reddish brown or brown
Cooking ingredients
Cooking Steps
Step1:One cattle tendon, with fascia outside and tendon inside, can be cleane
Step2:Because the whole tendon is not easy to taste. Therefore, the amount of spices can be slightly larger. It doesn't have to be the ones in my picture. There are some basic home condiments such as star anise, chili, green onion, ginger, cinnamon and fragrant leaves
Step3:Prepare a small bowl of mayonnaise. The quantity can be more or less. Some bean petals are not put into the soup and stewed together. First put some water to dilute the mayonnaise
Step4:The beef tendon should be put into the liner of the electric rice cooker. The amount of cold water should not be too much, because the electric rice cooker has good water conservation effect. It can be used without meat pieces
Step5:Put the inner liner into the rice cooker, power on, and choose the common stewed rice stall or the soup stall. The former will have a better texture, while the latter will have a more relaxed taste; or choose the stall according to your own electric rice cooker procedure and your own favorite taste; cover the lid, and open the lid until there is hot air coming out, and skim the foam out
Step6:Filter the diluted soy sauce. The whole soybeans and dregs are left in the filter screen. If these are put into the soup, they will sink to the bottom. It is very easy to cause the paste bottom. So discard them
Step7:Put the above mentioned spices into the pot, then add some soy sauce and salt to taste, add color with a little old soy sauce, close the lid, and complete the set procedure
Step8:The sauce is not to be picked up. It will be soaked in soup for hours. I was sauce the night before. Even the lid was not opened. The picture shows the appearance of the cow's tendon after opening the forenoon on the second day. The color has absorbed the essence of the soup fully. It is pulled out into the fresh keeping bag. The fridge is frozen and sliced for food. It tastes good and tastes good, can be eaten directly, and can be eaten directly or dipped in juices. The sauce is made of soy sauce, vinegar, chives, chili powder, garlic and chili oil.
Step9:The remaining soup is not wasted. There are two methods for reference -1. old soup - remove the spices from the soup. Put the soup into the fresh-keeping box or bottle. If you continue to sauce beef within a week, the soup can be refrigerated; if you don't use it for a long time, it can be refrigerated. When you use it, you can return to the temperature. Add new soup and seasoning. If you use it again, it will be old soup; 2. beef noodle soup - remove the spices from the soup and boil them. Noodles Boil it with water and put it into a bowl. Pour in the beef soup. Then put in the boiled green vegetables and sliced beef tendon. It is the beef with strong fragranc
Cooking tips:1. The beef tendon does not need to be soaked in water. After boiling with water, the impurities in the meat will appear in the form of floating foam. Just skim off the floating foam; 2. If you want the beef tendon to taste good, you must soak it in the soup after the sauce is good. The sauce time is not necessarily. Because the size of the beef tendon is different. The procedure of the rice cooker is different. The taste that I like is different. If I am not sure, I can use the soup stall. In this way, you can accumulate experience according to your own situation, and then you will be relieved. There are skills in making delicious dishes.
