Chinese Food
Stewed beef stewed beef brisket pressure cooker version omnipotent one pot meat
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In fact, this dish is especially suitable for people with fast-paced life. It's mainly simple and fast without losing flavor. You can also add plate tendons or hooves together. It's very convenient. A pot of meat can be eaten for a week without any weight. You can match whatever you want.
Cooking ingredients
Cooking Steps
Step1:I use the soaking method to remove blood. There's no blanching water. I can soak it in warm water for half an hour. Because the meat I eat now doesn't smell like that. So it's more important to lock the taste.
Step2:Use this time to prepare other ingredients. Ginger should be more. But I forgot to buy it ~ ~ ~ see clearly. The little nail under the cinnamon is like clove. Only one can be put
Step3:I prefer the sweet noodle sauce from Haitian. It's very delicious. It's especially suitable for making dishes and sauced meat. The dishes you make don't have the bitter taste of the sauce. If you like the sauce, it's suggested to add some oyster sauce. It can block the smell of the sauce. If it's sweet noodle sauce, you don't need oyster sauce. Otherwise, it's too sweet
Step4:Seasoning group phot
Step5:When the pressure cooker is ready, put the meat first, then the water. Don't completely submerge the beef brisket. Otherwise, there will be a lot of soup. Then put all the ingredients in it.
Step6:Just transfer to meat / chicken. It will be out of the pot soon. You can prepare other dishes at this time. Don't worry about it at all.
Step7:It's out of the pot. It's delicious. It doesn't grow meat after eating
Cooking tips:There are two ways to deal with raw meat. The first one is to soak it in warm water for half an hour to remove the blood foam. Because some people don't like blanching. They think it will lose the meat flavor. After all, now it's the feed to promote the growth. The second, of course, is the blanching water. After pouring out the blood foam water, it must be washed with warm water. Cold water will make the meat tight, not ripe and not tasty. Next is this clove. Do not put only one clove. Because clove is sweet and tastes great. If you put more cloves, it will cover the fragrance. Only its flavor is left. It's OK to make more meat. Stir fry the meat in and out of the pan, add tomato and beef brisket, add potato and carrot to make beef, add noodles to make beef noodles, add white radish to make beef stew with radish, add curry to make beef curry It's omnipotent. You can eat it whenever you want in the freezer. It's so convenient and omnipotent. There are skills in making delicious dishes.
