Chinese Food
Stewed Beef Brisket with radish in pressure cooker
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1. This time, I began to put too much ice sugar. It was too sweet. Then I added salt. The result was a little salty. 2. In addition, it's made of Haitian soybean paste. It's sweet. The final taste is not very good. 3. In addition, this time we used 3 sections of green onion + 2 sections of green onion leaves. Too much. The main thing for stewed beef is not to let the flavor of seasoning cover the meat flavor. Put less big materials. The following is a good way to change after practice. 4. Because the stew takes a long time, the radish should be cut into large pieces. Otherwise, stew for 20 minutes, turn off the heat, add radish and salt. Then stew for 15 minutes. Note - choose one of the thirteen fragrant stew bags and the scattered bulk materials. Do not put them in at the same time.
Cooking ingredients
Cooking Steps
Step1:Soak the beef brisket in clear water for several times. Cool the pot. Blanch the water. Remove the foam and put it into hot water to wash the foam.
Step2:In the pressure cooker, after boiling in cold water, pour in beef brisket, cooking wine, vinegar, soy sauce, rock candy, tea bag (a small pinch), thirteen flavor stew bag (or self prepared big material), two pieces of green onion, one spoon of fragrant sauce (soybean paste). At this time, no salt is added.
Step3:Turn off the heat after stewing for 35 minutes. Start the pot and add salt.
Cooking tips:Note - because the stew takes a long time. The radish needs to be cut into large pieces. Otherwise, stew for 20 minutes, turn off the heat, add radish and salt. Then stew for 15 minutes. There are skills in making delicious dishes.
