Stewed beef: a necessary cold dish in summer(xia ji liang cai bi bei lu niu rou )

Stewed beef: a necessary cold dish in summer

Introduction:

"Due to the frequent cooking, we have found some housekeeping dishes, especially the stewed beef, which has won the praise of family members, friends and colleagues. Everyone who has eaten the stewed beef will give a thumbs up and praise it as delicious and delicious! Think it's summer now, cold dishes are gradually on the table, work time is tense, take advantage of the weekend to marinate some beef in the refrigerator, Monday to Friday time can be taken out at any time to cut a piece of marinated beef, make coriander mixed beef, beef egg noodles, potato roast beef and so on, simple and delicious! Today, I'm here to highlight my unique dish. Through my experience, combined with the use of electric pressure cooker and frying pan, the whole process of stewed beef will not take more than one and a half hours. It will not only save time, but also save electricity and gas. The taste is also excellent! If you don't have much to say, learn to cook with me, so that you can add a delicious dish to your table in summer! "

Production steps:

Step 1: the key to stewed beef is the choice of beef ingredients. If the beef part is not right, the stewed beef is like crumbs in the mouth and has no taste. The best part is beef tendon meat. The so-called tendon meat is simply the meat of the calf close to the hoof. There are tendons in the meat. It's very chewy to eat after stewing. Wash the beef tendons. The beef tendons will have some diaphragms. According to the diaphragms, the beef can be naturally divided into 15 cm long and 8 cm wide strips.

Step 2: prepare an appropriate amount of star anise, cinnamon, geranium and thyme.

Step 3: put the cut beef tendon meat into the electric pressure cooker and sprinkle the prepared amount of star anise, cinnamon, fragrant leaves, thyme, salt and chicken essence.

Step 4: add appropriate amount of soy sauce and water, and the amount of water added shall be subject to the beef. The soy sauce I add here is Li Jinji's mushroom sauce.

Step 5: select the "meat ribs" program of the electric pressure cooker, and press the "start" button to operate by yourself. (you can do anything else when the electric pressure cooker is working)

Step 6: when the working procedure of the electric pressure cooker is finished, turn on the electric pressure cooker, and the smell of stewed beef has come.

Step 7: This is not the last step, because the beef in the electric pressure cooker will be greatly reduced after being marinated, but the water will not be lost. There is still a lot of juice in the electric pressure cooker. You can pour some of the juice out into the rest of the bowl for other purposes.

Step 8: pour the remaining part of the juice into the frying pan together with the beef and continue to cook. The amount of the remaining juice is also subject to the beef. There are two main purposes to continue to cook beef in the frying pan. One is to let the juice more invade into the beef. The other is to continue to cook the beef to tighten it again, so that it will not be scattered when slicing later.

Step 9: when the juice in the pot is about to dry, you can turn off the fire.

Step 10: at this time, beef tendon meat has been completely marinated, put them all into a large bowl for cooling.

Materials required:

Beef tendon: 1500g

Star anise: right amount

Cinnamon: moderate

Thyme: right amount

Fragrant leaves: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Note: don't slice the stewed beef in a hurry. Wait for the beef to cool thoroughly before slicing. At this time, the moisture of the beef has evaporated, and the meat is compact. You can slice it without any difficulty. Sprinkle with Li Jinji's cold sauce, and then sprinkle with minced garlic. It's delicious!

Production difficulty: simple

Process: brine

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xia Ji Liang Cai Bi Bei Lu Niu Rou