Stewed beef (electric pressure cooker version)(lu niu rou dian ya li guo ban )

Stewed beef (electric pressure cooker version)

Introduction:

"It's almost new year's day, stewed vegetables are essential for every table, and stewed beef is essential. Today's electric pressure cooker stewed beef method, as long as you have a mouthful of electric pressure cooker, you can stew delicious beef, which can be used to entertain guests at any time. It's time to have face! If you want to know more about the food production process with pictures and texts, you can add attention to the micro signal" better taste ", and everyone can enjoy it Menu updates are available on Wednesdays, Fridays and Sundays! "

Production steps:

Step 1: the key to marinated beef is the choice of beef ingredients. If the beef part is not right, the marinated beef is like crumbs in the mouth and has no taste of muscle. 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.

Step 2: wash the beef tendons. The beef tendons will have some diaphragm. According to the diaphragm, the beef can be vertically divided into pieces of the same size.

Step 3: look at the crisscross white lines in the beef, that is, the chewy part of the beef tendon after stewing.

Step 4: put the cut beef tendon meat into the electric pressure cooker.

Step 5: take out the prepared marinated materials. In fact, I don't like to buy the prepared marinated materials. I like to let the store selling condiments near the vegetable market catch some marinated steak ingredients for me, which will contain all kinds of star anise, cinnamon, fragrant leaves, fennel, caokuo, Angelica dahurica, Zanthoxylum and so on. I don't need to buy them individually.

Step 6: sprinkle a proper amount of marinated material on the beef. The amount of marinated material should be roughly based on the amount of beef, but it doesn't need special precision. For example, I used to put more star anise, cinnamon, fennel and geranium leaves, and the rest of the marinated material should be less.

Step 7: pour in an appropriate amount of water, the amount of water can be just over the beef, and then sprinkle an appropriate amount of salt, because it is pickled vegetables, the time will be longer, so the amount of salt should not be too small, otherwise it is not easy to store.

Step 8: pour in an appropriate amount of soy sauce. Note that you should use soy sauce instead of raw soy sauce. Raw soy sauce can't be colored. The stewed beef will not look good.

Step 9: select the "beef and mutton" program of the electric pressure cooker, press the "start" button to work by yourself, and the time of stewed beef at home is 60 minutes. (you can do anything else when the electric pressure cooker is working)

Step 10: when the working procedure of the electric pressure cooker is finished, don't open the electric pressure cooker in a hurry, and exhaust the gas manually. The reason for manual exhaust is that you can't wait for the electric pressure cooker to exhaust the gas slowly, otherwise the beef will be completely crisp and rotten in the electric pressure cooker for too long.

Step 11: open the electric pressure cooker after exhausting the gas, and use chopsticks to clamp out the stewed beef piece by piece and put it into the basin.

Step 12: don't pour out the remaining marinade of the stewed beef, you can stay here. According to this method, choose different procedures of the electric pressure cooker to marinate chicken claws, pork tripe, lotus root, without adding any seasoning, the taste is also excellent!

Step 13: if you want to eat the stewed beef that day, don't cut it in a hurry. While the eager beef will scatter, wait for it to cool thoroughly and air dry for several hours before cutting. Just out of the pot of beef sauce brown, a few hours later, the color will become much darker.

Step 14: if the chilled beef is not eaten immediately, it can be packed in fresh-keeping bags and stored in the refrigerator freezer. When you want to eat, you can take it out and thaw it. The common way to eat in our family is cold beef. Cut the beef pieces into thin slices against the lines of the beef, put them on the plate neatly, sprinkle with some sesame oil, and add Li Jinji's cold sauce. The beef slices in Jindao are dipped in sauce. It's delicious!

Materials required:

Beef tendon meat: 5 jin

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Fennel: right amount

Zanthoxylum bungeanum: right amount

Tsaokuo: moderate amount

Angelica dahurica: moderate amount

Old style: moderate

Salt: right amount

Note: put the frozen beef in the refrigerator, you can take it out to thaw when you want to eat. If it's too cold, you can slice it and put it on a plate, cover it with plastic wrap, steam it in a steamer, or slice it and stir fry it with pepper, cut it into pieces and roast it with potatoes, or add beef noodles... You can eat it as you like!

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: other

Chinese PinYin : Lu Niu Rou Dian Ya Li Guo Ban