How to make soy beef in pressure cooker (how to make delicious soy beef at home)
Sauced Beef is a traditional home-cooked dish that is full of aroma, delicious and nutritious. The steps to make this dish are not complicated. As long as you master a few skills, you can easily cook delicious sauced beef.
Moreover, Mother's Day and Father's Day are coming one after another, and children always want to do something for them. Compared with hot-blooded men, if they can drink a few glasses of wine at the same table with their father, the accompanying dishes are naturally indispensable; and this sauce Beef must be a delicacy that most elderly people cannot resist. If you like this delicacy very much, you might as well take a look below and give it a thumbs up.
Sauce Beef
【Food preparation】
2 pounds of beef tendon, 2 tablespoons of bean paste, a little green onion and ginger, 2 pieces of cinnamon, 3 bay leaves, 2 star anise, 2 tablespoons of cooking wine, 5 ml of Maotai-flavor liquor, 2 tablespoons of light soy sauce and dark soy sauce, and 6 rock sugar , 2 grams each of salt and Chicken essence.
【Cooking steps】
1. Clean the beef tendon, put the whole piece into a 300 ml water pot, add cooking wine, 1 green onion knot, 4 slices of ginger, blanch over high heat for 6 minutes, remove and drain until set aside.
2. Take a pressure cooker, put the blanched beef into it, add about 1 cm of hot water that covers the beef, and then add bean paste, ginger slices, cinnamon, star anise, bay leaves, white wine, rock sugar, and light soy sauce in sequence. Bring dark soy sauce, salt and chicken essence to a boil over high heat, then turn to medium-low heat and simmer under high pressure for 30 minutes.
3. Poke the beef with chopsticks. If it can easily penetrate the beef, it means the finished product is qualified. However, this is not the best time to taste it. It is best to continue immersing the beef in the soup until the soup is completely cooled. Take out the slices and the sauce will be more flavorful.
[Skill Analysis]
1. Although the beef is tender, if you want to use the stewing method to make tender and fragrant beef, long-term cooking is a must. An ordinary stew pot generally requires about 1 hour of stewing time, but a pressure cooker can shorten it. Half of the cooking time, depending on the kitchenware, we need to adjust the cooking time.
2. In terms of sauce selection, Doubanjiang is the first choice for traditional sauced beef. If you like a slightly sweet or slightly spicy taste, you can add some sweet noodle sauce or dried chili to give the finished product a more unique taste.
Source: Food and drink