marinated beef
By VicentaLakin
Recipe Recommendations
- beef tendon meat 1500 grams
- octagonal appropriate amount
- cinnamon appropriate amount
- thyme appropriate amount
- geranyl appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- salty and fresh
- halogen
- several hours
- simple
Steps for marinated beef
1
The most important thing about stewed beef is the choice of beef ingredients. If you choose the wrong part of the beef, the stewed beef will look like shredded dregs in your mouth and have no taste. The best part is the beef tendon meat. Simply put, the so-called tendon meat is the meat of the calf that is close to the cow's hoof. The meat here has tendons and is very chewy in the mouth after stewing. Wash the purchased beef tendon meat. The beef tendon meat will have some diaphragms. According to the diaphragms, the beef can be naturally divided into beef strips about 15 centimeters long and 8 centimeters wide.
2
Prepare proper amount of star anise, cinnamon, fragrant leaves, and thyme for later use.
3
Put the cut beef tendon meat into an electric pressure cooker, sprinkle with the appropriate amount of star anise, cinnamon, fragrant leaves, thyme, salt, and chicken essence prepared in advance.
4
Add appropriate amount of soy sauce and water, and the amount of water added is based on the beef that has just been eaten. The soy sauce I add here is Li Kum Kee's mushroom soy sauce.
5
Select the "Meat Ribs" program of the electric pressure cooker and press the "Start" button to operate yourself. (You can do anything else while the electric pressure cooker is working)
6
When the working procedure of the electric pressure cooker is over, the electric pressure cooker is turned on, and the aroma of stewed beef is already coming to your nostrils.
7
This is not the last step, because the beef in the electric pressure cooker will be greatly reduced after being stewed, but the water will not be lost. There is still a lot of juice in the electric pressure cooker, so you can pour out part of the juice and put it in other bowls. Use it for him.
8
The remaining part of the juice is poured into the frying pan together with the beef and continues to cook. The remaining juice is based on the beef that has just passed. There are two main purposes for continuing to cook beef in the wok. One is to allow the juice to penetrate into the beef more. The other is to continue cooking to tighten the beef again so that it will not fall apart when slicing in the future.
9
When the juice in the pot is about to dry, turn off the heat.
10
At this time, the beef tendon meat has been completely stewed, and put all of them into a large bowl for cooling.marinated beef Make Tips
Don't slice the stewed beef in a hurry. Wait until the beef is completely cooled and dried before slicing. By this time, the water in the beef has evaporated a little and the meat is firm. You can cut it into thin slices without any effort, sprinkled with Li Kum Kee's cold sauce, and then sprinkled with minced garlic, it is delicious!