How to use rice cooker sauce beef? Teach you the ratio of the recipe, and the pot will be soft and fragrant, and it will be successful at one time

Today, I will share a sauce beef method, not a pressure cooker, but a rice cooker, and the recipe ratio tells you that if you succeed at one time, the beef will be soft and fragrant out of the pot.

Rice cooker (beef sauce)

Ingredients: beef shank, ginger, onion,

Seasoning: sweet noodle sauce, soybean paste, salt, sugar, light soy sauce, dark soy sauce, oyster sauce

Marinade: Sichuan peppercorns, cinnamon, bay leaves, star anise, dried chili peppers, (hawthorn)

1. Prepare 3 catties of beef tendon meat, divide it into small pieces, the first step is to soak in blood water, at least 2 hours, and replace the water several times in the middle to remove the blood and fishy smell in the beef.

2. When the time is up, take out the soaked beef, thoroughly control the surface moisture, or wipe it with kitchen paper to ensure that the surface is dry.

3. Prepare a smart rice cooker, put the beef in the pot, stack it neatly in turn, and put in 2 tablespoons of soybean paste and 2 tablespoons of sweet noodle sauce.

4. One onion, peel off the skin, cut into thin strips, put it in the pot, shred the ginger, seasoning, put 15 grams of sugar, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, half a spoon of dark soy sauce.

5. Wear disposable gloves, or go straight to the hand, spread the sauce and beef evenly, stir for a while, give the beef a "massage", at this time can not be fired, cover with a layer of plastic wrap, normal temperature in winter, need to be refrigerated in summer, continue to marinate for a night, let the beef thoroughly flavor, you can turn it several times in the middle.

6. When the time is up, the beef will become like this, the color is very beautiful, prepare an appropriate amount of water and add it to the pot.

7. The marinade used in braised beef includes star anise, cinnamon, ginger, dried chili pepper, peppercorns, and finally a hawthorn, hawthorn is an ordinary hawthorn, usually it can be eaten, hawthorn has a high organic acid content, this substance can tenderize meat fiber, soften beef, and can also play a role in relieving greasy.

8. After the water boils, put all the seasonings into the pot, turn on the soup function, about an hour and a half, it's OK, add salt to taste, the beef tendon I cut is not big, it should be cooked quickly, how to judge whether the beef is cooked through? You can use chopsticks to insert it, and it is easy to insert it, and the time should not be marinated for too long, and the beef will be lost too much.

9. Cooking too soft and rotten is overdone, "three points of marinated and seven points of bubble", just marinated beef, can not be urgent, because it is too hot, everything will be scattered, the correct way should be to soak, wait for it to cool naturally, let the soup taste more, soak overnight, put it in the refrigerator and refrigerate, when you want to eat, take it out and cut it into slices.

10. After it cools, cut it into thin slices, eat it directly, you can also adjust a garlic juice, so that the flavor is better, according to this way, the marinated beef is soft and fragrant, very flavorful, better than the one sold outside, and it is suitable for wine and rice.

Summary of tips

1. After the beef is touched with the sauce, it must be fully marinated to let the beef marinate into the flavor, otherwise it will not be delicious.

2. When marinating beef, put some hawthorn slices appropriately, which can soften the beef and accelerate the softness of the beef, and black tea also has the same effect.

3. The marinated beef, do not cover and simmer, simmer overnight, it is easy to be too soft and rotten, it should be soaked in the open mouth, and then refrigerated for a few hours, it is easy to cut and delicious.