The rice cooker version of braised beef is delicious and fragrant, simple to make, and can be easily controlled by kitchen novices

The taste of beef is fragrant and delicious, the texture is also firm, high in nutrients, and high in calories. Eating some beef can replenish calcium and strengthen bones, replenish physical strength, and increase body heat in the current increasingly cold autumn season, but also increase body heat, resist cold, and prevent the invasion of influenza. The rice cooker version of braised beef is delicious and fragrant, simple to make, and can be easily controlled by kitchen novices.                                                                   

 

[Dish name]: Rice cooker version of homemade quick-marinated beef tendon meat

【Ingredients Required】:

One pound of fresh beef tendon meat, a piece of ginger, three chives, two to three garlic cloves, two star anise, a piece of cinnamon, two bay leaves, an appropriate amount of Sichuan peppercorns, an appropriate amount of soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of oyster sauce, an appropriate amount of salt, and an appropriate amount of cooking wine.

【Cooking process】:

1. Select the right beef jianzi meat according to personal taste preferences, first simply rinse the surface of the beef tendon meat with water, then put it in a basin, and then pour enough water to soak the beef jianzi meat for no less than half an hour.

2. When soaking beef tendon meat, you can replace the soaked blood water many times according to the actual situation, and then take out the beef tendon meat that has been thoroughly soaked.

3. Rinse the surface of the beef gym with water again, then put it in a large pot, re-inject an appropriate amount of water into the pot, and boil the pot over the heat, and use a spoon to skim off the scum that appears after the pig is boiled, turn off the heat and set aside.

4. Scrape off the outer skin of the ginger and cut it into larger slices of ginger, cut off the shallots and wash them, tie them together to make onion knots, peel the garlic and cut it into garlic slices, and put the ginger, shallots and garlic into the rice cooker together with star anise, cinnamon, bay leaves and peppercorns.

5. Remove the beef tendon meat that has been blanched in advance and put it in the rice cooker, then add a little more cooking wine, an appropriate amount of soy sauce, oyster sauce, light soy sauce and salt.

6. Pour enough water into the pot until the beef tendon meat is completely covered, then close the lid of the rice cooker, and start the function of stewing or soup.

7. When the time and program set by the rice cooker are over, open the lid and insert a chopstick into the beef tendon meat first.

8. Take out the fully marinated beef tendon meat from the pot, pick the seasoning materials that stick to the surface and put it aside to cool naturally, after it is completely cooled, put the beef tendon meat in the refrigeration layer of the refrigerator and refrigerate for about 30 minutes. The longer the refrigeration time, the more fully the flavor will be absorbed, take out the braised beef jianzi meat, cut it into slices according to personal habits, and eat it immediately, or you can also mix ginger, onions, garlic or chili oil ingredients to dip it.   

【Cooking Tips】:

1. Beef tendon meat is the meat with relatively firm beef legs, which is divided into front leg tendons and hind leg tendons, with slight differences in taste depending on the position: the meat quality of the front leg tendon meat is relatively tender and thin, but the hoof tendons are more distributed; The hind leg tendon meat is thicker and less distributed, so you can choose according to your personal taste and preference when buying beef tendons.

2. The size of fresh beef is relatively large, and the capacity of the rice cooker used at home is limited, so you can cut and blanch the beef in advance, which is not only easy to put into the pot, but also can fully soak the blood water in the meat; In addition to making the beef meat firm and shrinking and reducing the volume, blanching can also play a role in thoroughly cleaning the beef.

3. Before marinating beef tendon meat, it is best to spread the seasoning ingredients that can be used in the process of marinating meat on the bottom of the pot, and then put in the beef tendon meat, which can not only make the condiment fully heated and exude fragrance, but also prevent the beef tendon meat from sticking to the bottom of the pot.