How many minutes does it take to make braised beef in a pressure cooker?

To make braised beef, use a pressure cooker to press for 30 minutes.

Preparation of braised beef:

Ingredients: beef, green onion, ginger, star anise Appropriate amount Pixian bean paste Appropriate amount (about one spoonful of rice spoon) Appropriate amount of dark soy sauce Light soy sauce Appropriate amount Sugar.

1. After the beef is washed, blanch the water in a pot under cold water, and the blanching water is good to remove.

2. Put oil in a wok, put a spoonful of Pixian bean paste on low heat after the oil is hot, boil out the red oil, add green onions, ginger and star anise and stir-fry until fragrant.

3. Pour in the beef, add dark soy sauce, light soy sauce, a small amount of sugar, stir-fry to color.

4. Stir-fry and pour into the pressure cooker, heat the water, the cold water will make the meat hard, put some green onions, and ginger slices to enhance the flavor.

5. Choose the pressure cooker beef and mutton option, there is no optional cooking option and cook for 30 minutes.

6. After cooking, put an appropriate amount of salt in the pressure cooker, stir evenly and serve.

If you choose a pressure cooker to stew beef, cook it for 40 minutes after steaming, and the beef can be stewed, and this method belongs to high-temperature short-term processing, and the cooking loss of meat is less.

Casserole or electric cooker is the first choice for stewed meat, simmering slowly over low heat, locking in nutrition and deliciousness, simmering for a long time, which can maximize the aroma of the seasoning into the ingredients, and can make the stewed beef soft and glutinous and elastic. Beef should be boiled in a pot under cold water over high heat. As the water temperature rises, the blood in the beef will solidify and precipitate, and the blood foam will be skimmed with a spoon when the water is slightly boiling.

The blood foam should be skimmed, if it is not clean, it will not only affect the taste and clarity of the soup, but also affect the taste of the beef. Skim off the scum and simmer over low heat. It is generally simmered for more than two hours.

Depending on the size of the meat, you can also use chopsticks to insert the beef.

Commonly used tips:

1. Soaking. Rinse the beef you bought, cut it into large pieces, soak it in water for more than 2 hours, and change the water several times in the middle to soak out as much blood water as possible. The beef does not need to be blanched, and the remaining blood water in the meat will float out when it is stewed.

2. Break its muscles and bones. Use the back of a kitchen knife or a rolling pin to carefully pat the beef on the cutting board to destroy its fibrous tissue and pat the fascia of the beef to spread out.

3. Cut the meat into pieces with vertical texture. When cutting beef, be careful not to cut along the texture, preferably perpendicular to the texture line. The resulting beef has a more chewy texture.

4. Marinate meat. Add some lemon juice.

Makes the meat tender; Or add pineapple juice, which contains bromelain.

It can break down the protein in beef. Remember not to add salt when marinating the beef, otherwise the beef will be dehydrated, which will make the meat dry and tight, and affect the taste. Ginger can be used not only to flavor but also to tenderize beef.

Cut the fresh ginger into small pieces, mash it, squeeze out the ginger juice in the gauze, mix it into the cut beef, evenly smear the ginger juice on the surface of the beef, and leave it at room temperature for about 1 hour before cooking.

The above content refers to People's Daily Online-Beef Stew, there are tricks every step of the way.

Make beef first, exhaust the pressure cooker for 28 minutes, wait for natural cooling to open the lid, and then add potatoes to cook, the potatoes are so cooked, no need to pressurize.

Tangerine peel version. Features: Tangerine peel has a unique aroma, can increase the flavor and remove the fish, and is most suitable with beef.

Ingredients: 600 grams of beef, 1 green onion, 2 slices of ginger, 1 tablespoon star anise, 80 grams of dried chili pepper and tangerine peel Accessories: Ingredient a: 1 tablespoon each of wine, Shao wine, sugar, soy sauce, sauce, chicken essence, pepper, sesame oil, 1 cup of water.

Preparation: 1. Wash the beef and cut it into centimeter rectangular thick slices. Cut the tangerine peel into strips, wash the green onion and cut it into long sections, peel and shred the ginger.

2. Heat 1 cup of oil in a pot, add the beef slices and fry them over low heat until the meat slices are crispy and dry, and remove them.

3. Pour out the frying oil, leave 1 teaspoon of oil in the pot and heat it, stir-fry the dried chili peppers, add the tangerine peel and stir-fry until fragrant, then add the green onion and ginger and stir-fry well.

4. Finally, add the beef slices, star anise and ingredient A, simmer over low heat until the soup is dry.

Sichuan spicy braised beef.

Ingredients: beef rib meat potatoes (or soybeans, white radish).

Excipients: bean paste, large spices, bay leaves, dried chili, ginger, garlic, green onions.

Steps: Step 1: Boil the whole piece of meat in boiling water to remove the blood.

Step 2: Chill dry the meat and cut it into 3cm pieces for later use.

Step 3: Remove from the pot, boil the oil until it is 60% hot, add the ginger slices, the garlic pieces are fragrant, and then fry the beef pieces in the pan (3-5 minutes).

Step 4: Set up a steamer, put the fried beef into the pot, add water, and the ratio of water to beef is 5:1Martial fire until the water boils.

Step 5: After the water boils, turn the heat down a little, add the ingredients, bay leaves (two slices), three spoons of soy sauce, a little vinegar, a little sugar (rock sugar is the best), and simmer for half an hour.

Step 6: During the beef stew for half an hour, stir-fry the bean paste in a wok and heat the oil. After half an hour, pour it into the steamer and add a little dried chili pepper (if you like the numb flavor, you can add a little pepper).

Step 7: After the beef has been simmered for an hour and a half, add the sliced potatoes and shallots. Simmer for another half an hour to 45 minutes, until the soup is dark red, then turn off the heat and put it in the pot.

After boiling, the safety valve on low heat bubbles little by little, and turn off the heat for 10 minutes.

You can turn off the heat after 20 minutes of eating a hard meal, and 28 minutes if you eat a soft meal for the elderly.

Braised beef can be pressed in a pressure cooker for 30 minutes, and some star anise and other seasonings can be put when cooking braised beef, which can effectively remove the fishy smell of beef and better enhance the flavor of beef.

Braised beef is a traditional dish with spicy and spiced flavors, and the main ingredient is beef, accompanied by other accessories. This dish is available in Beijing, Sichuan, and Hunan cuisine, and is deeply loved by the public. Beef is the food that most people in the world love to eat, one of the meat foods consumed by Chinese, second only to pork, beef has high protein content and low fat content, so it is delicious and loved, enjoying the reputation of "pride in meat".

Preparation of braised beef:

If we want to make delicious braised beef, first of all, we need to pay attention to the method of production, first we need to prepare beef, ginger and shallots, star anise, dried chili, tangerine peel, liquor, Shao wine, sugar, soy sauce, sauce color, chicken essence, pepper, sesame oil.

First we need to prepare the beef, wash it, and then cut it into thick rectangular slices. At the same time, we also need to cut the tangerine peel into strips, and then we also need to wash the green onion and cut it into long sections, and the ginger also needs to be peeled and shredded.

We pour 1 cup of cooking oil into the pan, and when the oil is hot, we put the beef slices in the pan and fry them over low heat until the meat slices are crispy and ready to be removed. Then we need to pour out the frying oil, then leave 1 teaspoon of oil in the pan, and after it is hot, you can fry the dried chilies.

At the same time, we also need to add tangerine peel and stir-fry until fragrant, and then add green onion and ginger to stir-fry well. Finally, we add the beef slices, star anise and other condiments, and then we simmer over low heat until the soup is dry, and it is ready to serve.

The above content refers to Encyclopedia - Braised Beef.

The beef pressure cooker presses for about 20 to 30 minutes. If you use a pressure cooker to press beef, in this case it depends on the composition of the beef, if it is that kind of pure beef, then the pressure time should not be too long, and it can be controlled within half an hour.

If it is a particularly large piece of beef, the time can be extended a little. If it's that kind of beef shank meat, the right time can't be so long, basically fifteen minutes is about the same, if the time is too long, it is especially easy to simmer.

Of course, how many minutes to add when using the same beef in the pressure cooker, it also depends on the size of the firepower of your own home, if the fire is relatively large, you can shorten the time of pressing the beef in the pressure cooker, if the fire is small, then the time of the pressure cooker to press the beef is relatively extended.

Beef, which refers to the meat obtained from cows, is one of the common meats, ** can be cows, bulls, heifers, and the muscle parts of cattle can be cut into steaks, beef pieces or cowboy bones.

It can also be mixed with other meat to make sausages or blood sausages, and other parts can be eaten with oxtail, beef liver, beef tongue, beef shutters, cattle pancreas, beef thymus, cow heart, cow brain, cow kidney, cow whip, beef intestines can also be eaten, but often used to make sausage coatings, and beef bones can be used as feed.

Steers and gilts are similar in quality, but steers have less fat, older cows and bulls are coarse and hard, and are often used to make ground beef, and beef cattle generally need to be fattened and fed with grains, dietary fiber, protein, vitamins and minerals.

The beef is pressed in a pressure cooker for about 45 minutes. If the beef is not old or tender, cut into medium-sized pieces, it usually takes 20 to 30 minutes from the time of steaming, and if it is simmered for 40 minutes, it will be too bad and tasteless. Older beef takes more than 30 minutes, tender beef takes more than 20 minutes, and stewed beef tendons takes more than 45 minutes.

Precautions for beef stew1. Do not put peppercorns in beef stew: Although peppercorns can be used in many dishes, try not to put them in the process of beef stew, because this will make the taste of beef soup worse.

2. Stew beef should not be put cooking wine: cooking wine is a common ingredient in life, although it has a good flavor effect, but it is not suitable for putting it in the process of boiling stewed beef, so that the stewed beef will become strange, and the soup does not taste good.

The above content refers to Encyclopedia - Beef Stew.

First of all, use a pressure cooker to stew beef, first turn on high heat and boil, then deflate for five minutes, buckle the safety valve, turn to medium heat after 20 minutes, and finally turn to low heat and cook for 20 minutes, the whole cooking process takes about 45 minutes.

Preparation of beef.

Beef is rich in a lot of protein, regular consumption can enhance resistance, and there are many benefits for children in the growth and development stage, but we must grasp the heat to make beef, otherwise the boiled beef will be very hard, affecting our normal consumption.

Prepare about two catties of beef brisket first, cut it into pieces, and the pieces should not be too small, because they will shrink and become smaller when cooked. In a pot under cold water, add green onions, ginger and cooking wine to the pot, boil the water to remove the foam, remove the beef, put it in the pressure cooker, add green onions, ginger, garlic, cinnamon, bay leaves, cooking wine, light soy sauce, soy sauce, add water to the pot, so that the water is about one centimeter above the beef.

Simmer in the pressure cooker for an hour, deflate and remove the setback, prepare two carrots and cut them into pieces for later use, prepare a potato peeled and cut into pieces for later use, heat oil in the pot, add rock sugar to the hot oil, boil the rock sugar until it is jujube red, add the beef to color until evenly colored, add water to the pot, put in the prepared carrots and potatoes after the water boils, simmer for 20 minutes over medium heat, add chopped green onions, and you can get out of the pot. For those who like to eat vermicelli, you can also add some vermicelli, which should not be simmered for too long, 10 minutes.

The primary method of choosing beef is not necessarily the right choice.

Why do you want to talk about the primary selection method first, because when most people choose beef, they are more concerned about the freshness of the beef, and choosing fresher beef can only be said to be an entry-level and the most basic requirement for a person engaged in the catering industry. Because the premise of the beef selected by the restaurant is to be fresh enough, in addition to freshness, the restaurant must also choose the old and tender beef and the part of the beef according to the cooking method of the beef.

Because the taste of the food made by different parts of beef and the old and tender beef will be very different, so most people's method of selecting beef can only be said to be a primary method, and this simple method of identifying the freshness of beef can only ensure the freshness of beef, and cannot guarantee the aroma and taste of beef, so I say that this simple identification method is not necessarily right if it is put in the catering industry, so I will first talk about the primary method of selecting beef, how to choose the freshness of beef.

Cattle breeds vary and taste differently.

The same adult beef has many different tastes, for example, the meat of the cattle or the meat of the yak will be generally chosen for the soup [most of the yellow beef is chosen, because yak meat is not available everywhere, rather than the meat of the buffalo or other breeds of cattle. Because the meat of cattle can be purchased in **, and the meat of cattle tastes better and is more fragrant, it has become the first choice of many restaurants.

The meat of cattle is generally brownish-red or dark red in color, and the fat is yellow. In addition to the above criteria for selecting beef at restaurants, meat on different parts of the beef is also selected according to different cooking methods.

The time to stew the beef in a pressure cooker is 20-30 minutes. When the beef is stewed in a pressure cooker, it is generally boiled for 5 to 10 minutes before the pressure cooker will be gasped. For the next 35 minutes or so, turn on a medium or low heat.

About half an hour or so, the time is relatively short, but it needs to be marinated to a certain extent, so that the taste will be better.

Under normal circumstances, it takes more than half an hour, and the pressure cooker is relatively fast.

Generally, it takes about 40 minutes, depending on whether the meat is old and tender, the part of the meat, etc.

If you want to use a pressure cooker.

Pressing beef, in this case, it depends on the composition of the beef, if it is that kind of pure beef, then the pressing time should not be too long, and it can be controlled within half an hour. If it is a particularly large piece of beef, the time can be extended a little. Let's say it's that kind of beef shank meat.

It can't be that long, it's basically about fifteen minutes.

If the time is too long, it is particularly easy to stew, of course, how many minutes to add when using the pressure cooker like beef, but also depends on the size of your own fire, if the fire is relatively large, you can shorten the time of pressure cooker to press beef, if the fire is small, then the pressure cooker pressure beef time is relatively extended.

Ingredients for braised beef:

Beef, green onions, ginger, star anise, appropriate amount of Pixian bean paste.

Dark soy sauce, light soy sauce in moderation, sugar in moderation, etc. How to braised beef: cut the beef brisket into large pieces and blanch it, pot it under cold water, boil it and then take it out.

Heat 2 tablespoons of oil in a wok and stir-fry the chives, ginger slices, garlic and other spices. Add the beef and stir-fry slightly. Add the soybean paste.

Stir-fry until fragrant, then pour in cooking wine.

Stir-fry with soy sauce evenly.