How long is a pressure cooker for braised beef, and how long does it take to stew beef in a pressure

The pressure cooker cooking time of braised beef can be explained from the following two aspects:

In terms of the list of ingredients, the following ingredients are required to make braised beef:

Beef: Choose beef tendon meat, especially "flower tendon meat", because it is rich in muscle fibers and has a better taste.

Water: Used to soak beef and remove blood.

Seasonings: including shredded ginger, shredded green onions, Sichuan peppercorns, light soy sauce, etc., used to marinate beef.

In terms of production steps, the pressure cooker cooking time of braised beef should pay attention to the following points:

Soaking: Put the beef in clean water and soak it for 3-4 hours in the summer, changing the water every hour to remove the blood.

Marinade: Put the beef in a basin, add shredded ginger, shredded green onion, Sichuan pepper and other seasonings, pour in about half a bowl of light soy sauce, use a suitable tool to completely press the beef into the sauce, and put it in the refrigerator for 4 hours.

Marinade: Put the marinated beef into the pressure cooker, remove the seasoning in the marinated beef sauce, leave only the soup, and then pour in an appropriate amount of water and light soy sauce, boil over high heat, and boil for about 40 minutes on low heat.

Use a pressure cooker. Generally, about 20 minutes is fine, if it is braised beef tendon, it should be longer, and about half an hour should be very good.

Braised beef is cooked in a pressure cooker for 30 minutes. Stuffy until the pressure cooker felling falls and you can boil the pot.

It usually takes about 30 minutes to stew beef in a pressure cooker.

The marinating time should not be too short, the time is too short, and the meat is not soft enough. The marinating time should not be too long, the beef is not only chewy, but also easy to chop, as long as the chopsticks can be easily inserted. It is recommended that the pressure cooker marinate the beef on low heat for about 30 minutes after steaming.

Tips for braising beef in a pressure cooker

1. Using a toothpick to tie a small eye on the beef has two ominous effects, first of all, it is easier to boil the blood in the beef tendon in the process of blanching the beef, and secondly, it is more flavorful in the process of marinating.

2. The marinated beef tendon is soaked in the marinated soup to make the beef taste good, and the cooled beef is better to cut.

3. The good calf tendon above the braised beef is the best, the texture of the meat and tendons is clear, the meat quality is delicate, and it will not be very chai after marinating.

4. When marinating beef, it must be marinated to absorb the flavor, and the marinated meat is firmer and not loose.

5. The sauced beef should be sliced horizontally along the meat lines, the fiber of the beef is thick, and the thick fiber can be cut off horizontally, and the taste is more tender. If you want to slice neatly, it is best to put the sauced meat in the refrigerator and refrigerate, it will be easy to cut when it is cold.

When marinating beef, the pressure cooker generally takes more than an hour. How long it takes for beef to be marinated depends on the different parts of the beef. Normally, it takes 2 hours for the beef tendon to be marinated, and the other delicate parts can be appropriately shortened by about an hour.

If you want the beef to marinate faster, you can cut the beef into small pieces. You can also use a pressure cooker to shorten the cooking time.

Braised beef recipe

Ingredients: 500 grams of beef tendon meat.

Excipients: 2 shallots, a small piece of ginger, 1 coriander, 3 cloves of garlic, 20 grams of soy sauce, 5 grams of sesame oil, a little cooked white sesame seeds.

Step 1, beef tendon meat has beef tendon in it, it is particularly delicious after boiling soft slices, soak it in water for an hour after buying it back to wash off the blood.

Step 2: Put the beef into the stew pot, add enough water, there will be foam after boiling, skim clean.

Step 3: After skimming off the foam, add green onion knots and ginger slices, cover and simmer over low heat for 2 hours.

Step 1 After a few hours, remove the green onion and ginger.

Step 5: The chopsticks can be easily pierced, the beef is cooked, and a bowl of thick beef stock is needed.

Step 6: After the beef is cool, wrap it tightly with plastic wrap and put it in the refrigerator for more than 4 hours.

Step 7: There is beef tendon in the beef, which is particularly delicious after marinating, and finally the delicious marinated beef is ready.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help you boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

After steaming, you can cook for about 15 minutes, and the following is the specific method:

Ingredients: 500 grams of pork belly, appropriate amount of dark soy sauce, 4 slices of ginger, appropriate amount of light soy sauce, appropriate amount of cooking wine, 2 sections of cinnamon, appropriate amount of rock sugar, 5 cloves of garlic, 3 pieces of green onions.

1. Wash the pork belly, cut it into pieces, boil it in cold water for three minutes, rinse well.

2. Put rock sugar in a wok and stir-fry over medium-low heat until the sugar is colored.

3. When the rock sugar is melted, put the pork belly into the pan and stir-fry.

4. Pour in the prepared condiments and stir-fry, add cooking wine, light soy sauce and dark soy sauce in turn.

5. Stir-fry until there is no water in the pan, add boiling water, and cover the pork belly.

6. Heat the pressure cooker and pour it directly into the pressure cooker when the water in the wok boils.

7. After the pressure cooker is steamed, turn to low heat and simmer for 15 minutes before serving.

Pressure cooker marinated pork just need to be pressed in a pressure cooker for 20 minutes:

Soak the beef in water for 30 minutes to precipitate the blood in the beef, and it is better to soak it for a few more hours and change the water a few times.

Put the beef into the pressure cooker, add auxiliary ingredients, etc., and add water until it covers the surface of the beef, boil to the exhaust state on high heat and change to low heat to maintain the exhaust pressure for 20 minutes.

After naturally gasping, take out the beef in the pot and put it in a large bowl, soak it in the braised soup overnight to absorb the flavor, and slice it and eat it immediately after cooking. The braised soup needs to be filtered out of the ingredient residue, and double the water can be added to make beef noodle stock, and the amount of water added depends on personal taste.