Stewed beef brisket
Main material: beef brisket 350 g.
Accessories: fresh shiitake mushrooms 100 g, lion's head mushrooms 100 g.
Ingredients: green onion, ginger, peppercorns, white pepper, salt, monosodium glutamate.
method:
1. Wash the brisket and cut it into small pieces, blanch it with boiling water and rinse the blood foam with cool boiling water.
2. Wash and cut the shiitake mushrooms and monkey mushrooms into strips, and wash and cut the green onion and ginger into segments and pieces.
3. Take out the inner pot of the pressure cooker, put in the beef, add the broth, salt, cooking wine, white pepper, shiitake mushrooms, lion's head mushrooms, green onion segments, ginger pieces, peppercorns, monosodium glutamate, cover the pot, adjust the pressure cooker to the "cooking gear", adjust the pressure to maintain the pressure for 50 minutes, after the pressure cooker "floating valve" returns to position, pick out the onion segments, ginger blocks, you can eat.
Features: fresh and salty and delicious
Tip: Lion's Mane mushroom is rich in protein, vitamin B2, niacin and other nutrients. In addition, it contains peptide sugars and multivitamins needed by the human body, which have the effect of enhancing cell vitality and nourishing the human body.
Tips for choosing beef according to your cooking needs
Simmer: Use a bow crown, chest, ribs, front and back tendons. The breasts are crisp and soft when cooked, but fat but not greasy. The bow crown tendons are more meaty and less meaty, and the color is transparent and beautiful after cooking. The ribs are thick with tendons, and the meat is loose and tender when cooked. Tendon meat tendon ring bun, cooked and tender. The cooked meat rate of these parts is higher than that of ordinary lean meat, which is suitable for stewing, boiling, stewing, stewing and grilling.
Happy Mid-Autumn Festival!