Beef stew is delicious, but it takes time and effort. Once I had a good idea, since I needed a small fire to simmer, it would not be enough to use the rice cooker soup mode. Press one button and leave everything to the rice cooker. Simple and delicious. you deserve to have. ????
Wash the beef with water and cut into large pieces (about the size of a small raw steak), two to three pieces. The beef is placed in cold water and four pieces of ginger, and the wine is heated in a common pot. This step is to force the bleeding water and go to the sputum. At the same time, boil a pot of hot water and use beef for a while.
Boil the bleeding, turn off the fire, and remove the beef. Wash off the surface of the blood with hot water. It is best not to use cold water here, otherwise the beef is tight and affects the taste.
Beef chunks, hot water poured into the rice cooker, no beef. Add cooking wine, three slices of ginger, onion, aniseed, soy sauce, soy sauce. All seasonings are agitated evenly. Start the soup mode. Don't put salt and sugar at this stage. Put salt early, the meat is easy to tighten. Put sugar early, maybe the temperature is not enough. Put it together for a while.
My rice cooker soup mode is 1 hour and 45 minutes. About 1 hour and 15 minutes, add sugar and salt. Stir well and continue to cook.
The beef is different and the cooking time is different. At the end of the first soup mode, poke the beef with chopsticks. If it is easy to poke in, it is soft enough to be spared. If it is not too soft, start the soup mode again, and generally there is no problem.
The beef stew section is over and the beef noodles start below. The reason why it is called the original soup, because I like to cook the noodle soup directly. Original soup original flavor. After the beef is removed, you can pour the remaining beef soup into a common pot and start cooking. The fire is smaller and the noodles are cooked.
After the noodles are cooked, turn off the heat. Pour all the noodles and half bowl of beef soup into a bowl. Continue adding half a bowl of hot water to the bowl. The half bowl of water here is not an absolute amount. Water is added to neutralize the saltiness and concentration of the beef soup itself. Need to adjust according to your own beef soup. (I also added a slice of garlic here to enhance the taste)
Beef slices, neatly placed. Take a little parsley and put it on top.
Recently advanced version of the new way to eat, found that the taste upgrade. After roasting the beef, cook the noodles, cut the cucumbers and cut the tomatoes into small pieces and place them on the bottom of the bowl. Cover the noodles, pour the soup, and cover the beef. Add the parsley, and then spoon the spicy. Stir well and eat. The unique sour soup of tomatoes and the crisp taste of cucumber all add to the taste of the noodles.
1. In fact, just make a bowl of beef noodles, a piece of beef should be enough. But with so many steps, how can I be so lazy that I can only do one at a time. Cook a few more pieces, the first meal together with other dishes (recommended kitchen recipes @ size Nannan's mix of king food, gimmick perfect match), folder taro, burritos, how to eat are delicious. Put a night out of the last piece of beef (in the refrigerator in the summer), and then cook the beef noodles the next day, it is the second meal. 2. Use sugar instead of rock sugar, because the heating of the rice cooker is slower. When you use the sugar candy to brush the pot, you will find the bottom. 3. In step three, put the proportion of all kinds of soy sauce. I probably add three to four scoops of soy sauce in one pot of water, one scoop to one scoop of half old soy. The soy sauce is mainly used for coloring, and the color is blackened. Don't put too much. 4. The beef noodles are too monotonous, you can add some green vegetables. The color scheme has also become better. 5. Due to the long production time, it is recommended to start early, or simply do it this afternoon and eat it tomorrow. The time difference between making a meal will not be as scented as I am. This is a history of blood and tears. And the cold beef on the second day is easier to slice. 6. If you refrigerate the beef after the noodles, do not deliberately heat the beef slices. Spread directly on the surface, the hot air on the surface will be heated. 7. Cut the beef and pay attention to the beef grain road to ensure that the beef slice is cut out along the grain line, so that it is better to chew. 8. There is more beef soup that you don't want to waste and throw away. You can filter out the spices inside, add fried potato pieces, or diced mushrooms and diced diced rice. It is also very sweet.