Recipe: Sauce

Home Cooking Recipe: Sauce

Notes:

I learned the sauce burdock with my mother. The method is simple, and it is faster to use the pressure cooker. Write it here to record the practice and share it with you.

Ingredients:

Steps:

  1. Home Cooking Recipe: Place the burdock in cold water to soak the bleeding water, and change the water several times in the middle.

    Place the burdock in cold water to soak the bleeding water, and change the water several times in the middle.

  2. Home Cooking Recipe: Put the cleaned burdock into the pressure cooker, add water, and have no burdock. If the burdock is large, you can use a knife to put a few knives on it for easy access.

    Put the cleaned burdock into the pressure cooker, add water, and have no burdock. If the burdock is large, you can use a knife to put a few knives on it for easy access.

  3. Home Cooking Recipe: Ignite to boiling, turn to low heat, and remove the floating foam.

    Ignite to boiling, turn to low heat, and remove the floating foam.

  4. Home Cooking Recipe: Add salt, rock sugar, soy sauce, soy sauce, cooking wine, pepper, star anise, onion, ginger, fragrant leaves. There is no need to add too much salt here, because you will add soy sauce later. The old draw can be added to the appropriate color.

    Add salt, rock sugar, soy sauce, soy sauce, cooking wine, pepper, star anise, onion, ginger, fragrant leaves. There is no need to add too much salt here, because you will add soy sauce later. The old draw can be added to the appropriate color.

  5. Home Cooking Recipe: Cover the lid and cook for 15 minutes after steaming. At the same time, cut the tomato into small Ding.

    Cover the lid and cook for 15 minutes after steaming. At the same time, cut the tomato into small Ding.

  6. Home Cooking Recipe: After the pressure cooker is deflated, add soy sauce and tomato diced. At this point, you can taste the saltiness and adjust the salt. The soup is slightly salty than usual.

    After the pressure cooker is deflated, add soy sauce and tomato diced. At this point, you can taste the saltiness and adjust the salt. The soup is slightly salty than usual.

  7. Cover the lid again, and cook for 10 minutes after steaming. After cooking, sirloin in the broth for a few hours, the taste will be better.

  8. eat!

Tips:

Although the tomato is added, the sirloin with good sauce has no obvious tomato flavor. It can be used to enhance the flavor. You may wish to try it. The tomato can also be cross-cutted at the top and then peeled and peeled before the cut, but I didn't peel it here. After the pressure cooker was pressed, I couldn't see anything. .


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