『食材』
牛腱子肉400g
姜15g
大葱50g
八角1个
花椒1/2茶匙
料酒15g
水750g
鲜菇粉适量
盐1/2茶匙
老抽15g
糖20g
花椒粉1/2茶匙
胡椒粉1茶匙
『做法』
1、将牛腱子肉放入辅助篮中,加水稍没过牛肉即可,以50度/5分钟/速度5清洗,洗好后将牛腱子肉切块备用。
2、将牛腱子肉、姜、葱、八角、花椒、料酒、水放入主锅中,以100度/40分钟/反转/速度小勺烹熟,烹熟后挑出牛腱子肉备用。
3、将煮好的牛腱子肉、鲜菇粉、盐、料酒、老抽、糖、花椒粉、辣椒粉放入主锅内,盖上量杯盖,以120度/20分钟/反转/速度小勺拌炒,取出后撒上辣椒粉即可。
Ingredients
Beef tendon 400g
Ginger 15g
50g green onions
1 star anise
1/2 teaspoon pepper
Cooking wine 15g
Water 750g
Amount of fresh mushroom powder
1/2 teaspoon salt
Dark soy sauce 15g
Sugar 20g
1/2 teaspoon pepper powder
1 teaspoon pepper
Direction
- Put the beef tendon into the auxiliary basket, add water to cover the beef a little, and wash at 50 degrees/5 minutes/speed 5. After washing, cut the beef tendon for use.
- Put the beef tendon, ginger, spring onion, star anise, pepper, cooking wine, and water into the mixing bowl, cook at 100 degrees/40 minutes/reverse/speed small spoon, pick out the beef tendon for use after cooking.
- Put the cooked beef tendon, fresh mushroom powder, salt, cooking wine, dark soy sauce, sugar, pepper powder, and chili powder into the mixing bowl, cover the measuring cup, and set the temperature at 120 degrees/20 minutes/reverse/speed Stir in a small spoon and sprinkle with chili powder.