Braised beef brisket with tofu skin is a very delicious and classic combination. The tofu skin fully absorbs the essence of the beef and broth, becoming soft, chewy, and flavorful, with a texture even more tempting than the meat itself.
Materials
Home-style dish: Braised beef brisket with dried bean curd (rice cooker version), so delicious! 😋 Here are the steps:
Break dried bean curd sticks into sections and soak them in cold water for about 1-2 hours, until they are soft and have no hard core.
Cut the beef brisket into chunks, put it in a pot of cold water, add 1 tablespoon of cooking wine and a few slices of ginger, bring to a boil, skim off the foam, remove and rinse with warm water, drain and set aside. Heat oil in a pan, add ginger and scallion segments and sauté until fragrant, add the beef brisket and stir-fry over low heat, add Lee Kum Kee braised beef brisket sauce, stir-fry evenly, add boiling water to cover the beef brisket, and select the rice cooker to cook soup for 2 hours.
With 30 minutes remaining, add the dried bean curd sticks, remove the scallion segments, and cook until the rice cooker beeps to indicate it's finished.
Open the lid and add salt as needed, depending on the saltiness of the broth. Turn up the heat to reduce the broth slightly, but don't reduce it too much. Sprinkle with chopped green onions or cilantro, and it's ready to serve. Delicious! 👍
