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Before you jump to Pressure Cooker Chinese Beef Rib and Tendon Stew recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more eco-friendly we won’t be able to fix the problems of the environment. These types of changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.

A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. You can certainly reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own gives you many small methods by which energy and money can be saved. Efficient living is definitely something we can all do, without difficulty. Typically, all it takes is a bit of common sense.

We hope you got insight from reading it, now let’s go back to pressure cooker chinese beef rib and tendon stew recipe. To make pressure cooker chinese beef rib and tendon stew you need 22 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Pressure Cooker Chinese Beef Rib and Tendon Stew:

1. Get 2-3 lbs beef short ribs
2. You need 1 lb beef tendon
3. Take 1 Tbsp oil
4. Prepare 3 shallots, sliced
5. Provide 4 cloves garlic, minced
6. Take 5 spring onions
7. Provide 4 inch ginger, peeled & sliced
8. Take 1 Tbsp shaoxing wine
9. Get 2 cups chicken stock
10. Provide 3 Tbsp chu hou paste
11. Use 1 Tbsp soy sauce
12. You need 1 Tbsp dark soy sauce
13. Take 2 tsp oyster sauce
14. Use 2 tsp sugar
15. Provide 3 whole star anise
16. Use 5 inches orange peel
17. Get 1.5 lbs daikon, peeled and cubed
18. Get 3 parsnips, peeled and cubed
19. Get 5 oz shitake, sliced
20. Use 1 can baby corn
21. Prepare 4 Tbsp water
22. Take 4 Tbsp corn starch

Steps to make Pressure Cooker Chinese Beef Rib and Tendon Stew:

1. Place the beef tendon in the pressure cooker and add 1 cup water. Pressure cook on high pressure for 1 hour and 15 min and natural pressure release.
2. While the tendon is cooking, prepare the other ingredients.
3. Lay the short ribs out on a baking sheet and season with salt and pepper.
4. Separate the green from the white parts of the spring onion. Add the white parts to a small bowl and then prep the garlic, shallot and ginger into the bowl.
5. Peel and cube the daikon and parsnips, and rough slice the shitake and add to a large bowl.
6. In a small dish add the chu hou paste, soy sauces, oyster sauce, sugar, star anise and orange peel.
7. When the tendon is done cooking, pour the cooking liquid out, and rinse the tendon under cool water. Cut the tendon into bite size pieces.
8. Preheat the oven broiler to high. Broil the short ribs for 5 minutes until they are seared and browning.
9. In the cleaned out pressure cooker heat the oil with the saute function. Add the onions, shallot, garlic and ginger. Cook until they begin to brown and stick to the bottom of the pan and then add the shaoxing wine.
10. After the shaoxing has deglaze the bottom of the pan, add the stock and the chu hou mixture. Stir to distribute.
11. Layer in the short ribs and cubed tendon. Add the daikon, parsnip and mushroom on top.
12. Pressure cook on high pressure for 10 min
13. Quick release the pressure. Drian the baby corn and add it to a bowl.
14. Remove the daikon and parsnips and place on top of the baby corn. Leave this aside to stay warm.
15. Replace the lid on the pressure cooker and cook on high pressure for another 20 min
16. Let the pressure naturally release. Remove the lid and pick out the rib bones.
17. Combine the starch and water into a slurry. Bring the stew to a simmer and add the slurry while stirring a little at a time until it thickens to your level of choosing.
18. Add the reserved vegetables and mix. Dice the green stems of the onions for garnish.

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