Cooking tendons(peng ti jin )

How to cook tendons:

Ingredients for cooking tendons:

Boiled 200 grams of sheep's tendon, 10 grams of vinegar, 100 grams of egg paste, 10 grams of cooking wine, 75 grams of sugar, 25 grams of Lake powder, 750 grams of oil, 5 grams of green onion, 50 grams of sugar, 15 grams of soy sauce.

Processing steps of cooking tendon:

1. Change the cooked tendons into 5cm long strips with a knife, put them in a bowl, and then scratch them with starch and eggs. Set aside.

2. Add cooking oil to the frying spoon and cook until it is seven years old. Add the tendons and deep fry them until golden yellow. Take them out after they are charred on the outside and tender in the inside.

3. Return the stir fry spoon to the high heat, add the base oil, stir in soy sauce, cooking wine, vinegar, sugar, soup and sugar, mix well and thicken, then put in the tendons, turn well, pour in the clear oil, and put into the plate.

Characteristics of cooked tendons:

Cooking tendons is a famous dish in the whole lamb feast. "Whole sheep dishes" is a high-level banquet adapted to the national taste and customs. It is characterized by using all parts of the whole sheep to cook more than 100 kinds of dishes, including the brain, eyes, ears, spinal cord and even hoof of the sheep. Sheep's walking and running rely on the movement of four hooves. Therefore, the tendons of the hooves are strong and full of toughness and elasticity. No part of the sheep can compare with them. Cooking is of course unique. Since the end of the Qing Dynasty and the beginning of the Republic of China, there have been more and more Muslim restaurants in Tianjin. Its taste is mostly salty, fresh and fragrant. Because Tianjin is located in the coastal area, the traffic between the north and the south is developed, and there are many diners in the south. In order to adapt to the taste of more diners, the famous chef song Shaoshan made a new kind of food

Attention should be paid to when cooking tendons

The best proportion of egg paste: 150g flour, 100g egg, 25g starch and 25g water.

Cooking tendons

Cooked tendon is one of the dishes in the whole lamb feast. The main ingredient is tendon, and the auxiliary ingredient is egg paste. The seasoning is cooking wine, sugar, and lake powder. It is made by stir frying.

mixed ingredients

Boiled 200 grams of sheep's tendon, 10 grams of vinegar, 100 grams of egg paste, 10 grams of cooking wine, 75 grams of sugar, 25 grams of Lake powder, 750 grams of oil, 5 grams of green onion (about 100 grams), 50 grams of sugar, 15 grams of soy sauce

Production method

1. Change the cooked tendons into 5cm long strips with a knife and put them in a bowl. Then grab the batter with starch and eggs and set aside.

2. Stir fry spoon on fire, add cooking oil, cook until seven mature, next into the tendons, deep fry into golden yellow, showing the outside coke inside tender, then remove.

3. Return the stir fry spoon to the high heat, add the base oil, stir the soy sauce, cooking wine, vinegar, sugar, soup and sugar with scallion and ginger powder, mix well and thicken, then put in the tendons, turn well, pour in the clear oil, and serve on the plate.

be careful

The best proportion of egg paste: 150g flour, 100g egg, 25g starch and 25g water.

Flavor characteristics

1. "Whole sheep dishes" is a high-level banquet adapted to the national customs and customs. It is characterized by using all parts of the whole sheep to cook more than 100 kinds of dishes, including the brain, eyes, ears, spinal cord, and even the feet of the sheep. Sheep's walking and running rely on the movement of four hooves. Therefore, the tendons of the hooves are strong and full of toughness and elasticity. No part of the sheep can compare with them. Cooking is of course unique.

2. Since the end of the Qing Dynasty and the beginning of the Republic of China, there have been more and more Muslim restaurants in Tianjin. Its taste is mostly salty, fresh and fragrant. Not only the Jia people, but also the Han people who are older than me often go to taste it. Because Tianjin is located in the coastal area, the traffic between the north and the south is developed, and there are many diners in the south. Hongbinlou, originally located in the prosperous area of Nanshi City, in order to adapt to the taste of more diners, famous chef song Shaoshan created a delicious, sour and slightly sweet cooked tendon, which is unique among many restaurants. In the early days of liberation, after hongbinlou moved to Beijing, Zhou Jinting, a senior disciple of song Shaoshan, managed the dish in yanchunlou. In addition, he added eggs to the starch paste to make the cooked tendons taste more delicious, which has been praised by people up to now. In 1985 and 1986, he was successively rated as one of the famous municipal dishes.

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Chinese PinYin : Peng Ti Jin