Roast beef tendon(shao niu ti jin )

Roast beef tendon method:

Raw materials for making roast beef tendons:

250g beef tendon, 25g green vegetable heart, 10g soy sauce, 10g cooking wine, 5g ginger powder, 5g scallion powder, 0.1g monosodium glutamate, 25g vegetable oil, 50ml beef tendon soup.

Processing steps of roast beef tendon:

1. Put the raw beef tendon in a casserole, add 750g water, cook it over low heat until it is medium cooked, remove it and cut it into 2cm long pieces.

2. Add 20g water to dry dough powder and mix well.

3. Heat up the oil pan, stir fry the vegetables first, then pour in the beef tendon, cooking wine, ginger, soy sauce and boiled pork tendon soup. After boiling, thicken them with monosodium glutamate and the mixed flour juice, and serve them on the plate.

Roast beef tendon

Roast beef tendon is a famous traditional dish in Inner Mongolia, which is made of beef tendon and scallion.

brief introduction

Look at the processing of beef tendon and scallion. This dish is white and transparent in color, clear in oil, soft in taste and rich in nutrition. It can be used for banquets and guests. All medium and high-grade hotels in the region operate.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Shao Niu Ti Jin