Spicy beef tendon(xiang la niu jin )

Spicy beef tendon

Raw materials for making spicy beef tendon

Beef tendon 600g; red pepper 1; scallion 2; garlic 2; starch appropriate; note: optional ingredients

Seasoning for spicy beef tendon

30 g edible oil, 1 tsp sesame oil (3 G), 1 tsp cooking wine (3 G), 2 tsp tomato sauce (60 g), 1 tsp refined salt (3 G), 1 / 2 tsp sugar (1.5 g), 1 / 2 tsp monosodium glutamate (1.5 g)

Processing steps of spicy beef tendon

1. Pour the beef tendon into boiling water, scald it slightly, remove it and cut it into pieces; wash the scallion and cut it into long sections, pat it with pepper and garlic;

2. Pour the oil into the pot, heat it, add onion, pepper and garlic, saute until fragrant, then add beef tendon, monosodium glutamate, sugar, wine, tomato sauce, salt and water, simmer for 40 minutes with low heat, then take out onion, pepper and garlic, thicken with starch, pour sesame oil and stir well.

The characteristics of Xiangla beef tendon are as follows

The color is ruddy, spicy and delicious.

Attention should be paid to when making spicy beef tendon

Put the beef tendon in boiling water to remove the fishy smell.

Spicy beef tendon

Xiangla beef tendon is a dish. Its raw materials include beef tendon, red pepper, green onion and so on.

Characteristics of spicy beef tendon

Xiangla beef tendon is simple to make, rich in nutrition, ruddy color, spicy and delicious.

Materials of spicy beef tendon

Beef tendon: 600g; red pepper: 1; scallion: 2; garlic: 2; proper amount of starch; note: optional ingredients;

Seasoning of spicy beef tendon

30 g edible oil, 1 tsp sesame oil, 1 tsp cooking wine, 2 tsp ketchup, 1 tsp refined salt, 1 / 2 tsp sugar, 1 / 2 tsp monosodium glutamate, 1 / 2 tsp sugar, 1 tsp cooking wine, 1 tsp cooking wine, 1 tsp cooking wine, 1 tsp tomato sauce, 1 tsp refined salt, 1 tsp sugar, 1 / 2 tsp monosodium glutamate;

Practice of spicy beef tendon

1. Pour the beef tendon into boiling water, scald it slightly, take it out and cut it into pieces;

2. Wash the scallion and cut it into long sections. Pat it with pepper and garlic;

3. Pour the oil into the pot, heat it, add onion, pepper and garlic, saute until fragrant, then add beef tendon, monosodium glutamate, sugar, wine, tomato sauce, salt and water, simmer for 40 minutes with low heat, then take out onion, pepper and garlic, thicken with starch, pour sesame oil and stir well.

characteristic

The color is ruddy, spicy and delicious.

be careful

Put the beef tendon in boiling water to remove the fishy smell.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiang La Niu Jin