Beef tendon with mint and golden bamboo shoots(bao he jin sun niu jian )

Beef tendon with mint and golden bamboo shoots

Introduction:

"Peppermint is rich in nutrition. It can be eaten by picking its tender stems in spring and summer. It can be fried or boiled in hot water and then cold mixed. It is fragrant and delicious. Especially in summer, it can be drunk by juicing its tender leaves and other fruits and vegetables. You can also stir fry shredded meat with cold sauce, make stuffing, and eat it like other vegetables. The ancients said: "for a long time to eat food, tonifying kidney qi, ward off evil and poison, in addition to foul gas, make the breath fragrant and clear." Carrot is called golden bamboo shoot. It is a kind of crispy and nutritious home vegetable. Traditional Chinese medicine believes that it can tonify the middle Qi, invigorate the stomach and digestion, strengthen the Yuan Yang, and tranquilize the five zang organs. It has good curative effect in the treatment of dyspepsia, chronic dysentery, cough, night blindness, etc., so it is known as "Oriental ginseng", which contains a comprehensive range of nutrients. Beef is the second largest meat food in China, second only to pork. Beef has high protein content, low fat content, delicious taste and is popular. Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, growth and development, and after surgery, after the rehabilitation of people in the supplement blood loss, repair tissue and other things are not suitable. Beef has the effect of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. The beef is crisp and rotten. Carrots absorb enough fat of beef. With the fragrance of mint, it tastes refreshing and pleasant in hot summer

Production steps:

Step 1: prepare the tendon.

Step 2: prepare the carrots.

Step 3: prepare fresh mint leaves.

Step 4: prepare green onion, ginger, garlic, red pepper and star anise.

Step 5: cut the tendon into small pieces and soak the bleeding water in cold water until the water is clear.

Step 6: put beef tendon into pressure cooker, add appropriate amount of cold water.

Step 7: add star anise, dried red pepper and ginger; add salt and steamed fish sauce.

Step 8: after boiling, skim the foam; cover and press for 20 minutes.

Step 9: wash carrot and cut into hob pieces; slice scallion and ginger, and smash garlic.

Step 10: heat the oil in the pan, saute shallot, ginger and garlic; pour in carrots and stir fry; add appropriate amount of salt and stir well.

Step 11: add beef tendon and gravy, stir well; cook for 15 minutes.

Step 12: add fresh mint and pepper, stir well and simmer for 5 minutes; stir well and serve in a bowl.

Materials required:

Beef tendon: 900g

Carrot: 380g

Fresh mint: right amount

Scallion: 1 Section

Star anise: 2

Ginger: 1 piece

Garlic: 8 pieces

Dried red pepper: 8

Cooking oil: 3 teaspoons

Steamed fish sauce: right amount

Salt: right amount

Pepper: right amount

Note: 1. Carotene is a fat soluble substance, so it can be well absorbed only in oil. Therefore, when eating carrots, it is best to cook them with oil or simmer them with meat to ensure that the effective ingredients are absorbed and utilized by the human body. 2. Mentha haplocalyx should not be used more in patients with body deficiency and sweating.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Bao He Jin Sun Niu Jian