Soft glutinous and anti-aging classic dish: [braised beef tendon] (with the method of rolling shredded green onion)(ruan nuo kang shuai de jing dian da cai hong shao niu jin fu juan juan cong si de zuo fa )

Soft glutinous and anti-aging classic dish: [braised beef tendon] (with the method of rolling shredded green onion)

Introduction:

"Beef tendon contains a lot of collagen, little fat and no cholesterol, so it is definitely a very healthy food. Because the beef tendon itself has no flavor, the most common way is to stew, stew or braised. The beef tendon cooked to Kung Fu tastes smooth, soft and glutinous. It melts in the mouth, and even has the feeling that the mouth is stuck so tightly that few people don't like it. Before in the supermarket to see, are already through the preliminary processing of semi cooked beef tendon. My mother did it several times, always said there was a smell of chemical liquid, so she did not dare to buy it. When I bought the cow tail this time, I just saw some raw tendons and bought some back. I'm going to try some first. If it's delicious, I can buy some more for my mom. Today is the safest braised beef tendon. What's more, I'd like to show you a new way to decorate shredded onion. I don't know if you have found that every time you watch a food show on TV, those greasy dishes are decorated with beautiful curly shredded onion. I've always been curious about how the scallion shreds are made. I understand this time. People who love to show up can't hide things. They come to show up and sell them as soon as they learn. This scallion shred is easy to decorate and remove greasy when it is put on the dish. It's really simple and practical

Production steps:

Step 1: prepare all the ingredients;

Step 2: soak the beef tendon in water in advance, and change the water several times until there is no blood. Mushrooms also bubble ahead of time;

Step 3: remove the fascia and grease on the surface of beef tendon, wash and reserve;

Step 4: put ginger skin, half green onion, enough water into the pot, and then put the processed beef tendon;

The fifth step: add a little high baijiu.

Step 6: after boiling for about 10 minutes, skim the surface foam in the middle;

The seventh step: remove the awesome tendon and rinse it with warm water. After drying the water, cut it into 3cm pieces (I think the kitchen scissors are more powerful).

Step 8: cut ginger into thick slices, peel garlic, shred onion, cut onion into sections, and then prepare all spices (wash with filter and drain water in advance);

Step 9: after the pot is hot, add edible oil, add pepper when it is warm, stir fry over low heat to make it fragrant;

Step 10: don't take out the pepper, leave the pepper oil in the pot, add onion, ginger, garlic and spices, turn to high fire, stir fry until fragrant;

Step 11: add the processed beef tendon and stir fry continuously until the beef tendon changes color and the surface shrinks;

Step 12: add cooking wine, soy sauce, soy sauce, stir fry until evenly colored;

Step 13: add hot water without ingredients and bring to a boil. If there is foam on the surface, it should also be skimmed;

Step 14: transfer the ingredients together with the soup to the casserole and heat it over high heat;

Step 15: wash Lentinus edodes after soaking and squeeze out water;

Step 16: add the mushroom into the pot;

Step 17: heat high heat to boiling, turn low heat, cover and simmer. If there is foam on the surface, it should also be removed. Cook for about 1 hour and remove the spices;

Step 18: cook for about 2.5 ~ 3 hours, add salt and sugar, and then stir the ingredients in the pot from time to time to prevent sticking to the bottom. Then continue to cover and cook;

Step 19: about 4 hours, until the beef tendon in the pot is soft and rotten, it can be easily poked through with chopsticks, and the beef tendon is stewed;

Step 20: take an appropriate amount of beef tendon and Lentinus edodes, put them in a large frying pan, collect the juice over high heat, then sprinkle with a little sesame oil, mix well and turn off the heat;

Step 21: while collecting the juice, prepare a section of scallion and take the outer two layers (that is, the two layers that will roll after peeling off);

Step 22: shred the scallion, the thinner the better;

Step 23: put the scallion shreds into the basin, add water, clean them by hand, and then soak them for a while;

Step 24: the scallion silk in the basin has begun to roll. At this time, take out the scallion silk and use kitchen paper to suck up the water;

Step 25: put the beef tendon on the plate, and then you can eat it.

Materials required:

Beef tendon: 500g

Dried mushrooms: a handful

Lao Jiang: one piece

Shallot: a period

Garlic: one head

Purple onion: half

Highly Baijiu: a little

Edible oil: a little

Cooking wine: 10ml

Soy sauce: 30ml

Old style: 5 ~ 8ml

Salt: right amount

Sugar: right amount

Sesame oil: a little

Star anise: one

Fragrant leaves: 2 pieces

Cinnamon: a small piece

Zanthoxylum: 20 or so

Tangerine peel: 4-5 pieces (very small)

Note: 1. Beef tendon to clean the appearance of mucus, it is best to remove the surface of the oil and fascia; 2. Braised beef tendon, must be willing to cut material, in order to remove the smell of food itself, so onion, ginger, garlic and spices can not be less. But don't overdo all kinds of spices. When I cook for about an hour, I basically take out the spices, and the flavor will be stronger after a long time; 3. When stewing beef tendon, except for the first blanching water with cold water, other (cleaning and later stewing) should use hot water, which should be remembered; 4. When stewing beef tendon, more water should be added, because it takes a long time to cook. With a pressure cooker, the amount of water can be reduced appropriately, which is almost the same as that of the ingredients (the pressure cooker basically does not lose water). If you really need to add water in the middle, you must add hot water; 5. When the beef tendon is boiled for about 3 hours, it will begin to precipitate gum. After that, you should stir up the ingredients in the pot every other time to prevent sticking to the bottom. You don't have to open the cover before. The specific time should be adjusted according to the actual situation; 6. Stewed beef tendon can receive juice at one time, or you can only take the amount you want to eat to receive juice (in fact, at the end of the cooking, there is basically no juice); 7. The thinner the sliced onion, the easier it is to roll, and it is best to do it now.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ruan Nuo Kang Shuai De Jing Dian Da Cai Hong Shao Niu Jin Fu Juan Juan Cong Si De Zuo Fa