A few tips to make instant beef tendon with strong aroma -- {braised beef tendon}
Introduction:
"During the Dragon Boat Festival holiday, I didn't have a busy job, no homework on the Internet, and had a good rest for a few days Will you all have a rest? I haven't sent anything for a few days. Now Liz's kitchen is open again. Ha ha, welcome to visit! Let's get to know the main character of this time - beef tendon (abstract from Baidu). Beef tendon has always been the top grade of the banquet. It has a long history of eating. Its taste is light, tender and not greasy, and its texture is like sea cucumber. Therefore, there is a saying: "beef tendon tastes better than ginseng." Tendon is rich in collagen, fat content is lower than fat, and does not contain cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay the aging of the skin. It has the effect of strengthening tendons and bones, and has a good therapeutic effect on the weak and weak, which is helpful to the growth of young people and slow down the speed of osteoporosis in middle-aged and elderly women . Beef tendon is full of toughness. Share some tips. It doesn't need to be stewed for a long time. It can also make beef tendon gelatinous delicious and melt in the mouth
Production steps:
Step 1: boil a pot of water, add wine, blanch beef tendon, wash the blood foam carefully, then change the knife into pieces, or do not cut
Step 2: prepare onion, ginger, garlic, soy sauce, lettuce and potato
Step 3: put ginger, green onion, garlic, large ingredients and beef tendon into the stewing cup, add water, and then add a few hawthorn, stew for about half an hour. Hawthorn can not only remove the taste, but also make the tendons soft and rotten.
Step 4: after stewing the tendons, cut the lettuce and potatoes into pieces, blanch the water for standby (the blanching time of potatoes is a little longer), and remove the seeds from the dried peppers
Step 5: prepare three bowls: rice wine, old bone soup and sauce (soy sauce, cooking wine, sugar and vinegar)
Step 6: add oil into the pot, stir dried pepper and Zanthoxylum bungeanum over low heat, and remove
Step 7: add oil to lettuce and potato, and then remove and set aside; add oil to tendon, stir fry and set aside
Step 8: stir fry the remaining oil in the pan with onion and mushroom slices until fragrant
Step 9: pour in lettuce, potatoes and tendons and stir fry
Step 10: cook in a few spoonfuls of rice wine. This is to get rid of the fishy smell of beef tendon, and make the stew taste more rich and delicious
Step 11: stir fry and color the soy sauce
Step 12: pour in the old bone soup and bring to a boil
Step 13: add salt to roast beef tendons. You can taste a little heavier, because beef tendons and side dishes will be needed. Cover and simmer over low heat until the vegetables are soft or to your liking
The fourteenth step: turn the fire into the sauce before you adjust it and take it to your love level.
Step 15: the tendons cooked in this way are delicious, complete and elastic in shape. They melt at the mouth with a bite, and there is no smell of fur
Step 16: the crystal clear tendons are the best products to nourish the skin and strengthen the muscles!
Materials required:
Beef tendon: appropriate amount
Potatoes: moderate
Lettuce: right amount
Lentinus edodes: right amount
Onion: right amount
Scallion: right amount
Ginger: right amount
Garlic: right amount
Large material: moderate amount
Hawthorn tablets: appropriate amount
Laogu Decoction: right amount
Rice wine: moderate
Zanthoxylum bungeanum: right amount
Dry pepper: right amount
Water: moderate
Old style: moderate
Soy sauce: moderate
Vinegar: right amount
Salt: right amount
Chicken essence: appropriate amount
Cooking wine: moderate
Sugar: right amount
Note: 1. The first step is not to stew for too long. This step is only to soften the tendons initially and lay a good foundation for later stewing. Hawthorn slices will play a good role. If it is too soft and rotten to cook later, the tendons are easy to scatter and can't be sandwiched, and the taste is not elastic enough. 2. The old bone soup is to stew the bone in a small tube, then filter out the fat, and continue to stew the thick soup after filtering out the dregs. If you don't have it at home, put chicken essence. 3. The side dishes can also be matched according to your own choice. If you choose vegetables that are difficult to cook, you can stew them in low heat first, and then add the tendons to stew them together
Production difficulty: ordinary
Technology: pot
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Ji Ge Xiao Qiao Men Zuo Chu Nong Xiang Ru Kou Ji Hua De Niu Ti Jin Hong Shao Niu Ti Jin
A few tips to make instant beef tendon with strong aroma -- {braised beef tendon}
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