"Double winter pork tendon" for festival cooking(jie ri shao cai yi kuan shuang dong shao ti jin )

"Double winter pork tendon" for festival cooking

Introduction:

"Tendons are rich in collagen, lower in fat than fat, and no cholesterol. Tendons can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay the aging of the skin. Both ox's hoof tendon and pig's hoof tendon have the effect of strengthening tendons and bones. It has a good therapeutic effect on the weak and weak. Eating tendons often is helpful to the growth and development of teenagers and slow down the speed of osteoporosis in middle-aged and elderly women. The Spring Festival is coming. Today, we make a holiday dish with beef tendon, which is matched with some fresh mushrooms and seasonal bamboo shoots. Therefore, this dish is called "double winter braised tendon". Before making this dish, you should first deal with the beef tendon, wash the tendon, add materials, stew it in a pressure cooker, and then add it to the dish

Production steps:

Step 1: blanch the tendons, mushrooms and bamboo shoots.

Step 2: put proper amount of cooking oil in the pot, heat it up, add onion and ginger, cook in soy sauce, and then add proper amount of oyster sauce.

Step 3: then cook in the right amount of Shaojiu and mix well.

Step 4: add proper amount of water and bring to a boil.

Step 5: put a little sugar to make it fresh.

Step 6: sprinkle a little pepper in the pan and mix well.

Step 7: then pour in the boiled tendon and other raw materials and cook for a while.

Step 8: when the tendons are soft and rotten, use high heat to collect the juice, and then thicken them with appropriate amount of starch.

Step 9: after the sauce is gelatinized, it can be taken out of the pot.

Materials required:

Cooked beef tendon: 280g

Fresh winter bamboo shoots: 100g

Shuifa mushroom: 80g

Scallion: 30g

Ginger slices: 10g

Fresh soy sauce: 20g

Oyster sauce: 20g

Sugar: 5g

Pepper: right amount

Shaojiu: 15g

Cooking oil: 20g

Starch: appropriate amount

Note: the characteristics of this dish: bright red color, strong flavor, soft and rotten tendons, crisp winter bamboo shoots, strong onion flavor and delicious taste. Warm tips: 1. Before making this dish, add spices and proper amount of water to the tendons in advance until they are soft and rotten, and then add them into the dish. As the tendons will harden after cooling, it's better to cook them a little softer. After cooking and cooling, cut the hob pieces. You can also buy cooked tendons, which saves the time of reprocessing. 2. Making this dish is similar to braised sea cucumber with scallion. The flavor of scallion is better. Therefore, it is necessary to add more scallion segments. After the scallion is fried, add water and cook for a while. In this way, the flavor of scallion oil and soup will be more fragrant. 3. The time of cooking this dish depends on the hardness and softness of the tendons. It is better to make the tendons soft and glutinous. The dish "double winter roast tendons" is ready for your reference!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: onion

Chinese PinYin : Jie Ri Shao Cai Yi Kuan Shuang Dong Shao Ti Jin