Braised tendon with Scallion(cong shao ti jin )

Braised tendon with Scallion

Introduction:

"Spring is dry. In order to protect skin and keep healthy, today we make a dish rich in collagen, which is called" braised tendon with Scallion ". The method of "braised tendon with Scallion" is the same as that of braised sea cucumber with scallion in Shandong cuisine. As long as you master the operation essentials of this dish, you can make several dishes with similar taste at home, such as sea cucumber with scallion, fish lips with scallion, turtle side with scallion and beef tripe with scallion. The taste is absolutely authentic, and high-grade dishes can be made with this method. It's very simple to make this dish. The key is to highlight the flavor of scallion. You should master the tips and essentials of using scallion well. As long as you master the following operation methods, you can surpass the taste of scallion cooked dishes in high-end hotels, and you can enjoy excellent delicious food at home. Red juice and white juice can be selected for the dishes with scallion. In the selection of raw materials in the early stage of dish making, red juice can be chosen for those with heavy odor, and white juice can be chosen for those with delicious and light material. The specific production method of "braised tendon with Scallion" is as follows

Production steps:

Step 1: Boil the water in the pot and season with salt, sugar and monosodium glutamate.

Step 2: then sprinkle appropriate amount of scallion oil, stir well to make flavored water and bring to a boil.

Step 3: blanch the vegetable heart in the flavored water and take it out.

Step 4: blanch the cut tendons and spring bamboo shoots for 3-5 minutes and set aside.

Step 5: pour proper amount of cooking oil into the pan, add green onion, white onion and ginger slices, and fry them slowly over low heat.

Step 6: when the scallion is white and slightly yellow, take it out and set it aside.

Step 7: fry the remaining scallion in the pot until 70% water is consumed and then remove it.

Step 8: pour the fried scallion oil into the oil tank for standby (Note: when frying the scallion oil, do not fry the scallion paste, otherwise the dishes will be slightly bitter, and the taste will be bad).

Step 9: leave a small amount of base oil in the pot, then put the fried scallions into the pot again, cook in soy sauce, and then cook in a proper amount of Shaojiu.

Step 10: add soy sauce and Shaojiu, then add some water into the pot and bring to a boil.

Step 11: Boil the water for 3-5 minutes, remove the onion and ginger. This is the initial boiled onion juice.

The twelfth step: last season the onion juice, then add a little sugar, pepper and msg to mix.

Step 13: stir well, add in the tendons and bamboo shoots and simmer for about 8-10 minutes.

Step 14: after the tendons are soft and rotten, thicken the soup with high heat, and then thicken with a little water starch.

Step 15: drizzle with a little fried scallion oil to get out of the pot.

Step 16: when coding the dish, blanch the boiled vegetable heart around the edge. This scallion is rich in flavor, delicious scallion braised tendon is ready.

Materials required:

Boiled beef tendon: 250g

Bamboo shoots: 80g

Rape heart: 120g

Green onion: 50g

Scallion white: 40g

Ginger slices: 10g

Soy sauce: 20g

Sugar: 5g

MSG: 2G

Shaojiu: 20g

Pepper: right amount

Cooking oil: proper amount

Starch: appropriate amount

Note: this dish features: bright red and beautiful color, rich and attractive onion flavor, soft and rotten tendons, fresh and refreshing vegetable heart, good taste in spring, good health preservation. Warm tips: 1. Once again, the onion should not be fried, otherwise the taste of the dishes will be greatly reduced. 2. The tendons used in the production of this dish have been preliminarily cooked in advance, and they have been cooked until eight when they are full-bodied. The raw tendons must be full-bodied, and then they can be prepared after preliminary cooking, which can not only remove the peculiar smell, but also shorten the cooking time. Might as well in the hair can do more, divided into small packaging, frozen storage with use. 3. Because of the use of soy sauce, there is no need to put salt. Cooked dishes should have a strong flavor and highlight the flavor of scallion. Sugar only plays a role in improving freshness. Do not put too much. This private spring health food "scallion braised tendons" is ready for your reference!

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: onion

Chinese PinYin : Cong Shao Ti Jin