Three fresh beef tendon

Three fresh beef tendon method:

Raw materials for making three fresh beef tendon

200 grams of beef tendon, 50 grams of cooked chicken, 30 grams of ham, 50 grams of fresh mushrooms, 5 rape hearts, 10 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of starch, 50 grams of oil, 3 grams of onion and ginger, 300 grams of chicken soup.

Processing steps of three fresh beef tendon:

1. Wash the tendon and cut it into 5cm long section. If it is thicker, cut it from the middle. Beat shallots and ginger with a knife.

2. Slice the chicken and slice the ham. Cut fresh mushrooms into 0.1cm thick slices and wash vegetable heart.

3. Heat the frying pan, add 50g oil, stir up the onion and ginger, remove the flavor, add cooking wine, salt, monosodium glutamate and chicken soup, add the tendons and cook for about 10 minutes, then put the chicken, ham, fresh mushroom and vegetable heart into the same pot, mature, use starch to thicken the juice, and then put them on the plate.

Attention should be paid to when making three fresh beef tendon

This dish is zhunyang flavor, with salty taste, rich soup and white color. Cooking utensils must be clean.

Three fresh beef tendon

Soak the tendons in hot water, clean the greasy and impurities, cut them into two sections, put them in a boiling water pot, take them out, wash them in clean water, and squeeze out the water.

Basic information

Cuisines and efficacy: Recipes for young people with private dishes

Taste: salty and delicious Technology: stir fried

Manufacturing materials

Ingredient: beef tendon (foam) 400g

Accessories: 100g chicken, 50g Jinhua ham, 100g mushroom (fresh), 100g cabbage

Seasoning: 25g cooking wine, 3G salt, 5g monosodium glutamate, 10g starch (PEA), 50g lard (refining)

Characteristics of three fresh beef tendons:

Bright color, soft glutinous tendons, delicious taste.

Production process

2. Cut the cooked chicken (cooked chicken) and ham into slices; remove the roots of mushrooms and slice them; put the vegetable heart into the boiling water pan and take it out, then put it into the clear water to cool, and then take it out and drain the water.

3. Add fresh soup into the frying pan, add yellow rice wine, cooked lard, fine salt, monosodium glutamate and beef tendon, and then simmer it with chicken, ham, mushroom and vegetable heart. When the marinade in the pan is almost thick, thicken it with 20 grams of starch (10 grams of water), pour cooked lard on it, and put it in a pot.

Tips for making beef tendon with three fresh ingredients:

This product needs 150 grams of cooked lard.

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