Tendon of Achyranthes bidentata

Method of tendon of Achyranthes bidentata:

Raw materials for making tendon of Achyranthes bidentata

100g pork tendon and 500g chicken. Achyranthes bidentata 10g, ham 50g, mushroom 25g. Hu Xiang 3G, cooking wine 10g, monosodium glutamate 1g, ginger 10g, onion 10g, salt 3G.

Steps of making tendon of Achyranthes bidentata

Wash and moisten the Achyranthes bidentata and cut it into oblique pieces. Put the tendons in a bowl, add water and steam for 4 hours until the tendons are soft. Soak and bleach the ham in cold water for 2 hours, peel off the outer fascia, wash and shred the ham. After the mushroom is watered, cut into shreds, wash the ginger and scallion, slice the ginger and scallion. Cut the swollen tendons into long sections, chop the chicken into small squares, take the steaming bowl, put the tendons and chicken into the bowl, then put the Achyranthes bidentata slices on the chicken, mix the shredded ham and mushroom evenly, and sprinkle around. Put ginger slices and scallions into a bowl, steam for about 3 hours, and come out after the tendons are crisp. Remove the ginger and scallions, add pepper, cooking wine, salt, monosodium glutamate and other seasonings

Tendon of Achyranthes bidentata

Achyranthes bidentata tendon is a famous dish of the Han nationality in Sichuan Province. It is made of beef and mutton. It is suitable for spring. It is fragrant, soft and fresh. It has the effect of treating rheumatism and invigorating muscles and bones.

Detailed introduction

Cuisine: Sichuan cuisine

Ingredient category: beef and mutton

Suitable season: Spring

Pork tendon 100g; chicken 500g; Achyranthes bidentata 10g; ham 50g; mushroom 25g; Hu Xiang 3G; cooking wine 10g; monosodium glutamate 1g; ginger 10g; scallion 10g; salt 3G

1. Wash and moisten the Achyranthes bidentata and cut it into oblique pieces.

2. Put the tendons in a bowl, add water and steam for 4 hours until the tendons are soft.

3. Soak in cold water for 2 hours, peel off the outer fascia and wash.

4. Wash the ham and cut it into shreds; cut the mushrooms into shreds after they are watered, wash the ginger and scallion, slice the ginger and scallion into sections.

5. Cut the swollen tendons into long sections, chop the chicken into small squares, take the steaming bowl, put the tendons and chicken into the bowl, then put the Achyranthes bidentata slices on the chicken, mix the shredded ham and mushroom evenly, and sprinkle around.

6. Put ginger slices and scallions into a bowl and steam for about 3 hours.

7. When the tendons are crisp and rotten, remove the ginger and onion, and add pepper, cooking wine, salt, monosodium glutamate and other seasonings

Color and taste

Soft, fresh and fragrant

effect

It has the effect of treating rheumatism and invigorating muscles and bones

Longitude: 104.06573486

Latitude: 30.65946198