Beef tendon in oil

Beef tendon in oil

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: slice the beef tendon for standby.

Step 3: cut asparagus and mung bean sprouts, wash and drain.

Step 4: boil water, blanch the green bean sprouts and asparagus. Take it out.

Step 5: blanch the beef tendon and take it out.

Step 6: beef tendon, mung bean sprouts, asparagus into a bowl, followed by: salt, chicken essence, vinegar, soy sauce, pepper powder, pepper powder, sesame.

Step 7: put the oil in the pot and heat it to smoke.

Step 8: pour in the bowl, add peanuts and mix well.

Materials required:

Cooked beef tendon: 200g

Mung bean sprouts: 100g

Asparagus: Four

Jiang: one piece

Onion: two

Peanuts: a little

Sesame: a little

Salt: one teaspoon

Vinegar: 1 / 3 teaspoon

Soy sauce: 1 / 3 teaspoon

Pepper powder: half teaspoon

Chili powder: half teaspoon

Chicken essence: 1 / 3 teaspoon

Note: 1, tendon is not water hair tendon. It's stewed or cooked. It's sold in the market. 2. The crispness of mung bean sprouts and asparagus matches the taste of beef tendon. It's OK to change to other vegetables, but try to choose crispness. 3. If you like spicy, you can put more chili powder. 4. It's very important to heat the oil. The oil must be burned to smoke and poured on it with a squeak.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: salty and fresh