A few tips to make instant beef tendon with strong aroma -- {braised beef tendon}

A few tips to make instant beef tendon with strong aroma -- {braised beef tendon}

Introduction:

"During the Dragon Boat Festival holiday, I didn't have a busy job, no homework on the Internet, and had a good rest for a few days Will you all have a rest? I haven't sent anything for a few days. Now Liz's kitchen is open again. Ha ha, welcome to visit! Let's get to know the main character of this time - beef tendon (abstract from Baidu). Beef tendon has always been the top grade of the banquet. It has a long history of eating. Its taste is light, tender and not greasy, and its texture is like sea cucumber. Therefore, there is a saying: "beef tendon tastes better than ginseng." Tendon is rich in collagen, fat content is lower than fat, and does not contain cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay the aging of the skin. It has the effect of strengthening tendons and bones, and has a good therapeutic effect on the weak and weak, which is helpful to the growth of young people and slow down the speed of osteoporosis in middle-aged and elderly women . Beef tendon is full of toughness. Share some tips. It doesn't need to be stewed for a long time. It can also make beef tendon gelatinous delicious and melt in the mouth

Production steps:

Step 1: boil a pot of water, add wine, blanch beef tendon, wash the blood foam carefully, then change the knife into pieces, or do not cut

Step 2: prepare onion, ginger, garlic, soy sauce, lettuce and potato

Step 3: put ginger, green onion, garlic, large ingredients and beef tendon into the stewing cup, add water, and then add a few hawthorn, stew for about half an hour. Hawthorn can not only remove the taste, but also make the tendons soft and rotten.

Step 4: after stewing the tendons, cut the lettuce and potatoes into pieces, blanch the water for standby (the blanching time of potatoes is a little longer), and remove the seeds from the dried peppers

Step 5: prepare three bowls: rice wine, old bone soup and sauce (soy sauce, cooking wine, sugar and vinegar)

Step 6: add oil into the pot, stir dried pepper and Zanthoxylum bungeanum over low heat, and remove

Step 7: add oil to lettuce and potato, and then remove and set aside; add oil to tendon, stir fry and set aside

Step 8: stir fry the remaining oil in the pan with onion and mushroom slices until fragrant

Step 9: pour in lettuce, potatoes and tendons and stir fry

Step 10: cook in a few spoonfuls of rice wine. This is to get rid of the fishy smell of beef tendon, and make the stew taste more rich and delicious

Step 11: stir fry and color the soy sauce

Step 12: pour in the old bone soup and bring to a boil

Step 13: add salt to roast beef tendons. You can taste a little heavier, because beef tendons and side dishes will be needed. Cover and simmer over low heat until the vegetables are soft or to your liking

The fourteenth step: turn the fire into the sauce before you adjust it and take it to your love level.

Step 15: the tendons cooked in this way are delicious, complete and elastic in shape. They melt at the mouth with a bite, and there is no smell of fur

Step 16: the crystal clear tendons are the best products to nourish the skin and strengthen the muscles!

Materials required:

Beef tendon: appropriate amount

Potatoes: moderate

Lettuce: right amount

Lentinus edodes: right amount

Onion: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Large material: moderate amount

Hawthorn tablets: appropriate amount

Laogu Decoction: right amount

Rice wine: moderate

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Water: moderate

Old style: moderate

Soy sauce: moderate

Vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Sugar: right amount

Note: 1. The first step is not to stew for too long. This step is only to soften the tendons initially and lay a good foundation for later stewing. Hawthorn slices will play a good role. If it is too soft and rotten to cook later, the tendons are easy to scatter and can't be sandwiched, and the taste is not elastic enough. 2. The old bone soup is to stew the bone in a small tube, then filter out the fat, and continue to stew the thick soup after filtering out the dregs. If you don't have it at home, put chicken essence. 3. The side dishes can also be matched according to your own choice. If you choose vegetables that are difficult to cook, you can stew them in low heat first, and then add the tendons to stew them together

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: salty and fresh