Beef tendon in cold sauce

Beef tendon in cold sauce

Introduction:

"My husband is very thin, but he loves beef very much. Every week, I change the way to make beef for her. This one was eaten in a small shop. He said it was delicious. When I came back, I thought about the taste and made it myself. He said it was the same as the restaurant."

Production steps:

Step 1: choose beef tendon with tendon, taste good. Soak in cold water for more than 3 hours to remove blood and smell.

Step 2: pick the fascia outside the beef, easy to cook.

Step 3: blanch water, be sure to put it into the pot in cold water, otherwise you can't chew the meat.

Step 4: prepare marinated meat seasoning. One green onion, 5 thick slices of ginger, 10 dried peppers (according to personal taste), a little Chinese prickly ash, steamed buns with aged brine.

Step 5: blanch the beef. After the meat is tight, remove it.

Step 6: put 4 and 5 into electric pressure cooker, add soy sauce and cooking wine. Important step, add hot water, no beef, remember must be hot water, otherwise the meat will still be wood, add a little salt, MSG.

Step 7: into the pressure cooker, my home is Midea brand, I choose the stew taste standard, about 30 minutes later deflate out of the pot.

Step 8: cool, look forward to the film, and set the plate. If you are not in a hurry to eat, you can wrap it tightly and refrigerate it for one night before eating. It's so thin that the meat doesn't come loose. My family is in a hurry to eat. So I didn't wait until it was cool enough to cut. It's too hot to cut. It's too thick.

Step 9: prepare the mixture during the stew. Deep fry peanuts in cool oil. When peanuts burst and crackle, it's close to the heat.

Step 10: monosodium glutamate, wash the chili noodles, and put the pepper granules in a bowl.

Step 11: pour hot oil into 10.

Step 12: cool the peanuts thoroughly, peel and crush them.

Step 13: the finer the better. If you have a grinder at home, you'd better use it. You can order peanuts in many ways.

Step 14: minced garlic, minced ginger, minced onion, minced millet, pepper, minced peanut, minced coriander, set aside. A little more garlic.

Step 15: mix 14 and 11 together, add a little white vinegar, 4 teaspoons sugar, a little salt, and stir well.

Step 16: pour 15% onto the cut beef and sprinkle with a little parsley.

Step 17: after mixing well, the snapshot will be eaten soon.

Materials required:

Cattle tendon: 700g

Old bittern bag: 1

Scallion: 1

Ginger: 5g

Garlic: 20g

Large materials: 2

Zanthoxylum bungeanum: 20

Soy sauce: 4 tbsp

Cooking wine: 5 tbsp

Rock sugar: 10g

Dried pepper: 10

Clear: 1000ml

Minced green onion: 10g

Ginger powder: appropriate amount

Minced garlic: right amount

Minced coriander: 2G

Peanuts: 20g

Fine chili noodles: 10g

Peppers: 10

Sugar: 4 tbsp

White vinegar: 2 tbsp

Salt: 1 teaspoon

MSG: 1 teaspoon

Millet pepper: 3

Oil: 5 teaspoons

Note: the finer the peanuts, the better. Add more oil to the chili oil. It's better to wrap the beef tightly and refrigerate it. Eat it tomorrow and slice it

Production difficulty: ordinary

Process: mixing

Production time: one hour

Taste: spicy