Beef tendon in soy sauce

Beef tendon in soy sauce

Introduction:

"Beef is the second kind of big meat food for Chinese people. Beef has high protein content and low fat content, so it tastes delicious and is very popular among people. It enjoys the reputation of the proud son of meat. Beef Jianzi meat is the front and back leg meat of cattle. The shape of muscle is similar to the pattern. It is suitable for stewing, stewing, sauce and so on. The nutritional value is very considerable. 1. The edible part of Niu Jianzi meat every 100 grams is 99%. containing all kinds of trace elements, and the protein content is very high. The amino acid composition is closer to the human body than pork, and it can improve the body's resistance to disease. It is especially suitable for growth and development, postoperative care, rehabilitation, and tissue repair. 2. Beef has the functions of Tonifying the middle Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming the wind, relieving cough and stopping salivation. It is suitable for people with hidden middle Qi, shortness of breath and body deficiency, weak muscles and bones, anemia and long illness, and yellow and dizzy face

Production steps:

Step 1: all seasonings are ready: one green onion, ginger, garlic, Chinese prickly ash, cinnamon, fragrant leaves and licorice;

Step 2: seasoning; salt, bean paste, homemade hawthorn wine, rock sugar, Chaotian pepper, chicken essence;

Step 3: wash beef Jianzi meat and soak it in water for 4 hours;

Step 4: put proper amount of water in the smoldering pot, put the sauce into the pot with cold water, and put all the seasonings and hawthorn wine in step 1;

Step 5: bring to a boil, skim the foam from the water, and the soaked beef has little foam;

Step 6: open the soy sauce with clear water, filter out the soy sauce with a sieve, and do not use it; add soy sauce to increase the flavor of beef sauce, according to your own preferences, and do not put the ones you don't like;

Step 7: turn the high heat to low heat and simmer for 15 minutes. Then take off the pot and put it in the outer pot of the stewing pot. I ate it the next day. Open it and see if the beef soup is still hot. You can also use pressure cooker or other cookers without braising. You can control the time by yourself.

Step 8: the next day, after opening the sauce, it smells delicious and the tendons are rotten

Step 9: take out the stewed tendon meat, put it into the frying pan, add a little soup, you can also adjust the taste, open the fire and then close the juice on low fire;

Step 10: after collecting the juice, take out the beef Jianzi meat which is put on the plate and cooled, and the color is red and bright;

Step 11: after cooling, slice and eat;

Step 12: add red wine to make it more attractive!

Materials required:

Cattle tendon: 1000g

Soy sauce: moderate

Old style: moderate

Salt: right amount

Oyster sauce: right amount

Hawthorn wine: moderate

Rock sugar: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Licorice: moderate

Soybean paste: right amount

Chaotian pepper: right amount

Note: 1, when cooking a few hawthorn, orange peel can accelerate the maturity of the meat, I put the hawthorn wine brewed by myself; 2, can also use beer to stew tendon meat, but the meat becomes tender, can also eliminate the fishy smell in the meat; 3, beef boiled juice drink can cure the chronic diarrhea caused by weakness.

Production difficulty: ordinary

Technology: Sauce

Production time: several hours

Taste: slightly spicy