Dry hoof tendon practice encyclopedia 2015

Dry hoof tendons must first be made well before they can be lai.

Ingredients for dry-burning hoof tendons.

500 grams of beef tendons 100 grams of minced pork.

2 grams of salt 35 grams of Pixian bean paste.

50 grams of wild pepper and 1 2 green onions.

10 grams of ginger slices 50 grams of broken rice sprouts.

10 grams of chicken broth and 3 grams of sugar.

5 grams of soybean soy sauce and 10 grams of cooking wine.

1 gram of white pepper 10 grams of sesame oil.

500 grams of stock.

The practice of dry burning of hoof tendons.

Step 1: Prepare the materials. Soak the wild pepper and cut it into sections, remove the mustard leaves and leave the roots to sleepy Chang, blanch and brew with cold water, and set aside.

Step 2: Cut the tendons into strips.

Step 3: Heat the oil pan until 4 is hot, over medium heat, put the minced pork in the stir-fry until the water vapor evaporates and is dry and fragrant.

Step 4: Put in Pixian bean paste and soak wild pepper segments.

Step 5: Stir-fry the green onions, ginger slices, broken rice sprouts, and stir-fry until fragrant, red and bright.

Step 6: Add the pre-cooked broth.

Step 7: Add the tendons and simmer over low heat for 20 minutes.

After the time of step 8 is up, add well salt, chicken spring ruler key powder, sugar, soybean soy sauce, cooking wine, pepper, sesame oil to taste, mix well, cook over medium-low heat until the beef tendon is flavored, collect the juice and put it on a plate.

Step 9 Finished product.

Material. 300 grams of water orange mu, 100 grams of rape, Pixian bean paste, green onion, ginger and garlic, sugar, vinegar, salt, monosodium glutamate, cooking wine, broth, peanut oil, and water starch.

Method. 1. Wash and blanch the rape, fry it slightly in the pot, add salt and monosodium glutamate, stir well, and put it on a plate.

2. Mix sugar, vinegar and oak, salt, monosodium glutamate, cooking wine, soup stock and water starch into a sauce.

3. Heat the oil in the pot, change the water to the hoof tendons, fry the green onions, ginger and garlic, Pixian bean paste until fragrant, put in the hoof tendons, pour in the flavor juice, fry for a few minutes, and put it in the middle of the rape.

Tips. Peculiarity.

The taste is glutinous and soft, and the color is oily.

Wash and blanch the rape, fry it slightly in the pot, add salt and monosodium glutamate, stir well, and put it on a plate.

2. Mix sugar, vinegar, salt, monosodium glutamate, cooking wine, broth, and water starch into a flavored sauce.

3. Heat the oil in the pot, fry the green onions, ginger and garlic, Pixian bean paste and stir-fry until fragrant, put in the water and hoof tendons that have been changed into sections, pour in the flavor juice, fry for a few minutes, and put it in the middle of the rape.

Material.

300 grams of water hair tendons, 100 grams of rape, Pixian bean paste, green onion, ginger and garlic, sugar, vinegar, salt, monosodium glutamate, cooking wine, broth, peanut oil, water starch rent.

Method.

1. Wash and blanch the rape, fry it slightly in the pot, add salt and monosodium glutamate, stir well, and put it on a plate.

2. Mix sugar, vinegar, salt, monosodium glutamate, cooking wine, soup stock and water starch into flavored juice.

3. Heat the oil in the pot, change the section of the water hoof tendons, fry the green onions, ginger and garlic, Pixian bean paste until fragrant, put in the hoof tendons, pour in the flavor juice, fry for a few minutes, and the Hu type is served in the middle of the rape.

Tips.

Peculiarity. The taste is glutinous and soft, and the color is oily.

Ingredient breakdownIngredients. Boil the tendons.

250 grams. Accessories.

Spring bamboo shoot segment. 80 grams.

Rape hearts. 120 grams.

Ingredient. Verdant.

50 grams. Green onion white.

40 grams. Sliced ginger.

10 grams. Soy sauce.

20 grams. Sugar.

5 grams. Monosodium glutamate.

2 grams. Shao wine.

20 grams. Pepper.

Amount. Cooking oil.

Amount. Water starch.

Amount. Green onions. Taste. Burn.

Craft. Twenty minutes.

Take. Senior.

Difficulty. The steps of the method of burning the hoof tendons with green onions.

1. Bring water to a boil in a pot and season with salt, sugar and monosodium glutamate.

2. Then sprinkle an appropriate amount of scallion oil and stir well to make flavored water and bring to a boil.

3. Put the choy sum into the flavored water, blanch and remove for later use.

4. Blanch the chopped hoof tendons and spring bamboo shoots in a pot for 3-5 minutes, remove them and set aside.

5. Pour an appropriate amount of cooking oil into the pot, add green onions, green onions and ginger slices and fry slowly over low heat.

6. When the green onion is white and slightly yellow, take it out and set aside.

7. Fry the remaining green onions in the pot until 70% of the water is consumed.

8. Pour the fried scallion oil into the oil tank for later use (Note; Do not fry the green onion when frying the scallion oil, otherwise the cooked dish will have a slight bitterness and the taste will not be good).

9. Leave a trace amount of base oil in the pot, then put the fried green onions into the pot again and cook the soy sauce, and then cook an appropriate amount of Shao wine.

10. After cooking soy sauce and Shao wine, pour an appropriate amount of water into the pot and bring to a boil.

11. Boil water for 3-5 minutes, remove the green onion and ginger, this is the preliminary boiled green onion juice.

12Put the green onion juice for the final seasoning, add a little sugar, pepper and monosodium glutamate and stir well.

13. Mix well to taste, stir well, pour in the hoof tendons and spring bamboo shoots, and simmer for about 8-10 minutes.

14After the hoof tendons are burned until soft, thicken the soup with a strong fire, and then thicken it with a little water starch.

15. Finally, drizzle a little pre-fried scallion oil to get out of the pot.

When 16 yards are plated, use the blanched cabbage sum to enclose the edge. This dish of green onion is fragrant and delicious, and the roasted hoof tendons with green onions and delicious flavor are ready.

Pork trotter tendon is often used as a raw material for banquet dishes in cooking, and a variety of delicious and characteristic dishes can be made with pork trotter tendon

1. Stewed hoof tendons with pork ribs.

1.Wash the fresh pig's trotter tendons, blanch them with boiling water, and remove the fascia that sticks to the surface of the hoof tendons.

2.Place in a pressure cooker and put the water just over the tendons.

3.Use the stewed "hoof tendon" block and simmer for 1 hour.

4.When the time is up, pick it up and stew it until you feel that the softness and hardness are moderate.

5.Re-put the water, put in the stewed soft hoof tendons, fresh pork ribs, sand cucumber soaked for 20 minutes, and ginger, and put in 3 people's amount of water, which is 2 fingers higher than the material.

6.Simmer for 30 minutes with "pork ribs", add salt when drinking, and add a little wolfberry as a garnish.

2. Braised pork trotter tendons.

1. Blanch the hoof tendons in a pot of boiling water for a while, remove and drain.

2.Heat oil in a wok and add shredded ginger and red pepper rings to burst fragrant.

3.After stir-frying the lower hoof tendons slightly, the cooking wine goes aside, and the dark soy sauce and salt are seasoned.

4.After stir-frying for a while, add an appropriate amount of water to boil, cover and change to low heat and cook for about half an hour. When the hoof tendons are soft and glutinous, change the heat to reduce the juice, add chicken essence, pepper and sesame oil to enhance the flavor, put the green onion section and stir-fry evenly, and the water starch can be thickened.

3. Braised pig's trotter tendons.

1.Ganoderma lucidum, Polygonatum polygonatum and Astragalus are washed separately, moistened with water, sliced, and packed in gauze bags. Crush the green onion and ginger.

2.Put the hoof tendons in the bowl, add an appropriate amount of water, steam them in the basket for about 4 hours, take them out when the hoof tendons are soft, soak and blast them in cold water for 2 hours, peel off the outer fascia, wash and cut into long strips.

3.Cook the hoof tendons, pick out the medicine bag, ginger, green onion, salt, pepper and season to taste.

1. Ingredients: 500 grams of pork trotter tendons.

2. Auxiliary materials: 100 grams of carrots and 100 grams of cucumbers.

3. Seasoning: 10 grams of salt, 5 grams of monosodium glutamate, 8 grams of soy sauce, 8 grams of cooking wine, 10 grams of green onions, 5 grams of ginger, 4 grams of starch (corn), 20 grams of peanut oil.

4. Cut the pork trotter tendons into long strips like thumb thickness, wash them, put them in a pot of boiling water and cook them for a while, and remove the water to control the moisture.

5. Cut the green onion into sections and shred the ginger.

6. Wash the cucumbers and carrots and cut them into strips.

7. Put the pot on the hot fire, pour in peanut oil and heat it, add shredded ginger and green onion to stir-fry, cook in cooking wine, soy sauce and water, stew it slightly, put the pig's trotter tendons, refined salt and monosodium glutamate into the pot, and turn to low heat to stew after boiling.

8. When the pork trotters are rotten, add carrot strips and cucumber strips and stew for another 10 minutes, and thicken them with wet starch.

The homely recipe for stir-frying hoof tendons is as follows:Step 1: Buy oily hair with dry tendons.

Find a large pot, put it in a bucket, put a full pot of cold water, put in the hoof tendons, and cover the pot. In this way, although the hoof tendons float on the surface of the water, they can be immersed in the water due to the pressure of the lid. Soak for an hour to soften.

Step, 2: Prepare the excipients: slice the green pepper. Slice the carrots. Small fungus is soaked in hot water.

Step 3: Once the hoof tendons are softened, pour out all the water in the pot and move the pot to the stove. The tendons are very oily, so there is no need to add oil, and stir-fry over high heat until there is a lot of steam. At this time, the residual moisture in the hoof tendons is fried.

Step 4: Push the tendons to the side and add the green peppers, carrots and fungus.

Step 5: Add salt, light soy sauce and stir-fry with vinegar.

Step, 6: Water and starch are mixed into water starch. Finally, thicken the water starch: stir-fry constantly, pour the water starch into the gaps of the ingredients, and immediately stir with a spatula until the soup becomes viscous. Remove from heat.

Beef tendon 220g spices 2 dried chilies, 2 slices of licorice, 4-5 cloves, 1 section of cinnamon, 3 slices of ginger, 1 clove of garlic, Sichuan pepper, cumin marinade, 2 tablespoons of sand tea sauce, 2 tablespoons of oyster sauce, tablespoons of light soy sauce, 3 tablespoons of rice wine, rock sugar.

Step 1After washing the beef tendon, change the knife into small pieces and blanch for later use.

2.A large collection of spices, with peppercorns on the bottom left and cumin on the top left. The garlic is 1 clove, yes, I cut it in half

The amount of pepper and fennel can be estimated by looking at the picture, and I won't count b one by one

3.After blanching, add all the spices and marinades, and add water until all the ingredients are submerged.

4.After steaming the electric pressure cooker, take it out after about 40 minutes, and transfer it to the wok (if you like chewiness, please shorten the pressure time).

5.Bring the juice to a boil over high heat, evaporate until the juice is thick, and sprinkle with a handful of chopped green onions.

Ingredients: beef tendon 350g, appropriate amount of brine juice, appropriate amount of ginger slices, appropriate amount of cinnamon, 1 piece of star anise, 2 pieces.

Method. 1.Wash the beef tendon, boil in cold water, bring to a boil and remove after a slight boil.

2.Add ginger slices, star anise, a slice of cinnamon to the brine juice, and add beef tendon.

3.After boiling on high heat, turn to the lowest heat and simmer for about 3 and a half hours, until the chopsticks can be inserted into the beef tendon at will.

4.After taking it out, the beef tendon can be eaten hot or chilled.

5.The brine juice is filtered to remove impurities, and it is placed in the refrigerator for reuse.

1.Wash the beef tendon, throw it into the pressure cooker, then add water, cooking wine, star anise, cinnamon, ginger slices, soy sauce, a few peppercorns, **press. The beef tendon is softened first, and by the way, the preliminary marinade is done.

2.Pick up the slices of the marinated beef tendon, mince the ginger and garlic and set aside.

3.Put more oil in the pot than usual for stir-frying, stir-fry a few peppercorns and take them out, put 1 star anise and 1 small piece of cinnamon to fry until fragrant, stir-fry ginger and garlic until fragrant, then add beef tendon, stir-fry a few times, put soy sauce to color, then add some water, pour some light soy sauce, and simmer.

4.Drain the water, take the beef tendon to the side and pour a little, pour chili powder in the oil, and then bring the beef tendon back and stir-fry, try the saltiness, not enough salt.

5.Add some MSG or chicken bouillon.

6.Then turn off the heat.

7.Pour in minced garlic, chopped green onion or coriander, a few drops of sesame oil, and mix well.

Ingredients for braised hoof tendons: oily hoof tendons, shiitake mushrooms, garlic, chili peppers, green onions, pork belly, salt, sugar, chicken powder, chicken, abalone juice, light soy sauce. Steps:

Step 3: After the pork is fragrant, add garlic and mushrooms to the side and stir-fry until fragrant. Step 4: After the accessories are fragrant, turn to medium and high heat to add the cut hoof tendons and fry, if the oil is less, you must add more. Step 5: Stir-fry over medium-high heat for about 1 minute before adding water.

Step 6: Simmer for a long time with more water, add water and turn to high heat to boil. Step 7: After the water is boiled, add salt, chicken powder, chicken juice, sugar, and abalone juice and mix well. Step 8: Add light soy sauce, and if you want to make it braised with dark soy sauce.

Step 9: Simmer on medium heat for two or three minutes, then turn to low heat and simmer without covering. Step 10: Simmer for about 15 minutes, and the soup is almost the same. Step 11: Add chili peppers and green onions and stir-fry over high heat.

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