How to make beef feet, how to make beef feet soup

The preparation of the cow's feet is as follows:

1. Ingredients: 1 cow trotters, 2 potatoes.

2. Auxiliary ingredients: 3 pieces of ginger, 1 garlic, 1 star anise, 10 grams of curry powder, 10 grams of light soy sauce, 3 dried chili peppers, 30 grams of cooking oil, 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of chicken essence, 1 grass fruit, 1 coriander, 10 tablespoons of cooking wine, 1000ml of boiling water, 5 green onions.

3. Cut the tendons into strips.

4. Cut the potatoes into cubes.

5. Pour the cow's trotters, ginger slices, and a little cooking wine into cold water, boil and cook for about ten minutes.

6. Stir-fry ginger, garlic, green onion, star anise, bay leaves, pour in the drained beef trotters, stir-fry for a while and add light soy sauce.

7. Continue stir-frying and add the curry powder.

8. Put in boiling water, potato cubes, boiling water should be over the cow's hooves.

9. After the pot is boiled, reduce the juice over low heat, put black pepper halfway, add a little salt, and put MSG chicken essence before leaving the pot.

Ingredients, cinnamon, green onion and ginger, some chili peppers and wine.

Method. After cleaning up the cow's feet and hooves, boil it for later use, then put the ingredients and then put the wine over it, and then stew it in the pot, and the fragrance begins to float out after about half an hour, and it really floats far away.

Features: Spicy and chewy.

Cow's hoof flower. Material.

500 grams of cooked beef tendons, 100 grams of beef tenderloin, 25 grams of cooked bamboo shoots and red peppers, 15 grams of green garlic, 1 egg white, 50 grams of soy sauce, 20 grams of Shao wine, 10 grams of minced ginger, 2 grams of refined salt and sugar, 300 grams of beef broth, 25 grams of wet starch, 50 grams of duck fat, 1 gram of monosodium glutamate.

Method. 1. Cut the cow hoof tendon into sections, cross the knife (three knives and six petals) on one end, and go deep to three-quarters of the hoof tendon section. Slice red pepper and winter bamboo shoots. Cut the garlic diagonally. Sliced beef tenderloin.

2. Mix 15 grams of wet starch and egg white with 15 grams of wet starch for beef slices. Heat the duck fat in a wok and stir-fry the beef tendon flowers.

3. Add beef broth, soy sauce, Shao wine, refined salt, sugar, and bamboo shoots until cooked.

4. Slip in the beef tenderloin slices, add the red pepper slices, burn the green garlic slightly, add monosodium glutamate, thicken with wet starch, and serve on a plate.

Features: flexible tendons, thick gum and smooth soup, nutritious and nourishing.

Burn beef tendons. Material.

Ingredients: 250 grams of beef tendons, auxiliary materials: 25 grams of rape heart, seasoning: 1 gram of pepper, 10 grams of soy sauce, 5 grams of ginger, 10 grams of rice wine, 1 gram of monosodium glutamate, 25 grams of vegetable oil, 5 grams of green onions, 1 gram of starch.

Method. 1.Put the raw beef tendons into a small clay pot, add 3 times the water, take them out when they are simmering until they are rotten, and set aside;

2.Add 20 ml of water to the starch to make the sauce;

3.Stir-fry the rape sum in a hot oil pan, then pour in the beef tendons, cooking wine, ginger slices, soy sauce and the original soup together;

4.After boiling, add monosodium glutamate and prepared sauce, and add pepper after cooking.

Braised beef tendons. Material.

Ingredients: 4 beef tendons, seasoning: 1 pot of braised soup, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine.

Method. 1. The beef hoof tendons are scalded first, and then the foam is rinsed.

2. Put it in boiling water, the water surface should be over the beef tendons, add green onions, ginger and cooking wine, and cook in a pressure cooker for about 40 minutes.

3. After taking out, put it in the braised soup, marinate on low heat for about 30 minutes, then turn off the heat and soak, and when the soup is slightly cool, take it out, and then slice it and eat. Tip: Cooking in a pressure cooker saves time, it is quick to cook and easy to soften, and it takes a long time to cook in a general pot.

There are cow's feet, water, ingredients, pots, and fire, and you can put them in.

It's a very simple answer, just a pair of cow's feet is OK, and the underground ones are the same as simmering pig's feet, but for a longer time!

Here's how:Preparation materials: half a cow's hoof (raked), half a package of hot pot base, kaempfera, star anise, bay leaves, an appropriate amount of cinnamon, 1 green onion, and an appropriate amount of cooking wine.

1. Put the cow's hooves in hot water, add cooking wine, and cook for a few minutes.

2. Then cut the cow hooves into small pieces, in fact, the cow hooves are mainly cowhide and cow hoof tendons.

3. Put the hot pot base in the cast iron pot.

4. Then add the spices to stir-fry until fragrant, then add the cow's trotters and boiling water.

5. Put a green onion.

6. Cover and fire for about 40 minutes.

7. If you feel that there is more soup, you can lift the lid to reduce the juice after boiling.

8. Braised beef trotters are completed.

Braised beef feet.

Recipe description. Features: Spicy and chewy.

Main material: cow's foot.

Ingredients: ingredients, cinnamon, green onion and ginger, some chili peppers, wine.

Method 1: Clean up the cow's feet and hooves and set aside.

2. Put the ingredients in the pot, and the wine should be over the cow's feet, and then simmer in the pot.

3. After about half an hour, the fragrance begins to float out, and it really floats far away.

The practice of simmering beef trotters Cuisine and efficacy: private dishes Youth recipes Anti-aging recipes Recipes for strengthening the waist and kidneys Osteoporosis recipes Process: Simmering beef trotters Production materials:

Ingredients: 2500 grams of beef trotters Seasoning: 25 grams of ginger, 50 grams of rice wine, 25 grams of green onions, 5 grams of salt, 3 grams of monosodium glutamate, 30 grams of soy sauce Characteristics of simmered beef trotters:

The beef trotters are soft and rotten, the soup is thick and white, and the taste is salty and fresh. Preparation of simmering beef trotters: 1

Peel off the outer skin of the cow's hooves, put it in a pot of boiling water and blanch it, pick it up, scrape and wash it, and cut it into sections; 2.Take a bowl, put soy sauce, one gram of monosodium glutamate, and minced ginger and mix well into a seasoning dish; 3.Take a sand pot, put in the cow's hooves, add water to submerge, put it on the fire to boil, skim off the foam, put in the rice wine, green onions, ginger pieces (pat loose), move to low heat and simmer until the cow's hooves are soft and rotten, when the soup is thick and white, add refined salt, 2 grams of monosodium glutamate to adjust the taste, and dip it with the seasoning dish.

It needs to be processed in a pressure cooker before cold dressing, because the beef tendons are very strong, and if they are not handled, they may not be able to chew when eating.

If needed, simmer in a pressure cooker, then remove and serve cold, so that the taste will be very delicious, otherwise you won't be able to chew at all.

The water has been scalded, the blood has been removed, and after being cut into small pieces. Use a pressure cooker, put a few slices of ginger, pour in beef tendon, put water for more than half an hour, depending on your preference, some people like to have a strong point, less time, some people like softer, more time. After pressing, take it out, keep the soup, after stir-frying, add salt, soy sauce, consume an appropriate amount of oil, my mother often adds some hoisin sauce or barbecued pork sauce, I sometimes put some sand tea sauce or chili sauce, according to everyone's preference, simmer over low heat and you can get out of the pot.

Hoof tendons are rich in proteoglycans and collagen, the fat content is also lower than that of fatty meat, and does not contain cholesterol, the most important as a structural component, distributed in cartilage, connective tissue, cornea and other matrix, followed by the synovial fluid of the joints, the vitreous humor of the eye and other mucus, which play a lubricating role. In the matrix, proteoglycans and collagen are linked in a specific way to give the matrix a special structure. The matrix contains a large amount of hyaluronic acid, which can bind to hyaluronic acid receptors on the cell surface and affect cell-to-cell adhesion, cell migration, proliferation and differentiation.

Drink some wine, preferably washed and steamed in dipping sauce to taste the best.