How to make beef with tendon and how to make beef with skin delicious

Everyone knows that there will be various ingredients at home during the Chinese New Year, and beef or beef tendon is a very common ingredient at this time. Many people know that this ingredient is very nutritious, but they are a little confused about how to make this ingredient into delicious dishes. Let's take a look at what are the ways to make beef tendons?

I hope that through the introduction, everyone will be able to learn how to make this dish.

The palace bursts with beef tendon. Material:

Cow's hoof tendons. Garlic, ginger, green onions, dried chilies, dried peppercorns, chili powder, soy sauce, sugar, cooking wine, salt, oil, peanuts with skin.

Method: 1. Wash the beef tendons, add ginger and green onion slices, and use a pressure cooker.

Press for about 40 minutes.

2. Remove the shower water and cut into small pieces.

3. Heat the inside of the pot.

When the oil is about 4 hot, fry the peanuts with skin on low heat. Once the color becomes darker, it is sufficient.

4. Heat the oil in the pot, put the dried chili pepper, dried peppercorns, garlic slices, green onion segments, stir-fry until fragrant, add the beef hoof tendons and stir-fry. Add soy sauce, chili powder, cooking wine, sugar. Drain the soup.

5. Finally, add the fried peanuts. Mix well. Can.

Coriander mixed with beef tendon.

Ingredients: beef tendon, appropriate amount of star anise, appropriate amount of green onion, cinnamon.

Appropriate amount, appropriate amount of ginger cubes, appropriate amount of soy sauce, appropriate amount of cooking wine, coriander, chili oil.

A small amount of salt. Method:

1.Beef tendon flying water.

It is the raw beef tendon in a pot of cold water, wait for the water to boil, continue to boil for 2 minutes, rinse the blood foam with cold water), drain.

2.Start a clean pot, add beef tendon and water just over the beef tendon, add star anise, cinnamon, green onions, ginger, and an appropriate amount of soy sauce cooking wine, boil over high heat, turn to low heat and marinate until the beef tendon is crispy. A regular pot lasts at least an hour.

3.When the beef tendon can be easily pierced with chopsticks, remove it, put it in a container, let it cool, and cover it in the refrigerator.

4.After slicing, mix the coriander with a small amount of salt and chili oil. It's best to use your own boiled red oil, if you don't have it, ordinary chili oil can also be used, and it's better to add some sesame oil. Sprinkle a little cooked sesame seeds at the end.

Benefits: Beef tendon is rich in collagen, lower in fat than fatty meat, and cholesterol-free.

It can enhance the physiological metabolism of cells, make ** more elastic and tough, and delay **aging. It has the effect of strengthening muscles and bones, and has a good therapeutic effect on people with soreness in waist and knees and thin body. It helps to improve the growth and development of adolescents and slow down osteoporosis in middle-aged and elderly women.

speed. I have already introduced some of the ways to make beef tendons above, so that you can make the dishes you want to eat by buying this ingredient. At the same time, he also said some of the nutritional value of this beef tendon, so that if there is a need to supplement, you can use more of this ingredient, which I believe will also be of great help.

The key point of spiced beef is that if you choose meat, choose beef, you should choose domestic yellow beef, if it is frozen meat, you should pay attention, do not choose water meat, otherwise the meat will taste poor and the weight is less, take the beef, take it into large pieces, insert it in the thick place of the meat with a sharp knife, easy to taste, easy to mature, put the pot on the fire, put in the salt, fry the salt until fragrant, put in the pepper, and fry the pepper with the heat of the salt, so that it becomes the pepper salt of the corned beef, and evenly coat the beef with a sharp knife with salt. Put it in the ashtray, marinate it for one day in summer, and marinate it for more than seven days in winter, pay attention to turn the jar once a day, so that the beef will be salty inside and out! We cook beef, generally do not put so many ingredients, the first pot with water into the spices, generally 100 pounds of beef, put in a handful of peppercorns, a handful of star anise, a handful of bay leaves, half a handful of white buttons, you can, you must put these four spices into the wok, a little fry, so that the five spices come out, only the taste of others is different, after the water is boiled, put in the spices, put in the salt, roll for a few minutes and then put the beef in the pot, we can wrap a pound of red yeast rice, wrap it in a sandbag and put it into the pot, The color of the beef boiled out in this way is red, the beef is boiled over high heat, marinated for two hours and 15 minutes on low heat, you can use chopsticks to insert it, there is a thorough beef, first take it out, the impermeable beef, and then slowly cook it again, our beef is boiled out, the color is bright red, the meat is mellow and fragrant, this is the favorite of the northerners.

Ingredients: salted water, 300 grams of beef with skin, 200 grams of garlic, 1 tablespoon of light soy sauce, 3 slices of ginger. Wash the garlic leaves, slice the beef with the skin, cut the garlic leaves into inch pieces with an oblique knife, and prepare the ginger slices.

Heat the ginger slices in the oil, stir-fry the beef with skin and serve out first. Then pour the oil and stir-fry the garlic leaves until fragrant. Add the stir-fried beef, add a small amount of light soy sauce and stir-fry to get out of the pot.

Ingredients: salted water, 300 grams of beef with skin, 200 grams of garlic, 1 tablespoon of light soy sauce, 3 slices of ginger.

1. Wash the garlic leaves.

2. Slice the beef with skin, cut the garlic leaves into inch segments with an oblique knife, and prepare the ginger slices.

3. Heat the ginger slices in oil.

4. Stir-fry the beef with skin and stir-fry first.

5. Pour oil and fry garlic leaves until fragrant.

6. Add the fried beef, add a small amount of light soy sauce and stir-fry to get out of the pot.

Ingredients: half a pound of lean beef with tendons, 2 large tomatoes, a small piece of ginger, 2 green onions, 6 cloves of bright garlic, half an onion, 2 tablespoons of tomato paste, a small piece of sugar, a little chopped green onion, a little coriander, 2 star anise.

1. Blanch the lean beef with tendon in hot water, remove the blood and remove it.

2. Slice the ginger, flatten the garlic, cut the green onion into sections, and cut the onion into cubes.

3. Beat the tomatoes and cook them in boiling hot sock water for a few minutes.

4. Take out the tomatoes after they are cooked, peel and remove the stems.

5. Leave a few large pieces of tomatoes, chop the rest and set aside for later use.

6. Heat oil in an iron pot, fry ginger, green onions, garlic and onion in the pan until fragrant, then pour in tomatoes and stir-fry together.

7. Stir-fry evenly, add tomato sauce and sugar cubes and stir-fry well.

8. Then add the beef with tendon to the pot and stir-fry evenly.

9. Bring the water to a boil in a casserole, add star anise and fried beef, cover and turn to low heat and simmer for 2 hours until the beef is cooked and rotten.

10. Add salt to taste 5 minutes before cooking, and the tomato stewed beef with tendon can be enjoyed.

Stir-fry beef tendon. Ingredients: beef tendon, radish, green onion, ginger, cooking wine, salt, sugar, pepper, monosodium glutamate, Hua Zhaodan raw oil;

Method: 1. Cut the beef into pieces, boil the water in the pot, put the beef in the heat and cook for 1 minute, take it out and wash it;

2. Put the beef into the pot, add boiling water, cover the beef, add cinnamon, fennel, green onions, ginger slices, cooking wine, medium heat for 1 hour;

3. Take another wok, stir-fry the garlic liquid grains with a little oil, add the spicy bean paste, Sichuan pepper, cooking wine, and soy sauce and stir-fry for 2 minutes;

4. Add the fried sauce to the beef pot, add rock sugar and continue to cook for 1 hour. Stir-fry, taste, add soy sauce as appropriate.

5. When the juice is thick and the meat is rotten, turn off the heat.

The first draft of the cow's tendon is delicious as follows:Ingredients: 400 grams of beef tendons.

Excipients: 4 star anise, 20 grams of ginger, 4 bay leaves, 1 cinnamon, 5 spicy millet, 4 cloves of garlic, 2 chives.

1. Wash the beef tendons and put them in the pot, pour in the water that has not been covered with it, then add star anise, ginger slices (10 grams), bay leaves, and green onions, and start the beef tendon function of the rice cooker to stew and press until it is naturally deflated.

2. Cut the pressed beef tendons into small pieces after cooling, and chop the remaining ginger, garlic and green onions.

3. Remove from the pot and pour oil, pour in ginger, garlic and millet and stir-fry until fragrant. Celery.

4. Pour in the beef tendons and stir-fry for about 2 minutes, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a little salt, a little sugar to taste, and then stir-fry evenly.

5. Pour in 3 tablespoons of stewed beef tendon broth, bring to a boil over high heat, and simmer over medium-low heat.

6. Reduce the juice over high heat, sprinkle with chopped green onion and mix evenly.

7. Remove from the pot and serve.

Beef tendon is better to make braised beef.

Preparation of braised beef:

1. Wash the beef and beef tendons and cut them into pieces, pour in cooking wine, light soy sauce and dark soy sauce and marinate for 10 minutes;

2. Peel and cut the carrots and potatoes into pieces, cut the tomatoes into strips and onions, and then cut the onions, ginger and garlic;

3. Pour oil into a hot pan, add the chopped green onions, ginger and garlic and stir-fry until fragrant, then add the dried chili peppers. After stir-frying until fragrant, pour in the marinated beef and stir-fry for a while, add star anise, cooking wine, and a little light soy sauce to continue stir-frying;

4. After the beef is evenly colored, pour the shredded onion and tomatoes into the pot and stir-fry evenly;

5. After stir-frying for a few minutes, add hot boiling water to submerge the beef. Cover the pot, bring to a boil, turn to low heat and simmer for 15 minutes;

After a few minutes, add the potato cubes and carrot cubes, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for about 20-30 minutes;

After a few minutes, remove the lid of the pot and add the appropriate salt, a few drops of flavor, and less rotten chicken essence according to personal taste. After seasoning, turn to high heat to reduce the juice, stirring with a spatula to avoid sticking to the pan. When the soup is almost finished, turn off the heat and add chopped green onions to serve on a plate.

Preparation of stewed beef tendon with garlic:

1. Raw materials: raw beef tendon, green garlic sprouts, ginger, light soy sauce, salt, sugar, cooking wine.

2. Preparation: Wash and drain the beef tendon and cut into small pieces. Cut the green garlic sprouts into sections, and slice the ginger.

3. Blanch the beef tendon in the pot and drain the water, the water can be scooped up when the water is boiled, and the water must be drained.

4. Put an appropriate amount of oil in a wok, add ginger and stir-fry until fragrant. Add the beef tendon and stir-fry slightly. Add cooking wine, light soy sauce, salt, and sugar.

Add water and bring to a boil. Simmer in a casserole, boil over high heat for 15 minutes, turn off the heat, simmer for 20 minutes, and then cook until you like to cook to the extent you like.

5. Sprinkle the green garlic sprouts, then continue to cover the pot and cook for 2 3 minutes.

6. Key points: The most important thing in this dish is that the beef tendon is simmered in the casserole for 20 minutes, using the heat preservation of the casserole, not only can save gas, but also the stewed dish will be more juicy.