How to cook beef tendon can get heavier and heavier the more it is cooked, and the beef tendon is st

How to cook beef tendons.

1. Soak the beef tendons in clean water, add an appropriate amount of white vinegar, soak for a longer time, change the water several times during the period, and soak all the blood out.

2. Put the beef tendons in a pot under cold water, pour out the blood water after boiling, and wash it.

3. Put the washed beef tendons into the pressure cooker, add water to cover the beef tendons, add green onions, ginger, ingredients and a little liquor, press for 40 minutes after steaming, and simmer for 20 minutes. If you use a regular pot, turn to low heat and simmer for an hour after boiling on high heat, then do not open the lid and simmer for about 40 minutes.

If you want the beef tendons to rot faster, you can put a few hawthorns when stewing, but don't put too much, otherwise it will be very sour.

Reminder: When stewing, you must remember not to boil the pot under water, and do not put salt too early. In addition, although it is difficult to cook, it should not be too long when cooking, and it can be easily pricked with chopsticks. If you cook it for too long, it will be easy to get old, and it will become harder and harder the more you cook it.

Hello, I am happy to serve you Here is an inquiry for you: the method of making the cow hoof tendon soft and rotten is as follows: wash the cow hoof tendon, cut it into sections, put it in a small casserole, add about 500 grams of water, boil it over high heat and simmer it until it is ripe, remove the hoof tendon, and keep the original soup for later use.

Choy sum cut into long strips of about 7 cm, and mince the green onion and ginger. Add a little water to the starch and mix it into starch juice 3Heat vegetable oil in a pot, fry rape heart first, then pour in the original soup of beef tendons, cooking wine, minced ginger, minced green onions, soy sauce and hoof tendons, add monosodium glutamate and starch juice after boiling, add pepper when the juice is ripe and mix well.

If you don't think it's soft enough after it's done, you can put it in a pressure cooker for processing. I hope mine can help you, and I wish you all the best and a happy life

Use a pressure cooker, add flavor to the soup, oyster sauce, chili, dark soy sauce, pepper, salt, add sugar, put on the gas for 32 minutes, and then stuff for half an hour, if it is a small piece, press it for 20 minutes without stuffing, the beef hoof tendons are not easy to boil, and the use of a pressure cooker saves time.

After the beef tendon is stewed, it should be boiled for three or four hours, the fire should not be large, and the soup should be more, so that it can be cooked crispy without sticking to the bottom.

1. Use a pressure cooker.

Add flavor to the soup! Oyster sauce, chili, dark soy sauce, pepper, salt do not need to be added, add sugar according to your own taste!

Breathe for 32 minutes, and then stuff for another half hour! It won't be cut!

If only it were a small piece! Press for 20 minutes and you're fine! Don't be stuffy Beef hoof tendons are not easy to boil, and using a pressure cooker is more time-saving.

After the beef tendon is stewed, it should be boiled for three or four hours, the fire should not be too large, and the soup should be too much, so that it can be crispy and not stick to the bottom. When stewing, you can make a little scallion. Jing onion ,..

Y take it out and use chopsticks to remove the white onion that has been cooked. Another oil? Add the green onion and cut shreds to stir-fry, then add the beef tendon and stir-fry well, put it in a clay pot and boil, and then sprinkle the green onion heart.

Beef tendon is best softened in a pressure cooker or simmered over low heat for a long time, which can increase the protein absorption rate of beef tendon.

Beef tendon stewed with onions.

Ingredients: 500g beef tendons.

Ingredients: 100g onion (white skin).

Seasoning: 5 grams of cooking wine, 30 grams of oyster sauce, 10 grams of sugar, 3 grams of monosodium glutamate, 15 grams of soy sauce, 3 grams of starch (corn), 7 grams of vegetable oil, 7 grams of green onions, 7 grams of ginger, 10 grams of scallion oil.

1.Wash the beef tendon, blanch it in a pot of boiling water, take it out and put it in a pot of cold water;

2.Add ginger cubes (pat loose), green onion and cooking wine to the pot and bring to a boil over the fire;

3.Simmer over low heat until the beef tendon is soft and remove it, then change to cold water, cover the pot and cook crispy;

4.Wash the onion and cut into shreds;

5.Put the pot on the hot fire, add vegetable oil to heat, add green onions and ginger pieces to fry until fragrant, pour in 150 grams of white soup and boil;

6.Pick out the green onion and ginger pieces, add the crispy beef tendon, cooking wine, soy sauce, oyster sauce and sugar and bring to a boil;

7.Simmer over low heat until the soup is thick, then turn to a strong heat to simmer and thicken with wet starch;

8.Take another pot and put it on the fire, put in vegetable oil (15 grams) to heat, add shredded onion and stir-fry until fragrant, pour in the beef tendon soup, sprinkle in monosodium glutamate, drizzle with scallion oil, cover the pot, and simmer for 2 minutes.

Boil in a pot for 5-7 minutes, then simmer, and after two hours, take it out and boil for 5 minutes! The old man can also eat!

Use a pressure cooker, don't put salt (put it again when it's rotten), half an hour OK.

Simmer for a longer time or press in a pressure cooker, here's how to make the beef tendon sauce:

Ingredients: 700g beef tendons

Excipients: an appropriate amount of old soup, 1 beef stew packet, 2 teaspoons of sweet noodle sauce, 1 grass fruit, an appropriate amount of green onion, 3 cloves, 2 star anise, 4 slices of angelica, an appropriate amount of cumin, and an appropriate amount of ginger.

Step 1: Prepare the old soup and beef tendons.

Step 2: Seasoning: green onion and ginger, stewed beef bun, angelica, cumin, grass fruit, cloves, soy sauce, sweet noodle sauce.

Step 3: Wash the beef tendons and put them in a pot of cold water, add the green onion and ginger segments and bring to a boil over high heat.

Step 4: Bring to a boil over high heat, skim off the floating dust and cook for 20 minutes.

Step 5: Remove the boiled beef tendons.

Step 6: Put it in the boiling pot and add the old soup and sweet noodle sauce to the stove.

Step 7: Add hot water to the beef tendons, add all the seasonings, boil over high heat, and then simmer over low heat. (The beef tendon tendon stews for a long time, so there must be more water).

Step 8: Cook for about an hour and add an appropriate amount of salt. Cover and continue to simmer.

Step 9: Cook until the tendons are soft and glutinous, turn off the heat.

Step 10: Sauce the beef tendons.

Hello dear, probably because you have been boiling for too long, when stewing, you must remember not to boil the underwater pot, and do not put salt too early, put fresh beef tendons in the pressure cooker for half an hour, put water in another pot to boil, put spices, cooking wine, salt, etc. in the pot, cook for about a day, the taste is not bad when it is just cooked. Soak in soda before cooking next time, don't cook for too long, if the pressure cooker is pressed, about 25 minutes is very suitable, you can easily prick it with chopsticks, it is very soft when eaten hot, and it will not be so hard to bite when eaten cold.