How to cook beef brisket beef tendon, how to cook beef brisket beef tendon

1. Beef brisket refers to the meat with tendons, meat, and oil flowers, that is, the soft muscles in the belly of the cow and near the ribs of the cow, which is a general term.

3. Let's start with the ingredients you need:

Beef brisket, beef tendon, potatoes, carrots, spicy glutinous rice, tomatoes, ginger, star anise, tomato sauce.

4. Put the beef tendon into the pressure cooker first, then put in the cold water that overflows the ingredients, then put in ginger slices, cooking wine, an appropriate amount of dark soy sauce, oyster sauce, two small spoons of soybean paste to increase the fragrance, then put a few star anise and bay leaves, cover the pot and bring to a boil over high heat, simmer for 30 minutes over medium-low heat, turn off the heat and simmer for another 10 minutes.

5. Cut the brisket into pieces, blanch it in a pot with cold water, then put in ginger slices and cooking wine to remove the smell, after the pot is boiled, skim off the foam, remove and clean it, put a cross knife on the surface of the tomato, put it in hot water and blanch it, blanch it for two or three minutes, remove and peel off the tomato skin, and then cut it into cubes.

6. Pour a little cooking oil into the casserole, add diced tomatoes to fry tomato juice, then add a little tomato sauce, then add a little tomato sauce and stir-fry, wrap the brisket with a layer of tomato juice, stir-fry evenly, and then add light soy sauce, an appropriate amount of dark soy sauce to color, an appropriate amount of cooking wine to the side of the pot to remove the smell, put in two spoons of salt, three spoons of sugar, and then put in a little glutinous rice cake and spicy, stir-fry to taste.

7. Add the cold water that has overflowed the ingredients, cover the pot and bring to a boil over high heat, peel off the skin and clean carrots and potatoes and cut them into hob pieces. When the time is up, take out the marinated beef tendon, cut the beef tendon into thick slices again, the beef brisket has been burned for half an hour, then add the beef tendon, potatoes, carrots, cover and simmer for another 20 minutes.

8. When the time is up, add some apple cider vinegar to increase the sourness, and finally sprinkle with chopped green onions, and you can eat.

9. Beef brisket provides high-quality protein, containing all kinds of amino acids, and the proportion of various amino acids is basically the same as the proportion of various amino acids in human protein, and the sarcosine contained in it is higher than that of any food.

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As a food with a very long history, beef tendon was used as a special food for the court as early as ancient times, and its nutritional value is very rich, the taste is very strong, favored by consumers, eating some beef tendon is also helpful to health, and there are many ways to make beef tendon, today I will introduce to you the practice of beef tendon.

Beef tendon as a kind of meat food, it has many practices, but we should also pay attention to the authenticity when buying beef tendon in daily life, there may be some unscrupulous traders with industrial alkali to make beef tendon, after the beef tendon is bought, it should also be cleaned several times in clean water, to introduce to you the practice of spicy beef tendon, first of all, we will clean the fresh beef tendon, pour an appropriate amount of cooking oil into the pot, and then prepare some red pepper and chili powder after the oil is heated, and then add some green onions, ginger and garlic, Cinnamon and star anise, etc., and then after they fry the red oil, we cut the beef tendon into pieces, put it in and stir-fry quickly, then add some cooking wine light soy sauce and soy sauce, then add some white sugar and stir-fry evenly for two or three minutes, then add some green chili peppers and salt chili peppers, add some edible salt and then you can eat it out of the pot.

First of all, we prepare some fresh beef tendon, clean it and cut it into even segments, and then prepare some shallots, as well as green onions, ginger and garlic cut into shreds, pour an appropriate amount of cooking oil into the pot, and then after the oil is heated, we put the shallots and green onions, ginger and garlic into the stir-fry, stir-fry evenly with chopsticks, and then put the beef tendon in, add some cooking wine while the banquet hall is hot, and wait for them to stir-fry the fragrance. We add an appropriate amount of warm water, then boil and simmer slowly over low heat for a while, and then it can be used to eat.

The above is to introduce you to the practice of beef tendon, there are many ways to make beef tendon, to introduce you to two more delicious methods, we can try it ourselves if we want to eat beef tendon at home, it is very delicious.

Extended reading: Beef tendon The practice of beef tendon.

Ingredients: 500 grams of beef tendons, 100 grams of minced pork, 2 grams of salt, 35 grams of Pixian bean paste, 50 grams of pickled wild pepper, 1 2 green onions, 10 grams of ginger, 50 grams of broken rice sprouts, 10 grams of chicken powder, 3 grams of sugar, 5 grams of soybean soy sauce, 10 grams of cooking wine, 1 gram of white pepper, 10 grams of sesame oil, 500 grams of broth.

Production process: 1. Prepare the materials. Soak wild peppers and cut them into sections, remove the leaves and leave the roots of mustard greens, blanch them and brew them with cold water for later use.

2. Cut the tendons into strips.

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

4. Put in Pixian bean paste, rock trembling Zhaopao wild pepper section.

5. Green onions, ginger slices, broken rice sprouts, and stir-fry until fragrant, red and bright.

6. Add the stock prepared in advance.

7. Put in the beef hoof tendons and simmer for 20 minutes.

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

Beef tendon is the ligament on the cow's hoof bone, sweet taste, warmth, into the spleen hole, kidney meridian, there is a warm and weak job, hoof tendon is rich in collagen and proteoglycans, can promote the elasticity and toughness of the body, delay aging, have a certain job for the skin, for the waist and knees sore, weak, body emaciation also has a therapeutic effect. It helps the growth and development of adolescents and slows down the rate of osteoporosis in middle-aged and elderly women.

Introduction: Cow tendons, that is, the tendons on the cow's body, are also tenacious. That is, the ligaments of cattle. 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. Welcome to the reading!

1. How to make beef tendon delicious

Beef tendon is a nutritious and delicious food. However, the beef tendon will be relatively tough, so if it can't be cooked well, it will affect the taste of the beef quiet. Therefore, if you want to do a good job of beef tendon, then you need to simmer for a long time, so that the beef tendon may become more bitten.

Therefore, the method of stewing beef tendon is a way to make the beef tendon taste better. When stewing beef tendon, you must prepare other accessories, and the stewing time must be enough, so that the beef tendon will be more delicious.

2. Braised beef tendon

Braised beef tendon. Beef tendon has a very strong tenacity, so if you don't do it well, it will make you feel like you can't bite it. Therefore, when making braised beef tendon, you must first stew the beef tendon to let the beef tendon fully cook before cooking, so that the beef tendon will have a more delicious taste.

Chop the green onion, ginger and garlic and set aside, and chop the red pepper and onion. Put oil in the pot to stir-fry the green onions, ginger and garlic, then add the red pepper and onion to stir-fry, and then add the beef tendon and stir-fry. It takes about three minutes to add salt and chicken essence to taste.

In this way, the braised beef tendon is ready.

3. Beef tendon pot

Beef tendon pot. Beef tendon contains a lot of collagen, which has great benefits for the body. However, because beef tendon is relatively hard, if the beef tendon cannot be fully cooked, it will directly affect the taste of beef tendon.

Therefore, if you use the method of beef tendon burger to make beef tendon, then the taste will be better. First fry the beef tendon thoroughly with oil and then take it out, then put oil in the pot to stir-fry the green onion and ginger, add seasonings, beef tendon, red dates and carrots to boil, and then add ham and change to slow cooking for about ten minutes to get out of the pot and put on the plate.

, stewed beef tendon

If you want to make the beef tendon more delicious, then you need to use the stew method to make the beef tendon, so that the texture of the beef tendon is easier to bite. Stewed beef tendon should be cut into pieces and then blanched with water. Then stir-fry the green onions, ginger, garlic and chili peppers in oil until fragrant, then add beef tendon and stir-fry, add white wine, dark soy sauce, light soy sauce and water to start simmering.

Bring to a boil over high heat, add sugar, then transfer to a casserole and continue to simmer. After simmering for 20 minutes, add onions, green and red peppers, garlic sprouts, and salt to continue to simmer for about 5 minutes, then turn on high heat to reduce the juice, and then you can remove from the pot.

5. The practice of beef tendon.

There are many ways to make beef tendon, but no matter what method is used to make beef tendon, it is necessary to fully stew the beef tendon to have a better taste. When stewing beef tendon, you can cut the beef tendon into cubes first. Then blanch with water and set aside.

Chop the green onions, ginger and garlic and put them in a heated oil pan to stir-fry until fragrant, and if you eat chili peppers, you can add chili sauce or dried chili peppers. Then pour in the beef tendon and stir-fry. After about five minutes, you can add cooking wine, light soy sauce, and water to simmer.

After the heat boils, change to medium heat and simmer for about half an hour.

1. 1000 grams of beef brisket, 500 grams of beef tendon, 10 ml of soy sauce, a little green onion, an appropriate amount of ginger, 3 cloves of garlic, 5 ml of cooking wine, an appropriate amount of water, a little coriander, an appropriate amount of five-spice powder, and an appropriate amount of stewed meat.

2. Clean the beef brisket and tendons, blanch and set aside.

3. Stir-fry the blanched beef brisket and beef tendon in a pot for 1-2 minutes, spray in an appropriate amount of cooking wine and stir well, then add an appropriate amount of soy sauce and stir-fry evenly.

4. Pour in half a pot of hot boiling water, about 5-6 times the amount of beef, add stewed meat, green onions, ginger, garlic, etc., cover the lid and turn to low heat and simmer for about 2 and a half hours.

5. When out of the pot, you can sprinkle green onions or coriander to decorate, which is very delicious.

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.

1. Cut the beef brisket into large pieces, blanch in boiling water to remove impurities, drain and set aside.

2. Green onions, ginger, garlic and dried chili peppers for later use.

3. Put oil in the pot and fry the chives, ginger, garlic and dried chilies.

4. Then add the brisket and stir-fry until fragrant.

5. Add a large bowl of water to a boil.

6. Then add salt and chicken essence, brisket and water all into the pressure cooker and cook.

7. Take out the beef brisket that has been boiled in the mountain spike, add angelica, red dates, longan, wolfberry and other spices and cook for a while, then add ginger powder. The spices are too strong, so spices are added at this time.

8. Wash and tear enoki mushrooms for later use.

9. Cut the baby cabbage into 8 slices for later use, wash and tear the oyster mushrooms into small pieces, and cut the cucumbers into long strips.

10. Wash the mushrooms, fish tofu, crab balls, and mushroom tribute balls for later use.

11. Wash the potatoes, peel and slice them, and cut the radishes into slices for later use.

12. Soak the fungus, wash and tear it into small pieces, and wash the chrysanthemum.

13. After drinking the soup and shabu-shabu, it is very comfortable to eat!

The home cooking of stewed beef brisket is: stewed beef brisket with tomatoes, braised beef brisket, beef brisket with Kasen sauce, borscht soup, and stewed beef brisket with radish.

1. Stewed beef brisket with tomatoes.

Tomato beef stew is a home-cooked dish with tomato and beef brisket as the main ingredients, and the main cooking process is stew. The tomato is peeled, finely sliced, and slowly stewed into a sauce, and then stewed with beef, so that the beef can fully absorb the flavor of the tomato, and the tomato sauce is also blended with the beef during the slow boiling process.

2. Braised beef brisket.

Put water in the pot, brisket cold water pot, boil the water over high heat, boil the water for about 5 minutes after the water boils, turn off the heat, put oil in the wok, heat over low heat, fry the peppercorns to make the fragrance, take out the peppercorns and throw them away, fry the green onions and ginger until fragrant, then pour in the brisket, stir-fry a few times, then add seasonings, and then pour the brisket and water into the pressure cooker, cover the pot, and after the heat is burned to the upper gas, change to medium heat and simmer for 30 minutes to turn off the fire.

3. Curry brisket.

Beef brisket curry is a dish made of beef brisket, white radish, etc., when the beef brisket is cooked, put in white radish slices, stewed and eaten, enhance physical endurance, promote the health of the whole body.

4. Borscht.

Borscht, which is Russian, originated from the pidgin English of Shanghai in the early spring, also known as beetroot soup, is a dish widely spread in Eastern Europe, and may have appeared in Eastern Europe between the 5th and 9th centuries BC.

Historically, borscht has undergone many changes in its raw materials, including beef parsnip, kvass, sorrel, cabbage, etc., and later evolved to beet as the main ingredient, often boiled with potatoes, carrots, spinach, beef cubes, cream, etc., so it has a purple-red color. In some places, tomatoes are used as the main ingredient and beets as the adjunct, and there are also orange borscht and green borscht without beets and tomato sauce.

5. Stewed beef brisket with radish.

Stewed beef brisket with radish is a home-cooked dish made with beef brisket and white radish as the main ingredients, and spices such as star anise, Sichuan pepper, and bay leaves. Cook until the brisket is seven or eight ripe, remove the lid, add the white radish cubes, cover the lid and continue to simmer over low heat for about 1 hour; When the beef brisket and white radish pieces are ripe, add refined salt, monosodium glutamate, and pepper to adjust the taste.