The cow s hoof tendons melted as soon as they were cooked, why was it half?

What's it, if you don't have it, you won't eat it! ~1

Cow's hoof tendonsSticky is broken. One is contained in beefCopper ionsCaused by overdose; The second is that the beef is stored for too long or in an unreasonable way, and a large number of bacteria are produced on its surfaceOxidation reactions

In this case, if you do not have the conditions for adequate heating, it is best to throw it away and do not continue to eat, especially meat, which is easy to grow some more dangerous pathogenic bacteria.

If you are reluctant to throw it away, you can also clean off the sticky substance on the surface, and then steam the cooked food thoroughly and sterilize it thoroughly before eating. If you don't cut into small pieces, it is recommended to steam for at least half an hour, and if you cut into small pieces, boil for about 10 minutes.

Introduction:

Cooked beef tendon can be refrigerated or frozen. If it is stored for a long time, it must be put in the freezer layer, and if it can be eaten in a short time, put the beef tendon in the refrigerator to keep it fresh. Cooked beef tendons need to be eaten as soon as possible, although they can be stored in the refrigerator, but the taste is not so good after defrosting next time.

When storing beef tendon, be sure to seal the beef tendon well to avoid the phenomenon of beef tendon smelling in the refrigerator.

Beef tendon that has been frozen needs to be thawed before it can be cooked and eaten. There are many ways to cook beef tendon, which can be stir-fried and eaten, and can also be stewed and drunk. Cooked beef tendons are rich in collagen, lower in fat than fatty meat, and cholesterol-free.

Eating some beef tendon in moderation can make ** more elastic and tough, and can also delay ** aging, which is an excellent beauty food.

Ingredients, cinnamon, bay leaves, tangerine peel, ginger, light soy sauce, dark soy sauce, salt, sugar, cooking wine.

1.Go home and chop the beef tendon into the water.

2.Add some ingredients, cinnamon, bay leaves, tangerine peel, ginger, light soy sauce, dark soy sauce, salt, sugar, cooking wine, etc., and simmer for three hours, delicious.

100 grams of beef tendons, 50 grams of ham slices, 50 grams of shuifa shiitake mushrooms, and an appropriate amount of angelica and purple salvia.

Edible alkali, ginger slices, green onions, cooking wine, monosodium glutamate, salt.

1. Remove the stems of the mushrooms, wash them and slice them; Wash angelica and purple salvia and put them in a gauze bag.

2. Wash the tendons with warm water and put them in the pot, add water and edible alkali, cover and simmer for 30 minutes, remove and wash, and cut them into sections for later use.

3. Add an appropriate amount of water to the pot, add cooking wine, beef hoof tendons, ginger slices, green onions, mushroom slices, ham slices, gauze bags, boil over high heat and turn to low heat for about 3 hours, pick out green onions, ginger slices, gauze bags, add salt and monosodium glutamate to taste.

White radish, beef tendon, green onion, ginger, star anise, cinnamon, white pepper, salt, light soy sauce and oil production steps.

1.1 white radish, washed and peeled and cut into small pieces. (To press with beef tendon, you can consider cutting large pieces), wash the beef tendon, wash the green onion and cut into sections, shred ginger, star anise, a small slice of cinnamon, and a few white peppers.

2.Boil water in a pot, add beef tendon and blanch to remove the blood, remove the blood foam from the beef tendon, remove and drain the water.

3.Boil the pot dry, add the white pepper and boil it to bring out the fragrance, then turn off the heat, and use the spatula handle to crush the white pepper.

4.Add the blended oil and heat it, add the beef tendon and stir-fry for a while, add two spoons of light soy sauce, a teaspoon of salt, star anise, cinnamon, shredded ginger and green onions, add water and cook for a while.

5.Add the white radish, add water until the ingredients are slightly submerged, add some light soy sauce in an appropriate amount, cover the fire and bring to a boil, after boiling for a while, transfer to the inner tank of the electric pressure cooker, put it in the electric pressure cooker, adjust the high pressure, and press for 15 minutes.

6.Press well and wait for the pressure to be reduced, add the green onion after opening, then cover the lid and simmer slightly, stir well, and put it out.

Two cooked beef tendons, one potato, one carrot, garlic sprouts, and a little coriander spine.

Seasoning: green onion and ginger, ingredients, cinnamon, salt, dark soy sauce, light soy sauce, sugar, white wine, pepper, chicken essence, soybean paste.

Method: 1. Wash the beef tendons and cut them into small pieces, peel the potatoes and carrots and cut them into hob pieces.

2. Pour oil into a wok and fry chives and ginger, add cinnamon, add a spoonful of soybean sauce and stir-fry until fragrant.

3. Put in the hoof tendons and stir-fry evenly, turn off the heat, and put the fried hoof tendons into the casserole.

4. Add water and white wine.

5. Add a little dark soy sauce, sauce and sugar to a boil over high heat, simmer over medium heat for 10 minutes.

6. Add the potatoes and carrots again and continue until the potatoes are soft.

7. Reduce the juice over high heat, add some pepper, chicken essence, garlic sprouts and coriander and turn off the heat.

Main ingredients: 550 grams of fresh beef tendons, 25 grams of bean paste, 1 piece of thick soup treasure Auxiliary ingredients: 1 green onion, 1 small piece of ginger, 1 chili pepper, 5 peppercorns, 2 cloves of ingredients, 15 grams of sugar, 1 tablespoon of cooking wine, 1 tablespoon of liquor.

The practice of grilling beef tendons in sauce.

1. Cut the green onion into sections, slice the ginger, 2 cloves of ingredients, and 5 peppercorns.

2. Cut the washed fresh beef tendons into about 7cm segments.

3. Add water to the pot and bring to a boil, pour in the beef tendons and add white wine to blanch until boiling, remove and set aside.

4. Pour in the bean paste and sugar into the hot pan and stir-fry slowly over low heat.

5. Fry until the sugar dissolves and the sauce turns brownish-red.

6. Pour in the blanched beef tendons and stir-fry to color.

7. Pour into the pressure cooker, add green onions, ginger, peppercorns, spices, chili peppers, add cooking wine, sugar (and thick soup treasure, cover and valve to burn to gas, turn to medium-low heat for 5 minutes after SAIC, turn off the heat for 25 minutes, and eat it when it is naturally deflated.

8. Finished product diagram of roasted beef hoof tendons in sauce.

Blanch the tendons and put them in a pressure cooker to cook them so that they are fast and rotten when cooked. Here's how:

The ingredients that need to be prepared in advance include: 300g of beef tendons, 200g of pumpkin, 1 potato, appropriate amount of millet spicy, appropriate amount of vermicelli, 1 sharp pepper, 1 spoonful of sweet noodle sauce, 1 spoonful of bean paste, 1 spoonful of oyster sauce, 1 spoonful of light soy sauce, and appropriate amount of spices.

1. Wash the beef tendon and cut it into inch sections.

2. Blanch and remove.

3. Put it in a pressure cooker and press.

4. Put oil in the casserole and stir-fry the chives, ginger and garlic.

5. Add potatoes and pumpkin and stir-fry.

6. Add beef tendons, cooking wine, light soy sauce and oyster sauce and continue to stir-fry to color.

7. Heat the water to cover the ingredients, put in the sweet noodle sauce, bean paste, and put it in the seasoning box.

8. After cooking for 20 minutes, add millet spicy, chili pepper and vermicelli.

9. After continuing to cook for 10 minutes, the soup can be taken out of the pot when it is rich.

Dear, hello, very frank luck happy to serve you, buy cooked beef tendons are too bad, need to do some preparations, in order to complete the purpose of changing the tendons. First, use scissors to cut off the joints on the sides of the tendons, and secondly, soak the cooked tendons you bought in warm water for about 10 minutes until the tendons are slightly soft. Secondly, fix the cow slip bridge hoof tendon as a whole with adhesive tape, turn the cow hoof tendon into a circle shape, and glue its ends together as much as possible to get the best effect with the least amount of adhesive tape.

Hello, you can try to restore the tendon of cooked beef hoof tendon with the following methods:1First, wash the cow laughing bridge hoof tendon with clean water, and then soak it in hot water for 30 minutes to make it softer.

2.Blanch the tendons in boiling water for about 5 minutes to remove excess grease and impurities. 3.

Scoop out the tendons, rinse them in cold water, and gently rub them with your hands to wash off the leached grease and impurities. 4.Then put the beef tendons in the pot, add a little salt and soy sauce, and add enough water to bring the pot to a boil.

5.When the water in the pot is boiling, switch to low heat and simmer for about 2-3 small simmers until the tendons are very soft. 6.

Finally, take out the stewed beef tendons, rinse them with water, and enjoy. In this way, the cooked beef tendons can become chewy and chewy, and the taste is better.

Summary. Kiss, cow tendons can become bigger through both water and oily hair. Oily hair:

Heat the oil temperature to ninety percent (about 260 degrees) and put it in batches, don't put too much each time, just like frying fritters, the volume of the hoof tendons will increase several times in a few seconds, and it will overflow if you put too much. Water hair: Soak in clean water, beef hoof tendons can be soaked in cold clean water before eating.

2. Three hours, remove the blood foam and then process, which can make the cow hoof tendon soft and larger, soft and palatable after processing, and the taste is good.

How do cow hoof tendons get bigger?

Kiss, cow tendons can become bigger through both water and oily hair. Oily hair: The oil temperature is heated to ninety percent (about 260 degrees) in batches, don't put too much each time, just like frying fritters in a few seconds, the volume of the hoof tendons will increase several times, and it will overflow if you put too much.

Shuifa: Soak in clean water, and the beef hoof tendons can be soaked in the clean water of Leng Wu Songchong before eating.

Two or three hours, remove the blood foam and then process, can cavity annihilation to make the cow hoof tendons soft and larger, cherry burning after processing soft and palatable, the taste is good.

Kiss, beef tendon is a relatively hard ingredient that needs to be treated with water to make it soft and large for easy cooking. Here are some basic methods:1

Cleaning: Put the cow's hoof tendons into clean water and scrub them several times with hail pie hands to remove impurities and blood on the surface. 2.

Soaking: Put the cleaned beef hoof tendons into a bowl, add enough water to Bihe, and soak for 6-8 hours until they become soft and swollen. 3.

Blanching: Blanch the soaked beef tendons in boiling water for 5-10 minutes to remove blood foam and odor. 4.

Soak in cold water: Soak the boiled beef tendons in cold water for 1-2 hours to make them more swollen. 5.

Slice or cut into sections: Cut the beef tendons into the desired size and shape, and they are ready for cooking. It should be noted that the time required for different brands and quality of beef tendons may vary, and it is recommended that you adjust it according to the actual situation.

In addition, water treatment also needs to pay attention to hygiene and food safety, and ensure the cleanliness and hygiene of the water source and operating environment.

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.