How do you make beef shank delicious? How do you make beef shank delicious?

Breakfast is the most important meal of the day, for foodies, everything can be done, only breakfast is not good, breakfast determines the vitality and mood of the next day, so this meal must be rich and nutritious; There are children in the family, and now the start dates of various places should have been announced, and the children are ready to go to class, and there are many places to use their brains for a day, and breakfast is the first meal of the day, and parents pay special attention to it.

Pork is the most common meat in our lives now, and we are about to get tired of eating it, so we have to change the style of breakfast, and of course the meat has to be changed; It's summer, don't make so much pork for children every day, if you have time, you can do more of this kind of meat, replenish your spirit and raise people, although it is a little expensive, but it's worth it. Breakfast was served with noodles, and I ate a bowl and a bowl.

Ingredients: Appropriate amount of beef shank, appropriate amount of noodles, a little green vegetables, a little egg, an appropriate amount of green onions, an appropriate amount of dried red pepper, an appropriate amount of Sichuan pepper, a little ginger, a little cooking wine, an appropriate amount of braised pork buns, a little minced garlic, a little chili noodles, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, a little balsamic vinegar, and a little hot oil.

Method] 1First of all, after we buy the beef shank home, first soak it in water, and need to change the water two or three times in the middle of the soaking, and it is best to cut them in half before soaking, and the soaking time is three hours, so that the blood in it is completely soaked out.

2.Next, we get out of the pot**, pour water and the beef tendon that has just been soaked into the pot, boil, and turn the ginger, green onions, and cooking wine into it and cook it together, turn it to high heat, and after boiling we don't turn it off, continue to cook for about five minutes, you will see a lot of foam on the water surface, at this time we take out the spatula or spoon to skim it off, and then take out the beef tendon, drain its water and set aside.

3.Next, we clean the pot, add enough water to the pot after cleaning, put the beef shank, ginger slices, dried chilies, green onions and marinade packets together, and add dark soy sauce and light soy sauce, turn up the heat to boil them, and then change to medium heat, marinate for about two hours.

4.Of course, if you have other things you want to marinate, you can add them together, such as eggs, chicken legs, chicken wings, etc.; After marinating, don't be too anxious to get out of the pot directly, just turn off the fire, let it continue to soak in it for almost a night, just soak it in the morning to eat, and when it is completely flavored, you can take it out to prepare breakfast.

5.Then in the morning, let's cook another pot of noodles, cooking noodles is very simple, how to get it at home, don't forget to add some greens into it, it looks good and nutritious, and you can cook it.

6.Finally, we take out a bowl, put the minced garlic and chili noodles we prepared at the beginning in the bowl, pour hot oil on them, add an appropriate amount of oyster sauce, light soy sauce and balsamic vinegar to it, and then we add the freshly cooked noodles, and pour the soup into it, sliced beef, braised eggs, and green vegetables. In this way, the noodles are beautiful and delicious, and they are also nutritious.

Learned? It's easy to make, and the extra braised pork can also be used to make other delicacies, so you can't waste it.

I think the beef shank is better to eat it with marinade, and it is very strong and even more delicious. It is best to put some star anise peanuts and the like when marinating beef, so that the beef nutrition is more comprehensive and very mellow.

The most classic method is to marinate beef tendon, and then slice it when cooling, the color is very beautiful, and the taste is excellent, it can also be used to drink, the specific method: soak the beef tendon for an hour, and then put it in clear water, add cooking wine, soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, chili pepper, rock sugar, boil over high heat, and then turn to low heat and simmer for an hour.

First of all, put the beef tendon meat in a pot of cold water and cook the cooking wine, cook the green onion and ginger star anise, and then cut it into large slices and put it on the plate, and then pour the garlic paste, the beef tendon meat is very delicious.

<>1. Materials. Beef shank, ginger, green onion, bay leaf, black peppercorn, salt.

Second, the practice. 1. Clean up the miscellaneous film on the surface of the cow key and rinse it well.

2. Put the beef tendon and ginger into the pot with cold water, skim off the foam after the water boils, and remove the beef tendon. (In the picture is the first and last two small sections of the whole one and the other, and I made another one in the middle).

3. Sit in a casserole with water, add ginger, onion skin, shallots, bay leaves, salt and black peppercorns.

4. Bring the fire to a boil.

5. Put in the beef tendon and cook for about 5 minutes, then turn to low heat and cook for about 1 hour and 15 minutes, turn off the heat and simmer until cool.

6. Take out the beef tendon after cooling, cover with plastic wrap and put it in the refrigerator for 2 hours.

7. After refrigerating the beef tendon until firm, take it out and cut it into thin slices, and make a bowl of your favorite dipping sauce. My usual dipping sauce is minced garlic, millet spicy, coriander, umami light soy sauce, balsamic vinegar, red oil, and a little clear marinade.

The upper part of the four hooves of the cow is finely divided, one is a bone-in tendon with a long conical appearance, and the other is a boneless tendon with an elongated conical appearance. The average weight of each piece is:

The flesh is red, with tendons in the flesh and red and white inlays.

The delicious preparation of beef shank is as follows:

Ingredients: 4 kg of beef shank, a little dark soy sauce, an appropriate amount of soy sauce, 10 grams of salt, half a green onion, 1 piece of ginger, 4 dried red peppers, 2 small pieces of cinnamon, 2 star anise, a little angelica, 1 sand kernel, 1 gardenia, and a little other marinade.

Steps: 1. Soak the beef tendon in cold water for a while to remove the excess blood.

2. Follow the lines of the tendon meat and divide it into several strips with the tip of the knife; This is one of the tendon cores.

3. This is one of the larger pieces of fat and lean meat; After being divided into small groups, it is conducive to maturity and is more suitable for family pots and pans; If you can't eat it all at once, you can divide it into two marinades.

4. Heat the beef tendon and cold water at the same time, because the rice cooker has a capacity of 4 liters, so blanching the water first can make the meat pieces smaller in size, so that they can all be stuffed into the rice cooker; This process is called "tight meat" in the local dialect of Beijing.

5. Take advantage of the time of "tight meat", prepare the marinade, all of which are commonly used, if you don't know which is which, you can directly buy a ready-made beef marinade package; There should not be too many spices, in case the herb flavor is too strong and the meat aroma is suppressed.

6. Put the marinade at the bottom of the rice cooker liner, and then put the "tight" tendon in the pot to adjust the position; The rice cooker is heated from the bottom, and the marinade is placed at the bottom of the pot, which helps to fully release the aroma and prevents the meat from sticking to the bottom of the pot.

7. Pour the clear soup of "tight meat" into the pot, sprinkle salt, pour a little dark soy sauce, and an appropriate amount of soy sauce; The rice cooker loses less water, so adjust the soup according to the capacity of the rice cooker used, and add it halfway if necessary to prevent the soup from overflowing.

8. The "soup" function I use is full of hours; The function and time of different rice cookers are different, and the time is adjusted according to their function and the amount of tendon meat.

9. The marinated tendon meat is ruddy in color, and the thick part of the meat can be easily pierced with chopsticks; Eat it hot, scoop up the slices, and then pour in an appropriate amount of soup, which is fragrant and enjoyable; If you want to eat cold cut beef, soak the beef tendon in the soup for several hours to absorb the flavor.

10. Remove the beef tendons that have been soaked for several hours, and put them in a fresh-keeping bag and put them in the refrigerator for refrigeration.

11. The beef tendon after refrigeration is more solid, and you can easily cut out neat slices with a sharp knife, and the thickness can be adjusted according to your favorite taste.

12. The dipping sauce is mixed with minced ginger, minced green onion, minced garlic and an appropriate amount of light soy sauce and vinegar.

13. Braised beef tendon in the rice cooker, fragrant and flavorful.

The steps to make beef shank delicious are as follows:

Ingredients: 1000 grams of beef tendon, onion, 1 piece of ginger, 6 dried chili peppers, 1 spoon of Sichuan pepper, 2 bay leaves, 2 star anise, 1 naphthalene, cumin spoon, 1 tablespoon of cooking wine, 6 tablespoons of dark soy sauce, 1 tablespoon of sugar, 3 tablespoons of salt, 1 teaspoon of chicken essence, 1 can of beer, small spoon of black tea.

1 piece of ginger, 6 dried chilies, 1 spoon of Sichuan pepper, 2 bay leaves, 2 star anise, 1 naphthalene 1, cumin spoon hail lead, 1 tablespoon of cooking wine, 6 tablespoons of dark soy sauce, 1 tablespoon of sugar, 3 teaspoons of salt, 1 teaspoon of chicken essence, 1 can of beer, and a teaspoon of black tea.

1. Prepare ingredients: beef shank, onion, ginger slices, dried chili peppers, Sichuan pepper, bay leaves, star anise, naphthalene, cumin.

2. After the beef tendon is washed, soak it in water, and add some cooking wine to soak it; Change the water when blood is present until it no longer has blood flow.

3. Wash the onion and cut into cubes.

4. Put the cleaned beef tendons into the inner bowl of the rice cooker.

5. Put the onion and ingredients into the inner bowl of the rice cooker, and then pour in the dark soy sauce, sugar, chicken essence, beer and black tea; Turn on the power and start the "Porridge Cooking" function.

6. After the program, add salt to taste while hot.

7. Simmer for about 15 minutes, then take it out and let it cool.

8. Slice, [rice cooker anhydrous braised beef tendon] is ready. When eating, you can drizzle some marinade on top for a better taste.