How to marinate beef tendons, how to marinate beef tendon meat tips

How to marinate beef tendon meat is as follows:

Soak the beef tendons in cold water to thaw, change the cold water twice halfway, and pour out the blood to reduce impurities and fishy smell. Tips: The most suitable tendon meat is to choose braised beef, which is the muscles on the beef leg and the upper and lower knee joints, which are tangled together with the ligaments (beef tendons), which are long and conical, the front legs are called the front tendons, and the back legs are called the hind tendons.

After marinating, it is cut, and the meat is inlaid with golden yellow translucent beef tendon to form a beautiful pattern, also called "flower cake". As soon as the Liangshan heroes in "Water Margin" entered the tavern, they ordered two plates of beef and two jars of good wine, and what the shopkeeper brought up was "flower cake-like" braised beef.

2. Cut it in half, the beef tendon at both ends of the beef tendon is a good thing, don't throw it away, marinate it with beef, and have a different flavor.

3. Put the beef tendon into the pot, add cold water and green onion and ginger, boil the boiling water, and the foam on the side of the pot is the impurities and blood with a fishy smell, which should be skimmed off.

4. After blanching, rinse the beef with warm water. Don't use cold water at this time, because when it is suddenly cold, the meat will expand and shrink, and it will become hard and not good for flavor.

5. Put the beef tendon and one more beef tendon into the electric pressure cooker, add all the seasonings to the warm water, pour it into the pot, and the amount of water almost covers the surface of the meat. I powdered all the spices, which is more convenient and easier to taste than putting them in a gauze bag. You can also use the pressure cooker, put it in an iron pot or casserole, and simmer slowly over low heat, which will take longer.

6. Select the "beef and mutton meat" and "stew" program of the electric pressure cooker, and start the start. Generally, about 1 hour is fine. If it's an old-fashioned pressure cooker, it may take less.

Be careful not to stew the meat too softly, but it still has a slightly chewy texture. The beef tendon should be chewy, and the more you chew, the more fragrant it is.

7. After finishing, pour it into a deep basin from the pressure cooker, and then you can see that the surface of the meat and the beef tendon are colored. Continue to soak the meat in the broth and let it cool.

8. After cooling, you can slice and eat directly, or put the cut thick slices into the soup and soak them for two or three minutes before eating.

9. The marinade left over from the marinated beef can be reused. The old marinade can be used to cook vegetables, make hot pot soup base, or marinate duck gizzards, duck hearts, duck wings and other marinades. The taste of the old marinade is unique, with the aroma of spices, saltiness, sweetness, umami, and the aroma of meat, and the essence left by repeated boiling.

The delicious marinating method of beef tendon meat is as follows:Step 1: Wash the tendon and cut it in the middle, soak it in water for two hours to soak it in blood.

Step 2: Prepare the washed spices.

Step 3: Add dried chilies, salt, light soy sauce, rock sugar, oyster sauce and soy sauce to the pot.

Step 4: Cover and cook for 10 minutes.

Step 5: Put in the beef tendon and marinate it over low heat for 45 minutes.

Step 6: Soak the marinated beef tendon overnight and slice it.

First of all, we are going to prepare the materials of the marinated meat, wash them with warm water and set them aside, then we will cut off the green onions, and then the green onions and the marinade materials are best packed with a white cloth, and then put them in the pot, and then turn on the high heat, after we boil the marinade materials, turn to low heat and cook for 15 minutes, and then turn off the heat for later use.

Next, we first clean the beef tendons, then cut them into pieces of meat of about the same size, then divide the ginger slices into two parts, prepare rock sugar, and then take another pot, high heat, and put the beef tendons in cold water.

The next thing is to bring the water to a boil, boil for another five minutes or so, then take out the beef tendon and rinse it with cold water, that is, cross the cold river, and then rinse it several times to let the beef tendon cool. The next thing is to fry the beef shank with sugar, stir-fry the pan over medium-low heat, then pour in the oil and rock sugar, and then let the fire boil the sugar until it is amber.

Then we put the cooled beef shank into the fried sugar color, stir-fry evenly, and then after the sugar color is fried, start to turn the heat, put the ginger slices in, and then stir-fry to bring out the fragrance, and then pour an appropriate amount of cooking wine along the edge of the pot, add light soy sauce, stir-fry a few times, then turn off the heat, cover the lid and simmer at residual temperature for ten seconds, so that you can achieve the effect of removing the fish, it will be more fragrant. Then we put the marinade pot on high heat and boil, turn down the heat, put in the beef shank that has been fried, cover the lid, and pay attention to the state in the middle. Then after cooking for about 30 minutes, when the beef tendon can pass through the chopsticks, add salt, add it according to the saltiness you usually like, and then continue to marinate.

Then when the chopsticks can easily pass through the beef tendon, turn off the heat, drizzle a little sesame oil, stir well, and then let the beef tendon soak in the brine for at least three hours, preferably in the refrigerator overnight.

Then put the soaked beef tendon on the drying rack, Aunt Liang is to dry it for a morning, if you are in a hurry, you can use the oven to bake it at 100 degrees, and then it is to talk about the beef tendon slicing, and then eat it in the chili oil dish, the chili oil dish is very simple, that is, minced garlic, coriander, millet pepper chopping, add a little salt, and then add oil chili, sprinkle white sesame seeds and stir evenly.

Braised beef tendons. Braised beef tendon refers to a delicacy made of beef tendon meat, marinated after adding brine, usually adding ginger, garlic, cinnamon, grass fruit, tangerine peel, anise, cumin, cloves, star anise, Sichuan pepper, dried chili, pepper, etc.

Accessories. Water + light soy sauce + 1 tablespoon dark soy sauce.

Main ingredient. Beef tendon meat, marinade.

How to make it: Boil a pot of all-purpose marinade.

Chinese name. Braised beef tendons.

Braised beef tendon meat in a pressure cooker.

Food ingredients. Ingredients: beef tendon meat, marinade.

How to make it: Open a pot of all-purpose marinade (that is, anything can be marinated), spices, ingredients, and seasonings, almost all put a little: water + light soy sauce + 1 tablespoon dark soy sauce + oyster sauce + rock sugar + ginger + garlic + cinnamon + grass fruit + tangerine peel + anise cumin + cumin + cloves + star anise + Sichuan pepper + dried chili pepper + pepper + licorice + bay leaf + sand ginger + hawthorn + bean kou + thyme + shiitake mushroom + magic kitchen broth, first boil and then turn to medium-low heat and slowly simmer for 1 hour, so that the spices are flavorful, the seasonings are dissolved and fused, and they are integrated.

Because of the different seasonings, spices, and portions used, the lo-mei may be different for each one. The taste of the brine should be adjusted to your liking until you like it.

Filter the cooled brine juice, take out all the medicinal materials, put them in a small cloth bag, then boil the brine, skim the grease on the floating surface, and then carefully wipe the surrounding oil stains with clean kitchen paper, add rose wine or cooking wine, and it becomes brine.

A few pieces of beef tendon meat, put water in a small pot, add ginger, green onions, cooking wine, put in the tendon meat, boil for about 2-3 minutes, wait for the tendon meat to shrink, boil the blood water foam, rinse the tendon meat and put it in the brine, boil first, then turn to low heat and boil for about 30-40 minutes, turn off the fire, soak the tendon meat in the brine, half a day or a day, after cooling, the meat becomes firm, take out the slices, put it on the plate, brush a little sesame oil.

A pot of marinade can be used continuously, depending on the ingredients and quantity of marinade, the right amount of seasoning, the older the brine, the better the taste.

When marinating tripe, eggs, tofu, pig intestines and other ingredients with a strong taste, the brine should be marinated separately to avoid stealing the flavor and destroying the taste of the whole pot of brine.

Do not cover the brine when boiling, boiling, and soaking the brine, the color of the brine will become darker, and it will not be easy to notice that the brine has overflowed and burned out the furnace fire.

Every time the brine is boiled to cool, do not cover it immediately, so as not to cover the cold water and reflux and cause the brine to deteriorate.

How to marinate beef tendon meat.

Appropriate amount of salt, 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 4 teaspoons of cooking wine, 1 small piece of rock sugar.

Steps. 1.Take out the beef tendon meat and thaw it in advance. I moved from the freezer to the freezer the night before.

2.Prepare the required spices.

3.Put an appropriate amount of water in the purple clay pot, add dark soy sauce, light soy sauce, salt, cooking wine and other condiments, and add ginger slices and spices to cook.

4.At this time, the beef tendon meat is processed, and the thawed beef tendon meat is washed away with blood and water, and it is divided into two.

5.Bring to a boil in a pot of cold water and bring to a boil for another 5 minutes.

6.Remove and rinse with clean water and drain.

7.Put the beef shank meat into a boiling brine pot and start to boil.

8.Cook the beef tendon meat until it can be easily inserted with chopsticks and turn off the heat, which takes about two hours.

9.Don't take out the marinated beef tendon meat immediately, let it soak in the brine for more than three hours, so that it will be more flavorful.

10.Drain the beef tendons and put them in a bowl.

11.According to the texture of the beef, cut it horizontally into thin slices for a better taste.

12.With beer, it is a good appetizer, prepare a small bowl, put a little minced millet pepper, add light soy sauce, hot oil, and eat it with sauce.

Cooking skills. 1. The beef tendon meat should not be cooked too badly, otherwise it will not be cut into slices.

2. Put the marinated beef tendon meat in the refrigerator for an hour and then cut it, the taste is better.

3. The brine can be made into old brine, reused, and tastes better, the brine is filtered after cooling, packed in a fresh-keeping box, and stored in the refrigerator, if it is not used for a long time, it is frozen and preserved.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, the cold winter beef can warm the stomach, is the season's good tonic products.

The practice of authentic braised beef tendon meat.

Ingredients: beef tendon, star anise, salt, ginger, Sichuan pepper, bay leaves, cooking wine, cinnamon, chili, soy sauce, dark soy sauce, garlic, light soy sauce, green onions, ginger slices, tangerine peel, appropriate amount of sugar, one package of marinade.

1. Wash the beef tendons, soak them in water for about an hour, pour out the blood, and wash them with warm water.

2. Put in the ingredients: ginger, green onions, garlic, millet pepper, bay leaves, star anise, Sichuan pepper, tangerine peel, and a package of marinade.

3.Pour in salt, dark soy sauce, cooking wine, and sugar.

4. Pour in an appropriate amount of water, boil over high heat, brush off the floating objects on it, and simmer for two hours until it can be easily inserted with chopsticks, and the meat is elastic and rotten.

5. Soak it in the refrigerator overnight for better results.

6. Cut into thin slices, eat directly or dip some sauce to eat.

Ingredients: beef tendon, rock sugar, ginger, green onion, garlic, bay leaf, fennel, pepper, cinnamon, tangerine peel, star anise, dried hawthorn, cloves, licorice, salt, light soy sauce, dark soy sauce, cooking wine.

Steps: Step 1: Thaw a beef tendon.

Step 2: Cut the beef tendon into three pieces, wash it and soak it in clean water for one hour, replacing the blood in the middle.

Step 3: Pour water into the pot, add a few peppercorns, ginger slices, green onions, put in the beef tendon, boil over high heat, skim off the foam, and then remove the beef tendon, and pour out the water for cooking the meat. Soak the beef in cold water for 5 minutes until the pieces have cooled.

Step 4: Prepare various seasonings such as green onion and ginger, and wrap the finely chopped marinade with non-woven fabric.

Step 5: Put the meat into the pressure cooker, pour in the water, put in the green onion ginger and marinade packet, add light soy sauce, dark soy sauce, rock sugar, cooking wine, stir well, cover the lid and cook on high heat until steam, then change to medium-low heat and cook for 25 minutes to turn off the heat.

Step 6: Remove the boiled beef, let it cool and dry at room temperature for 2 hours, then put it back into the previous broth and cook it on high heat for 15 minutes.

Step 7: Filter out the brine packets and impurities.

Step 8Put it in a sealed crisper box, cool it and put it in the freezer layer of the refrigerator, it is the old halogen.

Step 9: Cool the marinated beef thoroughly before slicing it, and then start with dipping sauce.

Secret braised beef, teach you how to braised beef tendon meat, and learn to eat a big meal.

The practice of authentic braised beef tendon meat.

The trick of braised beef tendon is to blanch the water and quickly pass it through the cold water, and then put it in the brine and start to boil, so that it can add more flavor. Blind and wild.

Beef tendon meat refers to the front and rear leg meat, generally speaking, this part of the meat has moderate hardness, regular lines, and tendons in the meat, and the most suitable way to eat it is to make it into lo-mei.

The finished beef made with tendon meat has a beautiful pattern and is chewy, and it is known as the "pride of meat".

No matter which part of the beef is marinated, it needs to be blanched to remove the fishy smell in the beef.

It is best to use cold water when blanching beef, because when using cold water, the effect is the best, and grinding can cook the fishy smell and residual blood stains in the beef to the greatest extent.

And you can also add green onions, ginger, star anise and other ingredients to the water to help us remove the fishy smell, as the water temperature rises, there is often a lot of foam in the pot, which needs to be skimmed and cleared.

In addition, blanching with cold water can also maintain the tender taste to the greatest extent, and using hot water will cause the beef to become tough.

In addition, the beef after blanching can better protect the old soup, and the fishy smell will be similar after blanching, which can avoid being brought into the brine and causing the brine to change its taste.