How to make braised beef tendon delicious? A home cooked recipe for braised beef tendon

Hello!! Introducing braised beef tendon:

Ingredients: Pixian bean office, ginger, garlic, dried chili, soy sauce, cooking wine, star anise, grass fruit, cinnamon, sannai, cumin, bay leaf, etc. Production:

Chop the beans, pat the ginger and garlic, and set aside the dried chili peppers. Wrap the spices in a cloth.

The pot is hot, after the oil is burned to four hot, put in the chili pepper, fry the beef tendon to dry the water gas, add ginger and garlic to fry the beans until there is no raw smell, the soy sauce is excellent, the cooking wine is deodorized, add water to boil, eat the good taste and pour it into the pressure cooker to gas, and press it on low heat for one hour to release the gas.

In addition, beef tendon can also be stewed:

Ingredients: cumin, ginger, green onion, pepper, cooking wine. Blanch the beef tendon with water, put it into the pressure cooker and add water appropriately, put ginger, green onions, wrapped cumin, pepper, cooking wine, after boiling over high heat, press on low heat for an hour and a half, and after deflating, remove the lid to adjust the taste, and put some coriander.

Thank you!!

Ingredients. Ingredients.

Beef tendon. 500g excipients. Oil.

Amount. Salt. Amount. Light soy sauce.

Amount. Dark soy sauce.

Amount. Fennel.

Amount. Cinnamon.

Amount. Sugar.

Amount. Vegetable Fairy.

Amount. Steps.

1.Ingredients: 500 grams of beef tendon, seasonings: salt, light soy sauce, dark soy sauce, fennel, cinnamon, sugar, vegetable fairy.

2.After rinsing the beef tendon, cut it into small pieces, 3Put a sufficient amount of water in the casserole, and then put the beef tendon pieces into the casserole and boil over high heat to remove the foam, 4Simmer the beef tendon in a casserole over low heat for half an hour, serve and drain.

5.Put oil in the pan, boil until 6 is ripe, put in the beef tendon pieces and stir-fry, 6Add an appropriate amount of light soy sauce, dark soy sauce, fennel, cinnamon and sugar, 7

Pour in an appropriate amount of water, bring to a boil over high heat, 8Put in the appropriate amount of salt, 9An appropriate amount of vegetable fairy, after the juice is collected, you can start the pot.

Tips: 1. After the beef tendon is cooked, put it for later use, and the soup left in the ceramic pot is cooled thoroughly, pour it into a clean utensil, and put it in the freezer for half a day to cut it into pieces and taste it into delicious cold dishes!

2. Add enough water to the ceramic pot at one time, it is best not to add water halfway, if it is not enough, it is best to add boiling water.

3. Beef tendon is rich in collagen, and the fat content is low, and it does not contain cholesterol, so many female friends can eat it regularly!

The homely recipe for braised beef tendon is as follows:Ingredients: 400 grams of beef tendons.

Excipients: 4 star anise, 20 grams of ginger, 4 bay leaves, 1 cinnamon, 5 spicy millet, 4 cloves of garlic, 2 chives.

1. Wash the beef tendons and put them in the pot, pour in the water that has not been covered with it, then add star anise, ginger slices (10 grams), bay leaves, and green onions, and start the beef tendon function of the rice cooker to stew and press until it is naturally deflated.

2. Cut the pressed beef tendons into small pieces after cooling, and chop the remaining ginger, garlic and green onions.

3. Pour oil into the pot, boil the oil until it is hot for five minutes, pour in ginger, garlic and millet and stir-fry until fragrant.

4. Pour in the beef tendons and stir-fry for about 2 minutes, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a little salt, a little sugar to taste, and then stir-fry evenly.

5. Pour in 3 tablespoons of stewed beef tendon stock, bring to a boil over high heat, and simmer over medium-low heat.

6. Reduce the juice over high heat, sprinkle with chopped green onion and mix evenly.

Star anise x09 to taste.

Ginger and garlic foam x09 to taste.

Dried chili pepper x09 to taste.

Light soy sauce x09 to taste.

Oyster sauce x09 to taste.

Vinegar x09 to taste.

Ground black pepper x09 to taste.

Rock Sugar x092-3 small pieces.

1. Blanch the beef tendon first, then pour it into the pressure cooker, add ginger, old wine, and a few rock sugars for about 30 minutes; 2. Heat oil, road ginger, garlic, dried chili pepper and stir-fry until fragrant; 3. Put the stewed beef tendon in the pressure cooker and stir-fry quickly, pour in light soy sauce, oyster sauce, appropriate amount of vinegar and black pepper, and stir-fry evenly; 3. Pour in an appropriate amount of water and wait for the juice to be collected and completed.

Beef everyone has eaten, with rich protein, and the calorie is relatively small, have you ever eaten beef tendon, it tastes delicious, and very strong, rich in nutrients, there are a lot of practices, with beauty ** and the effect of replenishing deficiency, the following will be handed over to you the specific practice of braised beef tendon, come and learn it.

Braised beef tendon

Ingredients: two boxes of fresh beef tendon.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, a little Wang Shouyi's thirteen spices, a small amount of soy sauce, and a little cooking wine.

The steps of the braised beef tendon

1.Wash the tendon and cut it into small pieces. After blanching, rinse again with lukewarm water.

2.Do not put oil in the pot, put a little wine and fry the beef tendon over medium heat until the surface is slightly charred.

3.Use the oil from the fried beef tendon to stir-fry the green onions, ginger and garlic until fragrant and shovel them out and set aside.

4.Put some cooking oil in the pan and use rock sugar to color up, then put the green onion and ginger together with the beef tendon in the pot.

5.Then add wine, soy sauce and thirteen spices, add an appropriate amount of water, simmer in a pressure cooker for half an hour, then use high heat for the first twenty minutes, and low heat for the last ten minutes, and you can get out of the pot after cooking.

Braised beef tendon is rich in collagen, egg manuscript, hail, white key sail, fat content is also lower than fatty meat, and cholesterol-free. It can enhance the physiological metabolism of cells, make ** more elastic and tough, and delay **aging. 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.

It helps to help adolescent growth and development and slow down the rate of osteoporosis in middle-aged and elderly women. Eating beef hoof tendons often has a very nourishing and nourishing effect, and at the same time, it has a good regulating effect on postpartum weakness, or backache, abdominal pain and cold, etc., and eating often is beneficial to health.

About the specific practice of braised beef tendon, the above has introduced the relevant content to you, I believe you also have some understanding and understanding of these effects, often eat such ingredients have the effect of supplementing nutrition, and at the same time can also have the effect of beauty and skin care, and have a relieving effect on kidney deficiency and other diseases.

Here's how:Preparation materials: half a cow's hoof (raked), half a package of hot pot base, kaempfera, star anise, bay leaves, an appropriate amount of cinnamon, 1 green onion, and an appropriate amount of cooking wine.

1. Put the cow's hooves in hot water, add cooking wine, and cook for a few minutes.

2. Then cut the cow's hooves into small pieces, in fact, the cow's hooves are mainly cowhide and cow hoof tendons.

3. Put the hot pot base in the cast iron pot.

4. Then add the spices to stir-fry until fragrant, then add the cow's trotters and boiling water.

5. Put a green onion.

6. Cover and fire for about 40 minutes.

7. If you feel that there is more soup, you can lift the lid to reduce the juice after boiling.

8. The red fortune boy roasted cow hooves is completed concisely.

The method of home can be that there are seasonings at home, and there are tools to do it, that is, first fry the beef hoof tendons to make a sugar color, and then put your favorite loose ingredients to eat, and then throw them into it to fry, eating the beef hoof tendons will definitely not be said to be light cow tendons, unless you eat the marinated beef tendons without chili, the braised beef tendons are to have a little chili, add a little spicy Lu dry pepper and stir-fry the soy sauce, and put the 13 incense in the old soy sauce, if you are too troublesome, put a little hot pot base directly, and put it directly in the pressure cooker to add water, and then, Put it in the pressure cooker and press it, or dig a hole in the early morning and press it from the pressure cooker first, then take it out and steam, fry the sugar, then add some seasoning, add some hot pot base, add hot pot base if you are lazy, and fry the material directly by yourself if you are diligent, and then braise it directly.

Ingredients. Cow's hoof tendons.

Amount. Accessories. Scallions. Amount.

Ginger. Amount. Dried chili peppers. Amount.

Aniseed. Amount.

Pepper. Amount.

Light soy sauce. Amount.

Dark soy sauce. Amount.

Oyster sauce. Amount. Salt. Amount.

Bayberry. Amount.

Salty. Taste. Stew. Craft.

One hour. Take.

Simple. Difficulty.

The steps of braised beef tendons.

The steps of braised beef hoof tendons to eliminate caution: 1 1 Blanch the beef trotter tendons in a pot.

Steps to braised beef tendons: 2 2 Put oil in a pot and rock sugar on low heat.

Steps of braised beef tendons: 3 3 Stir-fry sesame oil.

Steps of braised beef tendons: 4 4 Add the beef tendons and stir-fry for coloring, add green onions, ginger, dried chilies, star anise, Sichuan pepper, and bay leaves.

Steps to braised beef tendons: 5 5 Stir-fry evenly.

Steps of braised beef tendons: 6 6 Add light soy sauce, dark soy sauce, and consume oil.

Steps to prepare braised beef tendons: 7 7 Add water and bring to a boil.

The steps of braised beef tendons: 8 8 Pour it into the pressure cooker and press it for about half an hour.

The steps of the braised beef tendon are as follows: 9 9 Pressure cooker is pressed and poured into a wok, add a sharp rise of salt, and reduce the juice over high heat.