Beef tendon and what is delicious to burn, how to burn beef tendon delicious

I believe that many people should have eaten beef tendon to a greater or lesser extent, beef tendon is a good delicacy, the taste is relatively light, and you will not feel tired. Beef tendon is rich in collagen and cholesterol-free, which is beneficial to the human body, has the effect of strengthening muscles and bones, and delaying aging. There are also many choices for the cooking of beef tendon, and those who like to eat beef tendon should collect it, learn to do this beef tendon, so delicious that you can't stop, so that you can eat two more bowls of rice.

1) Beef tendon pot.

Ingredients: beef tendon, green onion, ginger and garlic, ham slices, red dates, carrots, ginger, oyster sauce, light soy sauce, sugar, sesame oil, method: 1. Beef tendon is fried and removed over slow heat, soaked in water, and then extracted with boiling water for later use;

2. Add three tablespoons of oil, stir-fry the ginger, add the seasoning, beef tendon, red dates, and carrots to boil, then add the ham and simmer for 10 minutes to thicken the thickener. Serve in the original pot.

2) Beef tendon stewed with radish.

Ingredients: beef tendon, white radish, green onion, ginger and garlic, rice and watermelon sauce, salad oil, caster sugar, rice wine.

Method: 1. Put the beef tendon in boiling water and boil for about 1 hour before washing? Wash and cut into small pieces. Peel and wash the white radish, then cut into cubes for later use.

2. Bring the pot to a warm temperature, add the salad oil, add the minced ginger and rice, open the watermelon sauce and fry over low heat for about 1 minute until fragrant, then add beef tendon and rice wine.

3. Stir-fry for about 1 minute, pour it into the inner pot of the simmering pot, add water and white radish pieces, cover the pot and bring to a boil together on high heat, turn off the low heat after boiling, cook for about 30 minutes, and then turn off the heat.

4. Put the inner pot of radish and beef tendon into the outer pot of the simmering pot, cover the lid, simmer for about 2 hours to take it out, and add fine sugar to taste when the pot starts.

3) Beef tendon in the palace.

Ingredients: beef tendons, garlic, ginger, green onion, dried chili, dried peppercorns, chili powder, soy sauce, sugar, cooking wine, salt, oil, peanuts with skin.

Method: 1. Wash the beef hoof tendons, add ginger and green onion slices, and press them in a pressure cooker; Remove the shower water and cut into small pieces.

2. Heat the oil in the pot, and when it is about 4 hot, fry the peanuts with skin on low heat. Once the color becomes darker, it is sufficient.

3. Heat the oil in the pot, add the dried chili, dried pepper, garlic slices, and green onion segments and stir-fry until fragrant, then add the beef hoof tendons and stir-fry.

4. Add soy sauce, chili powder, cooking wine, sugar, and drain the soup; Finally, add the fried peanuts and mix well.

4) Beef tendon curry.

Ingredients: beef tendon, carrot, minced garlic, Japanese curry, coriander, green onion, ginger, star anise.

Method: 1. Blanch the beef tendon with boiling water after washing, put it in a pressure cooker, add spices and boiling water, turn to medium-low heat and cook until it is soft, and you can poke it in with chopsticks;

2. After the boiled beef tendon cools, cut off the fat part and cut it into an inch-long section; Peel the carrots and cut them into hob pieces, then boil in boiling water for 3-5 minutes;

3. Put beef tendon and carrot cubes in the baoli, and boil the broth of beef tendon. After the heat is boiling, add the curry cubes and reduce the heat to low for about 10 minutes.

4. Then turn on the heat slightly and thicken the juice, pour hot oil and stir-fry garlic oil. Sprinkle some chopped coriander while eating.

5) Spicy beef tendon.

Ingredients: beef tendons, green onions, salt, monosodium glutamate, sugar, vinegar, Sichuan pepper, chili oil.

Method: 1. Cut the cooked beef tendon and green onion into long oblique slices.

2. Mix salt, monosodium glutamate, sugar, vinegar, pepper powder, red oil, beef tendon and green onion to eat.

How to burn beef tendon delicious.

Everyone likes to eat some strong ingredients, especially some foods that are high in collagen powder. The beef tendons are very chewy and have a variety of collagen powder, which is especially suitable for ladies. How to cook lamb tendon delicious What is delicious to burn mutton tendon?

If you want to make the mutton tendon delicious, you must cook it, so you can use a pressure cooker to produce and process the mutton tendon first. Let's take a look at the actual practice.

1. What is delicious stewed with beef hoof tendons?

Stewed white radish, stewed potatoes, stewed vermicelli, and stewed yam are all very, very good delicacies in the world.

Beef tendons are a very chewy food, which is a challenge for people who are not very good at teeth, in fact, they can be stewed in a stewed way to make them a little crispy.

Second, the practice of beef hoof tendon stew.

a) Beef tendon stewed potatoes.

Raw materials: 750 grams of beef tendons, 500 grams of potatoes, 25 grams of light soy sauce

5 grams of salt, 5 grams of chicken essence, 10 grams of shallots, 5 grams of ginger

2 grams of sesame pepper, 5 grams of rice wine, 5 grams of sugar, 30 grams of cooking oil.

Method: 1. Use a pressure cooker to boil the beef hoof tendons and remove them, let them cool and cut them into pieces (2 cm long);

2. Peel the potatoes, cut them into hob pieces, put them in a pot and fry them until orange-yellow, scoop them up and set aside;

3. Cut the green onion into strips, cut the ginger into slices, and put the pepper in a bowl and add small water to make ginger water for later use;

4. Place the pot on low heat, put in 20 grams of cooking oil to boil, use green onion segments and ginger slices to burst the pot, add 1000 grams of bone broth, add light soy sauce, salt, rice wine, ginger water, white sugar, and then put in beef hoof tendons and fried potato pieces;

5. Simmer until the potatoes are soft and rotten, and add the chicken essence.

2) Stewed lamb tendon with bud rice.

Raw materials: cooked corn, beef tendons, potatoes, dried red peppers, peppercorns, oyster mushrooms, salt, monosodium glutamate.

Method: 1. Cut the potatoes into cubes and slice the tendons.

2. Heat the pan with cold oil, add dried red pepper and peppercorns, and scoop them up when they are fried black.

3. Add the potatoes, add the soy sauce and stir-fry, add the tendons, and stir-fry in soy sauce for 5 minutes.

4. Put water, bud rice, oyster mushrooms. Water is not served on the dish.

5. Simmer the sauce until viscous, add salt and monosodium glutamate, and remove from the pot.

3. The benefits of eating beef tendons.

1. Beauty and beauty: Sheep tendon can improve the physiological metabolism of somatic cells, improve the ductility and elasticity of the body, and slow down the decline of the body.

2. Strong muscles and bones: Mutton tendons have the effect of strengthening muscles and bones, and have a very good diet effect on people with weak waist and legs and weak physique.

3. Promote growth and development: Sheep tendon is conducive to the development of adolescents and children and the rate of osteoporosis in middle-aged and elderly women.

Beef tendon can be stewed with radish or with yams, potatoes, corn.

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.

Material: Beef tendon — 4 strips.

White radish — 1 2 roots.

Ginger — 5 slices.

Rice wine — 2 tbsp.

Soy sauce — to taste.

Rock sugar — a pinch of it.

Practice: 1).Cut the beef tendon and blanch it.

2).Heat the pot, add a little oil, stir-fry the ginger slices, boil in the soy sauce, and roll out the fragrance.

3).Add beef tendon, add rock sugar and rice wine, add an appropriate amount of water, boil and simmer for three hours (beef tendon will be boiled for a long time before it will be completely soft, so I plan to buy a pressure cooker).

4).Add the white radish and cook for about an hour until soft and flavorful.

Stewed beef tendons with white radish.

Ingredients: white radish, beef tendon, green onion, ginger, star anise, cinnamon, white pepper, salt, light soy sauce, blended oil.

Method: 1. A white radish, wash and cut into small pieces. Wash the beef tendon, wash the green onion and cut it into sections, shred the ginger, one star anise, a small slice of cinnamon, and a few white peppers.

2. Boil water in a pot, add beef tendon to 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 to the dry boil to bring out the fragrance, and then turn off the fire, and crush the white pepper with the handle of the spatula.

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

5. Add white radish, add water to slightly submerge the ingredients, add an appropriate amount of light soy sauce, 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 evenly, and put it out.

There are the following steps to make beef tendons and eat them quickly:

1. Use a pressure cooker.

Beef tendon is a more difficult thing to cook, it is best to borrow a pressure cooker to cook, which is not only fast but also easy to cook, but do not cook for too long, it will be harder and chewable after a long time.

2. Add hawthorn.

If you want the beef tendons to rot faster, you can put a few hawthorns when stewing, but don't put too much, otherwise it will be very sour.

3. Don't put salt in advance.

Putting salt in advance will make the water in the beef tendon meat analyze, and it is easy to become firewood when it is cooked, and it cannot be bitten, and the boiled beef tendon is usually put salt when it is about to come out of the pot.

4. Pot under cold water.

If you boil the beef tendon with hot water, the protein on the surface of the beef tendon will quickly coagulate, the cell pores will close, and it will not be easy to rot if you cook it again, so it is necessary to boil it in a pot under cold water, and it is best to put enough water at one time, and do not add cold water halfway.

5. Alkaline blister before boiling.

Before boiling the beef tendon, if you use alkaline water, which is usually called baking soda, you can not only remove the dirt on the beef tendon, but also make the beef tendon soft and delicious.

6. Grasp the time.

If the pressure cooker is pressed, about 25-30 minutes is very suitable, it can be easily pricked with chopsticks, it is very soft when eaten hot, and it will not be so difficult to bite when eaten cold.

7. Add orange peel.

Adding shredded or sliced orange peel to stew beef tendons not only removes the smell, but also makes the meat soft because of the acidic substances in the orange peel.

8. Add tea leaves.

Tea can not only remove the fishy smell of beef tendons, relieve greasy fragrance, but also increase the softening of beef tendons, if you are afraid that tea will affect the shape of the dish, you can put the tea leaves in the tea bag and then put it in the pot.

<> tips for boiling beef tendons:

1. If it is a dry beef tendon, it should be prepared first, first put it in the pot and fry it in oil, wait for the beef tendon to expand and crispy like a fritters, then remove the beef tendon and drain the oil, and then put it in cold water. Then wash it with alkali, then put the beef tendon in boiling water and boil it for a while, then take out the drain and cut it into pieces five centimeters long and two centimeters wide with a knife, then wash it with cold water, and finally soak it in cold water for 3 hours, and then drain the water until it swells and turns white.

2. If it is frozen beef tendons, it can be melted with warm water, which is the same as the prefabrication method of fresh beef tendons.

The method of roasting beef tendon with garlic sprouts is as follows:Ingredients: 200 grams of beef tendon, 4 garlic sprouts.

Excipients: 1 teaspoon of Pixian bean paste, 1 teaspoon of cooking wine, 1 teaspoon of tempeh, 5 grams of sugar, 2 teaspoons of cooking oil.

1. Main ingredients: beef tendon, garlic sprouts, bean paste, tempeh.

2. Rinse the tempeh with water, chop it and cut off the minced garlic.

3. Cut the beef tendon into cubes.

4. Heat the pan with cold oil and add the chopped. Stir the tempeh over low heat until fragrant.

5. After the tempeh is fragrant, put it into the Pixian bean paste.

6. Stir-fry the bean paste, crisp out the red oil, add the cut beef tendon and stir-fry.

7. Stir-fry the beef tendon tendon back to softness, and add the garlic seedlings to stir-fry over high heat.

8. Add a teaspoon of cooking wine.

9. Add a little sugar.

10. Stir-fry evenly over high heat, then turn off the heat and remove from the pot.

11. a finished product.