Home stewed beef tendon tricks, how to stew beef tendons

The toughness of beef tendon is very strong, and it is difficult to cook, so let's take a look at what are the tips for stewing beef tendon?

If it is a dry beef tendon, it must first be prepared before it can be boiled in the pot. The beef tendons prepared in this way are actually cooked and rotten, and can be used directly for cooking, soup or stir-frying. If you want to use it to make a cold dish, put it in the pot and cook it for a while.

1. Soak the beef tendons in clean water, add an appropriate amount of white vinegar, soak for a longer time, change the water several times during the period, and soak all the blood out.

2. Put the beef tendons in a pot under cold water, pour out the blood water after boiling, and wash it.

3. Put the washed beef tendons into the pressure cooker, add water to cover the beef tendons, add green onions, ginger, ingredients and a little liquor, press for 40 minutes after steaming, and simmer for 20 minutes. If you use a regular pot, turn to low heat and simmer for an hour after boiling on high heat, then do not open the lid and simmer for about 40 minutes.

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

When stewing, remember not to boil the pot under water, and do not put salt too early. In addition, although it is difficult to cook, it should not be too long when cooking, and it can be easily pricked with chopsticks. If you cook it for too long, it will be easy to get old, and it will become harder and harder the more you cook it.

The steps are as follows:

1. Prepare the seasoning.

2. Cut the beef tendon into pieces.

3. Put oil in the pot and fry the spicy bean paste until fragrant.

4. Add the seasoning.

5. Then put in the beef tendons.

6. Add sugar, dark soy sauce and cooking wine.

7. Add salt and stir-fry evenly.

8. Then add warm water that has not been ribbed and simmer for one hour.

Beef tendons. It refers to the two main tendons on the back of the cow that connect the muscles of the whole body. The unique fibrous structure of the plate reinforcement makes it taste extremely beautiful, chewy and slag, and soon became popular in the three eastern provinces.

Beef tendons are mainly protein (collagen), so the nutritional value of beef tendons is not very rich. In fact, the beef tendon is not mainly reflected in its nutrition, but because it is delicious, chewy, and the more you chew, the more flavorful it is, so it is loved by many friends.

Zi likes to eat beef tendons, and always buys him a small packet of finished products. But today's food is really not reassuring, and all kinds of additives make people worry. Decide to do it yourself, it's better to work hard than to eat additives.

After it was done, the son and eldest nephew both said that it was delicious, haha, success.

Material. Ingredients: 600g of beef tendons;

Excipients: 1 spoon of dark soy sauce, appropriate amount of cooking wine, appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of green onion, 5 slices of ginger, 4 pieces of garlic, appropriate amount of cooking meat spices, appropriate amount of cumin, appropriate amount of white sesame seeds, appropriate amount of five-spice powder.

Cumin cattle tendons.

1. Wash the tendons and soak them in water for half an hour to remove the blood.

Add water to the pot and boil, put in the beef tendons, wash with cold water after boiling, add various seasonings, add three bowls of water without adding salt, and cook in a pressure cooker for 15 minutes.

2Turn off the heat, open the lid, add salt, cover and cook for 15 minutes.

3. Remove the soup, scrape the surface with a knife and cut it into small pieces.

5. It is better to marinate for a period of time after mixing.

Tips: Cut the beef tendon into smaller pieces for more flavor.

If you have cumin powder, you can add it directly, so you don't need to roll it.

Ingredients: 1 and a half catties of beef tendons, 3 taels of pork belly, 5 small sections of green onions, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of ginger, appropriate amount of cumin, appropriate amount of cumin powder, appropriate amount of bay leaves.

1. Slice the ginger and cut the green onion into sections, and set aside for later use, as shown in the figure below.

2. Cut the beef tendon into small pieces, put it in a pressure cooker, and add about 1 cm of water to the pot.

3. Add about a teaspoon of salt, an appropriate amount of dark soy sauce, an appropriate amount of cumin, ginger and shallots, and simmer for about 25 minutes.

4. Put the pork belly, beef tendons, bay leaves, chili peppers, cumin powder and an appropriate amount of water in another wok, and simmer for about 40 minutes on high heat.

5. Leave a small amount of soup for about 40 minutes, add an appropriate amount of sesame oil, stir-fry evenly, and then turn off the heat.

Sixth, then out of the pot and on the plate, so that it is done, as shown in the figure below.

The preparation of beef stew with beef tendon is as follows:

Ingredients: a whole beef tendon, 3 taels of pork belly, 4-5 small pieces of green onions.

Excipients: appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of ginger, appropriate amount of cumin, appropriate amount of cumin powder, appropriate amount of bay leaf.

1. Slice the ginger and cut the green onion into sections.

2. When buying the tendons, you can let the boss cut them into small pieces, add water about 1 cm below the tendons, and use a pressure cooker.

3. Add about a teaspoon of salt, an appropriate amount of dark soy sauce, an appropriate amount of cumin, ginger and shallots, and simmer on the pressure cooker for about 25 minutes.

4. After stir-frying the pork belly in another wok until it is semi-dry, add about a bowl of water to boil, pour the stewed tendons in the pressure cooker into the wok, add three or four bay leaves, an appropriate amount of chili pepper, an appropriate amount of cumin powder, bring to a boil over high heat, skim off the foam, and then turn to medium-low heat and simmer for about 40 minutes.

5. Add a few whole garlic for about 30 minutes, leave a small amount of soup for about 40 minutes, add an appropriate amount of sesame oil and stir-fry evenly, then turn off the heat.

1. Put the prefabricated beef tendons into clean water, add an appropriate amount of white vinegar, soak for a while, change the water more, and soak the blood water in it is the best.

2. Put the beef tendons in the pot, heat the pot with cold water, pour out the blood water inside after boiling, and then wash it well.

3. Put the cleaned beef tendons into the pressure cooker, then add green onions, ginger, ingredients, and white wine, press the steam head for about 40 minutes, and simmer for another 20 minutes, almost an hour.

4. If you want to make the beef tendon cook worse, you can put three or four hawthorns when stewing, not too much, otherwise it will become sour.

5. When stewing, be careful not to boil the pot, do not put salt in advance, you can use chopsticks to judge whether it is cooked when cooking, and the cooking time should not be too long, otherwise it will be very hard and not delicious.

Clean it into the pressure cooker, open the heat preservation gear and slightly bubble, put in the flower carving, cooking wine, a little bit of teasing liquor, pressure for 35 minutes, wait until the pressure cooker is no pressure to take out, clean the film on the tendons, use the blade to make a thin layer, tear open a thin layer, and tear the torn yard.

I forgot to shoot when I put the seasoning, find another pot, put in the dried chili noodles, how much depends on whether you like spicy food, a large amount of sesame seeds, a small spoon of sugar, and half a spoon of salt, half a spoon of thirteen spices, make oil in the pot, the amount is 3 spoons of stir-fry spoons to boil, let it cool for 5 minutes and then put it into the chili noodles, and then start mixing.

The main point of the production is that the beef tendon is a soft tendon on the neck of the cow, and the two main tendons of the cow's back hand are connected to the muscles of the whole body. One cow, it is said that more than 200 catties of cattle only have one or two catties of cattle tendons, and the number on the market is relatively small. The texture is hard and not easy to cook, and those who like a softer taste can spend more time simmering slowly.

The home-style stewed beef tendon is as follows:Ingredients: 1000 grams of beef tendon.

Excipients: 1 green onion, 3 slices of ginger, 10 Sichuan peppercorns, 1 star anise, 1 bay leaf, 1 spoon of dark soy sauce, light soy sauce, appropriate amount of salt.

1. After the beef tendon is thawed, put it in a pot under cold water, add cooking wine, and skim off the foam after the water boils.

2. Remove the beef tendon and change to a pot of water to boil.

3. Beef tendon under cold water, green onion segments, ginger slices, seasoning packets, dark soy sauce, light soy sauce, start to stew, and add water to about two inches of meat.

4. Bring to a boil over high heat, turn to low heat and continue to simmer for half an hour, add salt to taste.

5. Then continue to stew until the beef tendon is soft and rotten, because it is a grassland small yellow beef, the meat is delicate, you don't need to stew it for too long, the soup is a little more, and the bibimbap and noodles are delicious.