How to eat cooked beef tendons frozen in the refrigerator

The start-up and shutdown of the compressor is controlled by the temperature controller detecting the temperature inside the refrigerator. If the compressor is working all the time, it means that the temperature in the refrigerator has not reached the temperature for the shutdown. That's why.

1. It may be the leakage of refrigerant, resulting in a bad direct cooling effect.

2. The door is not closed properly, or the door seal is poorly sealed, resulting in the exposure of the cold air and the temperature cannot be reduced.

3. Compressor failure.

These problems are more serious problems, and it is recommended to contact the after-sales service immediately to check. However, Kelon refrigerator seems to have been acquired by Hisense,You can't find Kelon's after-sales service,You can also find Hisense's。

1. Put a small piece of raw noodles left over from steaming steamed buns in a bowl and put it on the top layer of the refrigerator room, which can keep the refrigerator odorless for 2 to 3 months.

2. The noodles that can't be eaten at home are packaged in a box and placed in the refrigerator, and their function is exactly the same as that of deodorant.

3. Use a clean cotton towel, fold it neatly and place it on the upper mesh shelf of the refrigerator, and the tiny holes on the towel can absorb the odor in the refrigerator. After a while, take out the towel and wash it with warm water, and use it after drying.

4. Orange peel deodorization: take 500 grams of fresh oranges, after eating oranges, wash and dry the orange peel, disperse and put it in the refrigerator, 3 days later, open the refrigerator, the fragrance is fragrant, and the smell is gone.

5. Lemon deodorization: Cut the lemon into small slices and place them in each layer of the refrigerator to remove the odor.

6. Tea deodorization: Put 50 grams of flower tea in a gauze bag and put it in the refrigerator to remove the odor. After 1 month, the tea leaves are exposed to the sun, which can be used repeatedly and the effect is very good.

7. Maifan stone deodorization: take 500 grams of Maifan stone, sieve off the powder particles and put it into a gauze bag, place it in the refrigerator, and the odor can be removed after 10 minutes.

8. Vinegar deodorization: pour some vinegar into an open glass bottle and put it in the refrigerator, and the deodorization effect is also very good.

Are you satisfied with the above?

Heat up in the microwave oven.

Cooked beef tendon can be refrigerated or frozen.

If it is stored for a long time, it must be put in the freezer layer, and if it can be eaten in a short time, put the beef tendon in the refrigerator to keep it fresh.

Cooked beef tendon needs to be eaten as soon as possible, and although it can be stored in the refrigerator, it will not taste so good when it is defrosted next time. When storing beef tendon, be sure to seal the beef tendon well to avoid the phenomenon of beef tendon smelling in the refrigerator.

Beef tendon that has been frozen needs to be thawed before it can be cooked and eaten. There are many ways to cook beef tendon, which can be stir-fried and eaten, and can also be stewed and drunk. Cooked beef tendons are rich in collagen, lower in fat than fatty meat, and cholesterol-free.

Eating some beef tendon in moderation can make ** more elastic and tough, and can also delay ** aging, which is an excellent beauty food.

Cooked beef tendon can also be eaten cold, as long as it is served with some coriander and seasoning.

If you want to stew beef tendon, you need to use a pressure cooker to simmer it, which will save time. If you want to make the beef tendon stew more soft, put a few hawthorns in the stew, be careful not to put too much, otherwise it will be very sour.

If you boil beef tendon, it may take a long time because it is not easy to cook. During the stewing process, you can try to prick it with chopsticks a few times, if it can be easily pricked, it means that it has been stewed.

1. Ingredients for stewed beef tendon with white radish: beef tendon, white radish, ginger, green onion, star anise, salt, cooking wine, pepper, light soy sauce, etc.

2. Clean the beef tendon and beat the beef tendon for a short time with a rolling pin and other tools.

3. Soak the pieces in clean water for 2 hours, and then blanch them in a pot filled with hot water.

4. Pour water back into the pot, add beef tendon, ginger slices, green onions, star anise, cooking wine, and bring to a boil over high heat.

5. Add the radish cubes, pour in the light soy sauce and simmer over low heat for 30 minutes.

After a few minutes, add a small amount of salt, pepper, chicken essence and other seasonings, sweep with chopped green onions, and simmer for 5 minutes.

Ingredients: beef tendons.

4 seasonings: 1 pot of braised soup, appropriate amount of green onion, appropriate amount of ginger, cooking wine.

Amount. Beef tendon.

Remove from the fridge to thaw and rinse.

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2.Add ginger slices to a boil in a pot under cold water.

3.Take out the brine and heat it from the refrigerator, if you don't have it, you can buy the brine juice from the supermarket and add some soy sauce, etc.

4.Add the big ingredients, it's star anise, cinnamon.

Ah, bay leaves. Wait.

5.The beef tendon is easy to fish out.

6.Put it in the brine and bring to a boil over medium heat for 3 hours.

Method two. 1. The tendons of the cow's hoof are scalded first, and then the foam is rinsed.

2. Put it in boiling water, the water surface should be over the cow's hoof tendons, add green onions, ginger, cooking wine, and use a pressure cooker.

Cook for about 40 minutes.

3. After taking out, put it in the braised soup, marinate on low heat for about 30 minutes, then turn off the heat and soak, and when the soup is slightly cool, take it out, and then slice it and eat.

Beef tendon, bell pepper, brine (according to the taste to prepare, generally wandering like to drop the raw materials are: light soy sauce, dark soy sauce, cooking wine, sugar.

Salt, anise.

Sichuan pepper, bay leaves, onions, green onions, ginger, cinnamon. ）

Production: 1) Wash the beef tendon after blanching, put it in the brine, boil it and marinate it over low heat, so that the beef tendon slowly drip into the flavor, become soft but not rotten, and have a somersault dripping feeling.

2) Remove the beef tendon, cool it and cut it into slices, and cut the bell pepper into slices and mix it with the beef tendon.

1000 grams of beef tendon and bean paste.

15 grams, 10 grams of hot pot base, 10 grams of soaked red pepper section, green onion white.

15 grams, 6 grams of refined salt, 2000 grams of red brine mixed with oil, 5 grams of rock sugar, 10 grams of cooking wine, chicken essence.

3 grams, 5 grams of chopped coriander

Process flow: Shuifa beef tendon is changed to knife and fried - > material is added to marinade - > slag is boiled and added - > is marinated with raw materials - > matured - > scooped up and put into the plate.

The practice of red braised beef tendon:

1 Cut the beef tendon into strips, soak in boiling water, drain and set aside.

2 Put the net pot on the fire, add oil and burn it to the heat, fry the bean paste, hot pot base, and pickled chili pepper section until fragrant, add red brine, boil to remove the floating powder, remove the slag, add the water beef tendon, rock sugar, cooking wine, chicken essence, etc., marinate and mature, pick up and then change the small strip into the plate, and remove the coriander powder.

Ingredients: beef tendon, chili powder, ginger, garlic, soy sauce, light soy sauce, star anise, cinnamon, cooking wine, sesame oil, green onion or coriander.

Method. 1.Wash the beef tendon, throw it into the pressure cooker, then add water, cooking wine, star anise, cinnamon, ginger slices, soy sauce, a few peppercorns, **press. The beef tendon is softened first, and by the way, the preliminary marinade is done.

2.Pick up the slices of the marinated beef tendon, mince the ginger and garlic and set aside.

3.Put more oil in the pot than usual for stir-frying, stir-fry a few peppercorns and take them out, put 1 star anise and 1 small piece of cinnamon to fry until fragrant, stir-fry ginger and garlic until fragrant, then add beef tendon, stir-fry a few times, put soy sauce to color, then add some water, pour some light soy sauce, and simmer.

4.Drain the water, take the beef tendon to the side and pour a little, pour chili powder in the oil, and then bring the beef tendon back and stir-fry, try the saltiness, not enough salt.

5.Add some MSG.

Or Essence of Chicken 6Then turn off the heat.

7.Pour in minced garlic, chopped green onion or coriander, a few drops of sesame oil, and mix well.

For the toughness of the tendons, the boiling time should be enough, otherwise it is difficult to bite, so the tendons generally need to be cooked, it takes about 20-30 minutes, but if you use a pressure cooker, the time will be quite short, about 10 minutes, if you want to eat the rotten tendons, you can extend the cooking time appropriately, so that the boiled tendons will be rotten, but it is still very delicious, in fact, as long as you grasp the time of cooking, The boiled beef tendons are very delicious, and the most common practices in life are burnt hoof tendons, stewed hoof tendons, beef hoof tendon pot and so on.

RawCow's hoof tendonsIf it smells, it can be put directly in the refrigerator.

Hoof tendons should not be stored for a long time, if not used temporarily, plastic wrap can be used.

Wrap well and keep it fresh in the refrigerator. Generally, it can be kept fresh for 2 to 3 days without spoiling. The preservation of dry hoof tendons is relatively simple, as long as they are placed in a ventilated and dry place.

I packed the tendon separately and put it in the refrigerator to freeze. If you want to eat, you can take out a pack, which is very convenient.

How to preserve food.

Vegetables and meat should be processed immediately when they are at their freshest to avoid microbial growth, so it is recommended to put meat at the end of the list when buying vegetables. After buying, you should also keep it in small packages when you get home. If it is an aquatic product, the part that is expected to be eaten on the day can be refrigerated, and the rest should be divided into separate packs and frozen.

Some people often have canned corn or other iron cans at home, and when cooking, they will remove the contents and leave the rest in the refrigerator. However, the correct approach should be to store the remaining materials in the canned food in a sealed container, not because it is easy to spoil the ingredients when placed in the can, but if the canned food rusts, it will produce harmful substances and endanger the health of the body.

Can braised beef be frozen.

The cooked braised beef can be frozen, but it is best not to freeze it immediately, it must be dehydrated and then frozen, if it is not dehydrated and frozen directly, some residual water will solidify into ice in the gaps of the meat, and it is easy to get water out when reheating, and the meat is easy to become loose, and then lose its taste.

How long can marinated beef last.

Under normal circumstances, the prepared sauced beef can be kept fresh for about 1 week in the environment of -6, -12 can be kept fresh for about 15 days, -18 can be kept fresh for 1 month, and -24 can be kept fresh for 3 months. In addition, it is best to cut the sauced beef into pieces before putting it in the refrigerator, then put a little salt, and then put it in the refrigerator for 1 day to let it slowly dehydrate, and then take it out to let the water drip out naturally, and then wrap it in a food bag and put it in the refrigerator, so that it can be stored for a longer time.

Refrigerated or frozen marinated meat.

Freezing is recommended. 1.Lo-mei leftovers can be put in the refrigerator freezer, and if it is refrigerated, it can be stored for a long time, but it is not recommended to refrigerate.

2.Lo mei is best eaten on the same day, the leftovers of lo mei can be put into the refrigerator, frozen for 3 to 4 days is not easy to spoil, but it is recommended that you do not have to put it for so many years, it is best to eat it on the second day.

3.But be careful, lo-mei should be stored in a way that is stored. The storage utensils should be covered with an outer lid and sealed, without an outer lid, and should be sealed with a fresh-keeping bag to prevent contact with gas to prevent bad smell or nutrients from flowing out.

4.If you want to eat refrigerated lo-mei, take it out the night before, put it outside in winter, and of course release it overnight. In summer, it should be put in the refrigerator and refrigerated, and it can be unfrozen overnight, and the lo-mei after thawing should be fully heated before eating.

Frozen meat must be thawed with cold water.

In the case of reuse of frozen fish, livestock and poultry meat, poultry products and other meat products in the freezer room, some people often use boiling water to prepare and cook immediately after freezing, in fact, this kind of practice is unreasonable.

The thawing method of scientific research is to soak refrigerated fish, livestock and poultry meat, poultry products and other ingredients in cold water or put them in areas of 4-8 to make them unfreeze of course.

This is due to the fact that during the whole process of freezing meat food, the intracellular fluid and extracellular fluid quickly freeze the ice, resulting in the crystallization between the meat chemical fiber and the somatic cell. The crystallization of this type of juice is one of the most valuable protein and delicious and delicious substances. If it is unfrozen with boiling water, it will not only lose part of the protein and its aroma substances, but more importantly, it will be converted into a strong carcinogen called propionaldehyde.

Therefore, frozen meat must be thawed with cold water or made to be sluggish and of course.

Summary. Hello, dear, I'm glad to answer for you, the quick-frozen sauce fragrant beef hoof skin needs to be heated for about 20 minutes. Cold-frozen sauce-flavored beef hoof skin can be marinated in brine to absorb the flavor, or added with topping sauce for cold dressing.

If you want to freeze the beef trotter skin with a more flavorful sauce, you can add a large spoonful of marinade or other favorite sauce when you put it in the refrigerator and eat it directly after freezing. Frozen sauce beef hoof skin can also be cut into strips, and seasonings such as red oil, vinegar, pepper powder, and chopped green onion can be added for mixing.

How long does it take to heat the beef trotter skin with quick-frozen sauce.

Whether the beef hoof skin is delicious cold or stir-fried.

It tastes good with any side dishes.

Hello, dear, I'm glad to answer for you, the quick-frozen sauce fragrant beef hoof skin needs to be heated for about 20 minutes. Cold-frozen sauce-flavored beef hoof skin can be marinated in brine to absorb the flavor, or added with topping sauce for cold dressing. If you want to freeze the beef trotter skin with a more flavorful sauce, you can add a large spoonful of marinade or other favorite sauce when you put it in the refrigerator and eat it directly after freezing.

Frozen sauce beef hoof skin can also be cut into strips, and seasonings such as red oil, vinegar, pepper powder, and chopped green onion can be added for mixing.