How to make cooked beef tendon delicious, and how long does it take to marinate beef tendon

Stir-fry beef tendon. Ingredients: beef tendon, green chili, ginger, garlic, red pepper, oil, salt, chicken essence, oyster sauce, rice wine, pepper, dark soy sauce.

Steps: Step 1: Prepare the ingredients.

Step 2: Cut the beef tendon into thin slices, cut the ginger into shreds, crush the garlic head, and cut the green and red peppers diagonally.

Step 3: Heat the oil.

Step 4: When the oil is hot, stir-fry the chili, ginger and garlic until fragrant.

Step 5: Stir-fry the beef tendons.

Step 6: Stir-fry the beef tendon and chili pepper evenly, add dark soy sauce, rice wine and a little water to cook slightly, add salt, chicken essence, oyster sauce and pepper to taste.

Step 7: Remove from the heat and serve on a plate.

Step 8、Okay。

Tips: Since the beef tendon is cooked, this dish doesn't need to be fried for too long.

Beef tendon 220g spices 2 dried chilies, 2 slices of licorice, 4-5 cloves, 1 section of cinnamon, 3 slices of ginger, 1 clove of garlic, Sichuan pepper, cumin marinade, 2 tablespoons of sand tea sauce, 2 tablespoons of oyster sauce, tablespoons of light soy sauce, 3 tablespoons of rice wine, rock sugar.

Step 1After washing the beef tendon, change the knife into small pieces and blanch for later use.

2.A large collection of spices, with peppercorns on the bottom left and cumin on the top left. The garlic is 1 clove, yes, I cut it in half

The amount of pepper and fennel can be estimated by looking at the picture, and I won't count b one by one

3.After blanching, add all the spices and marinades, and add water until all the ingredients are submerged.

4.After steaming the electric pressure cooker, take it out after about 40 minutes, and transfer it to the wok (if you like chewiness, please shorten the pressure time).

5.Bring the juice to a boil over high heat, evaporate until the juice is thick, and sprinkle with a handful of chopped green onions.

Ingredients: beef tendon 350g, appropriate amount of brine juice, appropriate amount of ginger slices, appropriate amount of cinnamon, 1 piece of star anise, 2 pieces.

Method 1Wash the beef tendon, boil in cold water, bring to a boil and remove after a slight boil.

2.Add ginger slices, star anise, a slice of cinnamon to the brine juice, and add beef tendon.

3.After boiling on high heat, turn to the lowest heat and simmer for about 3 and a half hours, until the chopsticks can be inserted into the beef tendon at will.

4.After taking it out, the beef tendon can be eaten hot or chilled.

5.The brine juice is filtered to remove impurities, and it is placed in the refrigerator for reuse.

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 chicken bouillon.

6.Then turn off the heat.

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

Braised beef tendonMaterial:200g cooked beef tendons, 10g salt, 10g garlic, 5g ginger, 8g coriander, 5g lard, 18g soy sauce, 10g sugar, 3g starch, 10g dark soy sauce, 50g green onions

Steps:

1. Wash the beef tendons with hot water and slice them. Slice the ginger and garlic, remove the roots of the coriander and wash it, and cut the green onion into long sections. Dig two shovels of lard (vegetable oil can also be used) into the pot and bring to a low heat.

2. When the oil is 60% hot, add ginger slices and fry over low heat. After the ginger slices are fried and colored, add the garlic slices and fry them over low heat. Add the white green onion and fry over low heat until golden brown. Finally, add the coriander and fry it lightly to turn off the heat.

3. Pour the fried scallion oil into a clean container for later use. Leave a little base oil in the pan, heat it over low heat, and pour in the soy sauce and dark soy sauce. Add a tablespoon of sugar and stir-fry with a little salt.

Pour in an appropriate amount of water and bring to a boil over high heat. Pour the sliced beef trotters into the pot and simmer over low heat until the tendons are soft and the soup is thick. Thicken and thicken.

Drizzle in scallion oil and stir-fry evenly. Remove from heat and serve.

Nutritional value:

Beef tendon is very rich in collagen, and its fat content is lower than that of fatty meat, which does not contain cholesterol, which can enhance the metabolism of our cells, make our ** become very elastic and tough, and can also delay aging. In addition, beef tendon can also strengthen muscles and bones, for those with backache and leg pain, the body is relatively thin and weak, eating beef tendon is very good, very conducive to the growth and development of children and adolescents, and people in middle age or old age, will produce symptoms of osteoporosis, at this time it is very good to eat some cattle to strengthen muscles and bones.

Method 1: Roast beef tendons with green onions.

Prepare the following ingredients: 250 grams of beef tendons (cooked), 2 green onions, 2 tablespoons light soy sauce, 1 2 teaspoons chicken essence, 1 tablespoon dark soy sauce, 2 teaspoons sugar, 1 tablespoon oyster sauce, 1 2 teaspoons salt, 1 piece of ginger, 3 cloves of garlic, 1 coriander, 2 tablespoons of white wine.

The specific method is as follows: a pair of beef hoof tendons, bought is a half-cooked product, change the knife into a uniform size of the segment, hoof tendons add 2 tablespoons of liquor, green onions, ginger appropriate amount of blanching, boil for 5-8 minutes on medium-low heat to remove the fish, green onion white and green onion leaves separated, green onion white side on a few knife edges, so that it is easy to taste when frying, cut a little garlic and ginger slices, green onions, ginger, garlic and coriander, oil temperature 5 into the heat first put in garlic and ginger slices, and then put in green onions, coriander, keep medium heat, fry until the green onion is slightly browned, take out the green onion, ginger, garlic and coriander, Put 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 teaspoons of sugar, mix into a bowl of juice for later use, leave a little base oil in the pot, a little less than the amount of stir-frying, pour in the bowl juice that has been mixed in advance, fry the fragrance and bubble over low heat, pour in the blanched beef tendons, add enough boiling water to cover the beef tendons, simmer for 30-40 minutes until the beef tendons are soft and rotten, add salt and chicken essence to taste before leaving the pot, reduce the juice over high heat, and finally pour the fried scallion oil!

Method 2: Dry pot beef tendons.

Prepare the ingredients as follows: 500 grams of beef tendons, 6 green garlic, 5 Chaotian peppers, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1/2 teaspoon of monosodium glutamate, 1 piece of ginger, 2 star anise, 1 piece of cinnamon, appropriate amount of shallots, 2 grams of sugar.

The specific method is as follows: boil the cow's hoof tendon in boiling water for 8 minutes, take out the cold water, put the cow's hoof tendon and star anise, cinnamon, and shallots into a pressure cooker and press it for about 1 hour (9 ripe and rotten), remove the spices and discard it, the soup is set aside, the green garlic leaves are flattened with the back of a knife, the garlic and garlic leaves are separated, the garlic leaves are cut into inch segments, the garlic part is cushioned at the bottom of the dry pot, the cow's hoof tendons are placed, salt, sugar, monosodium glutamate, drizzled with soy sauce, Chaotian pepper, green garlic leaves, and ginger are placed on the surface, pour the remaining soup in 2, close the lid, Simmer until the garlic is fragrant!

Method 3: Braised beef tendons.

Prepare the following ingredients: 500 grams of beef tendons, 200 grams of Chinese cabbage, 1 teaspoon of salt, 1 tablespoon of soy sauce, 25 grams of rock sugar, 1/2 teaspoon of monosodium glutamate, 1 green onion, 1 piece of ginger, 2 star anise, 2 pieces of cinnamon, 1 tablespoon of sesame oil, 1 tablespoon of starch, 1 tablespoon of sugar, 1 tablespoon of rice wine, 1 teaspoon of pepper, 2 red peppers.

The specific method is as follows: cut the beef hoof tendon into uniform small sections, then blanch it in boiling water, drain the water, cut the cabbage heart into shreds, add a little oil, refined salt, monosodium glutamate, stir-fry with a strong fire until cooked and set aside, heat the wok, add the bottom oil, green onion, ginger, star anise, cinnamon in the pot, cook Shao wine, soy sauce, sugar, rock sugar, refined salt, add soup to boil, and then put in the beef hoof tendon, skim off the foam, move the slight fire to the taste, see that the soup is thick, pick off the star anise, cinnamon, add monosodium glutamate, pepper, and turn the chili section to the heat to collect the juice, and thicken it with water starch, pour sesame oil, out of the pot and put it in the middle of the cabbage heart!

There are still many ways to eat beef tendon, first of all, we can use beef tendon with yuba to eat, in a pot of cold water, put in the raw beef tendon, wait until the water boils, continue to add two minutes, and then use cold water to rinse the beef tendon off the blood foam. Prepare a clean pot, put beef tendon in it, add water to cover the beef tendon, and then we add star anise, cinnamon, green onions, ginger and soy sauce to it, and add an appropriate amount of cooking wine. After we boil it over high heat, we can turn it to low heat and continue to marinate until the beef tendon is completely crispy, which will take at least an hour.

For star anise, cinnamon and other materials, if the marinated time is relatively long, there is a medicinal smell when using the soup, so in the middle of the stew, you need to take out all kinds of seasonings to remove them, only need to leave the beef tendon and soup, boil until the beef tendon is completely crispy, and the beef tendon can be easily pierced by chopsticks, we can add soft yuba and shiitake mushrooms to the pot, continue to cook for ten minutes, turn to high heat, and wait until the soup is slightly dried up, drip a little sesame oil, Sprinkle with chopped green onions or diced green peppers.

The preparation of spicy double pepper beef tendons.

Ingredients: 400 grams of beef tendons, 3 green peppers, 1 red pepper.

Excipients: 1 green onion, 3 slices of ginger, 5 cloves of garlic, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of light soy sauce, a little thirteen spices, a little sesame seeds.

1. Cut the green and red pepper hob into cubes.

2. Slice the beef hoof tendons.

3. Put oil in a pot and stir-fry chives, ginger and garlic slices.

4. Put in the green and red peppers and stir-fry, when frying the green and red peppers, put the salt and light soy sauce thirteen spices, because the hoof tendons themselves have a salty taste, and then put the seasoning together, I am afraid that the hoof tendons will be salty.

5. Add the hoof tendons and stir-fry together, and finally put some chicken essence to increase the freshness.

6. Remove from the pot and serve on a plate and sprinkle with cooked sesame seeds.

Homemade fried beef tendon.

Ingredients; 300 grams of cooked beef tendon, 5 green garlic, 5 celery, 2 dried chilies, and a few slices of ginger.

Accessories; Appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of light soy sauce, appropriate amount of cooking wine.

1. Cut the cooked beef tendon into pieces of suitable size.

2. Wash the celery and green garlic, cut into sections, chop the dried chili peppers, and cut a few slices of ginger.

3. Pour a small amount of oil into the pot, first stir the green garlic and celery, add a little salt, and cut off.

4. Put the fried green garlic celery on a plate and set aside.

5. Pour more oil into the pot than just now, pour in the ginger slices and stir-fry until fragrant.

6. Pour in the beef tendon and stir-fry a few times.

7. Add a bowl of water, salt, cooking wine and light soy sauce, cover and simmer for a minute or two. Because the beef tendon is cooked, it doesn't need to be cooked for a long time. Cook it mainly for the sake of flavor.

8. Pour in the green garlic and celery that have been fried earlier, stir-fry and mix well.

9. Home-style fried beef tendon finished picture.

Ingredients, cinnamon, bay leaves, tangerine peel, ginger, light soy sauce, dark soy sauce, salt, sugar, cooking wine.

1.Go home and chop the beef tendon into the water.

2.Add some ingredients, cinnamon, bay leaves, tangerine peel, ginger, light soy sauce, dark soy sauce, salt, sugar, cooking wine, etc., and simmer for three hours, delicious.

100 grams of beef tendons, 50 grams of ham slices, 50 grams of shuifa shiitake mushrooms, and an appropriate amount of angelica and purple salvia.

Edible alkali, ginger slices, green onions, cooking wine, monosodium glutamate, salt.

1. Remove the stems of the mushrooms, wash them and slice them; Wash angelica and purple salvia and put them in a gauze bag.

2. Wash the tendons with warm water and put them in the pot, add water and edible alkali, cover and simmer for 30 minutes, remove and wash, and cut them into sections for later use.

3. Add an appropriate amount of water to the pot, add cooking wine, beef hoof tendons, ginger slices, green onions, mushroom slices, ham slices, gauze bags, boil over high heat and turn to low heat for about 3 hours, pick out green onions, ginger slices, gauze bags, add salt and monosodium glutamate to taste.

White radish, beef tendon, green onion, ginger, star anise, cinnamon, white pepper, salt, light soy sauce and oil production steps.

1.1 white radish, washed and peeled and cut into small pieces. (To press with beef tendon, you can consider cutting large pieces), wash the beef tendon, wash the green onion and cut into sections, shred ginger, star anise, a small slice of cinnamon, and a few white peppers.

2.Boil water in a pot, add beef tendon and 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 and boil it to bring out the fragrance, then turn off the heat, and use the spatula handle to crush the white pepper.

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

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

Two cooked beef tendons, one potato, one carrot, a little garlic sprouts, and a little coriander.

Seasoning: green onion and ginger, spices, cinnamon, salt, dark soy sauce, light soy sauce, sugar, white wine, pepper, chicken essence, soybean paste.

Method: 1. Wash the beef tendons and cut them into small pieces, peel the potatoes and carrots and cut them into hob pieces.

2. Pour oil into a wok and fry chives and ginger, add cinnamon, add a spoonful of soybean sauce and stir-fry until fragrant.

3. Put in the hoof tendons and stir-fry evenly, turn off the heat, and put the fried hoof tendons into the casserole.

4. Add water and white wine. 5. Add a little dark soy sauce, sauce and sugar to a boil over high heat, simmer over medium heat for 10 minutes.

6. Add the potatoes and carrots again and continue until the potatoes are soft.

7. Reduce the juice over high heat, add some pepper, chicken essence, garlic sprouts and coriander and turn off the heat.