How to make the tendon of the hind leg of the cow delicious, and how to make the tendon meat of the

1. Clean the beef leg first, cut it into small pieces, and be sure to cut it along the texture of the meat, so that the meat will be more tender.

2. If you want to be delicious, you have to think about the taste, the second step is pickling, cutting the beef hind leg meat into small pieces, adding an appropriate amount of salt, corn starch, spices, monosodium glutamate, and cooking wine.

Green onions, ginger, etc., marinate together for about 4 hours, and if possible, you can beat the meat to loosen the beef muscle fibers. In factories, there is generally a process of tumbling, in fact, I want to beat it to make the meat more tender, 3, add an appropriate amount of salad oil to the pot.

Heat up, add a little shredded green onion and ginger, add the prepared beef, and add a little sugar to taste. Then cook on high heat for about 25 minutes, don't make the meat too bad, it won't taste good. At this point, you can add eggplant, or potatoes, or radishes, and heat for about 15 minutes.

4. Add some sesame oil and chicken essence to the pot.

and monosodium glutamate, parsley.

How to drown and how to cook the hind leg of the cow.

1. First of all, it is very important to choose beef, and it is best to choose tendon meat, that is, the meat on the legs;

2. The next step is to soak, after the meat is washed, soak it in cold water, change the water every half an hour, soak it in the morning or in the afternoon, so that the blood water can be fully soaked;

3. Add water and spices for cooking meat, soy sauce, cooking wine, and two hawthorns to the pot (hawthorn can make the meat stew worse), and boil the pot of seasoning water;

4. Then slowly put the beef into the pot, the water must be enough, and the beef must be submerged;

5. When the pot is boiled again, turn to low heat and simmer slowly, about 1 hour;

6. After an hour, put some salt and chicken essence, use oyster sauce instead of chicken essence to taste better, and simmer on high heat for 10 minutes to let the meat taste.

7. Okay, but as the old saying goes, beef is cut into three parts and taste, and the method of cutting is also very important.

8. The broth can be frozen in the refrigerator and used as an old soup when it is stewed next time.

Like beef hind leg tendon meat, it is the best to use it to braised it, and it can also be used to marinate it, and it can be eaten marinated, the taste is very good, chewy, and the taste is also very delicious, and the beef hind leg meat is very delicious.

How to make a good beef hind leg when you see a piece, how to make a sauce beef as soon as possible, beef is the best, very, very delicious.

How will the beef hind leg be delicious? The supervisor of my first beef hind leg is usually cooked and then made into sauce beef, which is especially delicious.

How do you make beef hind leg tendons delicious? I think that if the hamstring tendon is bad now, it is better to smell it in a pressure cooker, it is more delicious.

Hello friend. The tendon meat of beef hind leg is generally stewed and eaten, and it can also be eaten by shredding it with starch and stir-frying it in oil.

I think this should be better to make sauced beef, and it should be more chewy if you make sauced beef, for young people, this should be a rare one, a delicacy, others may not be suitable.

The best way to eat it is to eat it with marinade, because the tendons of the hind legs of the cow, if good, are cut into small slices later, and this kind of beef tastes the most delicious, and it is generally made in this way.

If you want to make it delicious, you must first choose fresh ingredients, and then pay attention to the control of heat when cooking, so as to achieve the desired effect.

Hello, since it is the hind leg meat of a cow, it is delicious to do anything. After all, it is living meat in itself. Of course, I personally prefer spicy and fragrant flavors.

For example, how to make the back key block of the hind leg delicious? I feel that this is directly made into braised beef, which is very delicious.

Let me ask this question, how to make the beef hind leg tendon meat delicious?

I think the beef leg tendon pieces should be made into sauced beef. I think it's the best to make sauce beef.

If you want to eat beef hind leg, you can make braised beef, which is very delicious, and I personally like to eat it.

How do you make beef hind leg tendons delicious? I think it's a matter of personal taste, so I first clean it, cut it into pieces, and then put it on with ginger and garlic, my favorite flavor.

This meat can be made into braised meat, which is very delicious, and it can also be made into that kind of sauce, and the beef tendon meat is very delicious, which is very suitable for home.

If you want to make the tendon meat of the hind leg of the cow delicious, it must be separated from the sauce men, which is very delicious.

The meat on the hind leg of the beef is more strong, and it also has hoof tendons, which is the best to make sauce beef, and you can braise it directly if you want to.

The hamstring tendon is ready to be stewed, and stewed rotten, so that it can be delicious.

Cow hind legs. Strong will. How to make it delicious? The strong will of the hind legs of the cow. Make it. Roasted spiced beef is also OK. Such a building will burn more delicious and chewy.

Beef hind leg tendon meat.

It's very good to eat with marinate.

After marinating. Cut into thin slices and serve.

I think you're back as soon as possible, but what you make delicious, who makes it so much that it tastes great? This is how to make the hind leg faster.

This kind of beef tendon meat is still stewed in a pressure cooker first, and then braised or made in other ways, and the spicy taste is very delicious.

Beef hind leg as soon as possible, how to make it delicious, after the words are fried, you can put this back from the fried, it is particularly delicious.

The best way to do this is to stew the brisket directly with tomatoes.

We can also make delicious pieces of sharp pieces on his legs, and we can both stew them or make some steamed, and they are all very good fruit fillings.

If you want beef, you can stock up on well, radishes and other animals, you can do it, depending on what you like, you can also make braised it, and then if you don't want it, you can have a recipe tutorial on the Internet.

How to make beef hind leg tendon pieces delicious? I think you can make yakitori, or make yakiniku, but it's just tasty.

How do you make beef hind leg tendons delicious? It is best to make sauce beef, and the meat that you can see makes sauce beef.

Niu Jianzi meat is delicious to eat in squatting.

Because there's a lot of stuff in it.

Other practices are not easy to do.

One recommended recipe is stewed beef brisket with tomatoes.

Just stew with this beef.

This is the manufacturing method:

Beef; Tomatoes (4 small). Sichuan pepper, a little spice.

Food features: Delicious soup, drink while hot! You can simmer the soup while you eat and keep it warm!

Food method: 1. Make water in the pot, and then wait for the water to boil and cut the meat while cutting. Then it's a simmer with a lid on. Because the meat is very clean, it doesn't need to be watered, and it won't be very greasy! Add Sichuan pepper ingredients, don't put salt first, now it's not easy to cook with salt.

2. Boil the water again, and if there is a little foam, skim it with a small spoon. Now simmer.

3. Hours, if there is less water in the middle, fill in the water.

4. Cut the washed tomatoes evenly and put them in the pan. I keep stewing!

5. Put salt after the water is boiled, which is about 3 spoons in my house (it is better to have less, because if there is less salt, you can add it when you drink it at the end!) But if the soup is salty, it won't taste good with water! Because it's a big pot.

Simmer The tomatoes will be soft after a few minutes, so you can simmer more if you have time. I don't like to eat ripe tomatoes, so I try to stew them, just stew them all and stew them until they are tonic, so they are delicious! Add chicken bouillon!

7. Remove from the pot. Or: Ingredients: beef, tomatoes, green onions, ginger, garlic, cooking wine, a pinch of peppercorns.

Method: 1. Wash the beef and cut it into small pieces, add cooking wine and peppercorns to marinate for 10 minutes.

After a few minutes, add water and continue to simmer.

4. After another 30 minutes, add salt and high heat to collect the soup and add chicken essence.

5. Remove from the pan.

There are many home-cooked ways to make beef tendon, such as braised beef tendon meat, pear beef tendon meat, etc.

1. Braised beef tendon meat.

Ingredients: beef shank, ginger, 1 white green onion, cooking wine, cinnamon, sand kernels, cardamom, cumin, grass fruit, bay leaves, star anise, dark soy sauce, light soy sauce, rock sugar, soy sauce.

Method:1First of all, prepare the beef tendon meat, wash it, put it in a pot of cold water and boil, put the scattered ginger, a piece of green onion, a little cooking wine, and cook it together for about 15 minutes to remove the blood foam and fishy smell.

2.Once cooked, rinse with water.

3.In another casserole, wrap cinnamon, bay leaves, star anise, sand kernels, cardamom, cumin, and grass fruits in gauze, bring to a boil over high heat, and then add dark soy sauce, light soy sauce, rock sugar, and soy sauce.

4.Then put the beef shank meat in a pot, bring to a boil over high heat, cook for 10 minutes, then change to low heat and simmer for an hour.

5.Then let it cool naturally, and the beef tendon meat is soaked in the pan overnight. It's ready to eat.

2. Pear beef tendon meat.

Ingredients: 1 braised beef tendon, 1 pear, 1 green onion, 1 lemon Seasoning: 2 tbsp mustard seed paste, 2 tbsp sesame oil.

Method:1Take a bowl and pour in the mustard seed paste and sesame oil, stir well, then squeeze in the lemon juice and mix well to make the sauce for later use.

2.Peel the pears and slice them, shred the green onions and soak them in cold boiled water for later use.

3.Slice the braised beef tendon and drain it on a plate, then add the pear and shredded green onion, and drizzle with the sauce to finish.

Braised beef tendon Beef tendon must be soaked in water for half an hour, then put it in clean water and boil, then add cooking wine, soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, rock sugar, ginger, dried chili peppers, boil over high heat, simmer for an hour on low heat, and then eat it when it comes out of the pot. Note: The braised beef tendon must be boiled until the beef tendon meat is soft and rotten.

2. Spicy beef tendon.

Now soak the beef tendon with water, add a little salt, marinade, boil for about an hour and a half, then cook, and then cool and cut into thin slices for later use. Put an appropriate amount of oil in the pot, and then stir-fry the sesame pepper, chili, cinnamon, and cumin that are ready to be ground into powder, and pour it directly on the cut beef tendon after coming out of the pot.

<> 1. Stir-fry the peppers with the meat on the front legs.

Ingredients: 160 grams of beef foreleg meat, 1 pepper, cooking wine.

5 grams, 10 grams of extremely fresh flavor, 1 gram of black pepper, corn starch.

5 grams, 15 grams of olive oil.

1. Wash the beef and cut it into thin slices, add the flavor and cooking wine.

2. Sprinkle with black pepper and cornstarch, grasp well and marinate for 15 minutes to taste.

3. Wash the peppers, remove the stems, remove the seeds, cut them and set aside, pour olive oil into the hot pan.

4. After the oil is heated, fry the marinated beef until the surface is white.

5. Heat the oil in the pot again and stir-fry the peppers, add the beef after stir-frying, add a little flavor and stir-fry evenly.

2. Stir-fry the front leg meat with garlic sprouts. Ingredients: 250 grams of garlic sprouts, 100 grams of foreleg meat. Excipients: 2 grams of starch, 1 gram of pepper, edible oil.

3 ml, sugar.

3 grams, 5 grams of light soy sauce.

1. Prepare garlic sprouts, foreleg meat, starch, pepper, cooking oil, and marinate.

2. Pour cooking oil and tenderloin into the pot.

Stir-fry, then add garlic sprouts, stir-fry over high heat.

3. Add the tenderloin and stir-fry evenly.

4. Sugar, salt, light soy sauce and stir-fry evenly.

3. Stir-fried white radish with beef tenderloin. 300 grams of beef tenderloin, 1 white radish, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 4 grams of salt, 1 tablespoon of chicken broth mix, 2 slices of ginger, 3 green onions, 1 spoonful of light soy sauce.

1. Shred the ginger, wash and cut the green onion into sections, wash the beef tenderloin and cut it into small strips.

2. Put the beef strips into a bowl, add cooking wine, ginger shreds, cooking oil and light soy sauce, mix well and marinate for 10 minutes.

3. Peel and wash the white radish and cut into shreds, heat more oil in a hot pan, add shredded ginger and stir-fry until fragrant.

4. Pour in the beef strips and stir-fry quickly over high heat until they are nine ripe and serve.

5. Pour in the oil in the original pot and stir-fry the shredded white radish until soft, then pour in the juice of the fried beef and simmer. Pour in the beef strips and stir-fry evenly, add oyster sauce, chicken broth and salt to taste, then add the green onion and stir-fry well.

Five-spice braised beef pin tendon.

Ingredients: 2 tendons, 6 slices of ginger, 2 green onions (cut into sections), 2 teaspoons white sesame seeds, brine juice, 1 packet of natural marinade, 4 cups of water, 1 tablespoon of salt, 1 tablespoon of dark soy sauce.

Method: Wash the money tendons, put them in boiling water with ginger and shallots, blanch them to remove the blood, and set aside.

2. Put the marinade packet, water, salt and dark soy sauce in the pot and boil, add the money tendon, cook over high heat until the marinade rolls up again, then turn to low heat and simmer for about 2 hours, and wait for freezing.

3. Put the white sesame seeds into a dry wok, stir-fry over low heat until golden brown, and set aside.

4. Cut the tendon into thin slices, put it on a plate, drizzle with brine juice, sprinkle with fried sesame seeds, and it is ready.

Beef tendon meat is a very good meat on the cow, high collagen content, women often eat it can beautify and nourish the skin, but also can anti-aging, the best way to eat beef tendon meat is also spiced beef tendon meat, you can learn how to do it if you like to eat beef.

There are many ways to cook fresh beef tendon meat, stewed beef tendon soup with tomato and potatoes is a very delicious way to eat, you need to prepare 1 beef tendon meat, 150 grams of potatoes, 2 beef tomatoes, 30 grams of ginger, 700 water, 1 teaspoon of salt. Chop the beef tendon into small pieces, put it in boiling water, blanch it for 1 minute, and then remove it for later use. Potatoes need to be peeled and washed, cut into hob pieces, and then put into boiling water, after blanching, you can take them out, rinse them in cold water and drain them for later use.

Beef tomatoes need to be washed and cut into hob pieces, and the ginger should be peeled and cut into slices for later use. Put all kinds of ingredients, water, and seasonings together in a pot, boil and bend the bucket to eat.

The nutritional value of beef tendon.

The nutritional value of beef tendon meat is still very rich, first of all, beef tendon meat contains a large amount of vitamin B6, because the demand for protein is very large, so the human body needs more vitamin B6. Beef tendon meat contains enough vitamin B6, which can help us strengthen our immunity, and can also have the effect of increasing the speed of protein metabolism and synthesis. It can help us to promote the speed of recovery of the body after intense exercises.

Beef contains iron, iron is a mineral that is necessary for our hematopoiesis, which can help replenish blood and invigorate qi, and beef tendon meat contains potassium and protein. This is what will affect our growing chicken.

Beef tendon meat contains trace elements such as zinc and magnesium, zinc is a substance that helps to synthesize protein, can also play a role in promoting muscle growth, and is an antioxidant. Zinc, glutamate and vitamin B6 have a common effect and can strengthen the immune system. Moreover, magnesium can support the synthesis of protein, thereby strengthening muscle strength, which is very good for enhancing physical fitness.