What to put in the stew of meat tendons at home, meat, and what to stew with tendons is delicious

Stewed pork tendons with oyster mushrooms.

Ingredient breakdown. Pork tendon Appropriate amount of king oyster mushroom Appropriate amount.

Dried chili pepper with a pinch of garlic sprouts.

A little salt and a little light soy sauce A little cooking oil I have always disliked to eat pork, when I was a child, I was picky, as long as there is a little bit of white fat, I will never touch a whole dish, minced meat and minced meat I also resolutely do not eat, gradually grow up and not so picky, but still don't like to eat pork.

The first time I came into contact with meat tendons, it should be in elementary school, my parents' friends treated, the enthusiastic aunt kept giving me vegetables, when she gave me chopsticks and tendons, I was dumbfounded, at that time I thought it was fatty meat, embarrassed to refuse, and I couldn't help but eat, I could only put it in my mouth, chewing and chewing felt very crispy and tender, so I asked my mother: "How is this fat meat crispy, a little delicious", which made my mother cry or laugh, my dad came to say: "Yes, I actually eat meat tendons, I don't eat it at home, It's obviously meat tendons, but it's not fat.

My aunt was happy when she heard this, so she always gave me a clip and asked me to eat more.

It was from that day that I accepted the tendons.

Meat tendons, should also be called pork neck and loose plate meat, in fact, I also read a blog post a few days ago to know that my favorite teriyaki pork neck is made of this tendon. This thing doesn't have much for a pig, so it's not easy to buy. As soon as I see something for sale, I will buy some and store them in the refrigerator.

Usually I can't do stew and braised these time-consuming dishes, are some ingredients that are commonly prepared in the refrigerator, see what is pleasing to the eye and grab it, all kinds of meat with a variety of vegetables, mushrooms fried on a plate, how to do it is delicious, and more importantly, it is very fast to do and invincible simple, 10 minutes can be done, and you can also wash the pot by the way.

This dish of fried pork tendon with oyster mushrooms is made in such a situation, and then cook a vegetable soup, and a dinner will be solved, with meat, vegetarian and mushroom nutrition is enough. In fact, most of the time, this kind of simple and delicious fast food is really good, and it is even more inseparable for busy office workers.

Method. 1. Shred the pork tendons, cut the dried chili peppers and garlic sprouts into sections for later use;

2. Heat the wok, put the oil, stir-fry the tendons and change color;

3. Leave the remaining oil in the pot and fry the dried chili peppers slightly;

4. Stir-fry the oyster mushrooms evenly and fry until 9 ripe;

5Pour in the tendons and garlic sprouts;

6. Stir-fry evenly, add salt and light soy sauce.

I heard that it is easier to stew with some tea leaves.

Summary. 5.Put a little cooking oil in the pot, add Pixian bean paste, cinnamon, star anise, dried chili, green onion and ginger and other seasonings and stir-fry over low heat until fragrant.

Meat, what to stew with the tendon skin is delicious.

Meat, what to stew with the tendon skin is delicious.

Ingredients: 1000 grams of beef brisket Accessories: 1 stewed meat package, 1 Yuchayuan, 1 grass fruit, 3 star anise, 1 nutmeg, 3 pieces of Angelica Angelica Qingta, 5 cloves, appropriate amount of green onion and ginger, 5 grams of tangerine peel, 3 dried Qingxiang chili peppers, 2 teaspoons of Pixian bean paste, 3 bay leaves, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of salt.

Method 1Cut the brisket into cubes and soak for processing.

2.Prepare the seasoning: 1 beef stew packet, 3 or 4 pieces of bay leaf grinding Hongqin, cinnamon, 2 star anise, 1 grass fruit, 3 slices of angelica, 1 meat coar, 2 dried chili peppers, 5 grams of tangerine peel, three or four cloves, cut large sections of green onions, 1 piece of smiling ginger, 1 piece of grass fruit, and crush the nutmeg.

Slapped minced nutmeg, cloves, tangerine peel and other fine spices are put into the packet to prevent too much dregs during the stewing process.

3.Beef in a pot under cold water, skim off the foam after the water boils.

4.Blanched beef remove the water and control the moisture.

5.Put a little cooking oil in the pot, add Pixian bean paste, cinnamon, star anise, dried chili, green onion and ginger and other seasonings and stir-fry over low heat until fragrant.

6.After stir-frying the seasoning, Lu Cha puts in the blanched beef 7Stir-fry over low heat for three or two minutes.

8.Add hot water to beef. 9.

Pour it into a boiling pot, add the old early mountain skin soy sauce to adjust the color, and the light soy sauce will enhance the flavor. 10.Put it on the fire and boil it only on high heat, and change it to low heat to simmer.

11.After simmering for about 30 minutes, add salt and continue to simmer. 12.

Simmer until the beef is tender.

Yes, is it okay to stew bean sprouts.

Or with turnips.

Read yes.

Summary. 1. Ingredients: 1 portion of pork skin.

2. Raw materials for stewed kelp in pork skin: 250 grams of pork skin, 40 grams of dried kelp, oil, salt, oyster sauce, green onions, garlic, cooking wine, Sichuan pepper, spices, and appropriate amount of sugar. 3. Raw materials for stewed carp with pork skin tofu:

350 grams of carp, 250 grams of northern tofu, 150 grams of pork rind, 10 grams of green pepper, 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 4 grams of vinegar, 6 grams of cooking wine, 5 grams of coriander, 20 grams of chili pepper (red, sharp, dry), 25 grams of vegetable oil, 10 grams of green onions, 5 grams of ginger. 4. Raw materials for stewed yam with pork skin: 1 yam, appropriate amount of pork skin, star anise, cinnamon, grass fruit, ginger slices, salt, monosodium glutamate, and appropriate amount of soy sauce.

5. Raw materials for stewed soybeans with pork skin: soybeans, pork skin, peanuts, star anise, ginger, salt, cooking wine. 6. Pork rind stewed potato ingredients:

Pork skin, potatoes, cowpeas, oil, salt, peppercorns, spices, cinnamon, bay leaves, green onions, ginger, garlic. 7. Raw materials for stewed radish with pork skin: 250 grams of pork skin, 500 grams of white radish, 1 carrot, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, 1 tablespoon of Pixian bean paste, 1 teaspoon of sugar, appropriate amount of Sichuan pepper, appropriate amount of cinnamon, 2 dried red peppers, 1 large piece of ginger.

Meat, what to stew with the tendon skin is delicious.

1. Ingredients: 1 portion of pork skin. 2. Raw materials for stewed kelp in pork skin:

250 grams of pork rinds, 40 grams of dried kelp, oil, salt, oyster sauce, green onions, garlic, cooking wine, Sichuan peppercorns, seasoning, and sugar. 3. Raw materials for stewed carp with pork skin tofu: 350 grams of carp, 250 grams of northern tofu, 150 grams of pork skin, 10 grams of green pepper, 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 4 grams of vinegar, 6 grams of cooking wine, 5 grams of coriander, 20 grams of chili pepper (red, pointed, dry), 25 grams of vegetable oil, 10 grams of green onions, 5 grams of ginger.

4. Raw materials for stewed yam with pork skin: 1 yam, appropriate amount of pork skin, star anise, cinnamon, grass fruit, ginger slices, salt, monosodium glutamate, and appropriate amount of soy sauce. 5. Raw materials for stewed soybeans with pork skin:

Soybeans, plum withered pig source wide skin, peanuts, star anise, ginger, salt, cooking wine. 6. Pork skin stewed potato ingredients: pork skin, potatoes, cowpeas, oil, salt, pepper, seasoning, cinnamon, bay leaves, green onions, ginger, garlic.

7. Raw materials for stewed radish with pork skin: 250 grams of pork skin, 500 grams of white radish, 1 carrot, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, 1 tablespoon of Pixian bean paste, 1 teaspoon of sugar, appropriate amount of Sichuan pepper, appropriate amount of cinnamon, 2 dried red peppers, 1 large piece of ginger.

Dear, we have sorted out the above 6 kinds of delicious ingredients and methods stewed with meat.

Ingredients: 400 grams of meat tendons, 50 grams of starch, 1 tablespoon of cooking wine, 5 grams of pepper, 4 grams of salt, 1 gram of monosodium glutamate, 5 grams of ginger, 5 grams of dried chili peppers, 30 Sichuan peppercorns, 20 grams of peanuts, 5 grams of cooked sesame seeds, 2 grams of chopped green onions.

How to make:1First of all, the meat tendons bought are washed and cut into small pieces of 1 cm in size, put them in a basin, add cooking wine and pepper, a little salt and monosodium glutamate, and a little starch to marinate and prepare with your hands.

2.Remove from the pan, pour the oil into the pan, warm it to 50% hot, and add the marinated tendons.

3.Fry until the outside is charred and the inside is tender, the surface is golden brown, and the oil is controlled from the pan.

4.Leave some base oil in the pot, add ginger, dried chili peppers and Sichuan peppercorns to stir-fry until fragrant, add the fried meat tendons, stir-fry over low heat, and stir-fry the spicy flavor into the meat.

5.Sprinkle in peanuts, cooked sesame seeds, stir-fry evenly out of the pot, put some chopped green onions on a plate and eat.

Tips: The meat tendons look like white flowers, but they are very chewy, and the glue is not full of original protein, and it is more flavorful when cut into small pieces.

Here's an easy way to make tendons:

Ingredients required: 500 grams of tendons.

Appropriate amount of ginger slices and green onions.

2 star anise. 2 dried chilies.

50 ml light soy sauce.

20 grams of caster sugar.

Appropriate amount of water.

Method: After washing the tendons, use a knife to slightly scrape a lead on the lower surface to make it easier for the surface to absorb the seasoning.

Heat the pan with cold oil, add ginger slices and green onions, stir-fry until fragrant, add the meat tendons and stir-fry until the surface is slightly browned.

Add an appropriate amount of water, add star anise and dried chili peppers, cover and bring to a boil, then turn to low heat and simmer for 1-2 hours until the tendons become soft and glutinous.

Add light soy sauce and rock sugar and continue to simmer for 20-30 minutes to allow the tendons to absorb the seasoning.

Finally, remove the tendons and cut them into pieces of the appropriate size to enjoy.

The taste of the meat tendons is relatively chewy, so it is recommended that the longer the stewing time, the better, so that the meat tendons are more soft and glutinous. If you prefer a more tender texture, you can cook it in a pressure cooker before cooking.

1. Prepare an appropriate amount of fresh pork trotter tendons and seasonings. Heat oil in a wok and add shredded ginger, garlic and red pepper to burst fragrant;

2. Add a spoonful of watercress and fry the red oil in it, and add an appropriate amount of sugar to taste;

3. Add the pork trotter tendon and stir-fry it slightly, then go to the side of the cooking wine, add the dark soy sauce and salt to taste.

4. After stir-frying for a while, add an appropriate amount of water to boil, cover and change to low heat and cook for about half an hour. When the hoof is soft and glutinous, change the high heat to crack the oak juice, add chicken essence, pepper to enhance the flavor, put the green onion section and stir-fry evenly, thicken the water starch, sprinkle the green onion core and side flowers on the surface to enjoy.

Ingredients: Half a pound of pork belly.

Gluten 2-3 pcs.

Dark soy sauce to taste.

Light soy sauce to taste.

6 slices of ginger. Salt to taste.

Anise a.

Cinnamon A small slice.

3 dried chili peppers.

Garlic about 7 pcs.

Preparation of gluten stew.

Gluten that I just bought.

Tear the gluten into strips, wash it with warm water, drain and set aside.

After blanching the pork belly, stir-fry and brown, add ginger, star anise, cinnamon, and dried chili peppers to stir-fry until fragrant.

After stirring until fragrant, pour in gluten, add salt, light soy sauce, dark soy sauce to taste, stir-fry evenly and add water.

The water level is half of the gluten level, and it is good to bring to a boil over high heat and simmer over low heat.

Simmer for about 20 minutes, put the prepared garlic, and then simmer for 20 minutes on low heat, ready to collect the juice, put pepper before collecting the juice, and the chicken essence is ready.

Experience: Put the cut and washed beef in the pot, and then put the condiments. The general condiments are cloves, cinnamon, sweet licorice, peppercorns, large ingredients, cumin; Or peppercorns, spices, cinnamon.

No matter what ingredients are used, green onions, ginger, and garlic oak are essential. You can also add some orange peel.

If 2 5 kg of meat prevails, the amount of condiments can be 20 peppercorns, 4 5 pieces, 3 4 cinnamon pieces, 3 4 pieces of green onions, 1 piece of ginger cut (do not cut off), 4 5 cloves of garlic. Put these ingredients in the pot together, you can put peppercorns, spices, and cinnamon into a gauze bag, which can be used 2 or 3 times.

Heat: Cover the pot when the condiments are put into the pot, and remove the lid when it is wide open and stew in an open pot to volatilize the bloody smell. After 20 minutes, cover it again, change to a simmer and boil, it can be stewed in about 3 hours, the texture of the beef is rotten, the soup is beautiful and fresh, and the aroma is tangy.

Using the pressure cooker Xiang Luoji beef stew is also very effective, as long as you master the heat. That is, after boiling the pot on high heat, deflate for 5 minutes, buckle the safety valve, change to medium heat after 20 minutes, and then pass for another 20 minutes.

If you have a lot of beef, you can apply a layer of dry mustard to the beef the day before cooking, and rinse the meat before cooking. The beef processed in this way is not only easy to cook, but also tender. Add some wine or vinegar to the cooking to cook and it will cook faster.

When boiling beef, use a gauze bag, put a small amount of tea leaves, tie the bag well, put it in the pot and stew it with the beef, so that the beef cooks quickly and tastes fragrant.

3. When boiling beef (mutton), put two or three shelled walnuts and/or a few hawthorns, which not only cook quickly, but also remove the smell.

4. When braised beef, add a small amount of snow fern to make the meat delicious.

Ingredients: Appropriate amount of main ingredients: pork, oil, and gluten.

Excipients: a little cabbage, a little black fungus.

Seasoning: salad oil, a little peanut oil, a little salt, 4 grams, soy sauce, a little vinegar, an appropriate amount of monosodium glutamate, 2 grams, green onions, 5 grams of ginger, 5 grams of light soy sauce.

How to stew pork tendons.

1.Cut the fresh pork into cubes and chop them, and add green onions, ginger, and cabbage hearts to chop together during the chopping processAfter the filling is chopped, add a little light soy sauce, sesame oil and peanut oil, stir well, and stew the pork tendons.

3.Stuff the meat stuffing into the gluten balls, be careful not to break the meatballs when stuffing, and the method used by my mother is to cut the meatballs into an open plug. It turns out that the effect of this method is average, if you have a better way to stuff the balls, just tell me.

How to stew pork tendons.

4.After the meatballs are stuffed with meat filling, boil the gluten, and probably when the meat is cooked, take it out and stew the pork tendon for backup.

5.Restart the pot, add a little oil, wait for the oil to boil, add green onions, ginger and garlic to stir-fry until fragrant, and then add fungus.

6.Add soy sauce, vinegar and salt to taste.

7.After adding an appropriate amount of boiling water, put the gluten balls into the pot and simmer slightly, and then come out of the pot after five minutes.

Ingredients: 300 grams of beef tendons (soaked).

Excipients: Pork (fat) 100g.

Seasoning: 25 grams of bean paste, 6 grams of soy sauce, 20 grams of sugar, 20 grams of cooking wine, 3 grams of monosodium glutamate, 2 grams of pepper, 50 grams of vegetable oil, 5 grams of starch (corn), 20 grams of garlic, 10 grams of green onions, 10 grams of ginger.

How to stew beef tendon with minced meat:

1.Blanch the beef tendon in a pot of boiling water, drain and cut into even sections;

2.Chop the pork finely and set aside;

3.Finely chop green onion and ginger;

4.Chop the bean paste into minced pieces.

5.Put the pot on the high heat, add the vegetable oil to heat, add the beef tendon oil, pour in the colander and drain the oil.

6.Heat the oil in the original pot, add the chopped green onion, minced ginger and minced garlic and stir-fry until fragrant;

7.Add minced pork and stir-fry, then add bean paste and stir-fry red oil, add soy sauce, cooking wine, sugar, and wagyu tendon to burn until colored, pour in milk soup and boil;

8.Simmer over low heat until the beef tendon is crispy and flavorful;

9.Switch to a high heat and simmer for 10 minutes, thicken with wet starch, sprinkle in MSG and pepper.