How to stew the muscles and brains, and how to make the muscles and brains soup

Material: 1kg of tendons, heads and brains

8 slices of ginger and 5 slices of green onion.

Light soy sauce 3 scoops (adjust to taste).

1 tablespoon teriyaki soy sauce (adjust to taste)

Sea salt 4 grams (adjust to taste).

10 pieces of rock sugar (adjust to taste).

Sichuan pepper 20 pieces (adjust to taste).

4 tablespoons vinegar (Ninghua Restaurant).

6 dried chili peppers.

The practice of making homemade stewed beef tendons and brains.

Defrost the beef and rinse well.

After boiling water, add 2 tablespoons of vinegar and put the beef into the boil!

Boil the blood foam and remove the foam.

I probably took 10-15 minutes)

Add 5 slices of ginger + 3 white onions, and 2 tablespoons of vinegar.

Continue to cook over high heat, until the water is covered with beef.

5 minutes) Break the dried chili peppers, add them and continue to cook.

10 minutes) put in the peppercorns and continue to cook.

5 minutes) While cooking, prepare another small pot, heat it up, add 10 rock sugars, crush and burn.

Add light soy sauce, teriyaki soy sauce and sea salt to cook the soup.

You can add some soup from the pot of boiled beef).

Bring the soup to a boil and cut into low heat.

Throw the beef and dry ingredients from the boiled beef pot into the rice cooker.

At the same time, add 3 slices of ginger + 2 slices of green onion.

Pour in the boiling broth, preferably over the beef.

The rice cooker simmers for 85 minutes.

And that's it!!

These are extremely tough ingredients, which are time-consuming and fire-intensive. The tendons have to be crushed in a pressure cooker for later use, otherwise they have to be boiled and soaked repeatedly a few days in advance. The internal organs should be marinated and set aside.

The most critical ingredient is Luo Rot, green and white red heart carrot, which is cheaper to use, it doesn't matter whether you see it or not, but cooking it with Luo Rotch can speed up the soft and rotten meat. Finished dishes can refer to braised dishes.

The preparation of the soup gluten (beef).

1. Wash the beef tendon and change the knife, boil the water to remove the blood foam, and put cooking wine, green onion and ginger in the water to remove the taste.

2. Remove and put it in the drained vegetable basin and rinse it with water.

3. Re-boil water in a pot, add green onion and ginger (several), ingredients (1 piece), cooking wine (appropriate amount), and stew beef. Bring to a boil on high heat, turn to low heat and simmer for an hour and a half to bring out a slightly white and slightly thick soup. Turn off the heat and simmer. There is no need to put seasoning.

4. Peel the potatoes and cut them into thick strips, and fry them until slightly golden brown. (It is easy to crumble when it is too fine to simmer).

5. Boil the tomatoes in boiling water or roast them over fire, peel them, cut them into pieces, and set aside some green onions, ginger and garlic.

6. Add the normal amount of oil to the pot, fry the green onion, ginger and garlic (1) and red pepper (break it) together, control the heat, don't over-fry, the fragrance spreads, take out the ingredients, stir-fry the tomatoes, stew out the tomato soup, the tomatoes can be cut with a frying spoon, and then add some bean paste (the amount is according to your taste) to fry the red oil bright soup together, add beef, add salt and sugar and stir-fry together.

7. Fill the broth and simmer for a while (if the broth is not enough, you can fill in some boiling water, remember not to fill the hot dish with cold water), then put in the fried potato strips, stir-fry, add monosodium glutamate, and remove from the pot.

Beef is rich in protein, and its amino acid composition is also very close to the needs of the human body, which can effectively improve the body's ability to resist disease, and is particularly suitable for people in the stage of growth and development and post-illness recuperation, which can replenish blood and invigorate qi. Eating beef in winter also has the effect of warming the stomach.

Traditional Chinese medicine believes that beef has the effect of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, eliminating edema, and eliminating dampness. It is suitable for people with sagging qi, shortness of breath and weakness, soreness of muscles and bones, anemia and long-term illness and yellow and dizzy face.

Beef tendon has the effect of tonifying the liver and strengthening the kidneys, invigorating qi and continuing injuries, and is suitable for patients with blood deficiency and fractures.

Beef liver has a sweet taste, can nourish blood, nourish the liver, brighten the eyes, and is a good tonic for patients with night blindness, postpartum blood deficiency and yellowish complexion.

Ox blood has a sweet and cool taste, can nourish blood and regulate blood, moisturize yin and moisturize the skin. It is also a great tonic for women.

"Tendon and brain", is some parts of the cow with tendons, tendons and tendons, we purchase the tendons and brains in the market, are shaved off by butchers when making beef jerky or selected meat, it's slightly cheaper than beef, although it looks like there is no appetite, but the muscles and brains after cooking are very delicious.

Because these tendons and brains contain meat tendons, beef tendons, and tendons, and these ingredients are very chewy to eat, if the stew is soft, the taste and texture will be better. Because everyone in the family likes to eat tendons, I am going to stew some potatoes with tendons and brains today, and by the way, I will use the rice smart hot pot to make a second heat, so that the food will not be cold.

Stewed potatoes.

Ingredients: 1000 grams of tendons, 3 potatoes, 2 tomatoes, 10 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of soy sauce, a little green onion and ginger, star anise, and an appropriate amount of dried chili.

Method: Soak the tendons and brains in cold water for 10 minutes, then use a sharp knife to cut them into five-centimeter-wide pieces, and cut the green onion and ginger into sections. (Because the tendons and brains are all tendons and tendons, it is not easy to cut off, and you must use a very sharp knife).

Put cold water in the pressure cooker, put the chopped tendons in the pot, turn on low heat and let the water boil slowly, so that the residue in the tendons and brains can be boiled out.

While the water is boiling, we blanch the tomatoes with boiling water to remove the skin of the tomatoes, which is more comfortable to eat.

After the water in the pot boils, a layer of foam will float up, which is the blood and mucus left in the brain, and we can use a spoon to skim off these foams.

After skimming the foam, we put the chopped green onions, ginger, dried chilies, and two tomatoes in the pot, add star anise and a little soy sauce, cover the pot and heat the pressure cooker until steaming, then we start to time, we need to press for half an hour, otherwise it is not easy to stew.

Peel the two potatoes, wash them with water and cut them into hob pieces, and cut the coriander into sections.

After half an hour of pressing, the muscles and brains have matured, we put the cut potato pieces in the smart hot pot, pour the stewed muscles and brains together with the soup in the electric hot pot, add refined salt and monosodium glutamate to taste, press the hot pot button and cook for ten minutes, add the cut coriander segments and you can eat.

Xiao Lei's "Tendon and Brain Pot" tutorial materials, beef tenderloin skin, potatoes, fresh and spicy, soft and delicious.

The stewed radish and potatoes are the most delicious, sprinkle some chopped green onions, minced garlic, and coriander when they come out of the pot, stir well, not only look more appetizing, but also taste very good.

I think that the first thing to do is to prepare the ingredients of the muscles, first put a small amount of white wine in the water to soak, and then prepare, ginger, green onions, Sichuan pepper, salt, chili soy sauce and seasonings in a pot and simmer over low heat.

Soak the muscles and brains in clean water, change the water several times and rinse them off. Put the soaked beef in an electric pressure cooker, add star anise, peppercorns, ginger slices, red pepper segments, then pour in an appropriate amount of water to cover the beef, then add two spoons of salt, one spoonful of dark soy sauce, one spoonful of vinegar, two spoons of light soy sauce and two spoons of cooking wine, and stir well. Press the beef and mutton button, after it is boiled, pour it into the casserole with the soup, add the chopped baby cabbage, bring to a boil over high heat, and then simmer for about five minutes until the baby cabbage is soft, and then add the soaked vermicelli.

Turn off the heat and put on a plate! The muscles and brains of this are super soft and delicious!

Put the muscles in the pot, then put some soy sauce, put some salt, and stir-fry.

You can make stewed muscles and brains, which is very delicious. The following is an introduction to the specific method of only liquid for reference, first prepare the materials: 1000 grams of tendon and brain, 2 teaspoons of dark soy sauce, 4 teaspoons of light soy sauce, 3 star anise, and cinnamon.

1 small section, 2 teaspoons of Pixian bean paste, cumin.

1 small handful, 5 dried chili peppers, 3 bay leaves, 3 grass coars, 1 small piece of good ginger, grass fruit.

1, tangerine peel.

5 grams, 2 cloves, 5 rock sugars.

1. Cut the tendons and brains into pieces, soak them in water for 3 to 4 hours to remove the blood.

2. Prepare seasonings; 3 star anise, 1 small piece of cinnamon, 2 teaspoons of Pixian bean paste, 1 small handful of cumin, 2 cloves, 5 grams of tangerine peel, 1 grass fruit, 1 small piece of good ginger, 3 grass coars, 3 bay leaves, 5 dried chili peppers, and an appropriate amount of green onion and ginger.

3. Take out the soaked muscles and brains and wash them, then put them in the pot, pour in an appropriate amount of water, add green onions and ginger and boil.

4. After boiling, take out the tendons and brains and wash them for later use.

5. Heat oil in another pot, add Pixian bean paste and fry the red oil over low heat, then add green onion ginger, cinnamon, star anise, dried chili pepper and other seasonings to fry the fragrance.

6. Then pour in the tendons and stir-fry evenly.

7. Stir-fry evenly, pour all the ingredients into the stew pot, heat the water to cover the ingredients, and change to low heat to stew the sedan for about 90 minutes after boiling.

8. Simmer until the beef tendon is soft and glutinous, then turn off the heat and remove from the pot.

Blanch the muscles and brains with water, put them in a stew pot, add an appropriate amount of water, release soy sauce, dark soy sauce, star anise, cinnamon, bay leaves and peppercorns for marinating, turn to low heat and simmer for an hour after steaming over high heat.

Cut the beef into small pieces and put it in a pot with cold water, add ginger slices, bring to a boil over high heat and rinse the foam with warm water. Pour the beef into the stew pot, add the spice packets packed in gauze bags, green onions, ginger slices, light soy sauce, soy sauce and other seasonings, add white wine to cover the meat pieces, bring to a boil over high heat, turn to medium-low heat and simmer for an hour.

Blanch the water first to remove the blood foam and impurities, add the beef brisket to the boil over high heat, add the stew, simmer over low heat until soft, remove and set aside, and then stir-fry normally.

Be sure to marinate it in advance when cooking, because in this way it can be more flavorful when stir-frying, and then pay attention to the heat and proportion.

1. Cut the thawed tendons and brains into pieces and soak them in clean water to remove the blood.

2. Soak the tendons and brains in a pot under cold water, add the green onion and ginger segments, and skim off the foam after the water boils.

3. Remove the blanched water.

4. Put a little bottom oil in the pot, add the bean paste and fry the red oil over low heat, then add green onions, ginger, cinnamon, star anise, dried chili peppers and other seasonings to fry the fragrance.

5. Put a little base oil in the pot before selling, put in Pixian bean paste and fry the red oil over low heat, and then add green onion ginger, cinnamon, star anise, dried chili pepper and other seasonings to fry the flavor of fragrant silver.

6. Pour it into a boiling pot, heat the water more than the ingredients, and then change to low heat and simmer for about 90 minutes.

7. Simmer until the beef tendon is soft and glutinous, then turn off the heat.

1. Ingredients: Appropriate amount of tendon and brain, appropriate amount of potato Zhaoyin, appropriate amount of green onion and ginger, appropriate amount of dark soy sauce, appropriate amount of red pepper, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of tomato paste, appropriate amount of dark soy sauce, appropriate amount of light soy sauce.

2. Cut the muscles and brains into small pieces, soak them in clean water to remove the blood, rinse and drain the water for later use.

3. Put an appropriate amount of cold water in the pot, pour in the tendons, bring to a boil over high heat and simmer for 5 minutes.

4. Take out the muscles and brains, rinse off the blood foam and put it on a plate for use in the tomb.

5. Put peppercorns and star anise in the pot and stir-fry over low heat to bring out the fragrance, then add green onions, Heyan ginger slices and red pepper segments and stir-fry over low heat to make the fragrance.

6. Pour in the tendons, add an appropriate amount of tomato sauce and stir-fry evenly over high heat.

7. Peel the potatoes and cut them into hob pieces, pour them into the pot, add an appropriate amount of salt, dark soy sauce and light soy sauce, pour an appropriate amount of water into the side of the pot, and stir-fry evenly.

8. Then transfer it to the electric pressure cooker, press the beef and mutton button, wait for the float of the electric pressure cooker to fall naturally, and put it on a plate to eat.

The practice of teasing the head and brain of Yan Shen is as follows:Ingredients: beef tendon, bay leaf mountain respect, garlic, green onion, ginger, dried chili, white wine, salt, sugar, light soy sauce, dark soy sauce, basin, pot, spoon, pressure cooker, chopsticks, plates, etc.

1. Soak the beef tendon for 30 minutes, wash off after bleeding.

2. Put cold water in the wok, bay leaves, garlic, green onions, ginger, dried chilies, white wine, beef tendons into the pot, boil the water and cook for 10 minutes.

3. After cooking, remove and wash the floating dust with cold water.

4. Cut into pieces and put them in a pressure cooker.

5. After cooking, add salt, sugar, light soy sauce and dark soy sauce and mix well to prepare dates.