Ask for help How to make the beef skin delicious

Beef skin, washed, cut into pieces, put in a pressure cooker, add star anise, cinnamon, Sichuan pepper, cinnamon, pepper, light soy sauce, salt, rice wine, braised soy sauce, green onion and ginger. It's best to add some soybeans together, and after 20 minutes, you're done. It is best to eat it cold before taking it out, and put some vinegar when eating. Delicious.

It is best to burn the fur with fire, then wash it with water, use some star anise, cinnamon, bay leaves, garlic, ginger, light soy sauce, dark soy sauce, salt, sesame oil, all in moderation, put it in a pressure cooker, add water, press for about 30 minutes, and you can eat.

The beef skin is simmered over low heat and stewed until it is eight ripe and then braised again, and then put some pork belly and beef skin together and braised it with onions, ginger, garlic, chili, coriander and other ingredients

Beef rinds are best stewed in a pressure cooker. Be sure to put all the seasoning in advance so that it will taste delicious and soft.

There are six steps to make cowhide ready to eat. 1. Wash the cowhide and cut it into pieces, and prepare ginger and wolfberries at the same time.

2. Put the cowhide into the pot and fish it again, in order to remove the fish.

3. Wash the cowhide again and put it in the pressure cooker, put the water, the water level should be about ten centimeters higher than the cowhide, put in ginger, wolfberry, cooking wine and a little fish sauce, cover the lid and press for 20 minutes.

4. Press for 20 minutes, open the lid and boil for another 15 minutes until the soup is thick, then add a little salt.

5. After turning off the heat, pour the kraft soup into a square container, and if there is no square, take other containers, and put it in the refrigerator for 2 hours after the kraft soup is warm. 6. After slicing and plating, get some garlic sauce, and you can eat.

1. Prepare materials.

Main material: 1 kg of cowhide.

Garnish: an appropriate amount of old tofu strips, a green pepper cut into hob pieces, 2 small celery roots, washed and cut into sections, 2 slices of garlic, 6 slices of ginger, one green onion and one garlic sprout each cut for later use;

Excipients: 2 star anise, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce and dark soy sauce, 1 teaspoon of salt, 1/2 teaspoon of chicken essence, cooking oil.

Second, the cowhide to remove the fishy treatment.

Method: Generally, the cowhide sold is half-cooked after blanching water. After buying it, wash it with water.

Put an appropriate amount of water and cooking wine in the pot, and pass the washed cowhide through the water again. After the water is boiled, remove and drain (passing the water again can remove the fishy smell of the hide) and cut it into 2 cm thick pieces.

Method: If you want to make the cowhide soft and rotten, you must use an electric pressure cooker or pressure cooker. Depending on the pot, the simmering time of the cowhide is also slightly different.

The simmering time of the electric pressure cooker is long, generally left and right (select the pig's trotter button button); If you are in a hurry to eat, use a pressure cooker (after the atmosphere) for about 30 minutes. This time, Kun Ma chose to use an electric pressure cooker, put the cut cowhide into the pot, add half a spoon of salt, star anise, 3 slices of ginger and an appropriate amount of boiling water. (Tips:.)

When stewing the hide, remember to add a pinch of salt to make it easier to absorb the flavor at the end of the simmer).

Ingredients: 1 pound of beef.

2 pounds of cowhide. Salt to taste, chicken essence to taste.

Appropriate amount of bay leaves. Ginger, shallots, garlic to taste.

A tablespoon of bean paste.

Sichuan peppercorns to taste. Two pieces of cinnamon.

Cooking wine to taste. 6 dried chilies.

10 grams of rock sugar.

Fennel to taste. Step 1 Prepare all the ingredients, cut the cowhide into cubes, and cut the beef into cubes.

2 Take a pot, put in cold water, add beef, add cooking wine, ginger slices, green onions, and then boil, remove the foam, drain and set aside, the same is true for the cowhide.

3 In another pot, add an appropriate amount of oil, add rock sugar in cold oil, and then slowly boil the rock sugar over low heat to bring out the caramel color. Remember to fry the sugar color on low heat throughout the whole process.

4 After the sugar is fried, add spices and bean paste to stir-fry, then add beef and cowhide to stir-fry, then add ginger slices and garlic cloves to continue stir-frying.

5 After all the main ingredients and condiments are stir-fried evenly to exude a rich fragrance, add an appropriate amount of boiling water and green onions, and then you need to change the pot and simmer for two hours.

How to make cowhide delicious.

1. The practice of stir-fried vegetables with cooked cowhide.

1. Put the net cowhide in a wok, add water, cook it on a hot fire, take it out to cool, cut it into long strips 5 cm long, 1 cm wide and cm thick, and put it in a bowl.

2. Put the wok on the fire, boil the vegetable oil until it is 60% hot, put the cowhide into the stir-fry piece by piece, and remove it when it is yellow.

3. Put the wok on the fire, leave 50 grams of bottom oil to heat, add green onions, garlic slices and stir-fry slightly, then add yellow flowers, black fungus, magnolia slices, soy sauce, monosodium glutamate, cowhide, beef broth, cover and simmer for 30 minutes, thicken with wet starch, pour in 25 grams of cooked sesame oil, and get out of the pot.

2. Spicy kraft jelly.

Ingredients: 300 grams of beef rind. Seasoning: 50 grams of Lao Gan Ma spicy sauce, 5 grams of monosodium glutamate, 2 grams of salt, 3 grams of fennel, 5 bay leaves, 50 grams of salad oil, and 5 grams of ginger and shallots.

Method 1: Wash the beef skin first, change the knife into small pieces of 2 cm square, boil in boiling water for 5 minutes, remove and wash and put it in a pressure cooker and add water pressure for 20 minutes (20 minutes after steaming) and then remove from the pot. Puree with a blender.

2. Put oil in the pot and boil it until it is hot, put ginger and shallots on high heat and stir-fry to bring out the fragrance, put fennel, bay leaves, and Lao Gan Ma spicy sauce, then put in the ground beef skin, add salt and monosodium glutamate, pour it into a square plate after boiling, pick out the fennel and bay leaves to cool, and then freeze them in the refrigerator for 30 minutes, and then change the knife to a basin.

Characteristics are sweet in taste, flat in nature, and return to the spleen and stomach meridians; The taste is spicy, and the meat skin is fresh and glutinous.

2. Precautions for stir-frying cowhide.

1. The cowhide is first boiled in water until it is broken, and the blood stains are washed away and the fishy smell is removed.

2. Be sure to cook it in a pressure cooker before stir-frying, otherwise it will be very difficult to fry.

3. Nutritional value.

1. Cowhide has the effects of tonifying the spleen and stomach, invigorating qi and blood, strengthening muscles and bones, and reducing edema;

2. The elderly eat beef and cactus together, which can play a role in anti-cancer and pain-relieving and improving the body's immune function;

3. Stewed cowhide and red dates can help muscle growth and promote wound healing.

4. Precautions.

1. Can pregnant women eat it, and can take it in moderation during pregnancy;

2. Efficacy and function, dilution and swelling, detoxification;

3. Suitable for people, edema; Ascites; low urine; Carbuncle sores poisonous.

4. Contraindications, people with allergies are prohibited, and people with allergies should use with caution.

5. Can you eat it during menstruation, you can eat a small amount during menstruation.

6. ***, no ***, it is recommended to follow the doctor when taking it.

7. How to preserve, fresh or dried.

The cowhide is delicious in this way, spicy, delicious and chewy, and with a bowl of rice, it is really enjoyable to eat.

The cowhide is first boiled in water, then stir-fried, and dipped in soy sauce to eat.

Ingredients: 500g of beef with skin

1 white radish.

1 green pepper.

2 garlic sprouts. 1 parsley.

2 star anise. 1 piece of cinnamon.

Sichuan pepper 2g, ginger, 1 piece of oil, 10ml

Salt 5g oyster sauce 10ml

15g of sugar, 5ml of sesame oil

Red pepper oil 5ml

Step 1Shave the beef with skin and cook it in a pot until it breaks 2Remove the beef, wash it and cut it into small pieces four centimeters long and two centimeters wideWash the ginger and shred it, prepare the peppercorns, star anise and cinnamon.

4.Wash the green peppers and cut them in half, remove the seeds, and cut them into small pieces.

5.Add peanut oil in a wok and stir-fry with spices and ginger until fragrant, then stir-fry beef until fragrant, add salt, sugar and oyster sauce to taste.

6.Peel the radish and cut it into hob pieces and put it in the pressure cooker, add the fried beef with skin to the pressure cooker, add a small half bowl of water, cover the pot and cook, and continue to press for about five minutes after the pot is exhausted.

7.Wash the garlic sprouts and parsley and cut into small pieces.

8.After the pressure cooker is exhausted, scoop up the radish and put it in a bowl.

9.Put sesame oil and red oil in a wok, then stir-fry with parsley, garlic sprouts and green peppers, then pour in the stewed beef with skin, and bring to a boil over high heat to reduce the juice.

10.Finally, put the beef with skin on top of the radish and you're done.

Wash the cowhide and cut it into pieces, and prepare the ginger and wolfberries at the same time.

Put the cowhide into the pot and fish it again, in order to remove the smell.

Wash the cowhide again and put it in the pressure cooker, put the water, the water level should be about ten centimeters higher than the cowhide, put in ginger, wolfberry, cooking wine, cover and press for 20 minutes.

After pressing for 20 minutes, open the lid and boil for another 15 minutes until the soup is thick, add a little salt, turn off the heat, pour the kraft soup into a square container, if it is not square, take other containers, wait for the kraft soup to warm and put it in the refrigerator for 2 hours.

After slicing it, make some chili sauce or something like that, and eat it with sauce.

The fried cowhide is delicious.

Production method: 1. After the cattle are slaughtered, the whole skin is boiled in water, then shaved and then cooked.

2. After taking out, the top and bottom of the skin will be shaved off 1 3 on the upper board. Cut the middle cortex into strips 30 cm long and 6 cm wide, and make several cuts in the middle to prepare for frying.

3. Then put the lard into the pot, put in the cowhide, simmer over low heat, remove the oil when the skin is translucent, spread it on the bamboo fence, and dry it in the sun for storage. When eating, put the pot on the fire, pour in lard, when it is hot, put in the cowhide cut into small pieces, fry it slowly over low heat, and when the cowhide is fried to swell, remove the remaining oil and put it on the plate.

4. Eat fried cowhide with tomato lanmi. Wash the green peppers, garlic, green onions, and coriander and chop them into a dish, tear off the skin and lick the tomatoes after they are burned, put them into the dish with salt, raw pepper powder, and monosodium glutamate, and finally mix well to taste into tomato mranmi.

Technical essentials: When making the dipping sauce for fried cowhide, the tomato should be burned and peeled, so that the fragrance is strong and the sour taste is less; If the skin is scalded in boiling water, the fragrance is less and the sour taste is heavy.

The cowhide is first burned off with a flamethrower (the kind that specifically removes animal skin) on the surface of the cowhide, then brushes and washes it, cuts it into pieces, puts it in a pot for high heat, and cooks it until it is seven or eight medium-cooked, and then takes it out of the pot. This is pre-treatment.

When you want to eat vegetables, take a piece of boiled cowhide, cut it into strips, add accessories, make money in the pot, and after the accessories begin to taste, shovel it out. If you love seven dry pots, you can put less soup.

I personally recommend eating a dry pot, because after the skin is boiled for a long time, a little juice will come out, and it tastes strong, sticky to the mouth, and has a long aftertaste. When eating hot pot, the boiled juice is diluted by the soup, and the leather cow bites like biting a rubber band.

You can make fried cowhide with chili peppers, and the specific method is as follows:

1. Ingredients: 300 grams of cowhide, sesame oil. Excipients: soy sauce, refined salt, sugar, chili powder, green chili, soybean oil, sesame noodles.

2. Wash the skin of the beef belt first, put it in a pot and boil it, cut it as thin as paper, and then cut it into pieces, small pieces with a width of centimeters, and cut them evenly and neatly.

3. Then put the boiled kraft slices in a porcelain basin, add sesame oil, soy sauce, refined salt, sugar and chili powder, and grasp it well with your hands to make the flavor penetrate into the cowhide.

4. Wash the chili pepper and cut it into cowhide size and thin strips, with moderate thickness.

5. Heat the wok and pour in the soybean oil, heat it up, slide the pan evenly, pick up the pot and turn it a few times, so that the oil is stained with the pot surface, pour in the kraft slices, fry the bell quickly, pour in the chili strips, and fry for a while until the chili peppers are cooked, because the cowhide is already cooked when it is cooked, decorate with sesame noodles, and get out of the pot.

<>1. Ingredients: appropriate amount of cowhide, appropriate amount of salt, appropriate amount of monosodium glutamate, 2 spoons of raw hand soy sauce, appropriate amount of soy sauce, 4 small star anise, 2 small pieces of cinnamon, appropriate amount of ginger, 2 red peppers, appropriate amount of dried chili peppers, 2 spoons of oyster sauce, 4 garlic cloves, appropriate amount of celery.

2. First of all, cut the red pepper and celery into sections, shred the ginger, and crush the garlic cloves.

3. Wash and drain the eggplant skin.

4. Put an appropriate amount of edible eggplant oil in the pot and heat it to seven minutes, add cinnamon, and stir-fry the star anise until fragrant.

5. Add garlic cloves, ginger, chili pepper, celery and cowhide and stir-fry for one minute.

6. Finally, release the soy sauce, salt, monosodium glutamate, oyster sauce, sauce and oil into the pot.