How do you cook a layer of tendon on a brisket?

When stewing beef, put a small pinch of tea leaves wrapped in gauze into the pot at the same time and cook it with the meat, so that the beef can be stewed quickly and will not affect the taste of the beef.

Or coat the cut beef pieces with dry mustard, let it sit for a few hours and then wash it with cold water before stewing, the beef is also easy to cook.

If you add some wine or vinegar while cooking, it will cook faster.

To cook the tendons on the rotten brisket, you can do it by following these steps:

Ingredient list: 2 pounds of beef brisket.

Liquor to taste. Tea to taste.

Hawthorn to taste. Water to taste. Salt to taste.

Ginger to taste. Steps:

1.Place the brisket on a cutting board and gently pat it with the back of a knife to loosen the fibers of the beef.

2.Add enough water to the saucepan, put the brisket in, turn off the heat immediately after the heat boils, remove the brisket and rinse it with water.

3.Prepare a saucepan, add enough water, put the beef brisket, add ginger slices and white wine, bring to a boil over high heat, turn to low heat and simmer slowly.

4.During the simmering process, tea leaves and hawthorn can be added, which can accelerate the softening of the meat of the brisket and maintain the flavor of the brisket.

5.Do not add cold water during the simmering process, and if you do, be sure to add boiling water.

6.The simmering time varies depending on the part and size of the brisket, and it takes 2-4 hours.

7.After simmering, add an appropriate amount of salt to taste, and it is ready to serve.

The above are the specific steps to cook a layer of tendon skin on top of the rotten beef brisket, I hope it will help you.

It's too simple, I'll give you an absolute easiest way: wash the brisket and put it in the freezer compartment, depending on the size of the brisket, about an hour later, take it out and cut it when it just starts to freeze, it's not soft or hard, you can cut it as big as you want, and the meat is absolutely not separated.

There's only one way to cook it. Normally cut so big fast want to cook about eighty minutes, if you use a pressure cooker.

Twenty minutes is fine. There's nothing else this thing can do if it's soft when time comes.

It is a tendon valve, the main component is protein, which can be eaten, and the value is equivalent to the intake of egg white, but it is not easy to cook and is not suitable for the elderly and young children. You use a pressure cooker to add green onions and ginger and press it for 20 minutes to cook it rotten.

Beef (beef) is one of the meat foods. China's per capita beef consumption is second only to pork. Beef is high in protein and low in fat for delicious taste. There are four types of beef: cattle, buffalo, yak, and dairy cow.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development, post-surgery, post-illness recuperation in replenishing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

What you are talking about is a tendon valve, the main ingredient is protein, which can be eaten, and the value is equivalent to ingesting egg whites, but it is not easy to cook and is not suitable for the elderly and young children.

That thing is delicious, you use a pressure cooker with green onion and ginger, press it for 20 minutes, and then dip it in hot pot seasoning to eat, it's old

Yes, that's not rotten, you can eat it, and you can press it in a pressure cooker for 25 minutes.

Why is brisket hard to cook? The tenderness of meat is one of the most important indicators of meat quality, which is mainly determined by the changes in the characteristics of the components of muscle tissue and the biochemical changes in the muscle, that is, the content and chemical structure of the three protein components of connective tissue, myofibril and sarcoplasm. Myofibrils are the main proteins of the muscle fibers that make up muscles, and the finer the density of muscle fibers, the more tender the muscles.

The fibrous tissue of beef brisket protein is coarse, and it takes a long time to heat it to improve, which makes it difficult for beef brisket to be stewed.

The fibrous tissue of beef brisket protein is thicker, which makes it difficult to stew the brisket, using the bromelain in pineapple juice to decompose the beef brisket protein, purchasing the beef brisket with fascia or fat and lean and using the whole stew cooking method can effectively improve the tenderness of the brisket, so that the brisket can be easily stewed in a short time.

Personally, I stew brisket like this at home. Wash the brisket, put it in a cold pot, add cold water (the water can be submerged over the brisket), boil over medium heat, remove the brisket and wash the foam, put it in a pressure cooker, add an appropriate amount? Slices, add cold water, use the beef stall to stew, if there are more beef tendons or like soft rotten, you can delay it for a few more minutes, add various seasonings after the pot, and boil.

Remember: don't simmer with salt!

The brisket is not easy to cook, and it is not easy to cook it quickly in a pressure cooker, but the method is still dripping

1. Don't cut the brisket too big, just a small square on your fingers;

2. Add enough water at one time, do not add cold water during the period;

3. You can put a little vinegar;

4. Put a few hawthorns;

5. First out of the water, after the water comes out, directly add cooking wine, green onion, ginger and fennel, then add water, and stew together;

6. Put an appropriate amount of tea leaves into a gauze bag and tie it tightly, then put it in a pot and stew it with beef;

7. Put some rock sugar or sugar;

You can choose which of the above methods is convenient, and one of them is a must, if you want to stew it quickly.

Milk needs to be simmered over low heat for an hour before it rots, and here's how to do it:

First, the materials. Beef brisket, white radish, ginger slices, green onions, 20g Sichuan pepper, star anise, grass fruits, bay leaf tangerine peel, 20g sand ginger slices, 10g licorice, 10g cinnamon

Second, the preparation of beef brisket in clear soup.

1. First put the spices into a pot of water, add ginger slices and green onions, add rock sugar, salt, chicken powder, Shao wine, sesame oil, and boil into white brine juice.

2. The left is the beef show, the right is the brisket, the beef show is refrigerated, and the brisket is fresh so the color is not the same.

3. Get a $5 beef brisket spice packet in one pack.

4. Wash the brisket, add ginger slices and green onions in boiling water, and cook the brisket together for 15 minutes.

5. Scoop up the beef brisket and put it in the brine juice and cook it in a pressure cooker for 15 minutes, then add the white radish and cook for 5 minutes.

6. Cut the beef brisket, add water to the beef brisket juice, boil it again, add some chopped green onions and coriander, and it's done!

How to stew the brisket until it is soft and delicious.

After cutting, mix some starch, light soy sauce, add some vinegar, and marinate for 15 minutes. Heat the oil, first put the brisket in the pan, stir-fry until there is no red blood on the surface, and then add other side dishes. Add water to simmer and wait until it's time to collect the juice before adding salt.

Hello, the brisket is not easy to cook, and it is not easy to cook it quickly with a pressure cooker, and the method is still dripping

1. Don't cut the brisket too big, just a small square on your fingers;

2. Add enough water at one time, do not add cold water during the period;

3. You can put a little vinegar;

4. Put a few hawthorns;

5. First out of the water, after the water comes out, add cooking wine, green onion, ginger and fennel directly, then add water, stew together 6, put the appropriate amount of tea into a gauze bag and tie it tightly, and then put it in a pot and stew with beef 7, put some rock sugar or sugar.

Which of the above methods is convenient for you to choose, one of them is a must, if you want to stew quickly, I hope it can help you

Put two hawthorns, I've heard about it too!

The beef has a layer of white tendon-like skin on top, which is a tendon and is edible.

Beef tendons can be eaten grilled, stewed, cold, and stir-fried.

The practice of cold beef tendon:

Ingredients: Appropriate amount of beef tendons.

Accessories: green onion, ginger slices, stewed meat, shallots, coriander, light soy sauce, chili oil, salt, monosodium glutamate 1, beef tendon washed and placed in a pot.

2. Prepare the ingredients.

3. Cook the water, put the ingredients, bring to a boil over high heat, turn to low heat and cook slowly.

4. Cook until you can pierce it with chopsticks.

5. Diagonally slice into a thin slice.

6. Prepare green onions and coriander.

7. Chop. 8. Put it on the tendon and add light soy sauce and chili oil.

9. Add monosodium glutamate.

10. Add salt.

11. Mix well.

is a thin film. It can also be said to be a plate reinforcement. The knife should be angled and cut at the junction of the meat and the tendons. Be careful not to cut your hands. Beef generally depends on the color. The color should not be too red, and it should not be too dull. That could be water-infused beef.

Gently press the meat with the belly of your fingers to make it elastic. Rebound. It's not a one-touch pit. That's good beef. Generally eat beef depending on the method. The parts you buy are also different.

It is the tendon sheath of the cow and can be eaten.