How to make beef tendon, how to make beef tendon

You can sauce beef or braised meat, wash the beef tendon meat, put it on the soy sauce dish, and make sauce in the pot, which is particularly delicious.

How to cook beef tendon? Beef tendon can be called beef is the best medicine, so be sure to take out the meat before taking it out with a pressure cooker.

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.

The tendon meat is the front and rear leg meat. The meat of the front leg is called the anterior tendon, and the meat of the hind leg is called the hind tendon, and the muscles and flesh are the same and flower-shaped. Let's take a look at the beef tendon I put together!

The material of beef tendon meat.

2000 grams of beef shankin meat. 50 grams of seasoning rock sugar, 200 grams of light soy sauce, 25 grams of refined salt, 10 grams of cooking wine, 20 grams of green onions, 15 grams of ginger slices. 1 spice bag (10 grams of cinnamon, 5 grams of star anise, 4 grass fruits, 5 grams of licorice, 10 grams of Sichuan pepper).

Preparation of beef tendon meat.

1. Cut the beef tendon meat into large pieces, soak it in clean water and wash it.

2. Put 4000 grams of water in the pot, put in the beef tendon, gradually heat and boil, blanch thoroughly and remove it.

3. Put an appropriate amount of water in the pot, add all the seasonings and spice packets, boil for 10 minutes, then put the scalded beef tendon into the pot, and use low heat sauce until crispy.

Replacement of beef tendon meat materials.

The raw materials can be replaced with donkey meat and rabbit meat, which is called sauce donkey meat and sauce rabbit meat.

Changes in the taste of beef tendon meat.

Add bean paste to the seasoning, called spicy beef tendon.

The material of beef tendon meat.

2 catties of beef tendon, star anise, kaempfera, cloves, tangerine peel, cinnamon, 2 green onions, 1 ginger, salt, chicken essence, half a cup of rice wine, a little dark soy sauce, 3 coriander.

Preparation of beef tendon meat.

1. Put the herbs into a cotton bag, tie the mouth tightly and set aside, cut the green onion into long sections, and pat the ginger loose.

2. Use a deep pot of ginseng water, add medicinal herbs and seasonings and boil it to become brine.

3. Put the beef tendon meat into boiling water and blanch, drain and set aside.

4. Put the beef into a brine pot, marinate over medium heat for 1 hour and 30 minutes, turn off the heat and soak overnight.

5. Take it out and cut it into thin slices and put it on a plate, and then mix it with coriander or chili powder and pepper powder and salt to eat, it tastes good.

The material of beef tendon meat.

300 grams of beef tendon, star anise, Sichuan pepper, cloves, bay leaves, chopped green onions, cooking wine, 1 red and green pepper, rattan pepper oil, light soy sauce, salt, monosodium glutamate.

Beef tendon meat. Method.

1. Wash the beef tendon meat, put it in the pressure cooker, add water, and then put star anise, Sichuan pepper, cloves, bay leaves, light soy sauce, salt and cooking wine. Press for 20 minutes, remove from cool, cut into thin slices and place on a plate.

2. Cut the red and green peppers into fine granules, cut the green onions, put them on the beef, and then put rattan pepper oil, monosodium glutamate, and a little light soy sauce.

3. Heat the pan with blended oil and blanch it on the beef.

The material of beef tendon meat.

300 grams of beef tendon, 2 green chilies, 1 red pepper, green onion, ginger and garlic, 1 gram of salt, 20 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of oyster sauce, 5 grams of cooking wine, 5 grams of egg mixture.

Preparation of beef tendon meat.

1. Cut the beef tendon into small slices, add light soy sauce, cooking wine, and egg mixture, grasp and marinate for 10 minutes.

2. Cut the green pepper into small pieces obliquely, cut the red pepper into rings, cut the green onion and garlic into small pieces, and slice the ginger.

3. After the pan is heated, turn to medium-low heat, put the green peppers in the dry pan, and slowly boil the pot with the skin facing down.

4. Cook until the chili skin is browned and burst, sprinkle a little salt and stir-fry well.

5. Heat up the wok, pour in an appropriate amount of camellia oil.

6. Turn to medium heat and stir-fry the beef until it changes color and serves.

7. Leave the bottom oil in the pot and fry the chives, ginger, garlic and red peppers.

8. Stir-fry the chili peppers on the kang.

9. Add beef, add oyster sauce, light soy sauce and dark soy sauce and stir-fry well.

Steps for beef tendon:Ingredients: 1200 grams of beef tendon.

Excipients: 100 grams of white radish, 25 Sichuan peppercorns, appropriate amount of cumin, 5 slices of ginger, 3 slices of dried ginger, 2 sections of green onions, 2 cloves of garlic, 1 tablespoon of white wine, appropriate amount of salt, appropriate amount of coriander, appropriate amount of pepper, 1 6 purple shallots (large), 1 celery stalk, 1 dried red pepper, 2 dried hawthorns, 3 small pieces of orange peel, 2 bay leaves, 1 cinnamon (3 2 cm), 3 star anise.

1. Wash the meat, cut it into pieces (any size) and soak for 30 minutes.

2. Wash and add cold water**.

3. After boiling, skim off the foam and remove it, and wash the remaining impurities attached to the meat with warm water.

4. Wash the meat.

5. Wash the white radish and celery, cut the radish into thick slices, cut the celery into sections, and cut the shallots into cubes.

6. Prepare the seasoning.

7. Put the washed meat in an electric pressure cooker and add boiling water.

8. Order the beef stew stall. About an hour or so.

9. After the electric pressure cooker stops working, let it stand for a while and remove the lid.

10. Stewed meat.

The recipe for beef tendon laughing brother meat is as follows:

Ingredients: beef shank, onion, ginger, garlic, oyster sauce, teriyaki soy sauce, soybean paste, rock sugar, salt, light soy sauce, cinnamon, star anise, bay leaf, angelica, dried chili.

Tools: a small bowl, a wok, a pressure cooker.

1. Wash the beef tendon meat and set aside. Mix 2 tablespoons of soybean paste, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of teriyaki soy sauce into a sauce.

2. Add an appropriate amount of water to the electric pressure cooker, cover the beef, and add the sugar, ingredients and sauce.

3. Cover the pot, press the beef and mutton button, adjust the pressure to 70, and press the beef for about 40 minutes.

4. After the beef is pressed, pour the beef and soup into the wok after the pressure cooker is exhausted, add 3 tablespoons of dark soy sauce and salt, and cook over medium heat.

5. Turn off the heat when the soup is thick, remove the beef and let it cool and slice.

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.

Spring came, everything came back to life, and the willow tree pulled out her tender and delicate branches. Today it was drizzling again, fluttering and sprinkling, and the rows of willow trees on the shore of Xuanwu Lake were hidden in the vast drizzle, and gradually disappeared into the fog.

I saw a row of weeping willows in the distance, the willow silk had just returned to green, and the green shadow was like a layer of green veil shrouded in the plum blossoms behind the willow trees under the breeze, which was very beautiful.

There are no colorful flowers in spring, no lush and abnormal green trees in summer, and no snowflakes in winter, but there are fruitful fruit trees in autumn, bringing people the joy of harvest, and melons and fruits everywhere!

Jiangnan in spring is beautiful, the wind is soft, the air is fresh, and the sun is warm; The wheat seedlings in the fields are like a sea, the villages dotted with are unsinkable boats, the criss-crossing winding rivers, the willow branches by the river spit out the buds, and the reeds are green when they are drilled out and released; The calm water in the river has awakened from the simplicity of winter, and is dressed in the colors of nature.

Clear skies and bright sunshine. The spring girl was so sunburned that her eyes narrowed. The new green leaves, the mist and light smoke of the fields, like her garments. With the pace of her spring, the green grass broke through the ground, and she was about to stand up on her feet.

The boundless plain is flat and vast, like a huge dark green jade disc, vast and immense, and breathtaking.

A continuous plain, stretched under the sky, without hills, as calm as the sea on a calm day.

The misty rain is like a hazy smoke, covering the Huai River Plain that stretches for thousands of miles.

The climate of the plateau is really unpredictable. Suddenly happy, suddenly angry; Suddenly the wind was full of sky, and suddenly it was so calm that it didn't move.

Spring on the plateau is as short as a rabbit's tail, and it disappears in a flash.

There is also a thin river in the grassy grassland, exposed to the sun, and from a distance, it looks like a glowing silver necklace.

After the rain, the grassland is full of wildflowers, like a freshly soaked flower turban, and even the dew drops are colorful!

A vast prairie, boundless in size, and the breeze carried the fragrance of the earth, blowing a large field of crops like ripples.

The night shrouded the morning grassland, and a full moon flashed out of the fish-scale clouds, and the grassland was filled with hazy moonlight, like a faint silver mist rising up.

How the grassland resembles the sea! It's just quieter than the sea; How much the grassland is like a painting without a frame, so vast that you can't see the edge.

Looking at Lu Xun's slag from afar, there are white clouds wriggling on the grass, it turns out that this is the sheep of the pasture, one by one, white, fat and lovely, making the grassland more vibrant.

1. The practice of beef tendon meat: sauce beef tendon meat

Preparation of ingredients. 1000 grams of beef tendon meat, appropriate amount of green onion, ginger and garlic, half a bowl of bean paste, appropriate amount of white sugar, appropriate amount of braised pork bun, and a little water.

Methodological steps. 1. Rinse the beef with water and cut it into pieces, put it in a pot and boil the blood water;

2. Put the beef in the pressure cooker, put in the green onion, ginger and garlic, and put in the marinade package;

3. Add an appropriate amount of bean paste, dark soy sauce, sugar, salt, and warm water to cover the beef;

4. Cover the pressure cooker and press for more than half an hour until the chopsticks can be easily inserted, and then soak for a few hours.

Second, the practice of beef tendon meat: celery shredded beef

Preparation of ingredients. 400 grams of beef tendon meat, 200 grams of celery, appropriate amount of oil and salt, red pepper, green pepper, ginger, appropriate amount of starch, light soy sauce, a little chicken essence.

Methodological steps. 1. Soak the beef to remove the blood and cut into shreds, and cut the green and red peppers and celery into shreds;

2. Add starch to the shredded beef, mix well with light soy sauce, and pour an appropriate amount of oil into the pot into the shredded pork ball;

3. Stir-fry until it changes color, pour in green and red peppers, celery and ginger shreds, and fry until it is broken;

4. Then pour in the shredded beef, add salt, stir-fry lightly with light soy sauce, add chicken essence and stir-fry well.

3. The practice of beef tendon meat: boiled beef

Preparation of ingredients. 150 grams of beef tendon meat, 50 grams of soybean sprouts, 50 grams of cabbage, appropriate amount of oil and salt, appropriate amount of bone broth, 3 star anise, appropriate amount of black pepper, 10 grams of chili pepper, 3 green garlic, 2 teaspoons of starch, 1 handful of Sichuan pepper, 4 slices of ginger, 1 egg white, appropriate amount of coriander.

Methodological steps. 1. Slice the beef, add black pepper, salt and egg white, mix well and marinate for 20 minutes;

2. Then add an appropriate amount'Mix the starch well, put an appropriate amount of oil in the pan and heat it;

3. Add Sichuan pepper, dried chili pepper, star anise and fry until fragrant, then pour in, and leave a spoonful of oil in the pot;

4. Add green garlic and ginger slices, stir-fry until fragrant, then pour in bean sprouts and cabbage leaves and stir-fry;

5. Add salt, stir-fry the chicken essence until the bean sprouts become soft, add the bone broth and bring to a boil, and then put it into the bottom of a large bowl;

6. Set aside the soup in the pot, boil the marinated beef slices in another pot, and then put them in a bowl;

7. Heat the pepper oil in front, add the dried chili pepper and fry until fragrant, then pour in the bone broth, pour it into a bowl and sprinkle the coriander after boiling.

Fourth, the practice of beef tendon meat: radish beef pot

Rent only Ingredients preparation.

500 grams of beef tendon, 1 radish, appropriate amount of ginger and garlic, 2 pieces of bean curd, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of bean paste, 2 pieces of rock sugar, 1 tablespoon of cooking wine, 1 star anise, 1 bay leaf, 1 small piece of cinnamon.

Methodological steps. 1. Wash the beef tip and cut it into pieces, cut the radish into large pieces, slice the ginger, and crush the garlic for later use;

2. Stir-fry ginger and garlic, star anise, cinnamon and bay leaves in the oil in the pot, add the beef tendon and fry until fragrant;

3. Press the bean curd into a sauce, add soy sauce, oyster sauce and bean paste, mix well, pour it into the pot and stir well;

4. Then add a bowl of boiling water, put in cooking wine and boil, transfer to a pressure cooker, add rock sugar, and increase the heat;

5. After pressing for 15 minutes, add the radish, simmer for 10 minutes, then transfer to the soup pot and simmer for 10 minutes.