What are your tips for making stewed beef feet?

It's just that the beef feet are cooked, then marinated with seasonings, and finally put them in the pot to stew and put the potatoes properly! Sweet potatoes are all very delicious!

Cut the tendons into sections, and cut them with a cross-shaped knife (three knives and six petals) on one end, down to three-quarters of the length of the tendons. Slice red pepper and winter bamboo shoots. Cut the garlic diagonally. Sliced beef tenderloin.

Boil a pot of water, put in the ox's feet, blanch for a few minutes, boil out the blood in the bones, take out the cow's feet, and pour out the water. To stew the soup in cold water, add a few drops of white vinegar to the stewed ox's feet.

The horn will have some flavor, and a few drops of lemonade can be added during the blanching process to remove the odor.

My favorite stew of beef feet is probably a pressure cooker with brine, and various other spices to simmer over high heat for hours. The taste is really fragrant and drooling, and the feeling of biting is also very strong.

Put some vinegar first, so that you can remove the fishy, and add sugar to enhance the flavor without too much, just a little.

When stewing the ox's feet, first boil a pot of water, put in the cow's feet and boil the water for a few minutes, boil the blood in the bones, take it out, then add cold water in the pressure cooker and put the old ginger slices, then put in the ox's feet, put some pepper, and the most important point is to add a few drops of white vinegar.

I don't know how to stew beef feet, but I know how to cook chicken wings. First boil it in water, boil the blood water out, and then braise it, which is delicious.

When making stewed beef feet, put some vinegar first, so that you can remove the fishy, and adding sugar can improve the flavor without too much, just a little.

There are cow's feet, water, ingredients, pots, and fire, and you can put them in.

It's a very simple answer, just a pair of cow's feet is OK, and the underground ones are the same as simmering pig's feet, but for a longer time!

1.First boil a pot of water, put in the ox's feet, squeeze the water for more than ten minutes, boil the blood out of the bones, take out the cow's feet, and throw away the water.

2.Add cold water to the pressure cooker, add the old ginger slices, then add the blanched ox's feet, add some white pepper, and most importantly, add a small amount of white rice vinegar.

1) Use cold water to make soup, cold water should be filled up to a certain extent, cold water can make the protein on the surface of the meat not easy to coagulate immediately, and the protein in the surface layer can be fully melted into the soup, so that the taste of the soup is more delicious.

2) In the case of stewed ox's feet, add a small amount of white rice vinegar, because the vinegar can make the calcium and phosphorus in the bones melt into the soup, and there is no need to put salt too early, because the salt can make the water contained in the meat run out quickly, which will accelerate the coagulation of the egg white and affect the taste of the soup.

3) Use a pressure cooker to stew ox's foot soup, I have everyone's opinion, so there is more oil, the soup is thicker, whiter, more delicious, and it is not easy to stew bone broth for too long, and it will destroy the protein in the bones after a long time of cooking.

3.Stir evenly with a spoon clockwise, cover with a lid, cook with fire, when the pressure cooker is exhausted, first cook with fire for three minutes, then change to simmer for 30 minutes, stuffy until the pressure cooker is not exhausted, and then open the table lid.

4.There is a lot of oil on top of the beef knuckle soup, so you can put the oil mixed on the fried noodles in a small bowl and set aside the next time.

5.Put the soup in the pot in bulk in 2-3 sealed jars, and then put it in the refrigerator in the refrigerator, take out a box to unfreeze, boil, and put in vegetables and fruits to cook.

Materials

Half a carrot with a cow's foot.

Look at your preferences.

Corn. Two pieces.

The preparation of stewed beef feet

1.Soak the cow's feet in water first, and the bleeding water will do.

2.Wash the cow's feet, put cold water in a soup pot, bring to a boil, skim off the foam, and remove the cow's feet.

3.When the water is boiling, you can cut the carrots and corn, and you can cut as many as you like, and you can eat as much as you like.

4.First put tea oil in the wok (any edible oil is fine), sell the ox's feet and fry it over medium heat, drain the water, boil the water, boil it over high heat, and put it in the casserole.

5.The first time the water is full in the casserole, which is the level after I have boiled for an hour and a half, and then I can put the carrots and corn down.

6.Pour the boiling water again, note that it must be boiling water, and continue to cook for an hour.

<> Extended Information: Nutritional Value of Brisket:

1.Beef brisket provides high-quality protein, containing all kinds of amino acids, and the ratio of various amino acids is basically the same as the ratio of various amino acids in human protein, and the amount of sarcosine contained in it is higher than that of any food.

2.Beef brisket is low in fat, but it's a low-fat linoleic acid** and a potential antioxidant.

3.Brisket contains minerals and B vitamins, including niacin, vitamin B1 and riboflavin. Beef is also the best amount of iron you need every day**.

4.Brisket also contains carnitine.

Contraindications for the consumption of beef brisket:

1.People with infectious diseases, liver diseases, and kidney diseases should eat with caution; Yellow beef is a hair product, and people suffering from scabies, eczema, acne, and itching should use with caution.

2.People with high cholesterol, high or type fat, the elderly, children, and people with weak digestion should not eat more.

3.In addition, beef fat should be eaten less, otherwise it will increase the accumulation of cholesterol and fat in the body.

Precautions for consumption.

It can be eaten by the general population, and is suitable for people who grow and develop, postoperatively, and recuperate after illness, and people who have hidden middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow dizziness; People with infectious diseases, liver diseases, and kidney diseases should eat with caution; Yellow beef is a hair product, and people suffering from scabies, eczema, acne, and itching should use with caution. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

Ingredients: beef feet, carrots, corn.

1. The cow's feet need to be soaked in water until the bleeding water is OK.

2. Wash the beef feet, put them in the soup pot, then add water, boil, skim off the boiled foam, and remove the beef feet.

3. When the water is boiling, you can cut the carrots and corn and set aside.

4. Put some oil in the pot first, fry the beef feet over medium heat first, drain the water, then boil the water, boil over high heat, and put it in the casserole.

5. The water level should be full for the first time, and after simmering for an hour and a half, put the carrots and corn down and boil together.

6. Pour boiling water again, it must be boiling water, and continue to boil for an hour.

7. After an hour, the stewed beef feet are very soft and tender, glutinous taste, milky white and sweet soup.

Material. 900 grams of pork knuckles, 15 grams of ginger, 15 grams of green onions, 1 gram of Sichuan peppercorns, 1 gram of white peppercorns, appropriate amount of minced green onion, appropriate amount of shredded ginger, 1500 grams of water, 3 tablespoons of dipping sauce, 1 2 teaspoons of sugar, 1 tablespoon of boiling water, appropriate amount of minced chili pepper, appropriate amount of minced garlic, appropriate amount of minced green onion, 30 rice wine calendar, a little salt.

Method. 1.Wash the pig's feet after hairing, put them in boiling water and blanch them for about 5 minutes, remove them and soak them in ice water until they cool, and set aside.

2.Take a casserole, put the pork knuckles, water, rice wine, ginger slices, green onions, Sichuan peppercorns, and white peppercorns in the celery selling method 1 and boil together until boiling, turn to low heat and cook for about 1 hour and 10 minutes, turn off the heat and simmer for about 10 minutes.

3.Take out the pig's feet from method 2, remove the bones, cut into small pieces, put them in a bowl with a little salt and recipe 2 soup, and finally put the chopped green onion and ginger shredded.

4.Mix all the dipping ingredients evenly, and the pork knuckle meat in Method 3 can be eaten together.

1. Braised beef hoof tendons.

Main material: 4 tendons. Condiments: 1 pot of braised soup, appropriate green onion, appropriate ginger, appropriate rice wine.

Method: Beef tendons are scalded first, and then rinsed off the styrofoam. Put it in boiling water, add green onions, ginger and rice wine, and cook in a pressure cooker for about 40 minutes.

After scooping it up, put it into the braised soup, simmer and marinate for about 30 minutes, then stop the fire to invade the soaking, and when the juice is slightly cool, you can cut it into slices and take it. Reminder: It is more time-saving and labor-saving to cook in a pressure cooker, it is fast and easy to soften, and it takes a long time to cook in a general pot.

2. Roast beef hoof tendons.

Main material: 250 grams of beef tendons. Auxiliary materials: 25 grams of rape heart. Condiments: 1 gram of white pepper, 10 grams of light soy sauce, 5 grams of ginger, 10 grams of rice wine, 1 gram of chicken essence, 25 grams of cooking oil, 5 grams of shallots, 1 gram of water starch.

Method: Put the raw beef hoof tendons into a small casserole, add 3 times the water, cook over low heat until eighty percent rot, remove them, and reserve; Put 20ml of water starch in water to make juice; Stir-fry the rape sum in a hot pan, then pour in the beef tendons, rice wine, ginger slices, light soy sauce and original soup together; After boiling, add chicken essence and adjusted sauce, and add white pepper after cooking.

3. Papaya stewed beef hoof tendons.

Ingredients: 30 grams of papaya, 300 grams of beef tendons, 100 grams of green cabbage. Ingredients: 10 grams of cooking wine, 5 grams of ginger, 10 grams of green onion, 3 grams of salt, 3 grams of chicken essence, 30 grams of chicken fat, 3 grams of pepper.

Method: Wash the papaya and slice it; Rinse the tendons with oil, wash them and cut them into 3 cm long sections. Slice the ginger and cut the green onion into sections; Peel the head of the greens and cut into 3 cm cubes.

Put the papaya, hoof tendons, green cabbage, cooking wine, ginger and green onion in a stew pot, add 1800ml of water, and bring to a boil. Simmer for another 45 minutes, add salt, chicken essence and pepper.