Beef tendon and what roast is delicious, beef tendon and what roast is delicious

Beef tendon 220g spices 2 dried chilies, 2 slices of licorice, 4-5 cloves, 1 section of cinnamon, 3 slices of ginger, 1 clove of garlic, Sichuan pepper, cumin marinade, 2 tablespoons of sand tea sauce, 2 tablespoons of oyster sauce, tablespoons of light soy sauce, 3 tablespoons of rice wine, rock sugar.

Step 1After washing the beef tendon, change the knife into small pieces and blanch for later use.

2.A large collection of spices, with peppercorns on the bottom left and cumin on the top left. The garlic is 1 clove, yes, I cut it in half

The amount of pepper and fennel can be estimated by looking at the picture, and I won't count b one by one

3.After blanching, add all the spices and marinades, and add water until all the ingredients are submerged.

4.After steaming the electric pressure cooker, take it out after about 40 minutes, and transfer it to the wok (if you like chewiness, please shorten the pressure time).

5.Bring the juice to a boil over high heat, evaporate until the juice is thick, and sprinkle with a handful of chopped green onions.

Ingredients: beef tendon 350g, appropriate amount of brine juice, appropriate amount of ginger slices, appropriate amount of cinnamon, 1 piece of star anise, 2 pieces.

Method 1Wash the beef tendon, boil in cold water, bring to a boil and remove after a slight boil.

2.Add ginger slices, star anise, a slice of cinnamon to the brine juice, and add beef tendon.

3.After boiling on high heat, turn to the lowest heat and simmer for about 3 and a half hours, until the chopsticks can be inserted into the beef tendon at will.

4.After taking it out, the beef tendon can be eaten hot or chilled.

5.The brine juice is filtered to remove impurities, and it is placed in the refrigerator for reuse.

1.Wash the beef tendon, throw it into the pressure cooker, then add water, cooking wine, star anise, cinnamon, ginger slices, soy sauce, a few peppercorns, **press. The beef tendon is softened first, and by the way, the preliminary marinade is done.

2.Pick up the slices of the marinated beef tendon, mince the ginger and garlic and set aside.

3.Put more oil in the pot than usual for stir-frying, stir-fry a few peppercorns and take them out, put 1 star anise and 1 small piece of cinnamon to fry until fragrant, stir-fry ginger and garlic until fragrant, then add beef tendon, stir-fry a few times, put soy sauce to color, then add some water, pour some light soy sauce, and simmer.

4.Drain the water, take the beef tendon to the side and pour a little, pour chili powder in the oil, and then bring the beef tendon back and stir-fry, try the saltiness, not enough salt.

5.Add some MSG or essence of chicken 6Then turn off the heat.

7.Pour in minced garlic, chopped green onion or coriander, a few drops of sesame oil, and mix well.

I believe that many people should have eaten beef tendon to a greater or lesser extent, beef tendon is a good delicacy, the taste is relatively light, and you will not feel tired. Beef tendon is rich in collagen and cholesterol-free, which is beneficial to the human body, has the effect of strengthening muscles and bones, and delaying aging. There are also many choices for the cooking of beef tendon, and those who like to eat beef tendon should collect it, learn to do this beef tendon, so delicious that you can't stop, so that you can eat two more bowls of rice.

1) Beef tendon pot.

Ingredients: beef tendon, green onion, ginger and garlic, ham slices, red dates, carrots, ginger, oyster sauce, light soy sauce, sugar, sesame oil, method: 1. Beef tendon is fried and removed over slow heat, soaked in water, and then extracted with boiling water for later use;

2. Add three tablespoons of oil, stir-fry the ginger, add the seasoning, beef tendon, red dates, and carrots to boil, then add the ham and simmer for 10 minutes to thicken the thickener. Serve in the original pot.

2) Beef tendon stewed with radish.

Ingredients: beef tendon, white radish, green onion, ginger and garlic, rice and watermelon sauce, salad oil, caster sugar, rice wine.

Method: 1. Put the beef tendon in boiling water and boil for about 1 hour before washing? Wash and cut into small pieces. Peel and wash the white radish, then cut into cubes for later use.

2. Bring the pot to a warm temperature, add the salad oil, add the minced ginger and rice, open the watermelon sauce and fry over low heat for about 1 minute until fragrant, then add beef tendon and rice wine.

3. Stir-fry for about 1 minute, pour it into the inner pot of the simmering pot, add water and white radish pieces, cover the pot and bring to a boil together on high heat, turn off the low heat after boiling, cook for about 30 minutes, and then turn off the heat.

4. Put the inner pot of radish and beef tendon into the outer pot of the simmering pot, cover the lid, simmer for about 2 hours to take it out, and add fine sugar to taste when the pot starts.

3) Beef tendon in the palace.

Ingredients: beef tendons, garlic, ginger, green onion, dried chili, dried peppercorns, chili powder, soy sauce, sugar, cooking wine, salt, oil, peanuts with skin.

Method: 1. Wash the beef hoof tendons, add ginger and green onion slices, and press them in a pressure cooker; Remove the shower water and cut into small pieces.

2. Heat the oil in the pot, and when it is about 4 hot, fry the peanuts with skin on low heat. Once the color becomes darker, it is sufficient.

3. Heat the oil in the pot, add the dried chili, dried pepper, garlic slices, and green onion segments and stir-fry until fragrant, then add the beef hoof tendons and stir-fry.

4. Add soy sauce, chili powder, cooking wine, sugar, and drain the soup; Finally, add the fried peanuts and mix well.

4) Beef tendon curry.

Ingredients: beef tendon, carrot, minced garlic, Japanese curry, coriander, green onion, ginger, star anise.

Method: 1. Blanch the beef tendon with boiling water after washing, put it in a pressure cooker, add spices and boiling water, turn to medium-low heat and cook until it is soft, and you can poke it in with chopsticks;

2. After the boiled beef tendon cools, cut off the fat part and cut it into an inch-long section; Peel the carrots and cut them into hob pieces, then boil in boiling water for 3-5 minutes;

3. Put beef tendon and carrot cubes in the baoli, and boil the broth of beef tendon. After the heat is boiling, add the curry cubes and reduce the heat to low for about 10 minutes.

4. Then turn on the heat slightly and thicken the juice, pour hot oil and stir-fry garlic oil. Sprinkle some chopped coriander while eating.

5) Spicy beef tendon.

Ingredients: beef tendons, green onions, salt, monosodium glutamate, sugar, vinegar, Sichuan pepper, chili oil.

Method: 1. Cut the cooked beef tendon and green onion into long oblique slices.

2. Mix salt, monosodium glutamate, sugar, vinegar, pepper powder, red oil, beef tendon and green onion to eat.

How to burn beef tendon delicious.

Everyone likes to eat some strong ingredients, especially some foods that are high in collagen powder. The beef tendons are very chewy and have a variety of collagen powder, which is especially suitable for ladies. How to cook lamb tendon delicious What is delicious to burn mutton tendon?

If you want to make the mutton tendon delicious, you must cook it, so you can use a pressure cooker to produce and process the mutton tendon first. Let's take a look at the actual practice.

1. What is delicious stewed with beef hoof tendons?

Stewed white radish, stewed potatoes, stewed vermicelli, and stewed yam are all very, very good delicacies in the world.

Beef tendons are a very chewy food, which is a challenge for people who are not very good at teeth, in fact, they can be stewed in a stewed way to make them a little crispy.

Second, the practice of beef hoof tendon stew.

a) Beef tendon stewed potatoes.

Raw materials: 750 grams of beef tendons, 500 grams of potatoes, 25 grams of light soy sauce

5 grams of salt, 5 grams of chicken essence, 10 grams of shallots, 5 grams of ginger

2 grams of sesame pepper, 5 grams of rice wine, 5 grams of sugar, 30 grams of cooking oil.

Method: 1. Use a pressure cooker to boil the beef hoof tendons and remove them, let them cool and cut them into pieces (2 cm long);

2. Peel the potatoes, cut them into hob pieces, put them in a pot and fry them until orange-yellow, scoop them up and set aside;

3. Cut the green onion into strips, cut the ginger into slices, and put the pepper in a bowl and add small water to make ginger water for later use;

4. Place the pot on low heat, put in 20 grams of cooking oil to boil, use green onion segments and ginger slices to burst the pot, add 1000 grams of bone broth, add light soy sauce, salt, rice wine, ginger water, white sugar, and then put in beef hoof tendons and fried potato pieces;

5. Simmer until the potatoes are soft and rotten, and add the chicken essence.

2) Stewed lamb tendon with bud rice.

Raw materials: cooked corn, beef tendons, potatoes, dried red peppers, peppercorns, oyster mushrooms, salt, monosodium glutamate.

Method: 1. Cut the potatoes into cubes and slice the tendons.

2. Heat the pan with cold oil, add dried red pepper and peppercorns, and scoop them up when they are fried black.

3. Add the potatoes, add the soy sauce and stir-fry, add the tendons, and stir-fry in soy sauce for 5 minutes.

4. Put water, bud rice, oyster mushrooms. Water is not served on the dish.

5. Simmer the sauce until viscous, add salt and monosodium glutamate, and remove from the pot.

3. The benefits of eating beef tendons.

1. Beauty and beauty: Sheep tendon can improve the physiological metabolism of somatic cells, improve the ductility and elasticity of the body, and slow down the decline of the body.

2. Strong muscles and bones: Mutton tendons have the effect of strengthening muscles and bones, and have a very good diet effect on people with weak waist and legs and weak physique.

3. Promote growth and development: Sheep tendon is conducive to the development of adolescents and children and the rate of osteoporosis in middle-aged and elderly women.

Beef tendon can be stewed with radish or with yams, potatoes, corn.

Ingredients: 700g beef tendons. Excipients:

Appropriate amount of old soup, 1 beef stew packet, 2 teaspoons of sweet noodle sauce, 1 grass fruit, appropriate amount of green onion, 3 cloves, 2 star anise, 4 slices of angelica, appropriate amount of cumin, appropriate amount of ginger.

Step 1: Prepare the old soup and beef tendons.

Step 2: Seasoning: green onion and ginger, stewed beef bun, angelica, cumin, grass fruit, cloves, soy sauce, sweet noodle sauce.

Step 3: Wash the beef tendons and put them in a pot of cold water, add the green onion and ginger segments and bring to a boil over high heat.

Step 4: Bring to a boil over high heat, skim off the floating dust and cook for 20 minutes.

Step 5: Remove the boiled beef tendons.

Step 6: Put it in a boiling pot and add the old soup and sweet noodle sauce.

Step 7: Add hot water to the tendons, add all the seasonings, bring to a boil over high heat, and then simmer over low heat. (The beef tendon tendon stews for a long time, so there must be more water).

Step 8: Cook for about an hour and add an appropriate amount of salt. Cover and continue to simmer.

Step 9: Cook until the tendons are soft and glutinous, turn off the heat.

Step 10: Sauce the beef tendons.

Method. After cleaning up the cow's feet, boil it for later use, then put the ingredients and then put the wine over, and then simmer in the pot, and the fragrance begins to float out after about half an hour, really drifting far away, hehe.

Tip: Use wine as water, no need to add additional water.

Features: Spicy and chewy.

Cow's hoof flower 1 point +2 points +3 points +4 points +5 points Materials.

500 grams of cooked beef tendons, 100 grams of beef tenderloin, 25 grams of cooked bamboo shoots, 25 grams of red pepper, 15 grams of green garlic, 1 egg white, 50 grams of soy sauce, 20 grams of Shao wine, 10 grams of minced ginger, 2 grams of refined salt and sugar, 300 grams of beef broth, 25 grams of wet starch, 50 grams of duck fat, 1 gram of monosodium glutamate.

Method. 1. Cut the cow hoof tendon into a careful section, and cut a cross knife (three knives and six petals) on one end, which is three-quarters deep to the hoof tendon section. Slice red pepper and winter bamboo shoots. Cut the garlic diagonally. Sliced beef tenderloin.

2. Mix 15 grams of wet starch and egg white with 15 grams of wet starch for beef slices. Heat the duck fat in a wok and stir-fry the beef tendon flowers.

3. Add beef broth, soy sauce, Shao wine, refined salt, sugar, and bamboo shoots until cooked.

4. Slip in the beef tenderloin slices, add the red pepper slices, burn the green garlic slightly, add monosodium glutamate, thicken with wet starch, and serve on a plate.

Tip: Features.

Flexible tendons, thick and smooth soup, nutritious and nourishing.

Tips for action. Hoof tendons should be cylindrical, and should be burned slowly over low heat.

Roasted beef hoof tendons 9 chefs add points on average.

1 point +2 points +3 points +4 points +5 points Materials.

Ingredients: 250 grams of beef tendons, auxiliary materials: 25 grams of rape heart, seasoning: 1 gram of pepper, 10 grams of soy sauce, 5 grams of ginger, 10 grams of rice wine, 1 gram of monosodium glutamate, 25 grams of vegetable oil, 5 grams of green onions, 1 gram of starch.

Method. 1.Put the raw beef tendons into a small clay pot, add 3 times the water, take them out when they are simmering until they are rotten, and set aside;

2.Add 20 ml of water to the starch to make the sauce;

3.Stir-fry the rape sum in a hot oil pan, then pour in the beef tendons, cooking wine, ginger slices, soy sauce and the original soup together; Xiangshen potato.

4.After boiling, add monosodium glutamate and prepared sauce, and add pepper after cooking.

Braised beef tendons 8 chefs add points on average.

1 point +2 points +3 points +4 points +5 points Materials.

Ingredients: 4 beef tendons, seasoning: 1 pot of braised soup, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine.

Method. 1. The beef hoof tendons are scalded first, and then the foam is rinsed.

2. Put it in boiling water, the water surface should be over the beef tendons, add green onions, ginger and cooking wine, and cook in a pressure cooker for about 40 minutes.

3. After taking out, put it in the braised soup, marinate on low heat for about 30 minutes, then turn off the heat and soak, and when the soup is slightly cool, take it out, and then slice it and eat. Tip: Cooking in a pressure cooker saves time, it is quick to cook and easy to soften, and it takes a long time to cook in a general pot.

Prepare the following ingredients: 250 grams of beef tendons (cooked), 2 green onions, 2 tablespoons light soy sauce, 1 2 teaspoons chicken essence, 1 tablespoon dark soy sauce, 2 teaspoons sugar, 1 tablespoon oyster sauce, 1 2 teaspoons salt, 1 piece of ginger, 3 cloves of garlic, 1 coriander, 2 tablespoons of white wine.

The specific method is as follows: a pair of beef hoof tendons, bought is a half-cooked product, change the knife into a uniform size of the segment, hoof tendons add 2 tablespoons of liquor, green onions, ginger appropriate amount of blanching, boil for 5-8 minutes on medium-low heat to remove the fish, green onion white and green onion leaves separated, green onion white side on a few knife edges, so that it is easy to taste when frying, cut a little garlic and ginger slices, green onions, ginger, garlic and coriander, oil temperature 5 into the heat first put in garlic and ginger slices, and then put in green onions, coriander, keep medium heat, fry until the green onion is slightly browned, take out the green onion, ginger, garlic and coriander, Put 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tea-milling spoons of sugar, mix into a bowl of juice for later use, leave a little base oil in the pot, a little less than the amount of stir-frying, pour in the bowl juice that has been mixed in advance, fry the fragrance and bubble over low heat, pour in the blanched Shengxian beef tendons, add enough boiling water to cover the beef tendons, simmer for 30-40 minutes until the cow's hooves are soft and rotten, add salt and chicken essence to taste before cooking, reduce the juice over high heat, and finally pour the fried scallion oil!