How to make beef key meat delicious, how to make beef key meat delicious and tender

Beef tendon meat is a food taken from cattle and is a delicious and popular food. The protein content of beef tendon meat is very rich, which can improve the body's immunity, nourish the spleen and stomach, shorten breath and body weakness, strengthen muscles and bones, and other aspects. There are many ways to make beef shank meat, among which the more common ones are braised beef shank meat and stewed beef shank meat.

Below, I will give you a detailed introduction to these two methods of beef tendon meat.

1. The practice of braised beef tendon meat.

Ingredients: 1000g beef shank.

Excipients: 10ml rapeseed oil, 2 spoons of watercress, 25g of ginger, 10g of Sichuan pepper, appropriate amount of Kaempfera, 5ml of soy sauce, 5ml of cooking wine, 1 spoon of sugar, 1 tomato, 3 chicken essences, 2 shallots, 25g of garlic, 10g of dried chili peppers, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of grass fruit, 2 coriander.

Steps. 1.First wash the beef tendon meat and boil it in clean water, force the blood bubbles, remove it and rinse it with water.

2.Cut the boiled beef tendon into chestnut-sized pieces.

3.Prepare the trimmings that need to be sautéed. Ginger cut into slices and garlic into cubes.

4.Add rapeseed oil or peanut oil to the wok, and when it is eight ripe, first add the watercress and fry until fragrant, and then pour the above accessories into the stir-fry.

5.After stir-frying the auxiliary ingredients, continue to stir-fry the beef tendon meat, add cooking wine, dark soy sauce, sugar, and chicken essence until the water vapor is dry and changes color.

6.Cut the tomatoes into slices (without peeling).

7.Put the fried beef shank meat into the pressure cooker, add stock or water (preferably no more than one finger of beef), add tomatoes, and bring to a boil over medium heat for 30 minutes. It can also be slow-fired on an induction cooker for a more flavorful taste, but for a longer time.

8.Depending on your preference, you can also boil the beef after it is cooked, and then add everything you like, such as white radish or bamboo shoots, and sprinkle with minced green onions and coriander.

Second, the practice of stewing beef tendon meat.

Wash the beef key meat and bring it to a boil in a pot (remove the blood foam). Then take up a pot of water, put in the beef key meat, ginger and boil, then put rice wine, cinnamon, star anise, fennel, etc. to stew together, and generally stew for a few hours on low heat. When stewing, you can use chopsticks to insert the beef to distinguish the degree, stew to about half the time to put the dark soy sauce and sugar, open the lid to collect the juice when the pot is about to start, and finally take out the beef and let it cool, you can slice it and eat.

3. The nutritional content of beef tendon meat.

1.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, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, cold winter beef can warm the stomach, is the season's good tonic products;

2.Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face;

3.Buffalo meat can soothe the fetus and nourish the nerves, and yellow beef can calm the body, strengthen the spleen and stomach, and strengthen the muscles and bones.

Beef tendon meat is best marinated and marinated, with meat flowers, beef tendons, chewing is particularly fragrant, and make some seasoning after Ru is good. It's beautiful, it's delicious, and it's nutritious.

The beef key meat preparation is as follows:1. Ingredients: 2000 grams of beef tendon meat, 50 grams of 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).

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

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

4. 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.

How to eat the beef keys in this paragraph.

1.Put a hawthorn, a piece of orange peel or a little tea when cooking, and the beef is easy to spoil. 2.

Boiling the meat with beer will make the meat tender, and the bitterness of the hops will also eliminate the fishy smell of the meat. 3.Beef stew is a good way to preserve nutrients.

4.Beef boiled in thick juice can cure chronic diarrhea caused by stomach weakness. 5.

The night before boiling the old beef, the beef is coated with a layer of mustard, and the next day it is rinsed with cold water and then boiled in the pot, and then put some wine and vinegar when cooking, so that the old beef is easy to cook after processing, and the meat quality becomes tender, the color is good and the taste is beautiful, and the aroma is tangy. 6.When braised beef, add a little snow mushroom to make the meat delicious.

7.The fibrous tissue of beef is thicker and there is more connective tissue, so it should be cut crosswise, and the long fibers should be cut off, and not cut along the fibrous tissue, otherwise it will not only be unable to taste good, but also chew. 8.

Beef is easy to turn black when blown by the wind, and then spoil, so care should be taken to store it.

The preparation of beef tendon meat to be delicious and tender is as follows:

Tools Ingredients: Appropriate amount of beef tendon, appropriate amount of dark soy sauce, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of dried red pepper, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of angelica, appropriate amount of sand kernels, appropriate amount of gardenia, appropriate amount of marinade, pot.

1. Soak the beef tendon in cold water for a while to remove excess blood.

2. Follow the lines of the tendon meat and divide it into several strips with the tip of the knife; This is one of the tendon cores.

3. This is one of the larger pieces of fat and lean meat; After being divided into small groups, it is conducive to maturity and is more suitable for family pots and pans; You can't eat it all at once, but Li Stupid has two marinades.

4. Heat the beef tendon and cold water at the same time, because the rice cooker has a capacity of 4 liters, so blanching the water first can make the meat pieces smaller in size, so that they can all be stuffed into the rice cooker; This process is called tight meat.

5. Take advantage of the tight meat, prepare the marinade, all are commonly used, if you don't know which is which, you can directly buy a ready-made beef marinade package; There should not be too many spices, in case the herb flavor is too strong and the meat aroma is suppressed.

6. Put the marinade at the bottom of the rice cooker liner, and then put the tight tendons in the pot bladder, and adjust the position; The rice cooker is heated from the bottom, and the marinade is placed at the bottom of the pot, which helps to fully release the aroma and prevents the meat from sticking to the bottom of the pot.

7. Pour the clear soup of the tight meat into the pot, sprinkle salt, pour a little dark soy sauce, and an appropriate amount of soy sauce; The rice cooker loses less water, so adjust the soup according to the capacity of the rice cooker used, and add it halfway if necessary to prevent the soup from overflowing.

8. The soup function I use is full of hours; Different rice cookers have different functions and time slots, and the time is adjusted according to their function and the amount of tendon meat.

9. The marinated tendon meat is ruddy in color, and the thick part of the meat can be easily pierced with chopsticks; Eat it hot, scoop up the slices, and then pour in an appropriate amount of soup, which is fragrant and enjoyable; If you want to eat cold cut beef, soak the beef tendon in the soup for several hours to absorb the flavor.

10. Remove the beef tendons that have been soaked for several hours, and put them in a fresh-keeping bag and put them in the refrigerator for refrigeration.

11. The beef tendon after refrigeration is more solid, and you can easily cut out neat slices with a sharp knife, and the thickness can be adjusted according to your favorite taste.

12. The dipping sauce is mixed with minced ginger, minced green onion, minced garlic and an appropriate amount of light soy sauce and vinegar.

Here's how to cook the delicious beef key meat:

Ingredients: beef keys, green radish, carrots, cooking wine, light soy sauce, salt.

1. Cut the beef keys and blanch them in the cooking wine.

2. Add oil to the pot and stir-fry with green onions.

Third, in the addition of cattle keys.

4. Stir-fry the beef keys and green onions.

5. Then add the light soy sauce.

6. Stir-fry and color.

7. Add five-spice powder.

8. Stir-fry well and add hot water.

9. Add salt.

10. After the water is boiled, turn it into a casserole.

Ten. 1. Then cover and simmer over low heat for 40 minutes.

Ten. Second, the radish is ready.

Ten. 3. Cut into hob blocks.

Ten. 4. Add to the casserole.

Ten. 5. Simmer for about half an hour.

Ten. 6. Boiled beef key meat.

The delicious way to make beef shank meat is as follows:

Preparation: 1000 grams of beef tendon, 3 slices of sand ginger, 10 dried chili peppers, 4 slices of slender ginger, 1 small handful of fennel, 1 small handful of Sichuan pepper, 2 small pieces of cinnamon, 2 star anise, 1 small piece of tangerine peel, 2 pieces of grass fruit, 3 pieces of bay leaves, etc.

1. Prepare the required spices.

2. Put an appropriate amount of water in the purple clay pot, add dark soy sauce, light soy sauce, salt, cooking wine and other condiments, ginger slices and spices to cook.

3. At this time, the beef tendon meat is processed, and the thawed beef tendon meat is washed away with blood and water, and it is divided into two.

4. Put it in a pot of cold water and bring to a boil, then boil for another 5 minutes. Scrambled.

5. Rinse with clean water and drain the water.

6. Put the beef tendon meat into a boiling brine pot and start boiling.

7. Cook the beef tendon meat with chopsticks that can be easily inserted and turn off the heat, which took about two hours.

8. Don't take out the marinated beef tendon meat immediately, let it soak in the brine for more than three hours, so that it will be more flavorful.

9. Drain the beef tendon meat and put it in a bowl.

10. According to the texture of the beef, cut it into thin slices horizontally, so that the taste is better.

11. Picture of the finished product of secret braised beef tendon meat.

The delicious way to make beef shank meat is as follows:Tools Ingredients: beef tendon, ginger, chives, coriander, star anise, Sichuan pepper, bay leaves, cooking wine, light soy sauce, sugar, dark soy sauce, oil consumption, pressure cooker.

1. Soak the beef in water several times to soak in blood water, put it in cold water for blanching, you can put a few green onions, ginger slices and cooking wine to remove the smell.

2. Bring cold water to a boil, blanch for about 10 minutes and remove it.

3. Put the beef and seasonings into the pressure cooker, and then put in the light soy sauce, dark soy sauce, oil consumption, cooking wine, and sugar in an appropriate amount, and the seasoning can be increased or decreased according to personal taste. Pour in boiling water and simmer in a pressure cooker for about half an hour.

4. Pour the beef and soup into the stew pot and simmer over low heat for a few hours, let it cool and then eat.

5. You can also cut it into slices and eat it, and it is particularly delicious with coriander.

Ingredients. 2 pounds of beef tendon meat.

200 grams of high-quality soybean soy sauce.

1 piece of plastic film.

Sweet noodle sauce 110 grams.

Onion 45 grams.

Ginger 30 grams.

Tofu 20 grams.

Method steps.

First of all, the fat beef tendon meat is put into a basin and soaked in cold water for more than 3 hours, so that the bloody smell and blood water in the meat can be removed.

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After soaking in cold water, pour the water clean, pour the soybean soy sauce into the basin and soak, and turn the meat in the basin to let the meat be stained with soy sauce all around.

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Cover the bowl with soy sauce and beef tendon meat with plastic film, then put it in a cool place, and if the outside ambient temperature is high, put it in the refrigerator for 10 hours.

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Open the plastic film, take out the soaked beef and soy sauce and put it in a pot, add cold water to about 3 cm of beef.

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Heat the water over fire until the water boils, drain the foam with a mesh spoon, and add Sichuan pepper, star anise, cinnamon, grass fruit, bay leaves, tangerine peel, hawthorn, and dried chili peppers.

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Add the sweet noodle sauce, which is the second sauce for the sauced beef, then add the onion and ginger, and then add the tofu milk, which is the third sauce for the sauced beef, and then add the appropriate amount of salt according to your taste.

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Simmer for 2 hours and 15 minutes, then turn off the heat and simmer until the temperature becomes cool, then you can take it out and eat, if you want to make it taste better, you can put it in a cool place for 10 hours and then take it out, it will taste more beautiful.

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Ingredients: 3 catties of beef tendon meat, 5 spoons of dark soy sauce, 10 spoons of light soy sauce, 2 spoons of cooking wine, 2 star anise, 1 small piece of cinnamon, 2 bay leaves, 20 Sichuan peppercorns, 2 dried chili peppers, 5 cloves, 4 slices of ginger, 3 sections of green onions, 1 nutmeg and 1 grass coar.

Method: Cut the meat into palm-sized pieces, put them in a pot filled with cold water, turn on high heat, and bring the water to a boil. (Note, don't cover the pot when cooking beef).

When the blood of the beef is basically boiled, take out the beef and let it cool. In another soup pot, put in 3 bowls of water, bring to a boil, put the dried chili, ginger slices, star anise, cinnamon, bay leaves, peppercorns, cloves, nutmeg, and grass cole and cook for 5 minutes. Put the beef, dark soy sauce, light soy sauce and cooking wine into a pot, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

After taking out the beef and letting it cool, continue to put it back in the pot and cook for 15 minutes, then turn off the heat and let the beef continue to marinate in the pot for two hours.

Efficacy: Beef tendon is rich in vitamin B6, we supplement vitamin B6 can enhance immunity, can improve protein metabolism and synthesis, beef tendon is also rich in iron, iron is an essential mineral for our hematopoiesis, is a good prevention of iron deficiency anemia. Our consumption of this food can promote the growth and development of muscles, so it is suitable for people who exercise, and it can also promote the recovery after physical exercise.