How long does it take for the beef hoof tendons to be stewed before they are cooked, and how to pres

Ingredients: beef tendons.

4 seasonings: 1 pot of braised soup, appropriate amount of green onion, appropriate amount of ginger, cooking wine.

Amount. Beef tendon.

Remove from the fridge to thaw and rinse.

Please click Enter a description.

2.Add ginger slices to a boil in a pot under cold water.

3.Take out the brine and heat it from the refrigerator, if you don't have it, you can buy the brine juice from the supermarket and add some soy sauce, etc.

4.Add the big ingredients, it's star anise, cinnamon.

Ah, bay leaves. Wait.

5.The beef tendon is easy to fish out.

6.Put it in the brine and bring to a boil over medium heat for 3 hours.

Method two. 1. The tendons of the cow's hoof are scalded first, and then the foam is rinsed.

2. Put it in boiling water, the water surface should be over the cow's hoof tendons, add green onions, ginger, cooking wine, and use a pressure cooker.

Cook 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.

Beef tendon, bell pepper, brine (according to the taste to prepare, generally wandering like to drop the raw materials are: light soy sauce, dark soy sauce, cooking wine, sugar.

Salt, anise.

Sichuan pepper, bay leaves, onions, green onions, ginger, cinnamon. ）

Production: 1) Wash the beef tendon after blanching, put it in the brine, boil it and marinate it over low heat, so that the beef tendon slowly drip into the flavor, become soft but not rotten, and have a somersault dripping feeling.

2) Remove the beef tendon, cool it and cut it into slices, and cut the bell pepper into slices and mix it with the beef tendon.

1000 grams of beef tendon and bean paste.

15 grams, 10 grams of hot pot base, 10 grams of soaked red pepper section, green onion white.

15 grams, 6 grams of refined salt, 2000 grams of red brine mixed with oil, 5 grams of rock sugar, 10 grams of cooking wine, chicken essence.

3 grams, 5 grams of chopped coriander

Process flow: Shuifa beef tendon is changed to knife and fried - > material is added to marinade - > slag is boiled and added - > is marinated with raw materials - > matured - > scooped up and put into the plate.

The practice of red braised beef tendon:

1 Cut the beef tendon into strips, soak in boiling water, drain and set aside.

2 Put the net pot on the fire, add oil and burn it to the heat, fry the bean paste, hot pot base, and pickled chili pepper section until fragrant, add red brine, boil to remove the floating powder, remove the slag, add the water beef tendon, rock sugar, cooking wine, chicken essence, etc., marinate and mature, pick up and then change the small strip into the plate, and remove the coriander powder.

Ingredients: beef tendon, chili powder, ginger, garlic, soy sauce, light soy sauce, star anise, cinnamon, cooking wine, sesame oil, green onion or coriander.

Method. 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.

For the toughness of the tendons, the boiling time should be enough, otherwise it is difficult to bite, so the tendons generally need to be cooked, it takes about 20-30 minutes, but if you use a pressure cooker, the time will be quite short, about 10 minutes, if you want to eat the rotten tendons, you can extend the cooking time appropriately, so that the boiled tendons will be rotten, but it is still very delicious, in fact, as long as you grasp the time of cooking, The boiled beef tendons are very delicious, and the most common practices in life are burnt hoof tendons, stewed hoof tendons, beef hoof tendon pot and so on.

Cooked beef tendon can be refrigerated or frozen.

If it is stored for a long time, it must be put in the freezer layer, and if it can be eaten in a short time, put the beef tendon in the refrigerator to keep it fresh.

Cooked beef tendon needs to be eaten as soon as possible, and although it can be stored in the refrigerator, it will not taste so good when it is defrosted next time. When storing beef tendon, be sure to seal the beef tendon well to avoid the phenomenon of beef tendon smelling in the refrigerator.

Beef tendon that has been frozen needs to be thawed before it can be cooked and eaten. There are many ways to cook beef tendon, which can be stir-fried and eaten, and can also be stewed and drunk. Cooked beef tendons are rich in collagen, lower in fat than fatty meat, and cholesterol-free.

Eating some beef tendon in moderation can make ** more elastic and tough, and can also delay ** aging, which is an excellent beauty food.

Cooked beef tendon can also be eaten cold, as long as it is served with some coriander and seasoning.

If you want to stew beef tendon, you need to use a pressure cooker to simmer it, which will save time. If you want to make the beef tendon stew more soft, put a few hawthorns in the stew, be careful not to put too much, otherwise it will be very sour.

If you boil beef tendon, it may take a long time because it is not easy to cook. During the stewing process, you can try to prick it with chopsticks a few times, if it can be easily pricked, it means that it has been stewed.

1. Ingredients for stewed beef tendon with white radish: beef tendon, white radish, ginger, green onion, star anise, salt, cooking wine, pepper, light soy sauce, etc.

2. Clean the beef tendon and beat the beef tendon for a short time with a rolling pin and other tools.

3. Soak the pieces in clean water for 2 hours, and then blanch them in a pot filled with hot water.

4. Pour water back into the pot, add beef tendon, ginger slices, green onions, star anise, cooking wine, and bring to a boil over high heat.

5. Add the radish cubes, pour in the light soy sauce and simmer over low heat for 30 minutes.

After a few minutes, add a small amount of salt, pepper, chicken essence and other seasonings, sweep with chopped green onions, and simmer for 5 minutes.

1. Cook the beef tendon for 30 minutes and it will be cooked.

2. It is recommended to cook the beef tendon in a pressure cooker, so that the boiled beef tendon tastes better and is soft and delicious. Beef tendon can be boiled with white radish, which is sweet and delicious. However, it should be noted that the beef tendon should be blanched with cooking wine first, and then rinsed under the running faucet, which can remove the fishy smell to a great extent.

Beef tendon should be smelled first when choosing, and if it smells, you must not buy it.

To boil beef trotters in an ordinary pot, add a cup of water to boil, then turn down the heat and simmer for 1 hour and 45 minutes. When boiling the beef trotters, the soaked tea leaves (a small amount) that have been removed from the tea juice are wrapped in gauze and put into the pot of celery and bright kernels to cook together, and the beef trotters will be cooked and boiled quickly without affecting the fresh flavor of the beef. After the normal program is stewed, it is immediately put into a well-sealed insulation cylinder, and it will be rotten after half an hour.

Key culture. Beef trotters are rich in collagen, lower in fat than fatty meat, and cholesterol-free.

It can enhance the physiological metabolism of cells, make ** more elastic and tough, and delay ** aging. It has the effect of strengthening muscles and bones, and has a good therapeutic effect on people with soreness in waist and knees and thin body. It helps to improve the growth and development of adolescents and slow down osteoporosis in middle-aged and elderly women.

speed.

How to cook beef tendons.

1. Soak the beef tendons in clean water, add an appropriate amount of white vinegar, soak for a longer time, change the water several times during the period, and soak all the blood out.

2. Put the beef tendons in a pot under cold water, pour out the blood water after boiling, and wash it.

3. Put the washed beef tendons into the pressure cooker.

Add water to cover the beef tendons, add green onions, ginger, spices and a little liquor, press for 40 minutes after steaming, and simmer for another 20 minutes. If you use a regular pot, turn to low heat and simmer for an hour after boiling on high heat, then do not open the lid and simmer for about 40 minutes.

If you want the beef tendons to rot faster, you can put a few hawthorns when stewing, but don't put too much, otherwise it will be very sour.

Reminder: When stewing, you must remember not to boil the pot under water, and do not put salt too early. In addition, although it is difficult to cook, it should not be too long when cooking, and it can be easily pricked with chopsticks. If you cook it for too long, it will be easy to get old, and it will become harder and harder the more you cook it.

How do you cook beef tendons? How long does it take for the beef tendons to boil.

How long is best to cook.

After the pressure cooker boils, boil for 30-40 minutes, don't take too long, I use 40 minutes to cook, quickly decompress, boil, it's delicious, I think if I cook it again, will it be more crispy, so, I used the pressure cooker to cook for 30 minutes, this time it's broken, it's hard like rubber, so don't use it for a long time, it's not good, it's hard.

Nutritional value of beef tendons:

Beef tendon is mainly protein, a small amount of amino acids.

Therefore, the nutritional value of beef tendon may not be very rich; In fact, the beef tendon is not mainly reflected in its nutrition, but because it is delicious, chewy, and the more you chew, the more flavorful it is, so it is loved by many friends.

How do you cook beef tendons? How long does it take for the beef tendons to boil.

How to make beef tendons delicious.

Generally speaking, it is enough to use a pressure cooker to press for 15-20 minutes after steaming.

There is no trick to making beef tendons, that is, simmering over low heat, stewing rotten thoroughly, making beef tendons is generally stewed with meat, and the meat on the tendons does not have to be cleaned up, and the meat is stewed with some meat to be fragrant.

Cut 10 pounds of plate reinforcement into 3 5 cm square pieces of flying water.

After setting aside, put 50 grams of bottom oil in the pot, 5 grams of ingredients, 3 grams of dried chili peppers, 3 grams of Sichuan pepper, and cinnamon.

5 grams, 5 grams of green onions, 5 grams of ginger slices, stir-fry until fragrant, and add Zhuhou sauce and sand tea sauce.

15 grams of each stir-fry until fragrant, add tendons, stir-fry evenly, and add cooking wine.

Water, not over the tendons, add 35 grams of salt, boil and simmer slowly over low heat, until you can easily pierce it with chopsticks.