What is the best beef tendon and stew? How to stew beef tendon is delicious and nutritious

There are many ways to eat beef tendon, stewed beef tendon is the most common family food, let me introduce a few practices;

1.Wash the beef hoof tendons, put them in a pot of cold water, boil over high heat, cook for 10 minutes, remove the broken bones, scrape off the surface of the skin, and then cut them into 7 cm long strips;

2.Take 1 large tile bowl, use a bamboo grate to cushion the bottom, and put in the cow hoof tendon and cinnamon in turn.

2000ml of rice wine, soy sauce, refined salt, green onion knots, ginger slices and water, bring to a boil on a high fire, change to low heat and simmer for 4 to 5 hours;

3.Simmer until the hoof tendons are soft and rotten, remove from the heat when a small amount of thick juice remains, remove the green onions, ginger and cinnamon, pick out the thick beef tendons, and cut them from them to make their thickness uniform;

4.Put the wok on a high heat and add the peanut oil.

Cook until it is hot, put the washed cabbage heart into the pot, add refined salt and cook, and put it around the porcelain plate;

5.Put peanut oil in the wok, boil until it is hot, pour in the beef hoof tendon and stir-fry, then cook in the original juice, boil, and add monosodium glutamate.

Thicken with wet starch, put in the middle of a large porcelain plate, and drizzle with sesame oil.

Ready-to-serve. Tips for making braised beef tendons:

Fresh beef tendons must be boiled in water for about 10 minutes to remove the fishy smell, and then cooked into a dish, fragrant and glutinous.

Stewed beef tendons with white radish.

Ingredients: white radish, beef tendon, green onion, ginger, star anise, cinnamon, white pepper, salt, light soy sauce, blended oil.

Method: <>

1. One white radish, wash and cut into small pieces. Wash the beef tendon, wash the green onion and cut it into sections, shred the ginger, one star anise, a small slice of cinnamon, and a few white peppers.

2. Boil water in a pot, add beef tendon to blanch to remove the blood, remove the blood foam from the beef tendon, remove and drain the water.

3. Boil the pot dry, add the white pepper to the dry boil to bring out the fragrance, and then turn off the fire, and crush the white pepper with the handle of the spatula.

4. Add the blended oil to heat, add the beef tendon and stir-fry, stir-fry for a while, add two spoons of light soy sauce, a teaspoon of salt, star anise, cinnamon, shredded ginger and green onion together, add water and cook for a while.

5. Add the white radish, add water until the ingredients are slightly submerged, add some light soy sauce in an appropriate amount, cover and bring to a boil, boil for a while, and transfer to an electric pressure cooker.

Put the inner tank in an electric pressure cooker, adjust the high pressure, and press for 15 minutes.

6. Press well and wait for the pressure to be reduced, add the green onion after opening, then cover the lid and simmer slightly, stir evenly, and put it out.

Beef tendon stewed with potatoes.

Ingredients: 750 grams of beef tendons, 500 grams of potatoes, 25 grams of soy sauce, 5 grams of salt, 5 grams of monosodium glutamate, 10 grams of green onions, 5 grams of ginger, 2 grams of Sichuan pepper, cooking wine.

5 grams, white sugar.

5 grams, 30 grams of vegetable oil.

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

2. Peel the potatoes, cut them into hob pieces, fry them in an oil pan until golden brown, remove them and set aside;

3. Cut the green onion into sections, slice the ginger, put the pepper in a bowl and add water to soak it to make pepper water and set aside;

4. Put the pot on medium heat, add 20 grams of vegetable oil to heat, stir-fry the pot with green onions and ginger slices, and add the broth.

1000g, add soy sauce, refined salt, cooking wine, pepper water, sugar.

Then add the beef hoof tendons and fried potato cubes;

5. Simmer until the potatoes are crispy, add monosodium glutamate.

These two ingredients can be paired with white radish potatoes, and the taste is particularly good, as long as the method is accurate, it will be particularly delicious, you can try it.

I think it's best to stew with potatoes, and the taste is very soft and perfect for everyone to eat together.

It is best stewed with radish because the stewed radish with beef tendon will blend into the flavor of the radish and taste sweeter.

Radish, I like to eat it the most, the soup is delicious, especially fresh, and the radish is very nutritious, I like to eat it very much.

The steps of the stewed beef tendon method are as follows:

Step 1: Bleeding from bovine bone vesicles. Step 2: Clean the tendons. Step 3: Cut the winter melon into cubes.

Step 4: Press the beef tendon in a pressure cooker. At the same time we blanch the beef bones later. Slow cook in a casserole.

Step 5: Okay, let's wait for the beef bones to be cooked. His trip was very rich and white. Then we put in the winter melon and put in the yams.

Put in the kombu. I put in beef tendon. Simmer over low heat.

Step 6: Add some salt and chicken essence to taste. Step 7: Out of the pot, beef tendon with beef bone broth is particularly beautiful. Beef tendon is also a part of the cow, but it is much more affordable than beef, there are many kinds of beef tendon, generally** in about 25-35 yuan a catty, is half of beef**, although **affordable, but the nutritional value of beef tendon is very high, there is a folk saying called "cow tendon, race ginseng", here "ginseng" refers to sea cucumber, which means that stewed beef tendon can not only compete with sea cucumber nutrition, but also taste very similar to sea cucumber, smooth but not greasy;

In addition to the most common beef tendons, there are many kinds of beef tendons, I like to use the tendons on the "beef loin" or "wiring", the fat content is relatively small, the shirt is rich in collagen and biological calcium, and does not contain cholesterol, the family can eat, there are many ways to make beef tendon, you can cut it white, stew, braised and so on; In order to reduce the fishy smell of beef tendon, the practice of braised beef tendon is used, and braised is not equal to lo-mei, so in the process of cooking, I used light soy sauce and dark soy sauce to adjust the color, but did not add star anise, bay leaves, cinnamon and other marinades, so that the taste of this exciting dish is more fragrant, highlighting the umami of the beef tendon itself, so as not to let the marinade cover the umami and fragrance of the beef tendon.

Beef tendon stewed white radish is delicious and nutritious, and the operation steps are as follows:

Preparation: a plate of beef tendons, a white radish, a number of green onions, ginger and garlic, a tablespoon of bean paste, star anise, cinnamon, bay leaves, peppercorns, four dried chili peppers, soy sauce, cooking wine, liquor, salt, pepper, etc.

1. Blanch the beef tendons in a pot of cold water, and add some high liquor to help remove the smell.

2. Heat the pan with cold oil, add the bean paste and stir-fry; After stir-frying the red oil, add the ingredients and ginger slices and stir-fry; After stirring until fragrant, add the blanched beef tendons and stir-fry.

3. After stir-frying a few times, add an appropriate amount of light soy sauce and high white wine and stir-fry evenly, add an appropriate amount of water and half a shivering onion.

4. After the pressure cooker is steamed, turn to low heat and simmer for 10 minutes, put the stewed beef hoof tendons into a small pot, add white radish pieces to cook.

5. Cook until the white radish is transparent, reduce the juice on high heat, add some salt and pepper to taste, and it is done.