What is beef tendon and which part of beef tendon meat is it

Raw materials of salted buffalo tendon meat: one pound of beef tendon meat.

1 tablespoon sesame oil, 1 tablespoon Sichuan pepper, 2 fresh green and red peppers, 1 old piece, 4 chives, 1 tablespoon sugar, 3 tablespoons cooking wine, and appropriate amount of salt.

Method: 1. Slice the ginger; Cut the green onion into sections.

2. Remove the fascia on the surface of the beef tendon, wash and add salt, sugar, peppercorns, half of the green onion, half of the ginger slices, and a tablespoon of cooking wine, wipe it evenly, cover it with plastic wrap, and put it in the refrigerator for more than four hours.

3. Chop the fresh green and red peppers, put them in a small bowl, add salt, monosodium glutamate, half a tablespoon of purified water or cold boiled water, and mix them into brine flavoring.

4. Cut the beef in half and put it in a pot of boiling water, then add salt, the remaining ginger slices, green onions, and cooking wine. Cover and bring to a boil over high heat, then reduce to low heat and cook for about an hour until soft.

5. Remove the beef and let it cool and cut it into thin slices. Neatly arranged on plates.

6. Pour in the salted water flavor and serve.

Ingredients for cold beef tendon meat:

Ingredients: Beef tendon.

Method 1: Buy a large piece of beef tendon, cut it into pieces of 8 taels, put it in a pot of boiling water, and remove the blood. 2. Then boil water in a pot, put in beef tendon, cooking wine, star anise, cinnamon, etc., boil on high heat for about 40 minutes, pay attention, be sure to cook quickly on high heat, and cook it without blood and water when you stick it with chopsticks, don't stew it.

3. Put Niu Jian in a basin while it is hot, cover it with plastic wrap and seal it, and put it in the refrigerator to cool. The purpose of sealing is to not lose moisture.

4. After all cooling, take out and cut into thin slices or filaments. Put it back in the basin and add: light soy sauce, vinegar, sesame oil, sugar, monosodium glutamate, minced garlic, minced green onion, pepper and chili oil.

Note that the amount of vinegar, sesame oil and sugar should be large, and generally half a bottle of sesame oil will be gone after cooking this dish. Mix well and marinate in the refrigerator for 2, 3 hours.

5. Take it out before opening the meal and taste the taste, at this time, because the seasoning is absorbed by the beef, the outside taste is not enough. So add the seasoning, except for the green onion. Cut the parsley into centimeter pieces, mix well and serve. This dish should look black and shiny.

Beef tendon meat refers to the muscles of the thighs of cattle.

The tendon meat is the front and rear leg meat. The meat of the front leg is called the anterior tendon, and the meat of the hind leg is called the hind tendon, and the muscles and flesh are the same and flower-shaped. It is suitable for stewing, stewing, sauce, etc.

The tendon meat is the meat that runs from the knee joint up to the thigh. It is wrapped in a meat cover and a hole film, with hidden tendons, moderate hardness, and regular textures, which is most suitable for lo-mei. Beef is the second largest meat food of the Chinese, second only to pork, beef has high protein content and low fat content, so it is delicious, loved split plum, and enjoys the reputation of "pride in meat".

Beef should not be eaten with chestnuts, snails, brown sugar, leeks, liquor, and pork.

Beef tendon refers to the muscles of the cow's thigh, the front leg meat is called the front tendon, and the hind leg meat is called the hind tendon.

The upper part of the four hooves of the cow is finely divided, one is a bone-in tendon with an elongated conical appearance, and the other is a boneless tendon with an elongated conical appearance. The average weight of each piece is: The flesh is red, with tendons in the flesh and red and white inlays.

The tendon flesh is the knee joint.

Meat on the thighs. Wrapped in meat film, the internal combustion travel is hidden, the hardness is moderate, the texture is regular, and it is most suitable for lo-mei.

Beef is the second largest meat food of the Chinese, second only to pork, beef has high protein content and low fat content, so it is delicious and loved, and enjoys the reputation of "the pride of the meat town". Beef should not be eaten with chestnuts, snails, brown sugar, leeks, liquor, and pork.

Hello, generally tendon meat refers to the muscles in the legs.

There is beef tendon on the tendon.

1. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and post-surgery, post-illness recuperation in supplementing blood loss and repairing tissues.

2. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

The meat on the cow is called beef, but there is a difference in beef, some are called beef tendons, some are called beef brisket, and some are called beef tendons. Beef tendon is the meat on the leg of the cow, which has no tendons and tendons, and is very strong.

Beef tendon is the meat on the thigh of a cow, which has tendons and is particularly strong to eat. A certain TV series said that it is a bit of a brain. Whereas, beef has no tendons.

The tendon is the thigh part of the cow.

Beef tendon and no-child meat refer to the muscles of the thighs of cattles, that is, the meat from the knee joint to the thighs, and the meat of the front and rear legs. The meat of the front leg is called the anterior tendon, and the meat of the hind leg is called the hind tendon, and the muscles and flesh are intertwined. The beef tendon meat is wrapped in a meat film, with hidden tendons, moderate hardness, and regular textures, which is suitable for lo-mei or sauce.

The muscle fibers of beef tenderloin are oblique and short, the meat is thick and broad, fat and tender, suitable for roasting, stir-frying, and exploding;

The rib layer is dense, the fascia is numerous, the fat and thinness are uniform, and the toughness is strong, which is suitable for stewing, steaming and making soup. Therefore, when cooking beef, different parts should be cooked in a corresponding way due to different firmness, fat and leanness.

How to make beef tendon meat delicious.

Beef tendon meat is also beef, usually when eating beef, the meat quality of this piece is relatively good, therefore, there are many people like to eat beef tendon meat, but it is not delicious or not, what are the practices of beef tendon meat? How to make beef tendon meat delicious.

Preparation of sauce beef.

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.

Tomato potato stew in beef tendon soup.

Ingredients: 1 beef shank, 150 grams of potatoes, 2 beef tomatoes, 30 grams of ginger, 700 grams of water, 1 tsp salt.

Method: Chop the beef tendon into small pieces, put it in boiling water and blanch it for 1 minute, then remove it for later use. Peel and wash the potatoes, cut the hob pieces, put them in boiling water and blanch them, rinse them with cold water and drain them for later use.

Wash the beef tomatoes and cut into hob pieces; Peel and slice the ginger and set aside. Put all the ingredients, water and seasonings of Method 1 3 into the inner pot of the electronic pot, press the rice button, cook until the switch jumps, lift the lid of the pot and take out the ginger slices.

The upper part of the four hooves of the cow is finely divided, one is a bone-in tendon with a long conical appearance, and the other is a boneless tendon with an elongated conical appearance.