A complete collection of braised beef tendons

Ingredients: 1000g beef tendons, 10 slices of ginger, appropriate amount of cooking wine, 4 thumb-sized green onions, 12 rock sugars, a spoonful of Sichuan peppercorns, 3 bay leaves, 5 star anise, 15g light soy sauce, 15g dark soy sauce, a spoonful of oyster sauce, a spoonful of bean breaking sauce, a little salt, those who like to eat chili peppers can put chili peppers according to the taste, because there are no chili peppers for children to eat.

1) Clean the beef hoof tendons, cool the pot under water, the water is not over the hoof tendons, put in 5 slices of ginger, a little cooking wine to remove the smell, and remove the dirty things such as floating and blood water after boiling.

2)**, put oil in the pot dry, wait for the oil to be hot, put in 12 rock sugar, boil until caramel color, put in the beef hoof tendons that have dried after water, if there is no water, the oil will splash out, which is very dangerous. Stir-fry over high heat until colored, add light soy sauce, dark soy sauce, oyster sauce, and bean sauce, and stir-fry until the caramel color is fully flavored.

3) Put the fried hoof tendons into a pressure cooker, add water to cover the hoof tendons (you can also add beer), add green onions, ginger slices, and put bay leaves, star anise, Sichuan pepper, and bean hoof tendons in the seasoning box! After 50 minutes, it is ready to come out of the pot, and if there is a lot of soup, you can order the soup. After collecting the soup, sprinkle some white sesame seeds out of the pot!

Material. 500 grams of cooked beef tendons, 200 grams of cabbage hearts. 2 tbsp seasoning oil, Shao wine, soy sauce, 1 tbsp sugar, refined salt, monosodium glutamate, rock sugar, pepper, sesame oil, green onion, a little ginger, star anise, cinnamon, appropriate amount of starch.

Method. 1. Cut the beef hoof tendon into centimeter-long segments, cut it coarsely to make it uniform, and then blanch it in boiling water and drain the water.

2. Shred the cabbage heart, add a little oil, refined salt and monosodium glutamate, stir-fry over high heat until cooked and set aside.

3. Heat the wok, add the bottom oil, green onion, ginger, star anise, cinnamon in the pot, cook Shao wine, soy sauce, sugar, rock sugar, refined salt, add soup to boil, and then put in the beef hoof tendons, skim off the foam, move the slight fire to the taste, when the soup is thick, pick off the star anise, cinnamon, add monosodium glutamate, pepper, turn the heat to collect the juice, thicken with water starch, pour sesame oil, and put it in the middle of the cabbage heart.

Material replacement. The hoof tendons are replaced with beef plate intestines, which are called braised beef plate intestines.

Taste changes. Add red oil to the seasoning, called burnt red oil hoof tendons.

Ingredients: 400g of beef tendons, 4 star anise, 20g of ginger, 4 bay leaves, 1 cinnamon, 5 spicy millet, 4 cloves of garlic, 2 chives, 15g of fresh edible oil of Arowana rice.

Steps: 1. Wash the beef tendon and put it in the pot, pour in the water that has not passed it, then add star anise, ginger slices (10 grams), bay leaves, and green onions, and start the beef tendon function of the rice cooker to stew and press until it is naturally deflated.

2. Prepare the raw materials: cut the pressed beef hoof tendons into small pieces after cooling, chop the remaining ginger, garlic, green onions, and fresh cooking oil of Arowana rice.

3. Pour in the fresh cooking oil of Arowana rice, boil the oil until it is hot for five minutes, pour in ginger, garlic and millet and stir-fry until fragrant.

4. Pour in the beef tendons and stir-fry for about 2 minutes, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a little salt, a little sugar to taste, and then stir-fry evenly.

5. Pour in 3 tablespoons of stewed beef tendon stock, bring to a boil over high heat, and simmer over medium-low heat.

6. Reduce the juice over high heat, sprinkle with chopped green onion and mix evenly.

7. You're done.

1. Braised beef tendons.

Ingredients: 500g beef tendons, half an onion, half a red pepper, an appropriate amount of green onion, 3 cloves of garlic, 5 grams of light soy sauce, 2 grams of dark soy sauce, a little pepper.

Method: 1) Shred the beef hoof tendons for later use.

2) Shred the onion and set aside.

3) Slice the red pepper and set aside.

4) Put cooking oil in a pot, add minced green onion and minced garlic and stir-fry until fragrant.

5) Add the onion and continue to stir-fry.

6) Add the beef tendons and continue to stir-fry.

7) Then add light soy sauce, dark soy sauce and pepper, stir-fry until the soup is sticky, finally add red pepper and stir-fry for 1 minute.

2. Braised ox tendons with osmanthus.

Ingredients: 200g beef tendons, 1 green onion, 2 cloves of garlic, 4 slices of ginger, 50g of Knorr osmanthus braised sauce, 300g of water, 20g of oil.

Method: 1) Gather ingredients and cut green onions into sections.

2) Heat oil and fry the shallots.

3) Fry until browned, remove and set aside.

4) Stir-fry the ginger, garlic and beef tendons to let the beef tendons set the shape.

5) Add half of Knorr Osmanthus braised sauce and water and bring to a boil.

6) Simmer for 20 minutes to reduce the juice.

7) After the beef hoof tendons are cooked next to the braised cow's hoof, sprinkle with crushed osmanthus and put on a plate.

3. Braised beef trotters stewed radish.

Ingredients: 1000 grams of beef tendons, one white radish, two cloves of garlic, six slices of ginger, a package of spices for stewed beef tendons, a spoonful of light soy sauce, a spoonful of oyster sauce, five rock sugars, a small spoon of dark soy sauce, a spoonful of cooking wine, 5 grams of salt, 20 grams of peanut oil.

Method: 1) Cut and clean the beef hoof tendons, soak them in water to remove the blood, and change the water several times halfway.

2) Blanch the beef tendons in a pot under cold water.

3) Blanch the beef hoof tendons, take them out and clean them, and set aside.

4) Slice the ginger, peel the garlic cloves, and prepare the spice packet with rock sugar and stewed beef tendons.

5) Put oil in a pan, heat the oil, pour in the rock sugar and fry until the sugar is colored.

6) Add ginger slices and garlic and stir-fry until fragrant, pour in beef hoof tendons and stir-fry until fragrant, pour in light soy sauce and dark soy sauce and stir-fry Sui Qizheng evenly.

7) Add an appropriate amount of warm water, add the chai song to the spice packet and dried chilies, and bring to a boil over high heat.

8) Reduce the heat and simmer for 3 hours.

9) Peel the white radish and cut into small pieces.

10) Pour in the beef tendons that have been stewed for 3 hours, bring to a boil over high heat, turn to low heat and continue to simmer for half an hour.

11) Turn the pot over from time to time so as not to paste it, simmer for almost a long time, add an appropriate amount of salt to taste, and then reduce the juice over high heat.

Here's how:Preparation materials: half a cow's hoof (raked), half a package of hot pot base, kaempfera, star anise, bay leaves, an appropriate amount of cinnamon, 1 green onion, and an appropriate amount of cooking wine.

1. Put the cow's hooves in hot water, add cooking wine, and cook for a few minutes.

2. Then cut the cow's hooves into small pieces, in fact, the cow's hooves are mainly cowhide and cow hoof tendons.

3. Put the hot pot base in the cast iron pot.

4. Then add the spices to stir-fry until fragrant, then add the cow's trotters and boiling water.

5. Put a green onion.

6. Cover and fire for about 40 minutes.

7. If you feel that there is more soup, you can lift the lid to reduce the juice after boiling.

8. The red fortune boy roasted cow hooves is completed concisely.

How to make the tendons:1.Cut the tendons into 5 cm long and 1 cm wide, boil in water for about 2 hours, cook until transparent, and serve.

2.Soak the boiled hoof tendons in soy sauce, cooking wine, some salt, starch, minced ginger and minced garlic for 10 minutes.

3.Cut all the ingredients, shred the ginger and shred the fungus.

4.Put oil in the pot, first put in the ginger shreds, stir-fry the garlic, then add the black fungus, add the edible beef hoof tendons when it is almost ripe and stir-fry to taste, and finally put the double pepper in, add an appropriate amount of salt, and gently stir-fry until the pepper is cooked, and then you can enjoy it out of the pot.

Beef hoof tendon stewed radish method:

Ingredients: 1 pound of beef hoof tendons.

Excipients: an appropriate amount of beef macro fiber, an appropriate amount of green onion and ginger, and two large ingredients.

1. Prepare beef tendons and beef.

2. First put the beef into cold water and boil to remove the blood. Remove foam. Duan Chun.

3. Prepare green onion ginger, spices, and cinnamon.

4. Put the beef tendons, green onion and ginger into the pot.

5. Prepare the carrots.

6. Cut into cubes. <>

7. Put the radish cubes in the pot.

8. Prepare the coriander.

9. Put it in a bowl and sprinkle with chopped coriander.

The home cooking of beef tendons is as follows:Tools Ingredients: beef hoof residue, wild tendon, water, cabbage, edible salt, refined salt, monosodium glutamate, pot, green onion, ginger, star anise, cinnamon, Shao wine, soy sauce, sugar, rock sugar, pepper, pepper, starch, sesame oil.

1. Cut the tendons into uniform pieces, then blanch them in boiling water, remove and drain the water.

2. Shred the cabbage heart, add a little oil, refined salt and monosodium glutamate, stir-fry with a strong fire until cooked and set aside, heat the wok, add the bottom oil, green onion, ginger, star anise, cinnamon in a hot pot.

3. Cook Shao wine, soy sauce, sugar, rock sugar, refined reed liang tung salt, add soup to boil, then add beef hoof tendons, skim off the foam, and move to a slight fire until it tastes.

4. When the soup is thick, pick off the star anise and cinnamon, add monosodium glutamate, pepper and chili pepper to turn to the heat to collect the juice.

5. Thicken with water starch, pour sesame oil, and put it in the middle of the cabbage heart.