How to make braised beef tendons delicious?

Ingredient breakdown. Ingredients.

Appropriate amount of beef hoof tendons.

Accessories. Green onions to taste.

Ginger to taste. Dried chili peppers to taste.

Star anise to taste. Sichuan peppercorns to taste.

Light soy sauce to taste. Appropriate amount of dark soy sauce.

Appropriate amount of oyster sauce. Salt to taste.

Appropriate amount of bay leaves. Salty flavor.

Stewing process. One hour is time-consuming.

Easy difficulty. The steps of braised beef tendons.

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Blanch the tendons in the pot.

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Put oil in a pan and rock sugar over low heat.

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Sauté sesame oil color.

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Add the beef hoof tendon and stir-fry to color, add green onion, ginger, dried chili, star anise, Sichuan pepper, and bay leaves.

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Stir-fry well. <>

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Add light soy sauce, dark soy sauce, fuel consumption.

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Add water and bring to a boil. <>

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Pour it into a pressure cooker and press it for about half an hour.

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Press the pressure cooker, pour it into the wok, add salt and reduce the juice over high heat.

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Finished product drawing.

Tips for braised beef tendons to make a good meal:

Ingredients: 500 grams of cooked beef tendons, 200 grams of cabbage heart. 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.

Preparation of braised beef tendons.

Step 1

Cut the tendons into centimeter-long segments, cut them thickly to make them uniform, and then blanch them in boiling water and drain them.

Step 2

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

Step 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 to the heat to collect the juice, thicken with water starch, pour sesame oil, out of the pot and put it in the middle of the cabbage heart.

To braise beef tendons, you first need to blanch the beef tendons in a pot, then put oil in the pot, then boil them into a sugar juice with rock sugar over low heat, add green onions, ginger, dried garlic, chili peppers, star anise and other seasonings, add light soy sauce, dark soy sauce and oyster sauce, then add water to boil, pour into a pressure cooker, and press for about half an hour to get out of the pot.

How to make braised beef tendons delicious, in fact, it is very simple, first prepare beef tendons, then add ginger, green onions, and dried chili peppers to the pot and stir-fry until fragrant, then add hoof tendons and stir-fry and then add light soy sauce and dark soy sauce, add water and boil to low heat and simmer.

Beef tendons must be made soft to be delicious. Put soy sauce, dark soy sauce, and light soy sauce into all kinds of marinades. No added MSG, salt, sugar can not be less. The most important thing is that if there is a pressure cooker, it will be soft if you press it with a pressure cooker.

Ingredients, cinnamon, bay leaves, tangerine peel, ginger, light soy sauce, dark soy sauce, salt, sugar, cooking wine.

1.Go home and chop the beef tendon into the water.

2.Add some ingredients, cinnamon, bay leaves, tangerine peel, ginger, light soy sauce, dark soy sauce, salt, sugar, cooking wine, etc., and simmer for three hours, delicious.

100 grams of beef tendons, 50 grams of ham slices, 50 grams of shuifa shiitake mushrooms, and an appropriate amount of angelica and purple salvia.

Edible alkali, ginger slices, green onions, cooking wine, monosodium glutamate, salt.

1. Remove the stems of the mushrooms, wash them and slice them; Wash angelica and purple salvia and put them in a gauze bag.

2. Wash the tendons with warm water and put them in the pot, add water and edible alkali, cover and simmer for 30 minutes, remove and wash, and cut them into sections for later use.

3. Add an appropriate amount of water to the pot, add cooking wine, beef hoof tendons, ginger slices, green onions, mushroom slices, ham slices, gauze bags, boil over high heat and turn to low heat for about 3 hours, pick out green onions, ginger slices, gauze bags, add salt and monosodium glutamate to taste.

White radish, beef tendon, green onion, ginger, star anise, cinnamon, white pepper, salt, light soy sauce and oil production steps.

1.1 white radish, washed and peeled and cut into small pieces. (To press with beef tendon, you can consider cutting large pieces), wash the beef tendon, wash the green onion and cut into sections, shred ginger, star anise, a small slice of cinnamon, and a few white peppers.

2.Boil water in a pot, add beef tendon and 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 and boil it to bring out the fragrance, then turn off the heat, and use the spatula handle to crush the white pepper.

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

5.Add the white radish, add water until the ingredients are slightly submerged, add an appropriate amount of light soy sauce, cover the fire and bring to a boil, after boiling for a while, transfer to the inner tank of the electric pressure cooker, put it in the 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 well, and put it out.

Two cooked beef tendons, one potato, one carrot, a little garlic sprouts, and a little coriander.

Seasoning: green onion and ginger, spices, cinnamon, salt, dark soy sauce, light soy sauce, sugar, white wine, pepper, chicken essence, soybean paste.

Method: 1. Wash the beef hoof tendons and cut them into small pieces, peel the potatoes and carrots and cut them into hob pieces.

2. Pour oil into a wok and fry chives and ginger, add cinnamon, add a spoonful of soybean sauce and stir-fry until fragrant.

3. Put in the hoof tendons and stir-fry evenly, turn off the heat, and put the fried hoof tendons into the casserole.

4. Add water and white wine.

5. Add a little dark soy sauce, sauce and sugar to a boil over high heat, simmer over medium heat for 10 minutes.

6. Add the potatoes and carrots again and continue until the potatoes are soft.

7. Reduce the juice over high heat, add some pepper, chicken essence, garlic sprouts and coriander and turn off the heat.

Ingredients: 4 beef hoof tendons Seasoning: 1 pot of braised soup, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine.

Take the tendon out of the fridge and thaw it, then rinse it well.

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2.Add the 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 ingredients, that is, star anise, cinnamon, bay leaves, etc.

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 2: 1. Blanch the tendons first, and then rinse off the foam.

2. Put it in boiling water, the water surface should be over the beef tendons, add green onions, ginger and cooking wine, and cook in a pressure cooker 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, pepper, bay leaf, onion, green onion ginger, cinnamon. ）

Production: 1) Blanch the beef tendon and wash it, 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 shuifa beef tendon, 15 grams of bean paste, 10 grams of hot pot base, 10 grams of pickled red pepper section, 15 grams of green onion white, 6 grams of refined salt, 2000 grams of mixed oil and appropriate amount of red brine, 5 grams of rock sugar, 10 grams of cooking wine, 3 grams of chicken essence, 5 grams of coriander powder

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 1Wash 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 chicken bouillon.

6.Then turn off the heat.

7.Pour in minced garlic, chopped green onion or coriander, a few drops of sesame oil, and mix well.

That's very easy to do, you can use it to stew potatoes and you can also stew persimmons. If you don't braise it again.

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. Wash the hoof tendons in a pot under cold water, put peppercorns, green onion and ginger in the old Liang season, and remove the fishy head of the second pot, the material should be slightly more, after all, the beef tendons belong to the ingredients with a relatively large taste, boil more after the water is boiled, and remember to foam until it is clean.

2. After blanching, put it in the pressure cooker and add water, then put the above seasonings, add a few dried chili peppers, which are also the smell of the tomato, and pour more into the second pot, turn the back cover valve to medium heat, and keep the sound pressure for about 20 to 25 minutes, which depends on the size of the hoof tendons.

3. About two taels of oil sit on eighty percent of the heat, and the green onion section is best wiped clean, fried until the surface is golden brown, and quickly put it out of the pot and put it in a small bowl for later use.

4. Add some boiling water, chicken soup is better, water does not need too much, to more than half of the raw materials, then put a little salt and pepper, put in the steamed green onion section, and then boil over medium heat, and then put some scallion oil in the process of burning, this vegetable scallion oil is used more, and finally the juice is fast to dry in the morning, and then pour some scallion oil to thicken out of the pot.