How to make beef tendon?
Examples of dishes:
Stewed beef tendon with onion
Material: 500g beef tendon.
Ingredients: onion (white skin) 100g.
Seasoning: cooking wine 5g oyster sauce 30g sugar 10g monosodium glutamate 3g soy sauce 15g starch (corn) 3g vegetable oil 7g onion 7g ginger 7g onion oil 10g each.
1. Wash the beef tendon, blanch it in a boiling water pot, remove it and put it in a cold water pot;
2. Put ginger (pat pine), onion and cooking wine into the pot and bring to a boil;
3. Stew the beef tendon with low fire until it is soft, take it out, then change the cold water, cover the pot and burn it crisp;
4. Wash and shred onions;
5. Put the pot on a big fire, add vegetable oil to heat it, add onion and ginger slices to stir fry until fragrant, and pour in 150g white soup to boil;
6. Pick out the onion and ginger pieces, add crispy beef tendon, cooking wine, soy sauce, oyster sauce and sugar to boil;
7. Stew with low fire until the soup is thick, then switch to high fire and thicken with wet starch;
8. Start a fire in another pot, add vegetable oil (15g) to heat it, add shredded onion and stir-fry until fragrant, pour beef tendon and soup, sprinkle with monosodium glutamate, sprinkle with onion oil, cover the pot and stew for 2 minutes.
Chili beef tendon
Ingredients: beef tendon, garlic, oil, soy sauce, soy sauce, cooking wine and borneol sugar.
Exercise:
1. Wash beef tendon with clear water, drain and cut into small pieces for later use.
2. Peel the whole garlic for use, depending on personal preference. I will use it more, because garlic stew is very effective for removing fishy smell from beef tendon.
3. Put 1 tbsp oil in the oil pan, saute half a garlic, and push the beef tendon to stir fry.
4. Add light soy sauce, light soy sauce (this is optional, in fact, I like Hooper color myself, but my husband likes darker food, so I use a little light soy sauce to adjust the color), cooking wine, borneol sugar (which can be replaced by white sugar), stir fry, add half a glass of water to boil, and then simmer with a small fire until crispy (it takes at least an hour for an ordinary pot). Note: I put it in a container after boiling, so it takes two hours.
5. After cooling, put it in a rectangular container (bake it with a cake mold) and put it in the refrigerator. When eating, cut it into thin slices and put it on a plate. All the seasonings are already in the beef tendon, so it's good to eat it like this or dip it in vinegar.
Braised beef tendon
Material: 500g beef tendon.
Accessories: 200g carrot, 50g onion (white skin)150g tomato.
Seasoning: 50g of ginger, 50g of onion, 20g of salt, 20g of soy sauce 100g, 20g of sugar, 20g of monosodium glutamate 10g, 20g of pepper, 50g of cooking wine, 20g of starch (peas) and 20g of peanut oil 150g.
Braised beef tendon:
1. Cut beef tendon into 3.3 cm square pieces, add10g refined salt and10g black pepper, mix well and marinate for about 20 minutes. Peel carrots, onions and fresh oranges, and cut them 3.3 cm square. Tomatoes, blanched in boiling water, peeled and chopped into fine particles, washed with ginger, peeled and cut into 0.6 cm thick slices. Wash the onion, cut off the head and tail, and grow into 6.6 cm pieces.
2. Cook the pot red and add peanut oil. When the oil is boiled, put down the diced tomatoes, ginger slices, onions and onions. When peanut oil and tomatoes are the same color, put the salted beef tendon in the pot and fry until cooked. Sprinkle cooking wine, stir-fry carrots, etc Add water 1 large soup bowl, soy sauce 10g, sugar, monosodium glutamate, black pepper 10g and refined salt 10g in several times. Cover the pot tightly, turn off the heat and cook for 2 hours. If the juice is half dry, you can add water as appropriate, and only a small bowl of juice is left after cooking. Then, starch (40 g) and a small amount of water (20 g) were mixed and stirred evenly.