First, roast beef tendon with scallion.
Material: 500g beef tendon.
Ingredients: onion125g, starch10g.
Seasoning: cooking wine 15g, sugar 15g, soy sauce 10g, salt 3g, monosodium glutamate 2g, pepper water 10g, fresh soup 400g, pepper 1g, chicken oil 10g.
Exercise:
1, cut the green onion into 4cm long segments. Cut the cooked tendon into 4.5 cm long segments.
2. Add salad oil to the spoon, heat it, fry the onion until it changes color, and take it out.
3. Add salad oil and sugar to the spoon and stir-fry until it turns red. Pour in beef tendon and stir-fry to get the color. Add cooking wine, soy sauce, refined salt, pepper water and fresh soup, and bring to a boil.
4. When the soup is thick, add the fried onion, monosodium glutamate and pepper, stir well, thicken with starch, and pour in chicken oil, and serve.
Second, roast beef tendon with sauce.
Material: 500g beef tendon.
Ingredients: green garlic100g. Seasoning: cooking wine 10g, refined salt 1g, sugar 2g, monosodium glutamate 2g, vinegar 1g, chicken soup 150g, salad oil 30g, chicken oil 10g, soy sauce 8g, brown sugar 5g and dry sauce 20g.
Exercise:
1. Wash the green garlic, cut it into pieces and spread it on a plate. Cut the beef tendon into 2 cm long sections.
2. Add water to the spoon and bring to a boil. Add beef tendon and blanch thoroughly.
3. Add salad oil, dried sauce and soy sauce to the spoon and stir fry. Add beef tendon, cooking wine, chicken soup, brown sugar, refined salt, sugar and vinegar to boil, and cook thoroughly with low fire.
4. Add monosodium glutamate, thicken with starch, pour chicken oil out of the spoon and put it on the green garlic in the plate.