Technology: stewed beef tendon material: main ingredient: 4 beef tendons.
Seasoning: 1 pot brine soup, appropriate amount of onion and ginger, appropriate amount of cooking wine to teach you how to cook braised beef tendon, and how to make it delicious:
1, iron the beef tendon first, and then rinse off the foam.
2, put it in boiling water, there is no beef tendon on the water surface, add onion, ginger, cooking wine, and cook in a pressure cooker for about 40 minutes.
3. Take it out and put it in the marinade, simmer for about 30 minutes, then turn off the fire and soak. When the soup is a little cold, take out the slices. Tip: Cooking in a pressure cooker saves time, and it is easy to cook quickly and soften. It takes a long time to cook in an ordinary pot. The practice of burning beef tendon with cabbage heart introduces the cuisine and its effect in detail: malnutrition diet for teenagers
Taste: Hot and sour flavor technology: cooking with heart and beef tendon. Material: main ingredient: 600g beef tendon.
Accessories: 50 grams of mushroom (fresh), Chinese cabbage 100 grams.
Seasoning: cooking wine 14 g, salt 4 g, ginger 16 g, onion 25 g, starch (corn) 20 g, pickle 30 g, Chili sauce 30 g, garlic (white skin) 20 g, monosodium glutamate 3 g, vinegar 5 g, pepper 2 g, vegetable oil/kloc-0.
2. Fresh mushrooms are pedicled, washed, cut into strips and fished out with boiling water;
3. Wash the heart of Chinese cabbage, cut the roots into olives, blanch them in boiling water, remove them and leave them for about a week;
4. Put Zanthoxylum bungeanum into a hot oil pan and fry Zanthoxylum bungeanum oil for later use;
5. Chop ginger, cut onion, diced sauerkraut and diced garlic;
6. Heat the vegetable oil in the pot, add Jiang Mo, garlic, pickles and Chili sauce, stir-fry, add beef soup, scallion, salt, monosodium glutamate and mushrooms, boil over low heat, thicken the soup with humidified starch when it is thick, push it evenly, add vinegar and pepper oil, and serve. The method of beef tendon and red dates was introduced in detail. Cuisine and efficacy: recipes for invigorating qi and blood, nourishing beauty, and keeping healthy.
Taste: original technology: fried beef tendon with red dates. Material: main ingredient: beef tendon (foam) 1000g.
Accessories: 200 grams of dried dates and 30 grams of Chinese cabbage.
Seasoning: 4g of onion, 4g of ginger, 3g of cooking wine, 4g of salt, 20g of peanut oil, and starch 10g (pea) to teach you how to make red date beef tendon, and how to make red date beef tendon is delicious. Wash beef tendon and cut into sections. Wash red dates and vegetables for later use. Wash onion and ginger and shred; Add water to starch to make thick juice. Tips-Health Tips:
This dish has the function of invigorating qi and nourishing blood.
"The Practice of Burning Beef Tendon" introduces the cuisines and their effects in detail: prescription for tonifying qi and blood to delay aging, prescription for beautifying, prescription for tonifying deficiency and strengthening body, and prescription for hyperlipidemia.
Taste: Salty and fragrant technology: Braised beef tendon. Material: main ingredient: beef tendon (soaked hair) 250g.
Accessories: rape heart 25g.
Seasoning: pepper 1g, soy sauce 10g, ginger 5g, yellow wine 10g, monosodium glutamate 1g, vegetable oil 20g, green onion 5g, starch 1g to teach you how to make beef tendon, and how to make beef tendon is delicious.
2. Add 20 ml of water to thicken into powder and make juice;
3. Stir-fry the rape core in a hot oil pan, and then pour the beef tendon, cooking wine, ginger slices, soy sauce and original soup together;
4. Add monosodium glutamate and prepared sauce after boiling, and add pepper after cooking.