Material: 450g of beef tendon.

Accessories: Lentinus edodes (fresh) 100g.

Seasoning: yellow rice wine 15g, starch (pea) 8g, soy sauce 20g, peanut oil 50g, monosodium glutamate 2g and ginger 3g.

Characteristics of roasted beef tendon:

Sweet, fresh, smooth, tough, fragrant and soft.

The practice of burning beef tendon:

1. Cut the beef tendon into 8 cm strips; Slice the mushrooms, put them on the fire, add peanut oil and burn them until they are half cooked, stir-fry Jiang Mo, then add the mushroom slices and stir-fry for 1 min, and then take them out.

2. Put the pot on fire, put beef tendon, Shaoxing wine, soy sauce, monosodium glutamate and soup in the pot, cook for 3 minutes, add mushrooms and cook for a while, that is, thicken it with 15 g wet starch (8 g starch with water), then boil the pot and plate it.

Tips for making roasted beef tendon;

This product needs about 250 grams of soup, which tastes better.

Ingredients for stewed beef tendon with fire

Material: 400g beef tendon.

Ingredients: 75g of cooked beef and 30g of winter bamboo shoots.

Seasoning: 500g beef soup, cooking wine15g, 25g onion, 3g salt, 8g sugar, 2g monosodium glutamate, ginger juice10g soybean oil, 50g starch10g sesame oil10g.

The way of doing things

1, cut the winter bamboo shoots into pieces. Slice the cooked beef. Cut the beef tendon into 4 cm long sections.

2. Add water to the spoon and bring to a boil. Add beef tendon and remove thoroughly.

3. Heat the soybean oil in the spoon, stir-fry the onion and winter bamboo shoots, add beef tendon, add cooking wine, refined salt, sugar, ginger juice and beef soup to boil.

4. Add beef slices and bake them slightly.

5. Add monosodium glutamate, thicken with starch, pour in sesame oil, take out the spoon and put it in a bowl.

Cold beef tendon

raw material

250g cooked beef tendon, yuba 100g, Jiang Mo, minced garlic, refined salt, vinegar, soy sauce, incense? , monosodium glutamate right amount.

working methods

1. Blanch the cooked beef tendon with boiling water, wash off the meat on it, and cut it into 1 ~ 1.5 cm long sections for later use. 2. Soak the yuba in boiling water, cook it, cut it into 2 cm long sections, squeeze out the water contained in it, and mix it with beef tendon. Add ginger, garlic, salt, vinegar, soy sauce, sesame oil and monosodium glutamate, and mix well to serve.

trait

Calm the liver and stop dizziness. Beef tendon is rich in protein and gum, which is convenient to be covered? Absorb and utilize. Yuba contains a lot of unsaturated fatty acids, which can make the cholesterol in the human body become liquid and excrete it with urine, thus reducing the cholesterol content in the human body. Therefore, this dish is a health care menu for patients with apoplexy sequelae, rheumatoid arthritis, vasculitis, facial paralysis, backache, numbness of limbs, hypertension and obesity. Beef tendon-beef tendon is quite balanced in nutrition, among which carbohydrates? ... nutritious and refreshing.