1. Boil a pot of boiling water first, blanch the beef tendon, remove it and wash it.
2. Put 15 cup of water in the pot. After boiling, add all seasoning A, then add the washed beef tendon and cook for about 4 hours on medium and low heat until the beef tendon can be easily punctured with chopsticks.
3. Take out the beef tendon, drain the water, put it in a large pot, cover it and cool it in the refrigerator. Take out half (only use half of the cooked 3 kg beef tendon, and use ice cubes next time), cut it into pieces, put it back in the big pot, add seasoning B, mix well and let it stand for half an hour, then serve.
Question 2: How to eat cooked beef tendon? How to eat cooked beef tendon with cold beef tendon?
Raw materials: cooked beef tendon 250g, yuba 100g, ginger, garlic paste, refined salt, vinegar, soy sauce, sesame oil and monosodium glutamate.
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, and squeeze out the water contained in it.
Mix beef tendon. Add ginger, garlic paste, refined salt, vinegar, soy sauce, sesame oil and monosodium glutamate and mix well.
Serve evenly.
Steamed beef tendon
Qinghai local dishes cooked with cow's hoof. Burn the cow's hoof on the fire to remove hair, mash it, shell it, soak it in alkaline water to eliminate the blackened skin, scrape and wash it repeatedly to make the skin golden yellow, cook it in a pot, and then steam it in a cage; Remove the big bones, continue steaming until the tendons are rotten and the skin explodes, and then cut the tendons into strips; Add pepper, pepper powder, salt, soy sauce and Chili powder, mix well and steam in a bowl to make the seasoning main flavor; Buckle into a plate, pour in fresh beef soup, sprinkle with coriander, minced garlic and so on.
Braised beef tendon
Ingredients/Accessories: 1, fresh beef tendon 350g.
2. Onion 15g, ginger slices 10g, cooking wine 50g, soy sauce 20g, refined salt 10g, sugar 20g, monosodium glutamate 1.5g, star anise 1g, sesame oil 10g, sesame oil.
Production method:
1. Wash beef tendon, absorb water with clean cloth, and cut into sections about 3 cm long;
2. enlarge the fire in the wok, add oil, when it is 70% to 80% hot, add beef tendon and fry for about 3 minutes. When the beef tendon is stiff and the surface is golden yellow, pour it into a colander to drain the oil;
3. Leave the remaining oil in the pot, stir-fry the star anise for fragrance, add 1750g shredded onion, ginger slices, Shaoxing wine, soy sauce, white sugar, refined salt and clear water, then add beef tendon to boil, cover the pot and simmer for about 5 hours. After the beef tendon is crisp and rotten and the marinade is thick, pick out the onion knot, ginger slices and water.
Question 3: What is the most authentic way for beef tendon to get cold? Beef tendon is very suitable for cold dishes. Here's how to make this dish!
The first is the preparation of raw materials:
Raw material: beef tendon
Accessories: Chili powder, garlic sauce, sugar and salt, coriander sesame oil, black and white sesame seeds.
The next step is to start doing it:
1, beef tendon in the pot until crisp and rotten; (I cooked 1 hour for 45 minutes)
2. Tear the beef tendon into small strips;
3. Mix beef tendon with Chili powder, garlic paste, soy sauce, sugar, salt, coriander, sesame oil and black and white sesame seeds. Mix well and serve.
Features: This is a very popular cold dish, very chewy and loved by many friends.
Question 4: How to make fresh beef tendon delicious? Beef tendon pot
Delaying aging, nourishing stomach and promoting fluid production
Stewed beef tendon with radish
Aromatic characteristics and pleasant taste.
Cold beef tendon
Rich in nutrition, refreshing.
Braised beef tendon
stomachic
Fried beef tendon with green pepper
The formula is prepared from cooked beef tendon and green pepper.
Sauté ed tendon with onion
Healthy tasty xianxian home-cooked dish
Spicy beef tendon
Spicy ruannuode home-cooked dish
Steamed aconite with lemon
Appetizing beauty and prolonging life Cantonese cuisine
Spicy beef tendon
The dishes
Stewed beef tendon
Delicious and delicious home-cooked recipes for beef tendon
Sichuan dish zhigongbao beef tendon
Spicy appetizers are rich in collagen.
Braised beef hoof
Normal nutrition
Question 5: How to make beef tendon delicious?
Beef brisket 250 grams
Beef tendon 250g
condiments
tomato
1
condiment
verdant
Proper amount
Eight angles
Proper amount
cinnamon
1?o'clock
Cooking wine
Proper amount
Light soy sauce
Proper amount
oyster sauce
Proper amount
Thick bean paste
Proper amount
ketchup
Proper amount
Amomum tsao-ko
1?o'clock
Mircia
2 tablets
Braised beef brisket and beef tendon
If you buy a pressure cooker, braised beef tendon is the first good dish in the pressure cooker This dish can fully appreciate the benefits of the pressure cooker, so that you can completely catch up with the pressure cooker and buy it for free. Di ~ ~ beef tendon can be stewed in an ordinary pot for two or three hours, which is a great comfort to you, but changing to a pressure cooker can not only greatly reduce the cooking time, but also be easier to crush.
1. Cut beef brisket and beef tendon, blanch and drain for later use, cut tomatoes, and cut onions, ginger and garlic into large pieces.
2. Put the oil in the pan, stir-fry the sirloin and beef tendon, add two spoonfuls of sugar, and then add the onion, ginger, garlic, star anise, cinnamon, tsaoko and fragrant leaves.
3. Add cooking wine, light soy sauce, consume oil and watercress (if you want to eat spicy food).
4. Stir well, then add tomato sauce and tomatoes and stir well.
5. Transfer to the pressure cooker, add water, put the beef in, and add some salt.
6. 50 minutes after the pressure cooker is inflated (more than 2 hours for ordinary cookers)
Radish beef brisket:
After the beef tenderloin and beef brisket are stewed in the pressure cooker, boil the pot, add the radish pieces (you can simply blanch them if you don't like spicy food), and then inflate them for 20 minutes, OK.
Braised beef tendon noodles:
When cooking noodles, cook some vegetable leaves (such as small vegetables, small bean sprouts, Flammulina velutipes, radish slices, etc.). ), take it out and pour it with beef soup, OK.
Konjac powder with sauerkraut and beef brisket:
Cooked konjac flour, fried sauerkraut slices with oil, put some dried beans, pour beef soup, add cooked konjac shreds, add some Chili oil, stir-fry peanuts, green peppers, OK…… ....................................................................................................................... ...
Kitchen tips
If you eat too much, put it in a sealed box or bag and freeze it in the freezer. Next time you don't have time to cook, just take it out and heat it up, and add some noodles and vegetables to make beef noodles. ...
Question 6: How to make cooked beef tendon delicious? That's easy to handle. You can use it to stew potatoes and persimmons. If not, braise in soy sauce.
Question 7: How to make beef tendon delicious? Beef tendon as main ingredient (appropriate amount)
condiment
Potatoes (moderate amount), lettuce (moderate amount), mushrooms (moderate amount)
Onion (appropriate amount) Onion, ginger and garlic (appropriate amount) aniseed (appropriate amount)
Hawthorn slices (appropriate amount) old bone soup (appropriate amount) rice wine (appropriate amount)
Zanthoxylum bungeanum, dried capsicum (appropriate amount), clear water, soy sauce (appropriate amount), soy sauce, vinegar and salt (appropriate amount).
Chicken essence, sugar, cooking wine (appropriate amount)
Kitchen wok, cooking pot, pressure cooker, induction cooker, stewing cup.
Production steps
1
Boil a pot of water with cooking wine, blanch the beef tendon, then wash off the blood foam carefully, and then change the knife into pieces, but you don't have to cut it.
2
Prepare onions, ginger, garlic, aniseed, lettuce and potatoes.
three
Put ginger, onion, garlic, aniseed and beef tendon in a saucepan, add water, add some hawthorn and stew for about half an hour. Putting hawthorn can deodorize and soften tendons.
four
After simmering tendons, cut lettuce and potatoes into pieces, blanch them for later use (blanch potatoes for a little longer), and remove seeds from dried peppers.
five
Prepare three bowls: rice wine, bone soup and sauce (soy sauce, cooking wine, sugar and vinegar).
six
Add oil to the pan, stir-fry dried peppers and prickly ash with low heat, and take out.
seven
Remove lettuce and potato pieces and put them in oil for later use; Stir-fry the tendon in oil and take it out of the pan for later use.
eight
Stir-fry the remaining onion and mushroom slices in the pot until fragrant.
nine
Stir-fried lettuce, potatoes and tendons.
10
Cook a few spoonfuls of rice wine. This is to better remove the fishy smell of beef tendon, and also to make the stewed taste more rich and delicious.
1 1
Stir-fry and color with soy sauce
12
Pour in bone soup and bring to a boil.
13
Beef tendon needs salt first, so it can be a little heavier, because beef tendon and side dishes will be needed. Cover and simmer until the vegetables are soft, or as you like.
14
Turn to high heat, add the prepared juice, and collect the juice to your liking.
15
The tendons baked in this way are delicious, complete and elastic in appearance, melt in one bite and have no fishy smell at all.
16
Crystal clear hamstring is a good product for keeping young and strengthening bones and muscles!
Tip:
1。 The first step of stewing should not take too long. This step is only a preliminary softening of the tendons, laying a good foundation for the later stewing. Hawthorn slices will play a very good role. If it is cooked too soft and rotten, the tendons will fall off easily, and the taste will not be elastic enough.
2. The old bone soup is carefully stewed with bone, then the oil is filtered, and the thick soup after filtering the dregs continues to stew. If there is no one at home, put chicken essence.
3. Side dishes can also be matched according to your own choice. If you choose a dish that is difficult to cook, you can stew it with low heat first, and then add the tendons to stew it together.
Question 8: Cucumber mixed with beef tendon is delicious! ! Beef tendon is really chewy, cucumber is very fragrant, put more pepper and vinegar, personally feel sour and spicy is better.
Question 9: How to eat beef tendon? Steamed in a pressure cooker first, and then made into your favorite sample, which is soft and delicious.
Practice of curing beef tendon
Materials:
Beef tendon, spiced powder, fennel, cooking wine, soy sauce.
Exercise:
1, stir-fry the sugar color, put oil and sugar in the pot, and stir-fry the beef tendon in the pot after the sugar turns brown.
2. Add cooking wine, soy sauce, soy sauce, spiced powder, fennel, and add some soup to stew.
3. In fact, the beef tendon is rotten, so there is very little in Tonga. What remains to be done is to taste and collect the juice, and turn off the heat when the juice is dry. Sprinkle with coriander.
Braised beef tendon
Exercise:
Cut beef tendon into small pieces, add water to the pot, boil, add onion, ginger, soy sauce, salt and star anise; Turn to low heat and stew for 2-3 hours; Add a little sugar to taste before cooking.
Attachment: white radish or carrot can be added according to personal preference (half an hour to one hour before cooking). You'd better add some beef, otherwise it's boring to just eat beef tendon.
Jasper beef tendon
[Ingredients/Seasoning] Beef tendon 250g, carrot 150g, radish 250g, Dutch mustard, onion, ginger, peanut butter, monosodium glutamate, soy sauce and XO sauce.
[production process]
Wash fresh beef tendon, add onion, ginger, cooking wine, carrot and radish and cook until crisp and rotten; Then put the crispy beef tendon in another pot, add seasoning, peanut butter, soy sauce, XO sauce and Dutch mustard, cook together, let it cool, slice it and put it in the pot.
Features: bright and harmonious color matching, delicious and tough.
Beef tendon pot
Raw beef tendon 100g, sliced ham, 6 peeled carrots with red dates, a small amount of ginger, soup, oyster sauce, soy sauce, sugar, salt and wine, and a small amount of raw flour, soy sauce, sesame oil and Gu Yue powder.
manufacturing process
(1) fry beef tendon with slow fire, take it out, soak it in clear water when there is little water, and then blanch it with boiling water for later use; (2) Add three tablespoons of oil, saute ginger, add seasoning, beef tendon, red dates and carrots to boil, then add ham and simmer for ten minutes, and thicken. The original pot is served.
Braised beef tendon with scallion
Ingredients: beef tendon 225g, onion 50g, vegetable oil 45g, cooking wine 5ml, monosodium glutamate 1g, salt 2g, pepper 0.2g, soy sauce 10ml, starch 6g, sugar 3g and soup 70g.
manufacturing process
1, the cooked beef tendon is supercooled with water and replaced with strips. Beijing green onions are divided into two parts and replaced with 5 cm long sections.
2. Drain beef tendon twice with hairy soup and soak it.
3. Put the oil in the pot, stir-fry the scallion in the wok with low fire until the tooth is yellow, and take it out for use. Pour the soup into the original pot, add salt, monosodium glutamate, cooking wine, soy sauce, sugar and pepper, add beef tendon (drain the water), and cook with low heat until the beef tendon is waxy and delicious, and the water starch is thickened.
4, put in the Beijing onion, push evenly out of the pot.
Korean ginseng beef tendon beef brisket
Ingredients: Korean ginseng 15g, beef tendon 200g, beef brisket 300g, ginger 30g, star anise, one teaspoon of pepper, four cups of boiling water, three hot oil soups, two Shaoxing wine soups, one soy sauce soups, one sugar soups and one teaspoon and a half of salt.
Exercise:
Drain the beef tendon and brisket for ten minutes, and then wash them with cold water for later use. Heat the pot, add three soups of oil,
Add ginger and beef tenderloin and stir-fry until fragrant, that is, splash in Jiu Shao 2 soup, then add other seasonings, but later add salt.
Stir-fry well, pour in four cups of boiling water, add 15g Korean ginseng, star anise and pepper, bring to a boil, then simmer for three hours or until the breast meat is enough, and then add salt.
Efficacy: Korean ginseng can replenish vitality, improve intelligence, replenish five internal organs, calm the spirit and eliminate evil spirits; Beef tendon can nourish tendons and tonify kidney essence. This soup can strengthen physical strength and strengthen muscles and bones.
Hot and sour beef tendon pot
Ingredients: beef tendon, carrot, 2 tomatoes, 4 dried onions, a few slices of ginger, 2 onions, 1/4 dried oranges, 1/2 teaspoons of white vinegar and 4 small red peppers.
Ingredients: 65,438+0 tbsp tomato juice and Chili sauce, 65,438+0/4 sugar, 65,438+0 teaspoon garlic, salt, sesame oil and soy sauce, 2 cups of water.
How to do it:
1. Soak beef tendon with ginger and onion, add white vinegar and soak it in clear water for more than 2 hours, then pour out the water and rinse it off.
2. Peel carrots and shred them; Wash tomatoes and cut into pieces; Dried onions are undressed; Soak pericarpium Citri Tangerinae, and scraping; Wash the red pepper and cut it into fine particles.
3. Heat 1 tbsp oil, stir-fry dried onion, ginger slices, onion and beef tendon, then add carrot, dried tangerine peel, red pepper, tomato and seasoning, cook for 10 minute on medium fire, then simmer for 20 minutes, turn off the fire for 10 minute, and repeat for 3 to 4 times; If the amount of water is insufficient, it can be supplemented by injecting boiling water. Practice of curing beef tendon
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Question 10: How to make cold noodles with beef tendon 1. Beef tendon noodles are all bought now
2. Cut cucumber into shreds for later use.
3. Put shredded cucumber on beef tendon.
4. Add salt vinegar and Chili oil and mix well.