Cold beef tendon is a kind of beef tendon that everyone can often eat in daily life. At the same time, cold beef tendon is also a relatively simple way to eat beef tendon, so many people will cook it themselves, but there are still many people who can't. Here is a detailed introduction to the practice of cold beef tendon.
Method of cold beef tendon 1
material
3 kg of beef tendon (about 1400g, twice the weight).
Seasoning A: 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 star anise, half a tablespoon of pepper, 3 onions and 4 slices of ginger.
Seasoning B: 2 tablespoons of soy sauce, half a tablespoon of sugar, Zhenjiang balsamic vinegar 1 tablespoon, minced garlic 1 tablespoon, 2 tablespoons of chopped green onion, half a cup of coriander leaves, half a cup of red oil, sesame oil 1 tablespoon and pepper oil 1 tablespoon. * If you like spicy food, you can add 2 tablespoons of oil pepper (that is, the residue of pepper oil left when making red oil).
working methods
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.
Take out the beef tendon, drain the water, put it in a big pot, cover it, put it in the refrigerator until it is cool, take out half (only half of the cooked 3 kg beef tendon needs to be used, and the rest needs to be frozen 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.
Method 2 of 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 and cut it into 2 pieces.
Slices that are cm long, squeeze out the water contained in them and mix them 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 easily absorbed and utilized by human body. 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.
There are many methods of beef tendon cold salad. The two methods of beef tendon cold salad introduced above are only two common ones, and they are also two kinds that many people will do in reality. I believe that people who can't do cold beef tendon before have a certain understanding through the above understanding. in fact