"New Year's Eve wants to make an amazing dish, and it is a good choice to burn the tendons with scallion. First of all, this dish is simple. For students and white-collar workers who don't usually go to the kitchen, it can also be done perfectly. It is so easy to show off when they go home for the Spring Festival. Secondly, the materials are simple. Tendons and onions, two main ingredients, are easy to buy in vegetable markets and supermarkets. Cooking time is short again. The hamstrings bought in the market are well-made, and you can fry them in the pot after blanching at home. Finally, the taste is moderate, not spicy, not hemp, soft and delicious, suitable for all ages, just suitable for a big gathering of many people like New Year's Eve.
The key to scallion burning is to make scallion oil. Scallion should be fried slowly and boiled. When the scallion is fried to brown, turn off the fire and take it out. If you think the taste of onions is too monotonous, you can put some dried peppers and peppers according to your own taste. "
material
condiments
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400g tendon
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60 grams of onion
condiments
energy
20 grams
Light soy sauce
20 grams
Cooking wine
20 grams
dark soy sauce
5 grams
salt
Proper amount
Practice of burning tendon with onion
1.
Cut the tendon into 5 cm long segments.
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2.
Cut the scallion into segments about the length of the tendon, as long as it is scallion here.
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3.
ginger slice
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4.
Boil beef tendon in cold water.
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5.
After blanching, remove the tendons and drain the water.
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6.
First, put the ginger slices in a frying pan and fry them until they are slightly dry, then add the green onions and fry them until they are cooked, then turn off the fire and take out the ginger and green onions.
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7.
Put another pot of hot pot with a proper amount of previously fried scallion oil.
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8.
Add beef tendon and stir-fry until fragrant.
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9.
Add fried ginger slices, onion slices and cooking wine, stir-fry with soy sauce and soy sauce.
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10.
Add the right amount of salt and stir fry according to your own taste.
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1 1.
Add appropriate amount of water starch, thicken, stir-fry evenly, and take out.
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Finished product drawing of scallion-roasted tendon
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