Stewed beef tendon with white radish

Ingredients: white radish, beef tendon, onion, ginger, star anise, cinnamon, white pepper, salt, soy sauce and blended oil

Practice:

1. One white radish, washed, peeled and cut into small pieces. Wash beef tendon, wash onion and cut into sections, shred ginger, one star anise, a small piece of cinnamon and a few white peppers.

2. Boil water in the pot, add beef tendon and blanch it to remove blood, remove blood foam from beef tendon, remove and drain.

3. Boil the pot dry, add white pepper and burn it until it smells, then turn off the fire, and crush the white pepper with a spatula handle.

4. add the blended oil to heat, add the beef tendon and stir-fry for a while, add two spoonfuls of soy sauce, a spoonful of salt, star anise, cinnamon, shredded ginger and chopped green onion, and add water to cook for a while.

5. Add white radish, add water until the ingredients are slightly submerged, add some light soy sauce, cover with strong fire and bring to a boil. After boiling for a while, transfer to the inner container of an electric pressure cooker, put it in an electric pressure cooker, adjust the high pressure and press for 15 minutes.

6. Press it and wait for decompression. After opening it, add the onion, cover it and simmer for a while. Stir well and serve.

What's delicious in stewed beef tendon: stewed potato with beef tendon

Ingredients: 75g beef tendon, 5g potato, 25g soy sauce, 5g salt, 5g monosodium glutamate, 1g scallion, 5g ginger, 2g pepper, 5g cooking wine, 5g white sugar and 3g vegetable oil

Practice:

1.

2. Peel potatoes, cut them into hob blocks, fry them in oil pan until golden brown, and take them out for later use;

3. Cut the onion into sections and slice the ginger. Put the pepper in a bowl and add bubbles to make pepper water for later use.

4. Put the pot on medium fire, add 2g of vegetable oil to heat it, stir fry the pot with scallion and ginger slices, add 1g of broth, add soy sauce, refined salt, cooking wine, pepper water and white sugar, then add beef tendon blocks and fried potato blocks;

5. stew until the potatoes are crisp and rotten, and add monosodium glutamate.

What's delicious about stewed beef tendon: stewed beef tendon with Chinese yam

Ingredients: 25g beef tendon, appropriate amount of Chinese yam, appropriate amount of black fungus, appropriate amount of ginger, appropriate amount of onion, appropriate amount of cooking wine and appropriate amount of salt

Practice:

1. Wash the bought beef tendon repeatedly and change the knife to cut into thin strips. Boil the water in the pot, add ginger and onion cooking wine, and blanch in the pot.

2. Peel the yam, clean it, cut it into sections, put the tendon and yam into the pot, and add a proper amount of water.

3. Turn on the power supply to the rice cooker and select the stew menu. During the stew, soak the black fungus.

4. After the tendon and yam are stewed, add black fungus and continue stewing for five or six minutes. It's a very light soup, but it's nutritious. It's best to add some medlar.

What's delicious about stewed beef tendon: stewed beef tendon with corn

Materials: cooked corn, beef tendon, potato, dried red pepper, Chinese prickly ash, mushrooms, salt and chicken essence

Practice:

1. Dice the potato and the tendon head.

2. Cool the oil in a hot pan, dry the red pepper and pepper, and take out when frying black.

3. Add potatoes, stir fry with raw sauce, then reinforce the head and stir fry for 5 minutes.

4. add water and put corn and mushrooms. Water without vegetables is fine.

5. stew the soup until it is thick, add salt and chicken essence, and take it out of the pot.