2. will be softened with cold water, plus edible lye will be scrubbed clean of grease, and then into the boiling water for a while, pull out and drain, cool with a knife and cut into 4 cm long, 2 cm wide block, and then scrubbed with cold water several times, put in cold water to soak for 3 hours until the tendons are loose and swollen, whitish, pull out, drained of water.
The above well done is can be directly burned vegetables oil hair beef tendon a: Recommended "dry roast beef tendon"
Main ingredients: 300 grams of beef tendon
Accessories: 100 grams of salad oil, two thorns of pickled peppercorns 8, 50 grams of minced meat, Brussels sprouts 30 grams of scallions 60 grams of ginger slices 50 grams of peppers 10, garlic 80 grams
This is the first time that the Chinese people have ever been in a hurry to get to a restaurant, but they have been in a hurry. 10, 80 grams of garlic sprouts
Practice:
One: clean the beef tendon, add pepper, ginger, green onion, coriander, cooking wine, steamed, and then cut the beef tendon into strips to be used;
Second: two thorns of pickled peppercorns cut into long and short segments of the same, the minced meat stir-fried, garlic sprouts cut into fine pieces, sliced green onions to be used;
Three: the pot into the oil salad oil, when the oil eight ripe, the next pepper, minced meat, garlic sprouts, garlic sprouts, sliced onions, and then used;
Three: pan into the oil, until the oil is ripe, the oil is ripe. Under the pepper grains, minced meat, pickled pepper segments, ginger, sprouts stir-fried. Then add the soup, put the appropriate amount of monosodium glutamate, chicken essence, pepper, sugar, soy sauce and other seasonings. Then add the beef tendon, cook for 3 minutes on low heat, add green onion slices, drizzle with sesame oil to serve and enjoy.
Features: bright red color, soft and sticky in the mouth, a good winter product.
Two: Spicy Beef Tendon:
First of all, organize the tendon cleanly, not with a little oil and appendages, otherwise it will affect the taste. Put the organized tendons into the pot, add spices (there are about 20 to 30 kinds, some of which are unique to Korea. Put the dog meat spice can also be fine, but the taste will be a little worse) first in the medium heat to simmer for an hour, during which time you have to keep stirring and adding water to avoid staining the pot. Reduce the heat to low and simmer for another two hours. Once cooled, cut the pieces into 1-cm-long, 2-mm-wide pieces along the grain of the slab. Put a little oil in the pot, when the oil boiled to 70% hot, the cut tendons into the oil and stir fry a little, let it slightly hard, the fire must be mastered, too hard to chew.
Take a pot, a little sugar dissolved into water, into the sautéed sesame seeds, and then according to personal taste add chili powder, cumin powder, monosodium glutamate, soy sauce, salt and so on mix well, and then put the tendons into the mix, you can plate on the table, the dish is red, bright and fresh, mouth-watering. You buy dry on the trouble point ah!