Clean up the cow's feet and hooves, soak them for later use, then put the ingredients and wine, and then stew them in the pot. After about half an hour, the fragrance begins to float out, really far away, hee hee.

Tip: Use wine as water without adding water.

Features: spicy and chewy.

Cattle hoof flower

+1 min +2 +3 +4 +5 materials

500g of cooked beef tendon, 20g of beef tenderloin 1 00g, 20g of cooked bamboo shoots and red peppers, 5g of green garlic 1 5g, 50g of egg white1piece, 50g of soy sauce, 20g of Shaoxing wine, 2g of Jiang Mo10g of refined salt and 2g of sugar.

method of work

1, cut the beef tendon into sections, and cross the flower knives (three knives and six petals) on one end to the depth of three quarters of the tendon section. Slice red pepper and winter bamboo shoots. Cut the green garlic diagonally. Slice beef tenderloin.

2, beef slices with wet starch 15 grams, egg white mix well and size. Add duck oil to the wok and heat it. Add beef tendon and stir-fry it.

3. Add beef soup, soy sauce, Shaoxing wine, refined salt, sugar and bamboo shoots and cook until cooked.

4. Slip the beef tenderloin slices, add the red pepper slices, slightly burn the green garlic, add monosodium glutamate, thicken with wet starch, and serve.

Tips:

characteristic

Flexible tendon, thick and smooth soup, nutritious and nourishing.

Operation prompt

The tendon should be cylindrical and should be burned slowly with a small fire.

Roasted beef tendon

9 chefs get an average of 4.3 points.

+1 min +2 +3 +4 +5 materials

Ingredients: 250g of beef tendon,

Accessories: 25 grams of rapeseed heart,

Seasoning: pepper 1 g, soy sauce 10 g, ginger 5 g, yellow rice wine 10 g, monosodium glutamate 1 g, vegetable oil 25 g, scallion 5 g, and starch 1 g.

method of work

1. Put the raw beef tendon in a small casserole, add 3 times of water, cook it with slow fire until it is 80% rotten, and take it out for later use;

2. Add 20 ml of water to thicken powder to make juice;

3. Stir-fry the rape heart in a hot oil pan, and then pour the beef tendon, cooking wine, ginger slices, soy sauce and original soup together;

4. After boiling, add monosodium glutamate and the prepared sauce, and add pepper after cooking.

Braised beef tendon

Eight chefs get an average of 4.2 points.

+1 min +2 +3 +4 +5 materials

Ingredients: 4 beef tendon,

Seasoning: marinated soup 1 pot, onion, ginger and cooking wine.

method of work

1, beef tendon scalded first, and then rinse off the foam.

2, put it in boiling water, the water surface should not have beef tendon, add onion, ginger, cooking wine, and cook in a pressure cooker for about 40 minutes.

3. After taking out, put it into the marinated soup, simmer for about 30 minutes, then turn off the fire and soak it. When the soup is slightly cold, take it out and slice it. Tip: Cooking in a pressure cooker saves time, and it is easy to be cooked quickly and softened. It takes a long time to cook in a common pot.