Eat beef trotters as follows:
Ingredients: 500 grams of cooked beef tendons, 100 grams of beef tenderloin, 25 grams each of cooked bamboo shoots and red pepper, 15 grams of green garlic, 1 egg white, 50g soy sauce, 20g Shaoxing wine, 10g minced ginger, 2g each refined salt and white sugar, 300g beef broth, 25g wet starch, 50g duck fat, 1g MSG.
Method:
1. Cut the beef tendons into sections, and cut a cross knife (three knives and six petals) on one end to reach three-quarters of the tendon section. Slice red pepper and winter bamboo shoots. Cut green garlic diagonally into sections. Slice beef tenderloin.
2. Use 15 grams of wet starch for beef slices, mix well with egg white and sizing. Heat up duck fat in a wok, add beef tendons and stir-fry.
3. Add beef broth. Cook soy sauce, Shaoxing wine, refined salt, sugar and bamboo shoots until cooked.
4. Add beef tenderloin slices and scatter them, add red pepper slices, lightly roast the green garlic, add MSG, thicken with wet starch, and serve on a plate.
How to identify beef
At first glance, look for red spots on the skin. If there are no red spots, it is good meat. If there are red spots, it is bad meat. Look at the muscles. Fresh meat is shiny. , the red color is uniform, inferior meat is slightly darker in color; look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of spoiled meat is green.
On the second smell, fresh meat has a normal smell, while inferior meat has an ammonia or sour smell.
Three touches, one is to touch the elasticity. Fresh meat is elastic, and the dents will recover immediately after acupressure. Defective meat has poor elasticity. The dents after acupressure will recover very slowly or even cannot be recovered. Deteriorated meat has no elasticity. , Second, touch the viscosity. The surface of fresh meat is slightly dry or slightly moist and not sticky. The surface of sub-fresh meat is dry or sticky. The new cut surface is moist and sticky. The spoiled meat is seriously sticky and the surface is extremely dry. However, some meat has serious water injection. It's not sticky at all, but it looks wet and not strong.