Ingredients
Main ingredients: 400 grams of beef feet, 8 vegetables.
Seasonings: marinade, soy sauce, salt, chicken essence, sugar, barbecue sauce, each appropriate amount.
Production
1. Beef feet cut into two slices, into the marinade in the marinade flavor, steamed for 3 hours, until crispy out.
2. Blanch the vegetable heart; the rest of the seasonings into red sauce standby.
3. Vegetable heart bottom row in the plate, put on the cattle feet, dripping with the modulation of the red sauce can be.
Preparation tips
Beef feet on the hair should be clean, otherwise affect the taste.
Braised Beef Feet
Characteristics: Spicy and chewy.
Ingredients
Ingredients: beef feet
Ingredients: Chinese herbs, cinnamon, green onions, ginger, chili peppers, wine
Methods
1, clean up the feet of the beef feet and boiled for a while.
2, put the ingredients in the pot, the wine should be no more than cattle feet and feet, and then on the pot stewing.
3, about half an hour after the flavor began to float out, really far Oh
Tips
wine as water, no need to add water.
Beef Foot Soup
1. First boil a pot of water, put the beef feet, blanch for a few minutes, the blood in the bones to cook out, fish out the beef feet, pour out the water.
2. Add cold water to the pressure cooker, put in the old ginger slices, then put in the blanched beef feet, put some pepper, and very importantly add a few drops of white vinegar.
1) Stew soup with cold water, cold water to be sure to add enough times, cold water can make the meat outer layer of protein will not immediately solidify, the inner and outer layer of protein can be fully dissolved into the soup, so that the soup taste more fresh.
2) stewed beef feet, add a few drops of white vinegar, because vinegar can make the bones of calcium, phosphorus dissolved into the soup, and do not add salt too early, because salt can make the meat containing water quickly run out, will accelerate the protein coagulation, affecting the flavor of the soup.
3) stewed beef foot soup with a pressure cooker, I each point of view, so that more oil, soup is thicker, whiter, fresher, and stewed bone broth is not easy to time too long, long cooking will destroy the protein in the bones.
3. Stir evenly with a spoon in a clockwise direction, cover the pot with a lid, cook on high heat, when the pressure cooker out of gas, first cook on high heat for three minutes, and then switch to a small fire stew for 30 minutes, smothered to the pressure cooker is not out of gas, and then open the lid.
4. beef feet soup above a lot of oil, you can soup surface floating oil with a small bowl, next time cooking dishes to be used.
5. The soup will be divided into pots in 2-3 plastic boxes loaded, and then put into the freezer in the refrigerator to put, eat when you take out a box thawed, boiled, into the vegetables to cook on the line, in the soup only need to add a bit of salt, it is delicious, and nutritious, cooked out of the vegetables will not lose vitamins.
(You can add white radish, cabbage, lettuce, green bamboo shoots, lotus root, mushrooms and other vegetables in the soup to cook together, and when you eat it, you can also do according to personal taste and then make a flavor plate dipped in vegetables, which is very suitable for winter to eat, eat the body warm and very comfortable.)
Question 2: how to do a good beef feet spices, cinnamon, onion and ginger, chili pepper a number of and wine
Practice
will be cleaned up cattle feet hooves boiled over the standby, and then put the ingredients and then put the wine did not have, and then on the pot of stew, about half an hour after the aroma began to waft out, really floating far Oh, hehehe
Tip: use wine as water, do not need to add water separately.
Characteristics: fragrant with spicy, chewy
Beef trotters
+1 point +2 points +3 points +4 points +5 points Ingredients
Cooked beef trotters 500 grams, 100 grams of beef tenderloin, cooked bamboo shoots, 25 grams of red chili peppers, 15 grams of garlic, 1 egg white, 50 grams of soy sauce, 20 grams of shaoxing wine, 10 grams of minced ginger, 2 grams of fine salt, sugar, 300 grams of beef broth. 300 grams of beef broth, 25 grams of wet starch, 50 grams of duck oil, 1 gram of monosodium glutamate.
Practice
1, will be cut into segments of cow hoof tendons, in one end of the curved cross-flower knife (three knives and six petals), deep to the hoof tendon segment of three-quarters. Red pepper, asparagus sliced. Cut green garlic diagonally. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
2, beef slices with wet starch 15 grams, egg white mixing well sizing. Add duck oil in a frying pan and heat, and then stir-fry the beef tenderloin flowers.
3, add beef broth. Soy sauce, wine, salt, sugar, bamboo shoots burned until cooked.
4, into the beef tenderloin slices slip loose, into the red pepper slices, green garlic slightly burned, add monosodium glutamate, thickening with wet starch, plate that is complete.
Tips:
Characteristics
Tender and sinewy, soup thick gum slippery, nutritious and nourishing.
Operation Tips
The hoof tendons should be selected cylindrical, preferably with a low fire slow cooking.
Roasted beef tendon
9 cooks plus points average 4.3
+1 point +2 points +3 points +4 points +5 points Ingredients
The main ingredients: 250 grams of beef tendon
Accessories: 25 grams of cabbage,
Seasoning: 1 gram of pepper, 10 grams of soy sauce, 5 grams of ginger, 10 grams of wine, 1 gram of monosodium glutamate (MSG), 25 grams of vegetable oil, 5 grams of onion, 1 gram of vegetable oil. grams, 5 grams of green onions, 1 gram of cornstarch
Method
1. Raw hoof tendon into a small casserole, add 3 times the water, cooked over moderate heat to eighty rotten when removed, standby;
2. cornstarch with 20 milliliters of water into a gravy;
3. Sautéed with hot frying pan with cabbage, then the hoof tendon, cooking wine, ginger, soy sauce and the original soup poured in together;
4. > 4. After boiling, add monosodium glutamate and adjusted gravy, cooked with pepper that is.
Marinated beef tendons
8 cooks plus points average 4.2
+1 points +2 points +3 points +4 points +5 points Ingredients
Ingredients
The main ingredients: beef tendons 4,
Seasonings: marinade broth 1 pot, the right amount of green onions, the right amount of ginger, the right amount of cooking wine
Practice
1, beef tendons boiled first, and then rinsed the foam.
2, into the boiling water, the water surface should be no more than the cow hoof tendon, add green onions, ginger, cooking wine, cook about 40 minutes with a pressure cooker.
3, fish out into the marinade, small fire brine for about 30 minutes, and then turn off the fire to soak, to be slightly cooler when the soup out, you can slice and eat. Tip: Cooking with a pressure cooker is more time-saving, fast cooked and easy to soften, with a normal pot to cook for a long time.
Question 3: fresh cow feet pregnant how to do delicious Material
cow hoof 2, garlic moderate, dry chili moderate, pepper moderate, old soy sauce moderate, soy sauce moderate
Practice
1. cow hoof into a segmented, cleaned and blanched. Add soy sauce, cooking wine, salt and marinate for 20 minutes.
2. Cut the ingredients and wait for use.
3. Put the ingredients into a hot frying pan and sauté to get a good flavor.
4. Add the hooves and stir fry for 2 minutes, then add the right amount of boiling water and simmer on low heat.
5. stew 5 minutes, poke with chopsticks, if rotten, high heat juice can be served.
Question 4: How to make delicious beef feet Braised beef feet
Ingredients
Ingredients: beef feet feet
Ingredients: Chinese cooking ingredients, cinnamon, green onions and ginger, a number of chili peppers, wine
Methods
1, will be cleaned up after the cattle feet feet boil over the standby.
2, put the ingredients in the pot, the wine should be no more than cattle feet and feet, and then on the pot stewing.
3, about half an hour after the flavor began to float out, really far oh, hee hee ~ ~
Tips
Use the wine as water, do not need to add another water.
Question 5: the practice of cattle feet cassoulet beef feet of the production of materials:
Main ingredients: 400 grams of cattle feet, vegetable heart 8 trees.
Seasonings: marinade, dark soy sauce, salt, chicken essence, sugar, barbecue sauce each moderate.
Teach you how to do cassoulet, how to do cassoulet is delicious
1. beef feet cut into two pieces, into the marinade in the marinade, steamed 3 hours, until crispy out.
2. Blanch the cabbage; the rest of the seasonings into red sauce standby.
3. Vegetable heart bottom row in the plate, put on the cattle feet, dripping with the modulation of the red sauce can be.
The preparation of cassoulet beef feet:
The hair on the beef feet should be clean, otherwise it will affect the taste.
Question 6: How to make Cantonese beef feet? How to make it delicious How to make beef feet
Ingredients
Beef feet 2, garlic moderate, dry chili moderate, pepper moderate, old soy sauce moderate, soy sauce moderate
Method
1. Beef feet into a segmented, washed and blanched. Add soy sauce, cooking wine, salt and marinate for 20 minutes.
2. Cut the ingredients and wait for use.
3. Put the ingredients into a hot frying pan and sauté to get a good flavor.
4. Add the hooves and stir-fry for 2 minutes, then add the appropriate amount of boiling water and simmer over low heat.
5. stew 5 minutes, poke with chopsticks, if rotten, high heat juice can be served.
Question 7: How to make fresh beef shank meat delicious Soy Sauce Beef
Beef shank meat three pounds, cut three large pieces, put into a pot of cold water, boil, skim off the foam, wash the pot.
Put a frying pan on the heat, pour in a moderate amount of oil and heat it up, add about 100 grams of Roppiku yellow sauce and stir-fry for a while, add two bowls of water and bring it to a boil to make the sauce. Pour the sauce into the cooking pot, put the beef, add boiling water so that the juice over the beef about two centimeters. Add three green onions cut into pieces, 15 grams of salt, two tablespoons of soy sauce, six star anise, a handful of peppercorns, two handfuls of cumin (caught by hand), two grass nuts, about 20 grams of ginger, and a large piece of cinnamon. Boil over high heat, then reduce the heat to low and cook for about one and a half hours. Let it cool and then fish out and slice.
Beef in sauce private
Ingredients: soy sauce, soy sauce, rice wine, vinegar, sugar, salt, green onions (onions can also be), ginger, pepper, pepper (black: white = 1:4), cinnamon, cloves, star anise. Beef shank (1 kg)
Method: first boil water to about 50 degrees (hand feel hot, lady's hand is about 45 degrees, learning chemistry may be higher), add beef (do not cut, and finally the whole put into the pot), medium heat, until the water boils, fishing net blood foam, until the soup becomes clear, I am using a casserole dish, some people may be using a pressure cooker to do, soup clear, add seasoning, cover and then change to a small fire smothered for 1 hour ( pressure cooker users may only 6 minutes -20 minutes [depending on the performance of the pot]) and then turn off the fire, let 4-5 hours to let the flavor full penetration, pressure cooker can be placed overnight (summer will not be bad, as long as do not open the lid). Remove from soup when you want to eat and slice.
Question eight: braised beef feet authentic practice, 1, the cattle feet hooves cleaned up and boiled over standby.
2, put the ingredients in the pot, the wine should be no more than cattle feet and feet, and then on the pot stew.
3, about half an hour after the flavor began to float out, really far oh, hee hee ~ ~ ~
Question 9: How to do the feet of the cow to be delicious it `?
Material
Spices, cinnamon, onion and ginger, chili pepper a number of and wine
Practice
Will be cleaned up cattle feet hooves boiled spare, and then put the ingredients and then put the wine did not have, and then on the pot stew, about half an hour after the aroma began to waft out, really wafted very far Oh, hee hee
Tip: use the wine when the water, do not need to add another water.
Characteristics: fragrant with spicy, chewy
Beef trotters
+1 point +2 points +3 points +4 points +5 points Ingredients
Cooked beef trotters 500 grams, 100 grams of beef tenderloin, cooked bamboo shoots, 25 grams of red chili peppers, 15 grams of garlic, 1 egg white, 50 grams of soy sauce, 20 grams of shaoxing wine, 10 grams of minced ginger, 2 grams of fine salt, sugar, 300 grams of beef broth. 300 grams of beef broth, 25 grams of wet starch, 50 grams of duck oil, 1 gram of monosodium glutamate.
Practice
1, will be cut into segments of cow hoof tendons, in one end of the curved cross-flower knife (three knives and six petals), deep to the hoof tendon segment of three-quarters. Red pepper, asparagus sliced. Slice red pepper and asparagus. Cut green garlic diagonally. Beef tenderloin slices. 2, beef slices with 15 grams of wet starch, egg white and mix well batter. Add duck oil in a frying pan and heat, down into the beef tenderloin flower stir-fry.
3, add beef broth. Soy sauce, wine, salt, sugar, bamboo shoots burned until cooked.
4, into the beef tenderloin slices slippery scattered, into the red pepper slices, green garlic slightly burned, add monosodium glutamate, thickening with wet starch, plate that is complete.
Tips:
Characteristics
Tender and sinewy, soup thick gum slippery, nutritious and nourishing.
Operation Tips
The hoof tendons should be selected cylindrical, preferably with a low fire slow cooking.
Roasted beef tendon
9 cooks plus points average 4.3
+1 point +2 points +3 points +4 points +5 points Ingredients
The main ingredients: 250 grams of beef tendon
Accessories: 25 grams of cabbage,
Seasoning: 1 gram of pepper, 10 grams of soy sauce, 5 grams of ginger, 10 grams of wine, 1 gram of monosodium glutamate (MSG), 25 grams of vegetable oil, 5 grams of onion, 1 gram of vegetable oil. grams, 5 grams of green onions, 1 gram of cornstarch
Method
1. Raw hoof tendon into a small casserole, add 3 times the water, cooked over moderate heat to eighty rotten when removed, standby;
2. Cornstarch with 20 milliliters of water into the gravy;
3. Sautéed with hot frying pan with cabbage, then the hoof tendon, cooking wine, ginger, soy sauce and the original soup poured in together;
4. > 4. After boiling, add monosodium glutamate and adjusted gravy, cooked with pepper that is.
Marinated beef tendons
8 cooks plus points average 4.2
+1 points +2 points +3 points +4 points +5 points Ingredients
Ingredients
The main ingredients: beef tendons 4,
Seasonings: marinade broth 1 pot, the right amount of green onions, the right amount of ginger, the right amount of cooking wine
Practice
1, beef tendons boiled first, and then rinsed the foam.
2, into the boiling water, the water surface should be no more than the cow hoof tendon, add green onions, ginger, cooking wine, cook about 40 minutes with a pressure cooker.
3, fish out into the marinade, small fire brine for about 30 minutes, and then turn off the fire to soak, to be slightly cooler when the soup out, you can slice and eat. Tip: Cooking with a pressure cooker is more time-saving, fast cooked and easy to soften, with a normal pot to cook for a long time.
Question 10: how to shell fresh cow feet directly on the fire to the outside layer of shells charred, and then knocked out with a hammer;
therapeutic role:
cow hoof tendons taste sweet, warm, into the spleen, kidney meridian;
have beneficial gas to replenish the deficiency, the warmth of warming in the role of warming in the;
treatment of fatigue and thinness, lumbar and knee soreness and weakness, post-partum cold, abdominal pain and cold hernia, It has the effect of tonifying Qi, warming the middle and warming the middle.