Beef tendon and bean curd stick stew
Ingredients
Dried bean curd stick, beef tendon, shiitake mushroom, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of soy sauce , appropriate amount of cooking wine, sesame oil, chopped green onion or diced green pepper
Method
1. Beef tendon flying water (that is, raw beef tendon in a cold water pot, wait for the water to boil, continue to cook 2 minutes, rinse the blood foam with cold water) and drain.
2. Take a clean pot, add beef tendons and add water just enough to cover the beef tendons. Add star anise, cinnamon bark, green onion segments, ginger cubes, and soy sauce cooking wine in appropriate amounts. Bring to a boil over high heat. Turn to low heat and simmer until beef tendon is crispy and tender. An ordinary pot will take at least an hour.
3. What should be noted here is that if the ingredients such as star anise, cinnamon, etc. are marinated for too long, the soup will have a medicinal smell when used, so here, we need to fish out all the seasoning ingredients in the middle. If It's possible, it's best to change the pot, transfer only the beef tendon and soup water, and continue cooking until the beef tendon is crispy and tender.
4. When the beef tendons can be easily pierced with chopsticks, add the soaked yuba and shiitake mushrooms, continue to cook for 10 minutes, then turn to high heat to drain the soup slightly.
5. Finally, add a little sesame oil and sprinkle with chopped green onion or diced green pepper
Kung Pao Beef Tendon
Ingredients
Beef Tendon , garlic, ginger, green onions, dried chilies, dried Sichuan peppercorns, chili powder, soy sauce, sugar, cooking wine, salt, oil, skinned peanuts
Method
1. Wash the beef tendons , add ginger and green onion slices, and pressure cooker for about 40 minutes.
2. Remove from cold water and cut into small pieces.
3. Heat the oil in the pot until it is about 40% hot. Fry the skinned peanuts over low heat until the color becomes darker.
4. Heat oil in a pot, add dried chili peppers, dried Sichuan peppercorns, garlic slices, and green onions and stir-fry until fragrant. Add beef tendons and stir-fry.
5. Add soy sauce, chili powder, cooking wine and sugar to reduce the soup.
6. Finally add the fried peanuts and mix well.
Spicy beef tendon
Ingredients
Ingredients: 150 grams of beef tendon,
Seasoning: 10 grams of green onions, 5 grams of salt, 5 grams of MSG, 5 grams of white sugar, 5 grams of vinegar, 5 grams of Sichuan peppercorns, 5 grams of chili oil
Method
1. Cut beef tendons (cooked) and green onions into long slices piece.
2. Mix salt, monosodium glutamate, sugar, vinegar, pepper powder, red oil with beef tendon and green onion and serve.
Beef tendon and brisket with fresh tomato
Ingredients
200g beef tendon 200g beef brisket 1 onion 2 bay leaves 1 piece ginger 60g 30g green onion 50 grams of eggplant paste, chicken soup, 2 liters of Shaoxing wine, 1 tablespoon of salt and black pepper, as appropriate
Method
1
Peel and slice the ginger; cut the green onions into sections
2
Bring a pot of water to a boil, add green onion and one-third of ginger, add beef tendon and beef brisket and blanch for 15 minutes, drain and set aside
3
Cut tomatoes and onions into pieces
4
Heat a frying pan over medium-high heat, add a little oil, add one-third of the ginger and stir-fry until fragrant, add beef tendons and Shaoxing wine
5
Add 1 kilogram of chicken broth, cover the pot and cook until the beef tendons are soft
6
Heat and set aside In a pot, add a little oil, add the remaining one-third of the ginger and onion and stir-fry until fragrant, add the beef brisket and eggplant paste and stir-fry evenly
7
Add 1 liter of chicken stock and bay leaves and bring to a boil
8
Cover the pot and cook for 30 minutes, turn off the heat and bake for 30 minutes
9
Cook over high heat until the beef brisket is rolling, cook for 30 minutes, then turn off the heat and bake for another 30 minutes
10
Add the beef tendons to the beef brisket, add tomatoes, salt and black pepper to taste
11
Cook for another 15 minutes and serve
Braised beef tendon
Ingredients
1 kilogram of beef tendon, half of white radish, half of chili, 6 of ginger, 8 slices of garlic, 6 A green onion, half an star anise, a rice wine, a little salt, a tablespoon of soy sauce, 200ml of sugar, a tablespoon of water, 1500ml
Method
1
Put a little salad oil in the instant pot. After heating the pan, pour out the ginger, garlic, onions, peppers, and star anise, add the wine and stir-fry.
2
Pour in soy sauce, add sugar, water and salt, and test the saltiness.
3
After the water boils, add the beef tendons, cover the pot, boil over medium-low heat for about 23 minutes, and turn off the heat.
4
After opening it again, put down the white radish, close the lid of the pot, and boil over medium-low heat for 10 minutes.
5
After completing the above steps, you can eat it.
6
Serve.