Dish example:
Onion stew beef tendon
Main ingredient: 500 grams of beef tendon
Accounts: onion (white skin) 100 grams
Seasoning: wine 5 grams of oyster sauce 30 grams of sugar 10 grams of MSG 3 grams of soy sauce 15 grams of starch (corn) 3 grams of vegetable oil 7 grams of onion 7 grams of ginger 7 grams of shallot oil 10 grams of the amount of
1. 1. wash the beef tendon, put it into a pot of boiling water to blanch, take it out and put it into a pot of cold water;
2. add ginger (patted loose), scallion and cooking wine in the pot, put it on the fire to boil;
3. simmer until the beef tendon softens and take it out, then replace it with cold water, cover the pot and cook it;
4. wash the onion, cut it into julienne strips;
5. put the pot on a high fire, put in vegetable oil and heat it, put in scallion oil and put it in the pot to boil. Put the vegetable oil on a high flame, put in the onion and ginger pieces to fry, pour in 150g of white soup to boil;
6. Pick out the onion and ginger pieces, add the crispy beef tendon, cooking wine, soy sauce, oyster sauce and sugar to boil;
7. Stew the soup on a low flame until the soup thickens, then turn to a high flame to stew and thicken with wet starch;
8. Put another pan on a high flame, put in the vegetable oil (15g) to heat, put in the shredded onion to fry and then put the onion on a high flame. The first thing you need to do is to put in the onion, then pour in the soup, sprinkle in monosodium glutamate (MSG), pour on the green onion oil, cover the pot with a lid, and let it boil for 2 minutes.
Spicy Beef Tendon
Materials: Beef Tendon, Garlic, Oil, Soy Sauce, Light Soy Sauce, Cooking Wine, Ice Chip Sugar
Practice:
1.Beef Tendon, Drain and Cut into Small Pieces for Use.
2. Garlic peeled, whole spare, how much you need to see personal preference. I will use more, because after stewing the garlic into the flavor of beef tendon, lifting the fishy smell of beef tendon is very effective.
3. frying pan put 1 tbsp oil, burst half a head of garlic grain, push into the beef tendon grain stir fry.
4. Add soy sauce, soy sauce (this optional, in fact, I like coral-colored, but Mr. like more dark-colored food, so use a little bit of the old pumping color), cooking wine, ice sugar (can be replaced by sugar) stir-fried turn, add half a cup of water to boil and then turn the very small fire simmering until crispy (the ordinary pot takes at least an hour). Note: I was boiled into the container steamed for 2 hours, so did not add water, the original flavor.
5. When it cools down, put it into a rectangular container (a cake baking mold will do) and cover it with a lid in the refrigerator. To eat, slice thinly and serve on a platter. All the seasonings have been flavored in the beef tendon, eaten as is or dipped in vinegar, are very good.
Braised Beef Tendons
Main Ingredients: 500 grams of beef tendons
Accessories: 200 grams of carrots, 150 grams of onions (white skin), 250 grams of tomatoes
Seasonings: 50 grams of ginger, 50 grams of green onion, 20 grams of salt, 100 grams of soy sauce, 20 grams of sugar, 10 grams of monosodium glutamate, 20 grams of pepper, 50 grams of wine, 20 grams of cornstarch (peas), 150 grams of peanut oil, 50 grams of starch (peas), 50 grams of peanut oil, 20 grams of starch (peas). Carrot, onion, fresh orange peeled, cut 3.3 cm square. Tomatoes, scalded with boiling water, tear off the skin, chopped into fine grains, ginger washed and peeled and cut into 0.6 cm thick slices. Scallions cleaned and removed the head and tail cut into long 6.6 cm small section.
2. Pan red, add peanut oil. Oil boiling, the tomato grain, ginger, scallion, onion down, stir-fry until the peanut oil tomatoes with the same color, the marinated beef tendon under the pot, stir-fry. Then sprinkle the wine, and then carrots and other under the pot to fry a few times, add water 1 large soup bowl, soy sauce, sugar, monosodium glutamate, black pepper 10 grams, 10 grams of refined salt. Cover the pot with a dense lid, turn down the heat and boil for 2 hours. If halfway through the juice boiled dry, discretionary addition of water, cooked when the remaining liquid juice is about only a small bowl. Then with a little water (20 grams) to the starch (40 grams), stirring evenly, can be.