Wash the tendon meat with clear water, and add ginger slices, star anise and pepper. 2. Add soy sauce, consume oil, and marinate with fine sugar (I planned to add salt in this step, but I thought about adding it when I cooked it, and finally forgot). 3. Add a proper amount of water (only no meat) to marinate for 2 hours and 4.2 hours, then add a proper amount of water to the marinated meat and put it in the pressure cooker, and turn on the cook the meat function key. 5.
6. Slice and plate, and it will be better to eat with garlic juice.
(2) Sweet and sour pork tendon: main ingredient: pork leg pork tendon 500g seasoning: soy sauce (3 tablespoons), vinegar (2-3 tablespoons), sugar (2 tablespoons), cooking wine, ginger and pepper 10. Practice for 60 minutes 1, cut the tendon and put it in boiling water for 2 minutes, pour off the blood, drain the meat and wash it. 2. Take another large pot of water, add cooked meat, all soy sauce, sugar, half vinegar, a proper amount of cooking wine, a piece of ginger and all pepper, bring to a boil with high fire, and then turn off the fire and simmer for about 40-50 minutes. Like sweet and sour pork ribs, this step is very important, but you can't have a rest. When the water is less than half the height of the meat, turn on the fire, add the remaining half of the vinegar and stir-fry until the juice is concentrated. After the syrup can be hung on the meat, you can turn off the heat and put it on the plate.
Both of these practices are very good! It tastes good, too. You can try it sometime!
How to stew beef tendon?
The meat of the top of the cow is delicious when squatted down, because it is not easy to rot in other ways.
One recommended practice is stewed beef brisket with tomatoes, which is especially fragrant with this stewed beef.
This is the usual practice:
Beef; Tomatoes (4 small ones). A little pepper and fennel.
Food characteristics:
Good soup, drink it while it is hot! You can simmer soup while eating and keep the temperature!
Gourmet practice:
1, put water in the pot, wait until the water boils before cutting the meat. Then cover and stew. Because the meat is clean, you don't have to swim anymore, and it won't be very greasy! Add pepper aniseed, don't put salt first, it is not easy to cook with salt now.
2. Boil the water again. If there is a little foam, clean it with a small spoon. Now slow down.
3. 1.5 hours. If there is little water on the way, fill it up.
4. Cut the washed tomatoes evenly and put them in the pot. I continue to stew!
5, put salt after the water is boiled, my family is about 3 spoonfuls (it is best to have less, because you can add it now when you drink it at last! But if the soup is salty, adding water will not taste good! ), because it is a cauldron, hehe. Keep stewing!
6. Tomatoes will become soft after 30 minutes. If you have time, you can stew more. I don't like to eat ripe tomatoes, so I tried to stew them, that is, all the soup was full, which was delicious! Add chicken essence!
7, out of the pot.
Or:
Ingredients: beef, tomato, onion, ginger, garlic, cooking wine, a little pepper.
Exercise:
1. Wash the beef and cut it into small pieces. Add cooking wine and pepper and marinate for ten minutes.
2. add oil to the pot, put sugar, color the beef, and add tomatoes cut into small pieces and stir fry. After five minutes, switch to a small fire.
After 3.30 minutes, add water to continue the stew.
4. In another 30 minutes, add salt and fire to collect soup, and add chicken essence.
5, out of the pot.
How to stew beef tendon?
Raw materials:
Beef tendon 1500g
Composition:
5 pieces of ginger, 4 pieces of aniseed, 6 pieces of angelica dahurica, 5 pieces of fragrant leaves, dried tangerine peel 10g, 50g of bean paste, 50g of flour paste, 30g of sugar and a proper amount of salt.
Exercise:
1. Wash the beef tendon, cut it into 3cm square pieces, put water in the pot, add beef, cook for 5min, remove it and put it in cold water for 30min, then remove the beef.
2. Put cold water in the pressure cooker and put the beef and ingredients into the pot. Turn on the big fire until the pressure cooker boils and stings, then quickly turn it down for 50 minutes and turn off the fire.
Process key:
1, choose meat: you must choose beef tendon meat, and the meat with more tendons is the top grade. This kind of meat is thin and tender after stewing, and tastes the best, otherwise the lean meat is too firewood.
2. After the beef is cooked, it must be pulled in cold water for 30 minutes before being put into the pressure cooker to remove the fishy smell of the meat.
3. Adding Radix Angelicae Dahuricae, on the one hand, Radix Angelicae Dahuricae can stimulate the flavor of beef, on the other hand, Radix Angelicae Dahuricae is a medicinal material, which has the functions of dispelling wind and cold, dredging orifices and relieving pain. Chenpi has the functions of appetizing, eliminating dampness and resolving phlegm.
Never put soy sauce, or the taste will turn sour. Don't put onions and garlic, or the beef will lose its flavor.
The method of tendon meat is complete, how to make tendon meat delicious?
Wash the tendon meat with clear water, and add ginger slices, star anise and pepper. 2. Add soy sauce, consume oil, and marinate with fine sugar (I planned to add salt in this step, but I thought about adding it when I cooked it, and finally forgot). 3. Add a proper amount of water (only no meat) to marinate for 2 hours and 4.2 hours, then add a proper amount of water to the marinated meat and put it in the pressure cooker, and turn on the cook the meat function key. 5.
6. Slice and plate, and it will be better to eat with garlic juice.
(2) Sweet and sour pork tendon: main ingredient: pork leg pork tendon 500g seasoning: soy sauce (3 tablespoons), vinegar (2-3 tablespoons), sugar (2 tablespoons), cooking wine, ginger and pepper 10. Practice for 60 minutes 1, cut the tendon and put it in boiling water for 2 minutes, pour off the blood, drain the meat and wash it. 2. Take another large pot of water, add cooked meat, all soy sauce, sugar, half vinegar, a proper amount of cooking wine, a piece of ginger and all pepper, bring to a boil with high fire, and then turn off the fire and simmer for about 40-50 minutes. Like sweet and sour pork ribs, this step is very important, but you can't have a rest. When the water is less than half the height of the meat, turn on the fire, add the remaining half of the vinegar and stir-fry until the juice is concentrated. After the syrup can be hung on the meat, you can turn off the heat and put it on the plate.
Both of these practices are very good! It tastes good, too. You can try it sometime!
How to stew beef tendon?
condiments
Tendons (1000g)
Soy sauce (about100g)
condiments
Braised pork set meal (one bag)
kitchenware
stockpot
classify
It is usually difficult to heat spiced sauce for several hours.
Wash the beef, cut it into four pieces and blanch it in boiling water.
Take out and rinse with cold water.
Put the soy sauce in the soup pot.
Add water to boil, then skim off the froth.
Add beef, onion and ginger, then pour in cooking wine.
Pour the seasoning and old bittern into the braised pork bag.
Add salt, sugar and soy sauce.
Cover, bring to a boil and stew for about 2 hours.
Put the beef stew in the soup for a few hours, then take out the slices.
How to eat pig's trotters, how to eat pig's trotters.
Add Tsaoko, star anise soy sauce and fragrant leaves, cook and slice, then add salt, monosodium glutamate, pepper powder, ginger and garlic juice, chicken essence, cooked cheese, Chili oil, vinegar and sesame oil.
How to make pig's trotters and sinews delicious?
Add Tsaoko, star anise soy sauce and fragrant leaves, cook and slice, then add salt, monosodium glutamate, pepper powder, ginger and garlic juice, chicken essence, cooked cheese, Chili oil, vinegar and sesame oil.
How to make pig's trotters and sinews delicious?
(1) Braised pork trotters with soy sauce
condiments
Pig's trotters
500 grams
condiments
Rock sugar soy sauce
Proper amount
Consume fuel
Proper amount
berry sugar
Proper amount
energy
Proper amount
Sichuan pepper
Proper amount
Eight angles
Proper amount
step
1. Wash the tendon meat with clear water, and add ginger slices, star anise and pepper.
2. Add soy sauce, consume oil, and marinate with fine sugar (I planned to add salt in this step, but I thought about adding it when cooking, and finally forgot)
3. Add appropriate amount of water (excluding meat) and marinate for 2 hours.
After 4.2 hours, put the marinated meat into the pressure cooker, add appropriate amount of water, and turn on the cook the meat function key.
5. Hearing the end prompt, the meat is cooked (I looked at my watch, 15 minutes). When the meat cools naturally, open the pressure cooker.
6. Slice and plate, and it will be better to eat with garlic juice. Feel good about yourself, at least not like last time.
skill
Tendon meat is salted before cooking to make it more delicious.
(2) Sweet and sour tendon meat:
material
Material: 500g of pork hamstring.
Seasoning: soy sauce (3 tablespoons), vinegar (2-3 tablespoons), sugar (2 tablespoons), cooking wine, ginger, pepper 10 tablets.
Practice for 60 minutes
1. Dice the tendon and cook in boiling water for 2 minutes. Let the blood go, let the meat go.
2. Take another large pot of water, add cooked meat, all soy sauce and sugar, half vinegar, a proper amount of cooking wine, a piece of ginger and all pepper, bring to a boil with high fire, then turn off the fire and stew for about 40-50 minutes.
Like sweet and sour pork ribs, this step is very important, but you can't have a rest. When the water is less than half the height of the meat, turn on the fire, add the remaining half of the vinegar and stir-fry until the juice is concentrated. After the syrup can be hung on the meat, you can turn off the heat and put it on the plate.
How to eat the tendon of mutton hoof well
The mutton tendon stew is delicious.
Required ingredients
Ingredients: gluten 300g, kelp 100g, bean sprouts 100g, chopped green onion, ginger slices, salt, monosodium glutamate, pepper, peanut oil and cooking wine.
operation sequence/order
1. Cut the tendon meat into large pieces, blanch it with boiling water and take it out.
2. kelp and bean sprouts are cooked in a pot.
3. Heat oil in a wok, add onion, ginger and cooking wine, stir-fry tendon meat, add soup, pour into a casserole, add kelp and bean sprouts, simmer for 40 minutes, and add seasoning.