Beef with five-spice sauce
2500g beef tendon, 125g celery, 250g soy sauce, 125g salt, 100g sugar, 30g anise, 30g cinnamon, aniseed 10 grams, 15 grams of pepper, 2 grams of cloves, 50 grams each of onion and ginger.
Method:
1. Rub the beef with salt repeatedly and put it in a vat (basin) to cover (it takes 1 day in hot weather and 2 days in cold weather);
2. Take out the marinated beef, wash it with clean water, put it into a boiling water pot and blanch it for 5-6 minutes, wash away the blood and take it out. Cut into large pieces, then put in a pot of cold water, add soy sauce, white sugar, green onions, ginger, bunches of celery and cloth-wrapped seasoning bags (containing anise, cinnamon, aniseed, Sichuan peppercorns, cloves, etc.);
3. Bring to a boil over high heat, skim off the foam, and blend the soup into a red sauce. Reduce the heat to low, keep the temperature of the soup at about 950C, and simmer for about 30 minutes;
4. Take out the celery and cook for another 2 hours (turn the beef 1-2 times in the middle). When the beef is crispy, collect the thick soup, smear the surface of the beef, let it cool, slice it and serve on a plate.
Ingredients: Beef (fat and lean) (500g)
Seasonings: salt (4g) soy sauce (4g) sweet noodle sauce (5g) cooking wine (3g) ginger (3 g) sesame oil (10g) MSG (3g) five-spice powder (5g) white sugar (5g)
Production process
1. Cut the beef into pieces and use a torter Prick it for a few times, then mix the sugar, saltpeter, refined salt, and five-spice powder together, mix it on the beef, put it in a container, add ginger, put a heavy object on it, and cover it tightly. Turn over once a day. After 7 days, wash away the blood, rinse with cold water for 1 hour, and put it into a pot of boiling water to drain thoroughly.
2. Put the pot on the fire, add sesame oil, sweet noodle sauce, MSG and appropriate amount of water. Stir well, then add soy sauce and cooking wine. After it boils, add the beef cubes, bring to a boil over high heat, and move on Cook over high heat for 20 minutes and remove.
Process Tips
Nitrate, a solution of potassium nitrate or sodium nitrate, can turn bacon red but it is harmful to the human body, so it cannot be consumed in large quantities.
How to make beef tendons:
Cold beef tendons
Ingredients: 250 grams of cooked beef tendons, 100 grams of yuba, ginger, minced garlic, refined salt, vinegar, soy sauce , sesame oil and MSG in appropriate amounts.
Preparation method: 1. Blanch the cooked beef tendons in boiling water, wash off the meat, cut into 1 to 1.5 cm long sections, and set aside.
2. Soak the yuba in boiling water until soft, cook, cut into 2 cm long sections, squeeze out the water,
mix with beef tendons. Add ginger, minced garlic, refined salt, vinegar, soy sauce, sesame oil, and MSG, mix well
and serve.
Steamed beef trotters
A local Qinghai halal dish cooked with beef trotters. Burn the cow's hooves over a fire to remove the hair, smash the shell, soak it in alkaline water to remove the charred skin, scrape and wash it repeatedly to make the skin golden brown, boil it in a pot, and then steam it in a cage; remove the big bones. Continue steaming until the tendons are tender and the skin is open, then cut the tendons into strips; add pepper, Sichuan pepper powder, salt, soy sauce, and chili powder, mix well, put it into a bowl and steam again to make the seasoning take on the main flavor; put it into a plate , pour fresh beef soup, sprinkle with coriander, minced garlic, etc. and serve.
Stewed beef tendons
Main ingredients/auxiliary ingredients: 1. 350 grams of fresh beef tendons;
2. 15 grams of green onions, 10 grams of ginger slices, 50 grams of cooking wine g, 25g soy sauce, 10g refined salt, 25g sugar, 1.5g MSG, 1 star anise, 10g sesame oil, 750g cooking oil (approximately 35g consumption).
Preparation method:
1. Wash the beef tendons, absorb the water with a clean cloth, and cut them into sections about 3 cm long;
2. Put the wok on high heat, add oil, and when it is 70% to 80% hot, add the beef tendons and fry for about 3 minutes. When the beef tendons are stiff and the surface turns golden brown, pour it into a colander and drain the oil;
3. Leave remaining oil in the wok, add star anise and stir-fry until fragrant, add shredded green onions, ginger slices, Shaoxing wine, soy sauce, white sugar, refined salt and 1750 grams of water, then add beef tendons and bring to a boil, cover and use Simmer over low heat for about 5 hours. When the beef tendon is crispy and the marinade is thick, remove the onion knots, ginger slices and star anise, add MSG, drizzle in sesame oil, and serve on a plate
Beef Tendon Stew
Ingredients: beef brisket, mushrooms, winter bamboo shoots, ginger, garlic, green onions. Bean paste, salt, cooking wine, pepper, soy sauce, starch.
Preparation method:
(1) Cook the beef tendons until tender, remove, drain and cut into sections, smash green onions and ginger.
(2) Saute onions, ginger bean paste and chili peppers, add water and bring to a boil. Remove the chili skins and put the tendons into the pot. After cooking, add other seasonings and cook over low heat until the flavor is absorbed. Add starch. Thicken with water and serve.
Features:
Pork belly can also be used instead
Sanxian beef tendons
Main ingredients: 200 grams of cooked beef tendons. Ingredients: 50 grams of cooked chicken, 30 grams of ham, 50 grams of fresh mushrooms, and 5 rapeseed hearts. Seasoning: 10 grams of cooking wine, 3 grams of salt, 2 grams of MSG, 3 grams of starch, 50 grams of oil, 3 grams each of onion and ginger, and 300 grams of chicken broth.
Production process: 1. Wash the tendons and cut them into 5 cm long sections. If they are thick, cut them in the middle. Slightly chop the green onion and ginger with a knife.
2. Cut the chicken into slices and the ham into thin slices. Cut the fresh mushrooms into 0.1 cm thick slices and wash the cabbage hearts. ⑶ Turn on the heat in the wok, add 50 grams of oil, stir-fry the onions and ginger until fragrant, add cooking wine, salt, MSG and chicken stock, add the tendons and cook for about 10 minutes, then add the chicken, ham, fresh mushrooms and cabbage. Put it in and cook together. When it is mature, thicken the juice with water starch and serve it on a plate.
Instructions: This dish is Zhunyang flavor, with salty and fresh taste, rich soup and white color. The utensils used during cooking must be clean.
Beef tendons can nourish the liver, strengthen tendons, replenish qi and nourish blood. Mainly used to treat anemia, neurasthenia, limb soft tissue damage and fractures. Here are several dietary remedies:
100 grams of beef tendon to replenish lean marrow and strengthen bones and muscles. Wash and slice into pieces. Add 15 grams each of Ganoderma lucidum, Polygonatum sibiricum, and Millet Spatholobus. , 20 grams of astragalus, put it into a gauze bag, put it into a casserole together, add enough water, simmer for 60 minutes, and remove the medicine bag. Eat as a snack.
To nourish the liver and blood, replenish qi and strengthen the spleen. 100 grams of beef tendon, sliced, 150 grams of peanut kernels,
Put in a casserole, add an appropriate amount of water, and simmer for 60 minutes. Eat as a snack.
To replenish qi and nourish blood, put 50 grams each of beef tendon and jujube into a casserole, add an appropriate amount of water, and simmer over low heat
Stew for 60 minutes. Eat as a snack.
To nourish the liver and qi, strengthen muscles and bones, 50 grams of beef tendon, cut into slices, add 15 grams each of Dipsacus bark and Eucommia ulmoides.
Wash and slice, put into a gauze bag, and put them together Place in a casserole, add enough water, and simmer for 60 minutes
. Eat as a snack.
Roast beef tendon
Ingredients: 250g beef tendon, 25g cabbage heart, 0.1g pepper, 10g soy sauce, 5g ginger, 10g cooking wine, 0.4g dry dough powder , 0.1g MSG, 50g beef tendon soup, 25g vegetable oil, 5g green onion.
Preparation (1) Put the raw beef tendons into a small casserole, add 3 times the water, cook over low heat until 80% mashed, take it out, remove the bones, cut into strips of about 6 cm, and keep the original soup; Cut the green cabbage heart into wide strips, similar to beef tendons; add 20 ml of water to the dry dough powder to make a paste.
(2) Stir-fry the vegetables in a hot oil pan, then pour in the beef tendon, cooking wine, ginger, soy sauce and original soup. After boiling, add MSG and the prepared dough paste. When cooked, add Pepper and serve.
Peanut tendon soup
Ingredients: 100 grams of beef tendons, 150 grams of peanut kernels
[Preparation method]: Wash the beef tendons, slice them, and add peanuts Wash it, put it into the clay pot together with the beef tendons, add an appropriate amount of water, bring to a boil over high heat, then simmer over slow fire for 1-2 hours, season and serve.
[Function]: Nourish the liver and blood, replenish qi and strengthen the spleen
[Scope of application]: Used for dull complexion, pale lips and tongue, and fatigue caused by deficiency of qi and blood. Strength, reduced diet and other symptoms.
Beef tendon soup with psoralen and blood vine
Ingredients: 30 grams of beef tendon, 15 grams of psoralen, 60 grams of chicken blood vine
[Preparation method] : Wash the beef tendons, wash the psoralen and chicken blood vine respectively with water, put them together with the beef tendons into a clay pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over a slow fire until the beef tendons are cooked and rotten, remove the residue. Season to serve.
[Function]: Strengthen the spleen and kidneys and nourish essence.
[Scope of application]: Used for anemia caused by spleen and kidney deficiency. Symptoms include pale complexion, skin, mucous membranes, and nails, dizziness, weakness, easy fatigue, palpitations, shortness of breath after activity, loss of appetite, abdominal distension, chills and cold limbs, soreness in the waist and knees, spontaneous sweating, and pale tongue with white coating.
Roasted tendons
Ingredients: 250 grams of boiled beef tendons, 150 grams of chicken broth, 25 grams each of peanut oil, sesame oil, soy sauce and starch, 15 grams of green onions, 10 grams of garlic, cooking wine, 5 grams each of ginger, a little each of MSG, sugar and aniseed.
Preparation method: Wash the beef tendons and cut them into 4.5 cm long strips, cut the green onions into diagonal sections, and slice the ginger and garlic; heat the peanut oil in a wok, add the aniseed, green onions, and ginger. Slightly fry the garlic slices until the onions turn yellow. Cook with cooking wine and add chicken stock. After the soup boils, remove the aniseed, onions, ginger and garlic. Add the tendon, add soy sauce, sugar and MSG. When the soup boils again, turn to small. Simmer for 5 minutes, then turn to high heat, pour water and starch, then pour sesame oil around the wok, stir-fry, and serve on a plate.
Efficacy: Strengthens the spleen and stomach, nourishes essence and fluids, strengthens muscles and bones, etc.
Usage: Eat with meals.
Application: Suitable for the weak and frail.
Beef tendons stewed with Ganoderma lucidum
[Ingredients] 25 grams of Ganoderma lucidum, 15 grams of Astragalus membranaceus, 1,500 grams of beef tendons.
[Preparation method] Wash Ganoderma lucidum and Astragalus membranaceus, chop them into small pieces and wrap them in gauze. Cut the beef tendons into pieces, put them into the pot together with Ganoderma lucidum and Astragalus membranaceus, add an appropriate amount of water, stew them and eat them.
[Efficacy] Replenishing Qi and calming the mind.
Braised beef tendons
Ingredients: 750 grams of beef tendons, 200 grams of lotus white, 50 grams of dried shiitake mushrooms, 100 grams of green onions, and several dried red peppers.
Method: First stir-fry the beef tendons with ginger, green onions and butter, add mushrooms, chili and soy sauce, salt, MSG and other condiments into the pot, simmer over low heat, then add the green onions and lotus flowers. Stir-fry and then add in and cook for a while.
Braised beef tendons
Ingredients: Raw beef tendons, cabbage hearts, onion knots, ginger slices, cinnamon bark, Shaoxing wine, wet starch, soy sauce, monosodium glutamate, sesame oil, tea oil.
Method: Wash the beef tendons, put them into a pot of cold water, bring to a boil over high heat, cook for 10 minutes, take them out, remove the broken bones, scrape off the outer skin, and then cut into 7 cm long pieces. strip. Take a large clay bowl, place a bamboo grate on the bottom, add beef tendons, cinnamon bark, Shaoxing wine, soy sauce, refined salt, green onion knots, ginger slices and water in order, bring to a boil over high heat, then reduce to low heat and simmer for 4 seconds After 5 hours, when the tendons are tender and a small amount of thick juice remains, remove from the heat. Remove the onions, ginger, and cinnamon, select the thick tendons, and cut them to make them uniform in thickness. Place the wok on a high fire, add tea oil, and when it is 80% hot, put the washed cabbage hearts into the wok, add refined salt and stir-fry until cooked, then place them around a large porcelain plate. Add tea oil to the wok, heat it to 80% heat, add beef tendons and stir-fry, then pour in the original juice. After boiling, add MSG, thicken the gravy with wet starch, put it in the middle of a large porcelain plate, and drizzle with sesame oil and serve.
Features: Soft and glutinous, delicious and fragrant.
Beef tendon with scallion oil
Main ingredient: water-fried beef tendon.
Ingredients: Rapeseed heart.
Seasoning: salt, chicken essence, cooking wine, scallions, shredded ginger, oyster sauce, pepper, water starch, edible oil, stock, scallion oil.
Method:
1. Cut the boiled beef tendons into sections and blanch them in boiling water. Wash the rapeseed hearts and blanch them in boiling water with salt and cooking oil before taking them out. Place the circles around the plate;
2. Put the pan on fire and pour in the oil. When the oil is 30% hot, stir-fry the scallions until the scallions are fragrant. Pour out an appropriate amount of scallion oil, then add shredded ginger, salt, cooking wine, Add pepper, dark soy sauce, chicken essence, white sugar, stock, and beef tendons and simmer over low heat for 30 minutes. When the tendons are tender and the juice is thick, turn to high heat, thicken with water starch, pour in scallion oil, pour it on a plate and serve< /p>