Tendon is more expensive than beef.

Many parts of the cow can be eaten, of which beef and tendon is more common, of which tendon will be more expensive, because it is cooked out of the texture is very good, very tough, the flavor overall is very good, and that part of the whole cow is only so much, so the thing is rare, naturally, the price will be higher.

Roasted Beef Tendon Meat Practice:

1, beef thawing, in the not completely thawed can cut, and not soft when cutting strips, this way good cut. If you want to cut with the grain of the meat, it can be torn, tear-resistant, if cut perpendicular to the grain, it is very good to bite, to each his own.

2, garlic shredded into the beef strips, add soy sauce, oyster sauce, thirteen spices, pepper, cumin powder, barbecue powder, five spice powder, home anise and fennel and so on can be added, as long as it is the spices of this category can be added, soy sauce and oyster sauce to add a little more.

Don't add the soy sauce, roasted color enough. Scratch well, marinate for more than two hours, usually get up in the morning to thaw, cut at noon, and start grilling at night. Half 1kg I baked into two dishes, so once baked 0.5kg is enough.

3, baking tray padded with greaseproof paper, spread the beef strips, you can spread all over, after baking shrinkage does not affect each other. Upper and lower heat 220 degrees Celsius, 15 minutes.

4, remove the beef, clip into the container, you can add cumin powder and other seasonings, try the flavor yourself, flexible adjustment, stir.

5, cooled to eat a good point, the taste is very good.