How to make roasted tendons
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 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
Cooking method:
1. Cut the water-fried beef tendons into sections , blanch it in boiling water, wash the rapeseed heart, blanch it in boiling water, add salt and cooking oil for a while, then take it out and place it around the plate in a circle;
2. Set the pot on fire, pour in the oil, and add the green onions when they are ripe. When the scallions are fragrant, pour out an appropriate amount of scallion oil, then add shredded ginger, salt, cooking wine, pepper, dark soy sauce, chicken essence, white sugar, stock, beef tendons and simmer over low heat for 30 minutes until the tendons are soft and tender. When thickened, turn to high heat and thicken with water starch, pour in scallion oil, pour it on a plate and serve.
Features: Soft and ruddy, salty and mellow.
Babao sea cucumber
Ingredients: 400g of sea cucumber, 25g each of cooked ham, winter bamboo shoots, cooked chicken, and cooked lotus seeds, 50g of seaweed tendon, 15g of dried shrimps, and 50g of water chestnuts. , 5 grams of shiitake mushrooms.
Cooking method:
1. Clean sea cucumbers and tendons and cut them into strips;
2. Slice winter bamboo shoots, ham and chicken, dice water chestnuts and remove lotus seeds. Core;
3. Heat the wok with green onion and ginger, add sea cucumber and fry for a while, cook in chicken soup, put it in a bowl;
4. Combine chicken soup, mushrooms, ham and other raw materials Stew until cooked, pour it on the sea cucumber and steam for 1 hour. Decant the juice onto a plate;
5. Add the original juice to the sauce, bring to a boil and thicken, pour it on the sea cucumber and serve.
The raw materials are not fixed and can be mixed as you like. You can mix whatever you like
There is flexibility