If it weren’t for staying at home, what would we do during this May Day holiday?

I can’t say for others, but Xiaomeng who can’t sit still is probably taking advantage of the long vacation to have fun on the vast prairie.

Although we can only stay at home and "travel" now, Xiaomeng has always had the habit of hoarding things. Before leaving home, I stocked up on a lot of tendons produced on the Hulunbuir Prairie.

This is the delicacy of the local herdsmen. The hard-working herdsmen are usually reluctant to slaughter cattle and healthy cattle, so every time they kill the cattle, they will save the cattle's tendons and marinate them with various spices. When eating, they add red onions, onions, carrots and stew, soup and water vegetables. Meat and noodles are a delicious dish in the long dark night.

To be honest, Xiaomeng hasn’t gone out to "go to a restaurant" to improve the food for half a year. But while staying at home, the definition of the word "delicious" becomes more and more picky.

But this muscularity satisfies my carnivore’s desire and expectation for meat.

A good portion of Jintoubaonao, in the words of Xiaomeng’s mother, who has been tested in the kitchen for many years, means that it is “fat and thin, and has all the muscles and muscles.”

This Jintou Ba Nao is packed in vacuum aluminum foil bags. When you open it, there is a strong meaty and braised beef aroma. When you fiddle with it with chopsticks, you can see that the content inside is very real. There are only two items, beef and beef tendon.

The lesson from Laotan Pickled Cabbage is still there. In order to prevent herself from eating something she shouldn’t eat, Xiaomeng turned the package to the back.

The ingredient list is also very simple, with only soy sauce, spices, MSG and state-approved additives such as beef tendon. OK, put a heart in your belly and get ready to eat meat.

Pour a bag of tendon into the pot, add purple onions and potatoes, and add half a plate of carrot cubes. Add a little water and start stewing. Because the base flavor has been adjusted, be sure not to add more salt. Don't ask me why, I'm just stupid if you ask.

The beef tendons that have been boiled in the pot have completely released their fresh aroma. The texture of the beef tendon mixed with the soup is comparable to my mother’s craftsmanship.

Take a bowl of rice, pour it with beef soup, add a piece of beef tendon stewed until soft, a large piece of beef, and some potatoes. Even if you are staying at home, your soul will seem to have drifted away. prairie.

Among so many fast food, in terms of taste, this dish probably ranks among the top ten. As for the reason, I think it is still inseparable from two aspects.

The most important thing for a delicious food is the raw materials and cooking. In the spirit of asking for answers, Xiaomeng called the boss. Only then did I figure out why this tendon is so delicious.

Each portion of these tendons are made from beef leg muscles. As we all know, when cattle are foraging, their four legs exercise a lot, and in Hulunbuir, there are contiguous pastures. It is the natural gym for Taurus.

With good raw materials, the quality can only be guaranteed, but if you want to conquer foodies, you still have to look at the craftsmanship.

The boss told me very enthusiastically on the other end of the phone that when the meat was cooked, cloves, cinnamon, fennel and other spices were used to make the marinade. It was marinated first and then roasted. It has been simmered slowly, otherwise how could there be such an authentic beef aroma?

After hanging up the phone, Xiaomeng was stunned when she looked at the beef on the table. It's not that it's not delicious, nor that the portion is small. It's a pound of beef that Xiaomeng can't finish by herself.

How about buying some food and adding some hotpot base to have another meal in the evening?