The whole process of trotters is as follows: preparation materials: white radish, salt, soy sauce, chicken essence, ginger, star anise, pepper, cinnamon, oyster sauce, blended oil, sweet pepper, lavender and fermented bean curd (spicy).

1. Brush the hooves with a brush, put a proper amount of water in the pot, and put the hooves in for stewing. Second, when the hoof shell is a little smaller, it can be picked up and drained. The stewing process takes about 1.5 hours.

Third, cut the middle of the hoof with a machete. Fourth, pull out the shell.

5. Take the cow's hoof out of the shell, which still has hair on it. 6. Use a knife to clean the hair on the cow's hoof.

Seven, put all the shaved hooves in the pot, put some water, and stew the seasoning and ginger together. Eight, when the beef hoof is almost stewed, put the radish cut in half into the stew.

Nine, the cow's hoof can be stewed with your fingers and can be put in the pot. .

The whole hooves thing?

The whole hoof is made as follows:

Preparation materials: white radish, salt, soy sauce, chicken essence, ginger, star anise, pepper, cinnamon, oyster sauce, blended oil, persimmon pepper, lavender and fermented bean curd (spicy).

1. Brush the hooves with a brush, put a proper amount of water in the pot, and put the hooves in for stewing.

Second, when the hoof shell is slightly smaller, it can be picked up and drained. The stewing process takes about 1.5 hours.

Third, cut the middle of the hoof with a machete.

Fourth, pull out the shell.

5. Take the cow's hoof out of the shell, which still has hair on it.

6. Use a knife to clean the hair on the cow's hoof.

Seven, put all the shaved hooves in the pot, put some water, and stew the seasoning and ginger together.

Eight, when the beef hoof is almost stewed, put the radish cut in half into the stew.

Nine, the cow's hoof can be stewed with your fingers and can be put in the pot.

The practice of cow hoof

Braised beef hoof with garlic

condiments

Niuti (2)

condiments

Garlic (moderate amount)

Dried Chili (moderate amount)

Break the cow's hoof into sections, wash and blanch. Add soy sauce, cooking wine and salt and marinate for 20 minutes.

Cut the ingredients for use.

Heat the oil pan with seasoning, stir-fry until fragrant.

Add hooves and stir-fry for 2 minutes, then add appropriate amount of boiling water to stew.

Stew for 5 minutes, poke it with chopsticks, and when it is rotten, collect the juice and get angry. You can eat it.

Tip:

1. Cow's hoof should be simmered slowly until the gum comes out.

Braised beef feet? Please elaborate.

material

2 beef hooves, garlic, dried pepper, pepper, soy sauce and soy sauce.

working methods

1. Break the hoof into sections, wash it and blanch it. Add soy sauce, cooking wine and salt and marinate for 20 minutes.

2. Cut the ingredients for use.

3. Add the ingredients to heat the oil pan and stir-fry the fragrance.

4. Add hooves and stir-fry for 2 minutes, then add appropriate amount of boiling water to stew.

5. stew for 5 minutes, poke it with chopsticks, and when it is rotten, collect the juice and get angry. You can eat it.

Ingredients: ox hoof and ox hoof

Ingredients: aniseed, cinnamon, onion and ginger, a little pepper, wine.

working methods

1. Clean the feet and hooves of cattle and rinse them for later use.

2, put the ingredients into the pot, don't pass the trotters, and then put them into the pot for stew.

After about half an hour, the fragrance began to float out.

How many ways to eat cow's hoof? How come?

There are many ways to do this, such as:

Cattle hoof flower

Material: 500g beef tendon.

Cattle hoof flower accessories: beef tenderloin 100g, eggs 50g, bamboo shoots 75g.

Beef hoof flower seasoning: 5g of green garlic, 5g of ginger, 4g of pepper (dried red tip), 40g of soy sauce, 2g of salt, 2g of sugar, 0/5g of yellow rice wine/kloc-0, 0g of monosodium glutamate/kloc-0, 0g of starch (corn)/kloc-0, and 75g of duck oil.

The practice of cow hoof flower:

1. Wash the cylindrical hamstring muscle, cut it into 4 cm long segments, and cut it with a knife at one end to form 6 flaps;

2. Leave the other end 1.3cm uncut;

3. Cut the red pepper into small pieces;

4. Cut the green garlic obliquely into small pieces of 1.6 cm;

5. Remove the fascia of beef with a knife, cut it into 5 cm slices, put it in a bowl, add egg white and mix it with wet starch slurry;

6. Slice the bamboo shoots;

7. Put the wok in medium heat, add duck oil and heat it. Stir-fry the tendon first, then add beef juice (150g), bamboo shoots, soy sauce, salt, yellow wine, sugar, green garlic, red pepper and Jiang Mo;

8. After cooking and stewing, put the beef slices mixed with paste into the pot in time and cook for about half a minute. Add monosodium glutamate, dilute the thickening with wet starch, and pour the remaining cooked duck oil into the pot.

Fried beef hoof

Pot paste beef hoof raw material: beef tendon (soaked hair) 400g.

Accessories for stir-fried beef feet: chicken 180g, egg yolk 20g, shrimp 10g, and pepper (red tip) 20g.

Saute beef hoof seasoning: salt 6g, pepper 4g, monosodium glutamate 2g, starch (pea) 70g, peanut oil 100g, onion juice 8g, ginger juice 5g and egg white 50g.

Method of pasting cow's hoof in a pot:

1. Remove oil film and rubber band from chicken breast, cut into strips, soak in cold water for one hour, take out, remove moisture, pat it evenly with the back of a knife until it is fine, and put it in a bowl for later use.

2. Add onion ginger juice, pepper, egg white and refined salt into minced meat, stir constantly by hand, and pour onion ginger juice while stirring until minced meat bubbles into a catty.

3. Wash the dried seaweed with water and swell it for later use, and add appropriate amount of water to the starch and stir it into wet starch; Change the beef hoof (cooked beef hoof) into thin slices with a length of 2cm and a width of 1.5cm, add salt, monosodium glutamate and pepper to taste, coat it with a layer of chicken hammer, put the chicken hammer together with dried laver, old egg yolk and red pepper, and steam it in a cage for three minutes.

4. Put the wok on medium fire, and pour the hot wok into peanut oil. When it is 40% hot, hang the molded hoof, drag it with wet starch (paste), fry it in a wok until the bottom of the hoof is golden yellow, then take it out of the wok and put it on a plate. Flowers and seasonal vegetables can also be used for decoration.

Tips for making pot stickers and beef hooves;

65438+

Braised beef tendon

Braised beef tendon Ingredients: 4 beef tendons.

Saute beef tendon seasoning: 1 pot-stewed soup, appropriate amount of onion, appropriate amount of ginger.

Braised beef tendon in brown sauce

1, iron the beef tendon first, and then rinse off the foam.

2, put it in boiling water, there is no beef tendon on the water surface, add onion, ginger, cooking wine, and cook in a pressure cooker for about 40 minutes.

3. Take it out and put it in the marinade, simmer for about 30 minutes, then turn off the fire and soak. When the soup is a little cold, take out the slices.

How many ways to eat cow's hoof? How come?

There are many ways to make hooves, such as hooves, hooves, main ingredients: beef tendon 500g, auxiliary materials: tenderloin 100g, eggs 50g, bamboo shoots, hooves 75g, seasonings: green garlic 5g, ginger 5g, pepper 4g (dried red tip), soy sauce 40g, salt 2g, sugar 2g and so on. 2. Leave the other end 1.3cm uncut; 3. Cut the red pepper into small pieces; 4. Cut the green garlic obliquely into small pieces of 1.6 cm; 5. Remove the fascia of beef with a knife, cut it into 5 cm slices, put it in a bowl, add egg white and mix it with wet starch slurry; 6. Slice the bamboo shoots; 7. Put the wok in medium heat, add duck oil and heat it. Stir-fry the tendon first, then add beef juice (150g), bamboo shoots, soy sauce, salt, yellow wine, sugar, green garlic, red pepper and Jiang Mo; 8. After cooking and stewing, put the beef slices mixed with paste into the pot in time and cook for about half a minute. Add monosodium glutamate, dilute the thickening with wet starch, and pour the remaining cooked duck oil into the pot.

Pot-roasted beef trotters Pot-roasted beef trotters Ingredients: beef tendon (soaked) 400g Pot-roasted beef trotters Accessories: chicken 180g, egg yolk 20g, shrimp 10g, pepper 20g Pot-roasted beef trotters seasoning: salt 6g, pepper 4g, monosodium glutamate 2g, starch (peas) 70g. 50g egg white fried dumpling with beef hoof: 1. Cut chicken (chicken breast) into strips, soak it in cold water for one hour, take it out and drain it, and pat it evenly with the back of a knife until it is fine mud. When there are no particles, put them in a bowl for later use. 2. Add onion ginger juice, pepper, egg white and refined salt into minced meat, stir constantly by hand, and pour onion ginger juice while stirring until minced meat bubbles into a catty.

3. Wash the dried seaweed with water and swell it for later use, and add appropriate amount of water to the starch and stir it into wet starch; Change the beef hoof (cooked beef hoof) into thin slices with a length of 2 cm and a width of 1.5 cm, add salt, monosodium glutamate and pepper, coat it with a layer of chicken hammer, put the chicken hammer together with dried seaweed, old egg yolk and red pepper, put it in a cage and steam over high fire for three minutes to shape it. 4. Put the wok on medium fire and inject peanut oil when the wok is 40% hot. Tips for making fried beef feet: 1. There is seasoning in the chicken paste, so don't put it any more. 2. Cow feet should be scraped clean and cooked before use. 3. Steamed chicken can't be put on the cage for a long time, otherwise the minced chicken will get old and its shape will be out of shape. Ingredients: braised beef feet 4 pieces: marinated soup 650.

2, put it in boiling water, there is no beef tendon on the water surface, add onion, ginger, cooking wine, and cook in a pressure cooker for about 40 minutes. 3. Take it out and put it in the marinade, simmer for about 30 minutes, then turn off the fire and soak. When the soup is a little cold, take out the slices.