Materials: Chinese date (dry) 30g, Lycium barbarum 15g, lotus seed 15g.

Seasoning: cooking wine 15g, salt 5g, monosodium glutamate 5g.

Exercise:

1. De-oiling beef tendon, washing, cutting into pieces, slightly scalding in boiling water, taking out and draining;

2. Pedicel the soaked mushrooms and cut them in half;

3. Wash red dates, medlar and lotus seeds for later use;

4. Put the pot on a big fire, add beef tendon pieces, mushrooms, red dates, medlar and lotus seeds, pour in 1000g broth, and add cooking wine, refined salt and monosodium glutamate;

5. After boiling, simmer for 3 hours until the beef tendon slices are cooked.

Second, roasted beef tendon with garlic

Material: 500g beef tendon.

Accessories: broccoli 30g, garlic 20g, radish 40g.

Seasoning: 20g of Chili oil, 0g of pepper 10g (red and sharp), 0g of pickled pepper 10g, 4g of salt, 2g of monosodium glutamate, 2g of pepper, 5g of sesame oil, 3g of starch (corn), 30g of lard (refined) and 5g of sugar.

Exercise:

1. Wash fresh beef tendon, cut into strips, and blanch thoroughly in boiling water pot;

2, pepper, pickled pepper to pedicel;

3, the radish is salted with salt water and cut into strips;

4. Cut broccoli into small flowers and cook it with garlic for later use;

5. Heat lard in the pot, stir-fry pickled peppers, garlic, peppers and pickled peppers, mix with fresh soup and home-cooked juice for a few minutes, filter out pickled peppers, remove peppers and pickled peppers, put beef tendon in the filtered soup, cook until soft and rotten, add salt, monosodium glutamate, pepper, sesame oil and white sugar, pour in red oil, and put in the center of the pot.

6. Heat the lard in the pot, stir-fry the garlic and add the fresh soup. After collecting the juice, thicken the beef tendon and put cooked broccoli and garlic around it.

Tip: when burning beef tendon, the soup should be wider to avoid sticking to the pot.

Third, stewed beef tendon with medlar.

Ingredients: 600g of beef tendon (soaked hair) and 300g of medlar.

Seasoning: salt 6g, sugar 5g, cooking wine 10g, sesame oil 5g, monosodium glutamate 4g, pepper 2g, starch 4g, onion 3g, ginger 3g and vegetable oil 60g.

Exercise:

1, put the beef tendon in the boiling water pot for a while, take it out and wash it, and cut it into strips (5 cm long);

2. Cut the onion and slice the ginger;

3. Wash the medlar;

4. Put the pot on the fire, add the vegetable oil and heat it to 60%. Add onion and ginger slices to taste;

5. Add beef tendon strips to fry and color, and pour them into a colander to drain oil;

6. Put the pot on the fire, pour in 300g milk soup, and add refined salt, cooking wine, sugar, beef tendon strips and medlar;

7 After boiling, simmer until the beef tendon is soft and sticky, thicken it with wet starch, sprinkle with monosodium glutamate and pepper, and drizzle with sesame oil.

Fourth, papaya roasted trotters.

Material: 300g trotters.

Accessories: papaya 30g.

Seasoning: cooking wine 10g, ginger 5g, onion 10g, salt 3g and chicken oil 35g.

Exercise:

1. Wash papaya and cut into thin slices;

2. Cut pig's trotters into 4 pieces after hair removal;

3. Cut ginger and onion;

4. Put papaya, pig's trotters, cooking wine, ginger and onion together in a saucepan, and add 2500 ml of clear water;

5. Bring to a boil, then simmer for 45 minutes, and season with salt and chicken essence.