Ingredients: 500g tendons; 4-5 green onion segments; 4-5 ginger slices; 3-5 dried chili peppers; appropriate amounts of cinnamon, aniseed, and cooking wine.
Method:
1. Press the tendons in a pressure cooker, put water in the pot (just 2 cm higher than the tendons), add green onions, ginger slices, dried chili peppers, cooking wine, Aniseed,
Cinnamon, 15 minutes after the pot starts to steam is suitable.
2. Take out the tendon and cut into small sections. Reserve the soup for later use. Put the tendons in a casserole and add the original juice to cover the tendons.
3. Put 3 grams of ginseng slices (only less, no more than 3 grams) and 5-6 grams of astragalus in a casserole. Bring to a boil over high heat, then turn to low heat and simmer for 30 minutes
It is delicious and nutritious. It can replenish qi and blood, and strengthen muscles and bones.
Spicy beef tendon
Spicy beef tendon
Spicy beef tendon
Ingredients:
Tondon 600 grams, 1 pot of oyster sauce spicy marinade
Preparation method:
1. Boil the tendons in water for 40 minutes, remove and drain the water and set aside.
2. Bring the oyster sauce spicy marinade to a boil, add the beef tendon, and simmer over low heat for about 60 minutes. You can insert chopsticks into it. If it can be penetrated, it means that the beef tendon has taken in the flavor. Put the beef tendon into a plate and garnish with a little coriander.
Ingredients
225g beef tendon, 50g green onion, 45g vegetable oil, 5ml cooking wine, 1g MSG, 2g salt, 0.2g pepper, 10g soy sauce ml, 6 grams of starch, 3 grams of sugar, 70 grams of soup.
Method
1. Cool the beef tendons with water and change into strips. Cut the Beijing scallion white into two halves and cut it into 5 cm long sections.
2. Use the soup to drain the beef tendons twice and soak them.
3. Heat the pot, add oil, add the green onion to the pot and stir-fry over low heat until golden brown, take out and set aside. Pour the soup into the original pot, add salt, monosodium glutamate, cooking wine, soy sauce, sugar, pepper, add beef tendons (drain the water), switch to low heat and cook until the tendons are glutinous, taste it, thicken with water starch, add scallion segments , push evenly and serve.
Features:
Golden red, mellow and salty taste, overflowing with green onion aroma.
How to make braised beef tendon
Ingredients:
Beef tendon, allspice powder, cumin, cooking wine, light soy sauce, soy sauce
Method:
1. Fry the sugar color. Put oil and sugar in the pot. After the sugar turns brown, add the beef tendons to the pot and stir-fry.
2. Add cooking wine, light soy sauce, soy sauce, allspice and cumin, then add some soup and stew.
3. In fact, the beef tendon is already very rotten, so very little is added to the soup. The only thing left to do is to add the flavor and collect the juice. Turn off the heat after the juice has dried up. Sprinkle with coriander and serve.
Spicy beef tendon mix
Ingredients:
One pound of raw beef tendon, 2 green onions, 3 slices of ginger, 1 star anise, 2 tablespoons of wine, 3 tablespoons soy sauce, 4 taels of bean sprouts
Seasoning:
1 tablespoon garlic shavings, 1 tsp pepper powder, 2 tbsp scallions, 2 tbsp vinegar, soy sauce 2 tablespoons, 1/2 teaspoon of chili powder, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, a little MSG
1. Boil the beef tendons in half a pot of boiling water for 1 minute, remove and cut off Wash the skin, fat and other non-tendon parts with cold water
2. Heat 1 tablespoon of oil, fry the onions and ginger, then pour in the wine and soy sauce, put down the beef tendons and pour in Boil 6 cups of water and cook over low heat for 2 hours
until the beef tendons are tender enough
3. Cut the beef tendons into one-inch thin strips
4. After mixing the spicy ingredients in a bowl, add beef tendon and half a cup of beef tendon soup, mix carefully and serve on a plate
5. Fry the vegetables in oil and add a little salt Season and serve on the side of the plate
Stewed beef tendon with radish
Ingredients:
One and a half pounds of beef tendon, cut into about one inch square pieces. Boil boiling water for a while and take it out; two and a half kilograms of white radish (can be increased or decreased according to personal preference), cut into about two centimeter square pieces, boil in boiling water for one minute and take out; two tablespoons of watercress; one star anise; five coriander stalks; Sichuan peppercorns More than 20 pieces, one tablespoon of rock sugar or white sugar, appropriate amount of salt.
Method:
1. Place the pot on the fire, heat the oil until it is 40% hot, add the watercress and sugar and fry until it turns cherry color.
2. Add about two kilograms of water, and then pour in all the ingredients except the radish. After boiling, skim off the foam and pour it into the pressure cooker, and press for thirty minutes
3 . After the pressure cooker has cooled down, open the lid, pour in the radish, add an appropriate amount of salt and cook without covering for about ten minutes until the radish is soft.
4. Add appropriate amount of MSG and mix evenly, then take it out of the pot and sprinkle with coriander. Serve.
Nutritious and sour beef tendon pot
Ingredients: beef tendon, carrots, 2 tomatoes, 4 dried onions, several slices of ginger, 2 green onions, 1/4 tangerine peel , 1/2 teaspoon of white vinegar, 4 small red peppers; 1 tablespoon each of tomato juice and chili sauce, 1/4 piece of sugar, 1 teaspoon each of minced garlic, salt, sesame oil, and light soy sauce, and 2 cups of water.
Preparation: 1. Boil beef tendon with ginger and green onion, add white vinegar and soak in water for more than 2 hours, pour out the water and rinse.
2. Peel and cut the carrots into cubes; wash and cut the tomatoes into cubes; remove the clothes from the dried onions; soak and scrape the tangerine peel; wash and cut the red peppers into fine pieces.
3. Heat 1 tablespoon of oil, sauté dried shallots, ginger slices, green onions, and beef tendons until fragrant. Add carrots, tangerine peel, red peppers, tomatoes and seasonings, and cook over medium heat for 10 seconds. minutes, then switch to slow fire and cook for 20 minutes, turn off the heat and bake for 10 minutes, repeat 3 to 4 times; if the water is insufficient, add boiling water to replenish it.
Kung Pao Beef Tendon
Ingredients:
Beef tendon, garlic, ginger, green onion, dried chili pepper, dried Sichuan peppercorns, chili powder, soy sauce, sugar, cooking wine , salt, oil, skinned peanuts
Method:
1. Wash the beef tendons, add ginger and green onion slices, and press in a pressure cooker for about 40 minutes.
2. Remove from the cold water and cut into small pieces.
3. Heat the oil in the pot until it is about 40% hot. Fry the skinned peanuts over low heat until the color becomes darker.
4. Heat oil in a pot, add dried chili peppers, dried Sichuan peppercorns, garlic slices, and green onions. After sauteing until fragrant, add beef tendons and stir-fry. Add soy sauce, chili powder, cooking wine, sugar, and collect the dry soup.
5. Finally add the fried peanuts and mix well.