Edible alkali, ginger slices, onion segments, cooking wine, monosodium glutamate, salt.
1, pedicled mushrooms, washed and sliced; Cleaning Radix Angelicae Sinensis and Radix Salviae Miltiorrhizae, and packing in gauze bag.
2. Wash the beef tendon with warm water, put it into the pot, add water and edible alkali, cover the pot and stew for 30 minutes, remove and wash it, and cut it into sections after the beef tendon swells.
3. Add a proper amount of water to the pot, add cooking wine, beef tendon, ginger slices, onion slices, mushroom slices, ham slices and gauze bags, cook for about 3 hours on high fire, pick out onion slices, ginger slices and gauze bags, and season with salt and monosodium glutamate.
Ingredients: 250g of fresh beef tendon. Accessories: soy sauce 15g, cooking wine 10g, salt 3g, monosodium glutamate 2g, sugar 5g, chicken soup 200g, starch 2g, onion 30g and oil 50g.
1. Cut the tendon into strips 5cm long and about 1cm wide.
2. Boil the tendon in boiling water for a while, and then take it out.
3. Add 50g of oil to the wok, stir-fry the onion until it is fragrant and slightly golden, add the tendon, stir-fry it quickly, add soy sauce, cooking wine, salt, monosodium glutamate, white sugar and chicken soup, bring it to a boil, turn it to low heat 10 minute, then heat it with high fire, and add it. ?
1. Wash beef tendon with clear water, blanch it in a white water pot, take it out and let it cool, and cut it into long pieces one inch long and five minutes wide with a knife;
2. Take a boiling spoon, blanch the cut beef tendon with boiling water and control it;
3. Sit in an oil spoon, stir-fry duck oil, onion and Jiang Mo, cook cooking wine and soy sauce, stir-fry broth, add main ingredients, add monosodium glutamate, add salt to taste, thicken, stir-fry oil (duck oil), and take out the spoon.
1. Wash the beef tendon with warm water first.
2. Add dried tangerine peel, cinnamon, clove, cardamom, fennel, star anise, pepper and tea. Stew with water. Add more water to avoid adding water in the middle.
3. Simmer on low heat 1 hour, and add radish.
4. Then add some salt and stew for an hour or so until the beef tendon is rotten and sticky.
Finally, put some pepper or coriander according to your own taste.
1. Wash beef tendon with clear water, add water to the pot and put it with beef tendon. Boil the water over the beef tendon for 4-5 minutes, and then take it out. Soak beef tendon in clear water for a while, remove and cut into pieces for later use.
2. Boil another pot and pour the oil. When the oil is 40% to 50% hot, add ginger and garlic until fragrant, then add beef tendon and a little cooking wine, stir-fry for a while, and then add pepper, thirteen spices and balsamic vinegar. The balsamic vinegar should be sprinkled along the side of the pot and stir-fried.
3. Then add salt, and finally add chicken essence and stir-fry for a while, and stir-fry the seasoning evenly.