First, Shenqi tendon.
Raw materials: 500g； beef tendon; Onion section 4-5; 4-5 slices of ginger; 3-5 dried peppers; Cinnamon, aniseed and cooking wine are appropriate.
Exercise:
1. Press the tendon with a pressure cooker, drain water (2 cm higher than the tendon), and add onion, ginger, dried pepper, cooking wine and aniseed.
Cinnamon bark,/kloc-boil after 0/5 minutes.
2. Take out the tendon and cut it into small pieces. Keep the soup. Put the hamstring in a casserole and add the original juice.
3. Put 3 grams of sliced ginseng (less than 3 grams) and 5-6 grams of astragalus in the casserole. After the fire boils, simmer for 30 minutes.
.
It is delicious and nutritious, and can tonify qi and blood, strengthen tendons and bones.
Fourth, the practice of halogen beef tendon
Materials:
Beef tendon, spiced powder, fennel, cooking wine, soy sauce.
Exercise:
1, stir-fry the sugar color, put oil and sugar in the pot, and when the sugar turns brown, put the beef tendon in the pot and stir-fry.
2. Add cooking wine, soy sauce, soy sauce, spiced powder, fennel, and add some soup to stew.
3. In fact, the beef tendon is rotten, so there is very little in Tonga. What remains to be done is to taste and collect the juice, and turn off the heat when the juice is dry. Sprinkle with coriander.
Six, stewed beef tendon with radish
Raw materials:
A catty and a half of beef tendon, cut into pieces about one inch square, and fished out in boiling water; Two and a half pounds of white radish (can be increased or decreased according to personal preference), cut into pieces about two centimeters square, boil in boiling water for one minute, and take out; Two spoonfuls of watercress; One octagonal; Five coriander trees; More than 20 pieces of pepper, one tablespoon of rock sugar or white sugar, and the right amount of salt.
Exercise:
1, put oil on the fire and heat it to 40%. Add watercress and sugar and stir-fry until cherry color.
2. Add about two kilograms of water, then pour all the other materials except radish to boil, skim all the floating foam and pour it into the pressure cooker for 30 minutes.
3. After the pressure cooker cools, open the lid, pour in the radish, add some salt, and cook for about ten minutes without covering the lid until the radish becomes soft.
4, put the right amount of monosodium glutamate shovel evenly, and then sprinkle with coriander.