The practice of roast beef tendon (meat tendon)
Cut the beef tendon into small pieces evenly, and string five pieces of beef tendon with a bamboo stick as a string; Bake charcoal in the oven, burn it thoroughly, knock it into small pieces and spread it evenly with utensils, arrange the meat tendons on the oven, sprinkle salt, then turn the skewers over, dip them in salt, turn them over again when the oil is diverted, and still dip them in each other. When it is 8 years old, sprinkle cumin, Chili powder and cooked sesame seeds, turn them over and dip them in each other, so that the seasoning and oil can be dipped and sucked evenly, and you can eat them when the fragrance is turned over twice!
Beef tendon can be cooked in many home-cooked dishes. After it is changed into long strips, add onion ginger, pepper, aniseed and water to boil and skim off the floating foam. Cook it over low heat and take it out. Semi-finished products can be fried, roasted, stewed and braised. Eat whatever you want, add some pepper and stir-fry, and add a few drops of spicy crispy rice and wine, because it has gluten and tastes particularly good.
Griddle beef tendon
The main ingredients are cooked beef tendon, green pepper, soybean sprouts, fungus and so on.
Seasoning: salt, monosodium glutamate, chicken powder, garlic hot sauce, cooking wine, pepper, sugar, oil consumption, soy sauce, red oil, tree pepper, onion, ginger, minced garlic, edible oil, etc.
Method:
1. The cooked beef tendon is cut into small strips, the seeds of green pepper are removed and cut into long strips, the soybean sprouts are washed, and the auricularia auricula is soaked and picked and washed for later use.
2. Fire the pan to widen the oil, burn the beef tendon at 50% heat and pull the oil, then pour it into the colander to control the oil. Blanch bean sprouts and fungus and put them at the bottom of the dry pot.
3. Heat the pan with cooking oil, add onion ginger, tree pepper and minced garlic until fragrant, add garlic hot sauce to stir-fry until fragrant, add beef tendon, stir-fry with seasoning wine, stir-fry green and red pepper strips until they are cut off, add oil consumption, soy sauce, salt, monosodium glutamate, sugar and pepper to taste, stir-fry evenly, add red oil, stir-fry evenly, and then put them in a people's griddle, sprinkle Thai pepper particles.
Features: the meat is fragrant and elastic, and the garlic sauce is fragrant and slightly spicy.
Stewed carrots and potatoes with beef tendon
Ingredients: fresh beef tendon, carrot and potato.
Seasoning: red bean paste, salt, monosodium glutamate, sugar, cooking wine, pepper, onion ginger, pepper aniseed, soy sauce, cooking oil, etc.
Method:
1. Wash beef tendon and cut into pieces, and cut carrots and potatoes into hob pieces for later use.
2. Add water to the pot, blanch beef tendon, remove the floating foam from the pot, add cooking oil to another pot to heat it, add onion ginger, pepper and aniseed, stir-fry red bean paste to make it fragrant, add beef tendon meat, stir-fry forest cooking wine to enhance the fragrance, add water, salt, monosodium glutamate, sugar and pepper, soy sauce to taste, remove the floating foam from the pot, and simmer on low heat instead.
3. Stew the beef tendon for about 40 minutes, then simmer the carrots and potatoes for 15 minutes until the potatoes are soft and tasty, collect the juice on high fire until it is thick, put it out of the pot and put it on a plate, sprinkle with coriander powder, and then you can take it out of the pot!
Features: soft, rotten and delicious, and potatoes are soft and glutinous.
Beef tendon can also be cold when cooked, and the spicy taste is more suitable for wine! It can also be prepared according to your own taste.