Beef tendon meat is a very good kind of food, relative to the ordinary common beef, beef tendon meat flavor is better, but in the eating need to pay attention to, we must learn to cook the way to do it, through the tips for cooking, can make the beef tendon meat more tender.

Wrapped starch: in cooking beef tendon meat we have to pay attention to the method to do, first we have to take a certain amount of dry starch, and water in the ratio of 1:2 into wet starch water. Wet starch water mixed into the cut tendon meat, with a hand grip, and then left to stand for 30 minutes, so that the starch slurry evenly wrapped in the tendon meat surface layer, you can go into the pan stir fry. Stir frying process, mixed into the starch paste, will form a film on the surface of the tendon meat, so as to lock the moisture in the tendon meat, so as to ensure that the stir-fried tendon meat tender, fluffy and palatable, so that the tendon meat is very good, it is the way we need to pay attention to when cooking tendon meat, you can better eat the tender and delicious tendon meat.

Wrapped egg white: At the same time we are cooking beef tendon meat, you can also choose to wrap some egg white, you can cut the beef tendon meat slices, add the appropriate amount of egg white stirred, and then stir-fried after 30 minutes of rest. In the process of frying, the egg white mixture produces thermal denaturation coagulation, thus reducing the loss of moisture and nutrients in the beef tendon meat, so that the meat is smooth and tender. The egg white coating is usually used in combination with the coating starch sizing, which is more effective, so that the flavor of the beef tendon meat after cooking is going to be more tender, you may want to try.

Plus beer: In addition to the above introduction of the beef tendon meat cooking method, we can also choose to add some beer, which is also a very good cooking method, we can take the appropriate amount of beer poured in the beef tendon meat, marinated for 30 minutes and then fried is also a good choice. Because the enzyme in the beer can make part of the protein in the beef tendon meat decompose, and then increase the tenderness of the beef tendon meat. So you just might want to try it when you choose to cook it.

These methods described above, for us to cook tendon meat is very helpful, in eating tendon meat need to pay attention to the method, can help us to tendon meat cooking more delicious, and tendon meat to eat the flavor will be more tender, we may wish to try this method in the future cooking, it is very good.