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The practice of stewed beef tendon?

1. Beef tendon meat is made in many ways, but stewed beef tendon is the most delicious. Today, we will introduce the method of stewed beef tendon: first make tea, clean up the blood inside, and clean up the surface. Prepare the seasoning: knot the onions, and then prepare the appropriate ginger, sesame pepper, sand kernel, garlic, ginger, star anise. There is no need to add much material.

2. Wash the beef tendon meat first, then put it into the pot and add clear water, which should drown the beef tendon meat, and then have a little more water. Control it yourself, don't boil it dry. Then add [star anise] 100 grams, [cinnamon] 100 grams, [cumin] 50 grams, [incense leaves] 20 grams [cloves] 10 grams, [pepper] 50 grams, [dry red wine pepper] 50 grams, [soy sauce] 20 grams, [salt] the right amount, [cooking wine] 30 grams.

3, rinse beef tendon, add water in pressure cooker, add spring onion and ginger, cooking wine and star anise, pepper, cinnamon, cloves, fragrant leaves. Cover the heat and cook until inflated, then change to medium heat and turn off the heat after 20-25 minutes. Remove after exhaust, cool and cool, cover with cling film and refrigerate until completely cold. Leave the stewed beef in half a cup (this is white brine) and slice the beef tendon as thin as possible and place it in a bowl.

4. Practice: wash the tendon of the foreleg and cut it into 10cm square pieces. Pour water into the pot, heat the beef over high heat, boil the beef in boiling water, remove it, soak it in cold water and let the beef tighten. Put cloves, pepper, star anise, tangerine peel, cumin and licorice in a seasoning box (or in a homemade gauze bag, cinnamon and incense leaves can also be put directly into the pot because they are easy to pick up). Wash green onions and cut into three sections.

5. Materials: 2 jin of beef tendon, a bag of halogen, sliced spring onions and ginger, star anise and fragrant leaves. Ginger and onion slices can deodorize, star anise leaves can increase incense, and it is essential to make stewed vegetables. It is very convenient to prepare a bag of stewed food at home. First put the beef tendon in cold water, add wine, fire, boil the blood foam, and skim it off with a spoon. Beef tendon, that is, the meat on the leg, is rich in muscle fiber, and it is good to make it with halogen.

6. Ingredients: 2000 grams of beef tendon, 10 pieces of fragrant leaves, 2 tablespoons of soy sauce, 5 tablespoons of star anise, 2 tablespoons of tangerine peel, 2 tablespoons of sesame oil, 2 tablespoons of light soy sauce, 5 tablespoons of wine, 2 pieces of ginger, 5 pieces of dried pepper, 20 grams of butter, one clove of garlic, a pinch of cumin, 10 grams of rock sugar, 30 grams of salt, a small stick of spring onions, two pieces of cinnamon, a pinch of pepper. Pour all the prepared spices (except ginger and onions) into the yarn bag, fasten the mouth of the bag, and make a homemade halogen bag.

How to do cow tendon?

1. First prepare beef tendon meat, wash it, then boil it in a cold water pan. Put the scattered ginger, a piece of green onion and a little cooking wine together for about 15 minutes to remove the smell of blood foam and fishy sauce. After cooking, rinse with water. In another casserole, wrap cinnamon, fragrant leaves, star anise, Amomum villosum, cardamom, cumin and grass fruit in gauze, bring to a boil, add soy sauce, light soy sauce, rock sugar and noodle sauce.

2. Practice 1: the first step of cooking beef tendon meat in sauce is to prepare beef tendon meat, onions, ginger garlic, braised soy sauce, good friends, soybean paste, rock sugar, salt, light soy sauce, dried chili and spices (cinnamon, star anise, fragrant leaves and Angelica dahurica). In the second step, wash the beef tendon meat directly, prepare a bowl and stir it with soy sauce, light soy sauce, oyster sauce and braised soy sauce.

3. Beef tendon can be made into stewed beef, spicy beef tendon and cold beef tendon. Stewed beef: 1 piece of beef tendon, 2-3 tablespoons of salt, 1 piece of star anise, 15 pieces of pepper, 1 tablespoon of soy sauce, 2 pieces of spring onions, 1 piece of ginger, a little cooking wine, 2 tablespoons of delicious flavor, 1 tablespoon of oyster sauce, 10 pieces of rock sugar. Take a large cow tendon and cut it in the middle. First soak the beef tendons in cold water for two hours, fish in and out of the cold water pot and bring to the boil with three slices of ginger over high heat and cook for about five minutes.

4. Wash beef tendon meat, add sufficient amount of cold water (water is no better than beef), simmer over medium heat until water boils, continue to cook for 3 minutes, turn off heat and rinse beef to remove surface froth. Tip: beef tendon meat is scalded and then stewed before the soup head is clear and delicious.

There are several ways to make beef tendon meat.

Practice 1, stewed beef tendon meat material beef tendon meat, ginger, scallion white 1 section, cooking wine, cinnamon, sand kernel, cardamom, cumin, grass fruit, fragrant leaves, star anise, soy sauce, light soy sauce, rock sugar, noodle soy sauce, first prepare beef tendon meat, wash, put in a cold water pot to boil, put scattered ginger, a section of scallion, a little cooking wine, boil together for about 15 minutes, except for blood foams and fishy sauce.

Braised beef tendon: cut the beef tendon meat into pieces, blanch the blood foam with boiling water, then add spices such as ginger, green onions, star anise and cinnamon, add appropriate amount of soy sauce, light soy sauce, cooking wine, sugar and water, simmer over low heat until the meat is crisp.

Stewed beef tendon meat materials: 3 beef tendon meat (about 1000g), 1 carrot (cut by hob), 1 onion (half cut), 3 tablespoons rice wine or sorghum wine, 1 stewed beef spice stewed bag, 1 section of ginger or powdered ginger (about thumb length, crack), water 1500cc, salt appropriate amount hint: stewed beef spice halogen bag can be omitted, or switch to your favorite spice.

Stewed beef tendon, prepare beef tendon 1000 grams, a piece of ginger about 20 grams, 2 green onions about 100g. Star anise 5 grams, cinnamon 3 grams, incense leaf 3 grams, cumin 5 grams, licorice 3 grams, grass fruit 3 grams each. 20 grams of sugar, 20 grams of salt, 10 grams of chicken essence, 5 grams of pepper, 5 grams of dried pepper, 10 grams of raw extract and 50 grams of cooking wine. Add 1500 grams of water to the pot, open the water into the beef tendons and add the prepared cooking wine.

How can beef be stewed so tender?

We can buy special spices for stewed beef, or prepare ingredients such as star anise, pepper, fragrant leaves, Angelica dahurica, cumin, tangerine peel, cinnamon and so on. Simmer the spices in water for 10 minutes until the soup in the pot changes color and smells fragrant. After pouring the beef into the pot, pour in light soy sauce, soy sauce, cooking wine and rock sugar and other seasonings, and begin to stew the beef.

How can stewed beef be tender to taste stewed beef to choose the right beef to make a delicious beef stew, you must first choose the right beef. Generally speaking, beef stew should choose the kind of beef with tendons or white fascia, fat and thin, such as beef tendon meat, tendon meat, loin meat, bow meat, chest meat, outer sirloin meat all belong to this category, this kind of meat is most suitable for stewing, after stewing, the meat is soft, rotten and tender, and fresh and delicious.

Choose the right part of the meat, and the beef tendon is the most suitable for stewed; after the meat is selected, rinse the whole piece first to remove the dirt on the surface; then cut into pieces and soak in water for about half an hour to remove dirty blood impurities; beef James water is put into a pot with cold water to fully remove blood powder and peculiar smell; spices are not necessary and can be freely adjusted according to their own preferences; salt should be put late; water should be added at once.

Choose the parts suitable for halogenation: generally speaking, the neck, chest and abdomen and other parts with more tendons and thick texture are more suitable for halogenation. These parts are rich in collagen and connective tissue, which will become very soft and tender after slow halogenation at low temperature for a long time. Soak in advance: soak the cut or whole piece of beef in clean water for several hours or even one night to make it absorb enough water and soften.

Stewed beef tip 1: before soaking stewed beef, you need to soak in clear water for 1-2 days, so that the blood in the beef precipitates, the taste is more mellow, and it will also increase the water retention of the meat. After the stewed beef, the meat will not shrink too much, and the meat will be softer and rotten without stuffing your teeth. Generally, you need to soak for about 1 day in summer, during which you need to change 2-3 times of water, and 1-2 days in winter, during which you need to change 3-4 times of water, until the blood is completely precipitated and the flesh becomes a little whitish.