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How does beef tendon meat taste delicious?

1. Braised beef tendon is a classic Chinese dish, which is made fresh and tender by slow stewing. First cut the bovine tendon into pieces and blanch the blood foam with boiling water. Then put the beef tendon into the pot, add enough water, add green onions, sliced ginger, star anise, cinnamon and other spices, as well as the right amount of soy sauce, light soy sauce, cooking wine, rock sugar and salt. Simmer over low heat until the tendon becomes soft and the soup is thick.

2. Wash the dirt on the surface of beef tendon meat with running water, put the whole piece into a cold water pot and cook it over high heat. after boiling, skim off the blood foam from the water surface and skim it for about 15 minutes, then the blood water in it will be removed. Remove the meat and drain.

3. In order to make the beef tendon meat taste more delicious, you can also add some other ingredients in the stewing process, such as potatoes, carrots, white radish and other vegetables, or vegetarian foods such as tofu and fungus, which can not only absorb the essence of beef tendon meat, but also increase the nutritional value and taste level of dishes.

How does beef tendon meat taste better?

1. Stewed beef will be fine for 2-3 hours. Here are the specific methods of stewed beef.

2. Stewed beef is a classic Chinese dish. The following is the recipe and ingredients of stewed beef: ingredients: beef: choose pieces of beef suitable for stewed beef, such as beef tendon or beef tendon, about 500 grams. Spring onions: one, cut into sections. Jiang: a small piece, sliced. Garlic: moderate amount, chopped. Star anise: 3-4. Incense leaves: 3-4 pieces. Cooking wine: right amount. Light soy sauce: appropriate amount. Laodan: the right amount.

3. The delicacy of stewed beef has a lot to do with the choice of high quality beef and suitable seasoning. Here are some ways to make stewed beef taste better: choose high-quality beef: choose fresh and tender beef with a certain texture. Such as beef brisket, beef tendon and other parts of the meat. Pretreated beef: after slicing or slicing the beef, blanch the beef with boiling water, boil out the blood and impurities, and then fish it out and set aside.

How to cook beef tendon delicious and tender how to roast beef tendon meat

If you want to make roast beef tendon, you can choose to cook it in an oven or barbecue grill. Preheat the beef tendon to 200 degrees Celsius in the oven, then put the pickled beef tendon in a baking pan and bake in the oven for 20-30 minutes. If you use a barbecue grill, preheat it on the grill, then put the pickled beef tendon on top and bake it until golden brown on the surface.

There are two ways to roast beef tendon. Buy and wash the beef tendons, cut them into pieces and boil them in cold water; boil for 5 minutes, remove and rinse with water.

First of all, cut the beef tendon meat into slices and pat loose with the back of the knife. 2) pickled beef tendon meat, put the beef into a bowl, add light soy sauce, cooking wine, ginger and garlic powder and the right amount of sugar, marinate for 30 minutes. 3) coat the baking pan with oil and put the pickled beef tendon on the baking pan evenly. 4) place the baking pan in a preheated oven and bake at 200 degrees Celsius for 15-20 minutes until the surface is golden brown.

Are there any special techniques to make cold beef tendon more delicious?

1. Cool and taste: quickly cool the boiled beef tendon in ice water, which can make the meat more compact and easier to absorb the flavor of the seasoning. With vegetables: cold beef tendon can be paired with cucumbers, carrots, coriander and other vegetables to increase color and taste, but also provide rich nutrition. Spice Tixiang: in the cold beef tendon, you can add an appropriate amount of garlic, sesame, sesame oil and other spices to make the flavor more rich.

2. Refrigerate: put the cold beef tendon in the refrigerator for a period of time to make it more tasty and taste better. This step can make the cold beef tendon taste more delicious, but also help to maintain its freshness.

3. Pickling: place the mixed beef tendon slices for a period of time to fully absorb the flavor of the seasoning. This process can be adjusted according to personal taste, generally pickled for about half an hour. Plate: finally, put the pickled beef tendon slices on a plate and sprinkle with some sesame, chopped onions or parsley to add color, flavor and flavor. In the whole cooking process, the mastery of heat and the proportion of seasoning are the key. The stew should be heated evenly to avoid the bovine tendon from being cooked outside and inside.

Beef tendon (how to cook delicious beef tendon meat)

If you want to make roast beef tendon, you can choose to cook it in an oven or barbecue grill. Preheat the beef tendon to 200 degrees Celsius in the oven, then put the pickled beef tendon in a baking pan and bake in the oven for 20-30 minutes. If you use a barbecue grill, preheat it on the grill, then put the pickled beef tendon on top and bake it until golden brown on the surface.

Wash the dirt on the surface of beef tendon meat with running water, put the whole piece into a cold water pot and cook it over high heat. after boiling, skim off the blood foam from the water surface and skim it while boiling for about 15 minutes. Remove the meat and drain.

Beef tendon, the meat on the leg, is rich in muscle fiber. The appearance of red light has the texture of raw meat. The stewed beef tendon tastes very fragrant. Let's learn how to make it. Seal the five spices in small packets. Blanch beef tendon in cold water. Put the beef tendon after blanching water into a casserole. Add the right amount of Laotian and light soy sauce. Add sliced ginger and spring onions. Put the five-spice bag into the pot. Add the right amount of rock candy. Bring it to a boil and simmer for half an hour.

Prepare ingredients beef, ginger, cooking wine. Divide the beef tendon into three small pieces, add appropriate amount of cooking wine, ginger and James water, and cook for about 15 minutes. Blanch the beef tendon meat with water. Rinse the beef tendon meat in water and put it into a pressure cooker. Add all kinds of spices after cleaning. Then add the right amount of old smoke, the right amount of light soy sauce. Don't forget to add a small piece of rock candy.

How to cook Henan steamed beef tendon?

1. Ingredients: beef tendon, 3-4 spring onions, salt, ginger, 4 grams of sugar, pepper, a little cornflour, 1-2 potatoes, dried radish. After the beef tendon is cleaned, cut into thin slices, rinse with water, grasp with hands, squeeze the blood, add shredded ginger / minced ginger, salt, a little sugar, pepper, oil, cornflour and marinate for half an hour.

2, the practice of steaming beef: ready beef, you can choose tendon, beef tendon and other parts, cut into pieces of appropriate size. Put the beef pieces in a bowl, add the right amount of salt, cooking wine, light soy sauce, sliced ginger and green onions, stir and marinate for about 10 minutes. Put the pickled beef into a steamer and steam over high heat for 10-15 minutes, depending on the size of the beef. Remove steamed beef and sprinkle with chopped onions.

First of all, roast beef tendon meat is a very popular practice. It can be cut into thin slices, add some seasonings and spices, and then bake in the oven. The best baking temperature is 375 degrees, which takes about 20 minutes. You can adjust the time according to your taste to make the beef more crisp. Secondly, steamed beef tendon meat is also a good choice.

4. Braised beef tendon is a classic Chinese dish, which is made fresh and tender by slow stewing. First cut the bovine tendon into pieces and blanch the blood foam with boiling water. Then put the beef tendon into the pot, add enough water, add green onions, sliced ginger, star anise, cinnamon and other spices, as well as the right amount of soy sauce, light soy sauce, cooking wine, rock sugar and salt. Simmer over low heat until the tendon becomes soft and the soup is thick.

5. Stewed beef tendon must be soaked in clear water for half an hour, then boiled in clear water, then add cooking wine, soy sauce, soy sauce, star anise, cinnamon, fragrant leaves, rock sugar, ginger, dried chili, boil over high heat, simmer for an hour, out of the pot, you can eat. Note: stewed beef tendon must be cooked until it is soft and rotten.