A Few Tips to Make Beef Tendon that Melts in Your Mouth with A Strong Fragrant Flavor——{broiled Beef Tendon}

Name: A Few Tips to Make Beef Tendon that Melts in Your Mouth with A Strong Fragrant Flavor——{broiled Beef Tendon}
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Beef tendon; Some potato; Some lettuce; Some Shiitake Mushrooms; Some onion; Some shallot; Some ginger; Some garlic; Some Aniseed; Some Hawthorn tablets; Some Old bone soup; Some Rice wine; Some pepper; Some Dried chili; Some Shimizu; Some Soy sauce; Some Vinegar; Some salt; Some Chicken Essence; Some Cooking Wine; Some Sugar

by lizkitchenlife

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

During the Dragon Boat Festival holiday, there was no busy work, no Internet homework, and a few days of idle rest... Did you all have a rest?

I haven't posted anything for a few days, and today the liz kitchen is open again~~~~~~ Haha, you are welcome to come to visit us often!

Let’s get to know the protagonist this time-beef tendon (excerpt from Baidu)

The tendon has always been the top quality for banquets. It has a long history of eating. It tastes light and not greasy, and the texture is like sea cucumber. Therefore, there is a saying: "Beef tendon, tastes better than ginseng." The tendon is rich in collagen, and the fat content is also higher than that of fat. It is low and contains no cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and tough, and delay skin aging; it has the effect of strengthening the muscles and bones, and has a good therapeutic effect on the weak waist and knees, and the weak body. It helps the growth and development of young people and slows down the rate of osteoporosis in middle-aged and elderly women.

The beef tendon is very tough. Share a few tips. You don’t need to cook for a long time. It can also make the beef tendon delicious and melt in your mouth~~

(The ingredients will not lie, the taste will not betray)"

A Few Tips to Make Beef Tendon that Melts in Your Mouth with A Strong Fragrant Flavor——{broiled Beef Tendon}

1. Boil a pot of water and add cooking wine, blanch the beef tendon and carefully wash off the blood foam, then change the knife into pieces, or not cut

A Few Tips to Make Beef Tendon that Melts in Your Mouth with A Strong Fragrant Flavor——{broiled Beef Tendon} recipe

2. Prepare green onions, ginger, garlic, aniseed, lettuce, potatoes

3. Put ginger, green onion, garlic, aniseed and beef tendon into the stewing pot, add water, then add a few hawthorns, and simmer for about half an hour. Putting hawthorn can not only deodorize but also make the tendons soft.

4. After the tendons are simmered, cut the lettuce and potatoes into pieces, blanch them for later use (the potatoes will be blanched for a little longer), and remove the seeds of the dried chilies

5. Prepare three bowls: rice wine, old bone soup, cooking juice (light soy sauce, cooking wine, sugar, vinegar)

6. Put oil in the pot, stir fragrant dried chilies and Chinese pepper on low heat, remove

7. Lettuce and potato wedges are oiled out and set aside; tendons are also over oiled and fry out.

8. Stir fry the onion and shiitake mushroom slices in the pot

9. Pour in lettuce, potatoes and tendons and stir fry

10. Cook a few spoonfuls of rice wine. This is to better remove the fishy smell of the beef tendon, and to make the stewed taste richer and fresher

11. Stir fry soy sauce for coloring

12. Pour the old bone soup and bring to a boil

13. To cook beef tendon, you need to put salt first, which can make the taste a little stronger, because beef tendon and side dishes will be needed. Cover and simmer until the vegetables are soft or to the extent you like

14. Turn to high heat, add the previously prepared juice, and collect the juice to your liking

15. The tendons burnt in this way are delicious and have a complete and elastic appearance. They melt in the mouth after one bite, and there will be no fishy smell at all.

16. The crystal clear hooves, a good product to nourish the skin and strengthen the muscles and bones!

Tips:
1. Do not cook for too long in the first step. This step is just to soften the tendons initially and lay a good foundation for the subsequent stewing. Hawthorn slices will play a very good role. If the cooking is too soft and rotten, the tendons will easily fall off if you cook it later. If you can’t clamp it, the taste will not be elastic enough.

2. The old bone soup is stewed with bobbin bones, then filtered to remove the fat, and continue to simmer the thick soup after filtering out the scum. If you don’t have it at home, just add chicken essence

3. The side dishes can also be matched according to your own choice. If you choose difficult-to-cook vegetables, you can simmer the vegetables on a low heat, and then add tendons and simmer them together.