Braised Beef Tendon with Green Onions

Name: Braised Beef Tendon with Green Onions
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Beef tendon (cooked); 2 pieces Green onions; 2 tbsp Soy sauce; 1/2 teaspoon Chicken Essence; 2 teaspoons Sugar; 1 tbsp Oyster sauce; 1/2 teaspoon salt; 20g ginger; 20g garlic; 20g parsley; 2 tbsp White wine; Some Vegetable oil

by Handsome chef

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Autumn is the traditional Chinese tonic season. After the summer heat, people's body will inevitably suffer from various problems. The first tonic in autumn is to supplement the consumption of summer heat, and the other is to prepare for the severe cold in winter. So this season "what to eat" must be the "big topic" on the table. When it comes to tonic, meat is definitely inseparable. But now people inevitably consume too much fat and some nutrition is out of balance. High-protein meat is now people’s "hot favorite" and first choice for tonic. So today Shuai recommends meat that is often overlooked by everyone - beef tendon.
Beef tendon is definitely a high-protein food, and it is a good product for strengthening the muscles and bones from the point of view of shape and replenishment in Chinese medicine. Collagen is more cosmetically effective....Such an ingredient suitable for autumn tonic is a must to eat. Today, Shuai will have a [Grilled Beef Tendons with Scallions] The most prominent feature of Scallion Braising is the fragrant green onions, which removes the fishy smell of the beef tendons and fully releases the taste of the beef tendons.

Braised Beef Tendon with Green Onions

1. A pair of beef tendons, I bought a half-cooked product, there is salt in it, so you need to add it later

Braised Beef Tendon with Green Onions recipe

2. Cut half a centimeter thick slices from the front of the tendons

3. The cylindrical rib at the back is divided into two sections. In short, just change the knife to a uniform size section.

4. Add 2 tablespoons of white wine to the tendons, blanch the green onions and ginger, cook for 5-8 minutes on medium-low heat to remove the fishy. The beef tendons you bought have salt in it and the fishy smell is also big, so you need to cook for a while to remove the fishy smell and a part of the salt.

5. 2 green onions, separate the white and green onion leaves

6. Make a few cuts on the side of the scallion so that it will taste better when fried

7. Two knives are also scored on both ends, so that it is easy to taste when it is fried

8. Cut a little garlic slices and ginger slices. The ratio of onion, ginger, garlic and coriander is about 4:1:1:1

9. Add garlic and ginger slices to 50% oil

10. Add green onions

11. Finally, add coriander and keep it on medium heat

12. Fry the green onions until they are slightly browned. This is the professionally said golden onion section, but don’t fry it, or the taste will change.

13. Scoop out shallots, ginger, garlic and coriander

14. Mix 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 2 teaspoons of sugar into a bowl of juice.

15. Leave a little base oil in the pot, which is less than the amount of cooking. The rest is poured into a glass bottle, sealed and kept in cold storage. There is no problem for one or two months.

16. Pour in the bowl of juice that has been mixed in advance, and stir-fry on a low fire until the aroma is bubbling.

17. Pour the blanched beef tendon, add enough boiling water to cover the beef tendon, and simmer for 30-40 minutes until the tendon is soft.

18. Taste the saltiness, add salt and chicken essence to taste, collect the sauce over high heat, and drizzle the fried scallion oil when it comes out of the pan.

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