Braised Tendons with Scallions

Name: Braised Tendons with Scallions
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Cook beef tendon; 80g Chunsun section; 120g Rape heart; 50g Green onion; 40g very light blue; 10g Sliced ginger; 20g Soy sauce; 5g Sugar; 2g MSG; 20g Shao wine; Some pepper; Some Cooking oil; Some Water starch

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Spring is drier, in order to skin care and health care, today we make a dish rich in collagen called "scallion roast tendon".
The method of "scallion roasted tendon" is the same as that of roasted sea cucumber in Shandong cuisine. As long as you master the operation essentials of this dish, you can make several dishes of similar taste at home, such as grilled sea cucumber with green onion, grilled fish lips with green onion, grilled turtle rim with green onion, and grilled tripe with green onion. The taste is absolutely authentic, mid-to-high-end dishes Can be produced using this method.
Making this dish is very simple. The key is to highlight the flavour of green onions. You must master the tricks and essentials of using green onions. As long as you master the following methods, you can beat the taste of high-end hotels' onion cooking dishes. You can enjoy excellent deliciousness.
Red and white sauce can be selected for the cooking of scallion dishes. In terms of the selection of raw materials in the early stage of cooking, red sauce can be used for those with heavy peculiar smell, and white sauce can be used for cooking if the material itself is delicious and light.
The specific method of making "scallion roast tendon" is as follows;

Braised Tendons with Scallions

1. Boil the water in a pot and season with salt, sugar and monosodium glutamate.

2. Then sprinkle an appropriate amount of scallion oil and stir well to make a flavored water and boil.

3. Put the choy sum in the water, blanch it and remove it for later use.

4. Put the chopped tendons and spring bamboo shoots in a pot, blanch them for 3-5 minutes, remove them and set aside.

5. Pour an appropriate amount of cooking oil into the pot, add green onion, white onion and ginger slices and fry slowly over low heat.

6. When the scallion is white and slightly yellow, remove it and set aside.

7. Take out the remaining scallions in the pan and consume 70% of the water.

8. Pour the fried shallot oil in the pan into the oil tank and set aside (note; do not fry the shallots when frying the shallot, otherwise the cooked dishes will be slightly bitter and taste bad).

9. Leave a small amount of bottom oil in the pot, then put the fried shallots in the pot again and cook with soy sauce, and then cook a proper amount of Shao wine.

10. After cooking in soy sauce and Shao wine, pour an appropriate amount of water into the pot and boil.

11. Boil the water for 3-5 minutes to remove the green onion and ginger. This is the initial boiled green onion juice.

12. Season the green onion juice for the final season, add a little sugar, pepper and MSG and stir well.

13. Adjust the flavour and stir well. Pour in tendons and spring bamboo shoots and simmer for about 8-10 minutes.

14. After the tendons are burned until soft and rotten, the soup is thickened with a high heat, and then a little water starch is used to thicken it.

15. Finally, top with a little bit of scallion oil that has been fried beforehand and the pan is ready to be served.

16. When coding the plate, use the boiled vegetable heart to surround it. This scallion fragrant, rich and delicious scallion roasted tendon is ready.

Tips:
The characteristics of this dish: the color is bright and beautiful, the green onion is rich and attractive, the tendons are soft and fragrant, the heart of the cabbage is fresh and refreshing, the spring season is good, and the taste is good for health preservation.

Tips;

1. Again, don’t deep-fry the green onions, otherwise the taste of the dishes will be greatly reduced.

2. The tendon used in this dish has been preliminarily cooked, and it has reached eight maturity when the hair rises. The raw tendon must rise well before making this dish after the initial cooking, which can remove the peculiar smell and burn it. Shorten the time when making the system. May wish to do more when the hair rises, and divide it into small packages and keep them frozen and take them as you need them.

3. Since soy sauce is used, there is no need to add salt. The cooked dishes should have a strong flavour and highlight the flavour of green onions. Sugar should not be added as a function of freshness.

The private spring health-preserving delicacy "Cooked tendon with scallions" of the big stir-fry spoon is ready for your friends' reference!

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Braised Tendons with Scallions

Ingredients

Braised Tendons with Scallions

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