Festive Cooking "double Winter Roast Tendon"

Name: Festive Cooking "double Winter Roast Tendon"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 280g Cooked beef tendon; 100g Fresh winter bamboo shoots; 80g Shiitake Mushrooms; 30g Scallions; 10g Sliced ginger; 20g Fresh soy sauce; 20g Oyster sauce; 5g Sugar; Some pepper; 15g Shao wine; 20g Cooking oil; Some Water starch

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The tendons are rich in collagen, have lower fat content than fatty meat, and contain no cholesterol. The tendons can enhance the physiological metabolism of cells, make the skin more elastic and tough, and delay the aging of the skin. Both beef tendon and pig's tendon have the effect of strengthening the muscles and bones, and have a good therapeutic effect on the weak waist and knees, and the weak body. Frequent eating tendons can help young people grow and develop and slow down the rate of osteoporosis in middle-aged and elderly women.
The Spring Festival is approaching. Today I will use beef tendon to make a festive dish, which is paired with some water-fat winter mushrooms and seasonal fresh winter bamboo shoots, so this dish is called "double winter roast tendon." Before making this dish, the beef tendons should be processed first, and the tendons should be washed and cooked with a pressure cooker before being cooked. The preparation method is as follows;"

Festive Cooking "double Winter Roast Tendon"

1. First, blanch the tendons, shiitake mushrooms and winter bamboo shoots and set aside.

Festive Cooking "double Winter Roast Tendon" recipe

2. Put a proper amount of cooking oil in the pot to heat up, add the green onion and ginger until fragrant. After the green onion and ginger are fragrant, cook in the soy sauce and then add an appropriate amount of oyster sauce.

3. Then cook an appropriate amount of Shaoxing wine and stir well.

4. Pour in an appropriate amount of water and bring to a boil.

5. Put a little sugar on it for freshness.

6. Sprinkle a little pepper in the pot and stir well.

7. Then pour in the blanched tendons and other ingredients and cook for a while.

8. When the tendon is burned until soft and rotten, use high heat to harvest the juice, and then use an appropriate amount of water to thicken the starch.

9. After the gorgon juice is gelatinized, it can be out of the pot.

Tips:
The characteristics of this dish: bright red color, strong flavor, soft tendons, crisp winter bamboo shoots, rich green onions, and delicious taste.

Tips;

1. Before making this dish, simmer the tendon with spices and appropriate amount of water in advance, and then add it to the dish. Since the tendons will turn hard after cooling, it is better to cook them slightly softer, and then cut the hob block after cooking. You can also buy cooked tendons, which saves time for further processing.

2. Making this dish is similar to grilled sea cucumber with green onions. The taste is good with green onions, so you need to add more green onions. After sauteing the onions, add water and cook for a while, so that the scallion oil and soup taste better. Fragrant.

3. The cooking time of this dish depends on the softness of the tendons, and the tendons should be soft and waxy.

The dish "Double Winter Braised Tendons" made for the festive family banquet of the big stir-fry spoon is ready for your reference!