Laotang Beef Tendon

Name: Laotang Beef Tendon
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g tendon of cow; 1 pot Old soup; 1/2 a tree Green onions; 1 piece ginger; 1 head garlic; 1 piece Cinnamon; 2 pcs star anise; Some Soy sauce; a little salt

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

In cold weather, my family loves beef. Its fat content is low and protein is good. It is easy to eat no matter how to eat it. Compared to pork, it is a bit more expensive, but it is all lean meat, and there is no need to worry about "fat" on the body. If you want to eat chewy, you can buy beef tendon, a mixture of lean meat and tendon, not only beautiful, the lean meat is tender and not stuffy.

Stewing large beef tendons in an ordinary pot is time-consuming and energy-consuming. You have to check the pot frequently in the middle of the process, especially if you use the "old soup" that has been used for more than 20 years at home, how fragrant it is.

It’s really not a boast. The old soup for more than 20 years is continued every time with the stewed meat sauce, and there may be more or less small molecules from 20 years ago. Because the soup and seasoning are always renewed, the taste is much stronger than the fresh soup. The meat is marinated 3 or 4 times a month at home, so keep it in the refrigerator and keep it in the refrigerator. It is very convenient to take it out when you use it.

Ingredients

Laotang Beef Tendon

1. Wash the beef tendon; if it is frozen, it must be completely thawed before use;

2. Take a pot of old soup, scrape off the thick layer of butter with a small spoon and use it for other purposes;

3. Dig the old soup into pieces, one is good for melting, and the other is to check the seasoning inside, and then add new seasoning as appropriate;

4. Put the old soup into the inner pot of the pressure cooker, first press for 10 minutes to melt completely, press and hold the "exhaust" button for 3 seconds in the middle, and the lid can be safely opened after the pressure is released;

5. When melting the old soup, prepare the new seasoning: cut the green onion into sections, cut the ginger into thick slices, peel off the coat of garlic, 2 star anise, and a small piece of cinnamon; the seasoning is not limited to these, bay leaves, nutmeg, dried chili, gardenia, sand Ren, etc. can be put, but the amount should not be too much to prevent the taste of Chinese medicine from overwhelming the taste of meat;

6. Put the beef tendon into the old soup in the pressure cooker;

7. Add seasonings to the pot, then pour appropriate amount of soy sauce and salt;

8. Close the lid and select the "Soup" program, the default is 90 minutes; the pressure cooker is at high pressure, and the cooking process is done in one go; if you need to open it halfway, you can press and hold the "exhaust" button for 3 seconds to operate;

9. Don't open it after the time is up. You can simmer for a few hours if you have enough time. If you don't have enough time, you can simmer for 3 or 2 hours;

10. The pressure cooker has good water retention performance, coupled with the amount of water in the beef tendon itself, so there is almost no water loss. The meat in the soup is more rich. Pour it out and let it cool and store it in the refrigerator. It can be used as an "old soup" next time. ; If you don’t want to use it as an old soup, you can remove the seasoning. After the soup is heated, pour it on the noodles to make beef noodles; part of the soup stewed with carrots and potatoes is a new dish, or part of the soup stewed with white radish is a healthy soup for autumn and winter;

11. Take the beef tendon into the plate, put it in a fresh-keeping bag after cooling, and refrigerate it for several hours. After it is completely cooled, it can be cut into slices. The meat is not broken or scattered. It can be eaten directly or dipped in vinegar garlic juice;

12. It can also be chopped and put into steamed buns or pancakes, or mixed with green peppers and onions that can be eaten raw. It is a fast-handed delicacy.

Tips:
1. The intervention of the old soup can make the beef tendon that is not easy to taste stronger; the old soup is the soup of the last braised meat sauce, which can be stored in the refrigerator together with the seasoning; it can be refrigerated if used within half a month in the short term; occasionally use Can be stored frozen once;
2. If there is no old soup, you can use the seasonings mentioned above. These seasonings can be prepared by yourself, or you can buy ready-made packages of brine in the market;