Chinese Food
Stewed beef tendon with sauce
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According to Chinese medicine, eating beef in cold winter can warm the stomach, which is a good tonic for cold winter. Beef has the functions of Tonifying the middle Qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and calming the wind, relieving thirst and salivation. It is suitable for people who have concealed the middle Qi, shortness of breath, weakness of muscles and bones, anemia, and yellow and dizzy face.
Cooking ingredients
Cooking Steps
Step1:It's best to make beef tendon with sauce. It's chewy. This is two Jin of beef tendon. You can also use any other spices at home, such as Xiangye, Caocao, fennel, tangerine peel, etc I use the most basic. Pepper, star anise, cinnamon. Onion ginger, these are not les
Step2:Cut the tendon into three pieces. Soak it in water for about three hours to soak in clear blood water. Change the water several times during this period
Step3:Prepare a pot of cold water and put it into the soaked beef tendon. Heat it slowly. This is more conducive to boil the blood water in the meat. Wait until the surface changes color and then scoop it up. Don't wait for the water to boil. (the meat will become tight after the water is boiled. It's not easy to marinate the taste). Wash the meat and put it into the pressure pot
Step4:Add water to the pressure cooker. Spread over the beef. Put all the condiments in the cooker, such as onion and ginger, Chinese prickly ash and cinnamon, sweet noodle paste, delicious, soy sauce, oyster sauce, crystal sugar, cooking wine, salt, black pepper, white pepper and so on. Stir with chopsticks
Step5:Soak in seasoning for about 20 minutes. Then you can use pressure cooker to cook. Tendon mode. Press for 30 minutes
Step6:The cooked beef tastes better after soaking overnight (cold cut into pieces. Hot and loose)
Step7:Slice and set. Serve with a bowl of mashed garlic sauce
Cooking tips:The cooked beef is compact and will not be loose when sliced. It will be bean paste color when sliced; it tastes moderate salt, strong sauce, crisp, tender and refreshing, not hard but not firewood. It must be cooled thoroughly before slicing. Otherwise, it will be scattered. And then the cooked beef needs to be soaked in the pot for one night. It will be especially tasty. Make sure to soak the blood water before cooking the beef tendon. The pressure cooker will not lose water. So it will reduce the water by half compared with the open fire. There are skills for making delicious dishes.
