Chinese Food
Wine and vegetables, spiced beef tendon
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Spiced beef tendon is a traditional Chinese cold dish. It is usually included in the first plate of cold dishes at various banquets. It's also a very popular home dish. Cut it into slices and serve. It can also be served with rice, noodles, porridge, or rolled in pancakes for dinner. It is nutritious, delicious and versatile. In Outlaws of the marsh, Wusong's big bowl of wine and big mouth of beef before fighting tiger on the mountain has become the exclusive image of a hero. It also makes beef a famous dish for drinking. This dish also has a very good feature - the marinated beef tendon can be used many times. Frozen storage. Next time use in other marinated dishes. The following is a list of ingredients suitable for brine. Meat - beef leg, oxtail, chicken leg, chicken wing, chicken gizzard, duck wing, pig ear, pig hoof, pig bone. Vegetables - tofu, kelp knot, egg, lotus root, beancurd, peanut, soybean. You can also use marinade to stew. You can get more delicious and mellow stew. If you want to know about these stews
Cooking ingredients
Cooking Steps
Step1:First, make a spice bag. Put all the spices in a clean cotton gauze. Then wrap it up and fasten it. These spices include cinnamon, cardamom, prickly ash, star anise, clove, orange peel, bay leaf, white pepper, licorice, nutmeg, fennel seed and ginger.
Step2:There are thirteen spices stews in the supermarket, but if the conditions permit, it is suggested to prepare and match them. It will taste better.
Step3:Next, cut the whole tendon into 23 parts crosswise. Each is about 15cm long. Then put the beef tendon and ginger into the pot. Pour in the cold water over the beef. Open fire and bring the water to a boil. After 12 minutes, see the formation of grey froth. Turn off the fire. Take out the meat and wash it. Pour out the water in the pot and wash it. Put the beef tendon into the pot again. Put in the spice bag. Pour in Shaoxing wine. Add in garlic, onion, sugar, soy sauce, soy sauce and 1L water. It's enough to submerge the beef.
Step4:Boil the fire. Then transfer to small heat simmer. Stew for 6090 minutes. Season with salt in the middle. After stewing, poke it gently with a fork. If the fork is easy to come in and out, it will be stewed. Try not to over stew the beef, or it will lose its taste. Remove the tendon. Cool and seal. Be careful not to slice the meat when it is still hot. Otherwise, the meat will break. Wait until it is completely cooled before cutting.
Step5:The used spice bag should be discarded. It can't be reused. But brine is precious. After filtering, put it in a sealed container. It can be frozen for several months. When cooking, it can be used as beef broth. After adding the broth, the seasoning to be added is half of the normal amount. But it needs to be seasoned again with salt.
Step6:Beef tendon with spiced sauce can be sliced and put on a plate. It is made of soy sauce, chili oil and scallion. Or add it to noodle soup. It can also be made into stir fry with rice.
Cooking tips:Note - 1 teaspoon = 5g, 1 tablespoon = 15g share a trick. After the brine is completely cooled, you can put the beef tendon back in it and soak it in it. Then refrigerate it overnight. Slice it the next day and it will taste more strong. There are skills in making delicious dishes.
