Chinese Food
Stewed beef tendon
(137724 views)
My family likes beef very much. I've tried all kinds of beef methods. My favorite is beef tendon. Lazy version of beef tendon. No need to stir fry sugar color. Simplify complexity. The key is that the beauty and taste are very good. Young and old, it's very salty. I like it. -
Cooking ingredients
Cooking Steps
Step1:Two cattle tendon
Step2:Wash the beef tendon with water that hasn't been used before. Add a spoonful of cooking wine, ginger slices and scallion knots to boil
Step3:Keep boiling for 35 minutes to remove blood foa
Step4:Take out the tendon and clean it with hot wate
Step5:Wrap the bulk with gauze. Put the ginger slices, chives and the package into the pressure cooke
Step6:Then put in the tendon. Pour in 3 scoops of raw soy sauce, 2 scoops of old soy sauce, 1 scoop of cooking wine, 1 scoop of oyster sauce and 1 small handful of ice sugar. Finally pour in a bowl of water. Press the function of beef or mutton
Step7:Take out the seasoning bag and the soup and pour them into the wok. Add some salt. Bring to a boil over high heat. Collect the juice over medium heat. After cooling, they can be vacuum or frozen.
Step8:Delicious and visibl
Cooking tips:Warm Tips-1. The beef tendon with good brine can be packed in vacuum in blocks. It is convenient to take and eat at any time. 2. Salt can be added according to family taste 3. The seasoning is as shown in the figure. You can increase or decrease the number of beef tendons according to your own taste.
