Chinese Food
Beef with marinade sauce
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Beef tendon is the meat on the leg. It has moderate hardness and regular lines. It is most suitable for bitterness. Braised beef tendon is a very popular dish. It's also my favorite dish. Today's stewed beef tendon I use the Chaoshan brine of Jiale. It comes from the traditional self-made formula. It can restore the Chaoshan flavor. You can use it by mixing water. It's time-saving and labor-saving. After stewing, the beef tastes soft and rotten. It's very tasty. It's really delicious.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready.
Step2:The beef tendon is soaked with clear water. If it is turbid in the middle, it should be replaced with water.
Step3:Sliced ginger. Sliced shallot.
Step4:Use a measuring cup. Pour in 140 grams of Kellogg Chaoshan brine.
Step5:Put water in the pot, and then put in the beef tendon. Boil it, and then boil it for three minutes to remove the tendon.
Step6:In addition, put in 1000ml of water and 140g of Chaoshan brine. This is just the amount of water passing through the tendon. The comparison between brine juice and water is 1-7.
Step7:Boil it over high heat. Then taste it. If it's tasteless, add some salt. I didn't add it. I think it tastes just right. Then add ginger and onion.
Step8:Then add the pepper and the rock candy.
Step9:Put in the tendon. Turn the heat down after boiling.
Step10:Stew for about an hour. Turn it over halfway.
Step11:Let's simmer for another 30 minutes. Then cut it into slices and put it on a plate. The bittern is fragrant, mellow and tasty. Then you can chop some garlic. Pour in a little pot of brine. Dip it. With a small glass of wine. Perfect.
Step12:Finished produc
Cooking tips:There are skills in making delicious dishes.
