Chinese Food
Stewed beef tendon
(154003 views)
The common beef tendon is not easy to be marinated. Xiaogong's family has raised cattle before. The level of beef making is not so good ~ her way of doing it. It not only retains the taste of beef Q bullet, but also tastes full. The doorway inside is actually a layer of window paper. But it is not broken ~ the following seasoning ratio is the record of ten jin of beef for the convenience of conversion -
Cooking ingredients
Cooking Steps
Step1:Ingredients ~ fresh beef is very important. Buy the beef. Soak the beef in cold water overnight. Soak it in blood water (this will greatly reduce the smell of beef
Step2:This is the seasoning ratio of pickled beef - 200g salt, 20g pepper powder and 10g cooking wine for 10kg bee
Step3:Spread the marinade evenly on the soaked and drained beef. Give the beef a full body massage
Step4:For better taste, make small holes in beef with toothpicks. Make more holes ~ cover with plastic wrap and marinate in refrigerator for 24 hour
Step5:Rinse the cured beef with clear wate
Step6:Marinated beef seasoning. Scallion, ginger, pepper, Xiangye, Daicai, dried hawthorn, prickly ash, orange peel (tangerine peel is OK
Step7:Beef cold water pot. After boiling, skim the froth. Add the seasoning of brine beef. Then add cooking wine, raw soy sauce and old soy sauce. Put a little salt (don't put too much. The salted beef has basically tasted). Turn the heat to small fire and simmer for 2 hours. The cooked beef should be fished out immediately. Cool and sliced
Step8:Finish ~ ~ big bowl of wine, big mouthful of meat
Step9:Love my little aunt Gong like my mothe
Cooking tips:The beef should be soaked in water overnight. Soak it in blood water. This will greatly reduce the smell of beef. It is the key to marinate the beef in advance. In this way, the marinated beef can taste better. The marinated beef should be fished out immediately. If it is soaked too long, it will be too rotten, too minced, and can't be shaped. It has skills to make dishes delicious.
