Chinese Food
A jin of stewed beef tendon
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Have you failed to make cattle tendon? Anyway, I failed to do it before. I don 't know how much beef I threw. It' s too wasteful. But I can't help it. It's really tasteless and unpleasant to see. After integrating a lot of bloggers and experts' methods, I have summed up a method of my own marinated beef. It's simple and practical. My friends and family like it very much after I make it. I decided to make more in the new year. It's just like a counter attack. I succeeded in a flash. Today I'll share the recipe with you.
Cooking ingredients
Cooking Steps
Step1:The pickled materials are ready. Fresh shiitake mushroom is bought for blanching. It can be used after stewin
Step2:Soak the beef tendon meat in the blood water and put it into the prepared marinade. Put it all into the basin. Cut the material bag and sprinkle the inside powder on the beef. Massage the beef tendon meat to make it absorb better. Marinate for 1-2 hours. A day is better.
Step3:Blanch the fresh mushrooms and cut them into strips. Mix the dried soy sauce and soy sauce with the raw sauce and stir well
Step4:Spices other than onions, lollipops and mushrooms are put into the seasoning ba
Step5:Put the marinated beef into the pot and blanch it once. Wash it. Wash the dregs and blood on the surface
Step6:Put the prepared marinated meat sauce into the pot. Put the beef tendon into the pot. Add the beer. And a small amount of pure water and boil until the pot is boiling. Turn the pot to medium heat and stew for 40 minutes. Turn the lid of the small fire and stew for 30 minutes.
Step7:Turn off the fire and wait for it to cool down completely. Put the meat soup in a fresh-keeping box or bag. Seal it up and refrigerate it in the refrigerator. It can be taken out and sliced in a few hours.
Step8:I made noodle soup with sliced beef tendon soup. Sliced beef tendon. Garlic sprouts, tomato slices, poached eggs as topping. It's so warm in the cold winter
Step9:[attachment] if you don't have so many materials, you can also use this method to do it the simplest way. 1. Marinade - 20g salt, 4 pieces of scallion, 4 pieces of ginger, 30ml raw soy sauce, 20ml2 white wine. Stew - 1000g beef tendon, 2 spoons of soybean paste, 20ml raw soy sauce, 4 pieces of scallion, ginger and garlic (piece / section), rock sugar, 2 pieces of star anise, 1 piece of cinnamon, 4-5 pieces of Xiangye, 5 pieces of clove, 4 pieces of hawthorn, 1 can of beer, and proper amount of water (according to The size of the pot. It's better if the meat hasn't been eaten) 3. Marinate the beef according to the above method and put it in a fresh-keeping bag for one night. The next day, blanch and scald the pot with water and wash it. 4. Put the clean beef into the casserole. Add all stews. Soya bean paste, soy sauce, onion, ginger and garlic, rock sugar, star anise, cinnamon, Xiangye, clove, hawthorn, beer and water. Boil it over high heat until boiling. Then turn the lid on and simmer for 40 minutes Turn off the heat and let cool. Put it in a bag or box. Refrigerate for two hours. Take out the slices when eating. If the pressure cooker is brine, turn off the fire 15-20 minutes after the steam.
Cooking tips:1. Buy a piece of beef tendon meat as much as possible. 2. Don't use black beer for beer, or it will be bitter. 3. Because there is dry soy sauce, soy sauce and raw soy sauce, it's quite delicious. So there's no need to put salt in it. So the stewed beef tendon tastes just good. It won't be particularly salty. It can be used as a snack. 4. Don't throw it when there's too much soup. It can be left to make old soup next time. It can also be used as the bottom of soup when eating noodles. Because it's similar Yes, it's salty. So you can add some old soup to clear water noodle soup. It's just salty and good to cook.
