Chinese Food
How to eat more meat without brain
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It's said that the price of pork is more expensive than beef recently. If you can't afford pork, just eat beef. Compared with pork, beef has higher nutritional value, higher protein content and lower fat content. The tendon of cattle / money has the functions of Tonifying the middle and Qi, nourishing the spleen and stomach, strengthening the muscles and bones, etc. As for whether it's true or not, I can't guarantee you the ticket. But compared with many other kinds of meat and fat, beef tendon is a good choice. This part of beef tendon is more flexible than other parts. It's not that kind of crispy taste that is ready to eat. Of course, it's not the chicken breast taste that is dry firewood. In fact, it's quite simple. The so-called sauce or brine is to add different spices and ingredients in the process of cooking meat to add different tastes, especially dark seasoning ingredients such as soy sauce. So. In other words, to cook beef tendon. In a sense, as long as you know how to put the raw meat into the pot. Add water. Fire
Cooking ingredients
Cooking Steps
Step1:The fresh ingredients you need to go to the market are a beef tendon / money tendon, ginger and onion. You can buy the rest of the big stuff if you want. You can buy all you want. You can buy all you like if you want to put something else. You can put whatever you don't want at home.
Step2:The beef tendon bought should be soaked in water first, so as to soak up the blood. At least soak for about an hour. Anyway, the color of the meat is obviously white. Remember that the water should not pass the meat.
Step3:Then it is to clean up the silver film on the tendon and the tendon that cannot be boiled. This step can be as clean as you can. The cleaner the meat is, the more tender it will be. Otherwise, it will trip your teeth. Of course, you can also ask the uncle and aunt who sell meat to help you clean up - take a look at the contrast picture before and after cleaning up. It's a lot worse.
Step4:Prepare the bulk. This step. Completely with fate. As I said, as long as you have basic soy sauce, cooking wine, sugar and salt, even if you don't have big ingredients, the meat won't go bad. If you are a novice Xiaobai, you have no idea about taste. You can refer to my weighing and material selection. Later, you can adjust yourself.
Step5:Find a pot that can put down the tendon almost exactly. The deeper one is better, because the tendon will shrink as soon as it is cooked... And it's a ball from one. Because the sauce has no meat. So the small and deep pot is suitable. Anyway, you can put the meat in at the beginning. Add onion and ginger, cooking wine, soy sauce, soy sauce, salt and crystal sugar. As long as the amount of water can not pass the meat. No rigid rules.
Step6:Then. Cook it. Heat for 10 minutes. Turn to medium heat and cook for about an hour. You can leave in the middle of the way. But remember to turn it over. It will not expose the meat outside the juice to be dried.
Step7:Take a knife or toothpick and poke the meat. It's easy to poke it in. If you can obviously feel the meat is soft, it means it's cooked.
Step8:Cool the beef tendon and put it in a bowl. Filter out the scallion and ginger in the brine. Pour the juice into the bowl. Put the beef tendon in the refrigerator with sauce / brine for one night. Let the tendon taste good again. Of course, if you can't wait, you can eat it directly.
Step9:Take out the frozen tendon. Slice it and put it into a plate. If you are willing to be satisfied, you need to cut thick pieces. You need to carve fine gol
Cooking tips:My list of ingredients is really just a reference for beginners. Because everyone needs a reference before cooking. Then they can improve it according to their own experience and taste requirements. As I said above, sauce / brine does not have a specific taste. People in different regions have different understandings. So, don't limit or be framed by my list. Don't be too serious. What's the use? Even if it's just boiled with onion and ginger. The natural flavor of beef is also very beautiful. #The weighing I give about the taste of soy sauce / brine is my taste. Everyone's taste and the requirements for saltiness are different. One way to avoid dropping the pit is to put the ingredients, soy sauce and other things together in advance, including water, and taste the taste of the sauce before putting the raw meat. As long as the taste of the juice is what you like, you can put in the meat and start cooking. It doesn't matter if it's lighter. Because remember, after cooking for more than an hour, the water will evaporate
