Chinese Food
Home made stewed buffalo tendon
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Brine platter is an inevitable dish in every Chaoshan restaurant. The strong fragrance makes people salivate. The salty, fragrant and slightly sweet make people have endless aftertaste. But the masters of each restaurant have their own different recipes. Although everyone is Chaoshan brine, each restaurant has its own unique flavor. Have you ever thought about Chaoshan brine system? In fact, it's not so complicated. Today we'll make a simple version of the home brine buffalo tendon. -
Cooking ingredients
Cooking Steps
Step1:Mix Haitian brine with clean water in a ratio of 1:2.5.
Step2:Prepare the spices and put them into the brine to boil. After boiling, turn to low heat and simmer for 20 minutes. Remove all the spices.
Step3:Let the tendon dry after bleeding. Put it in brine.
Step4:Boil the beef tendon in the brine and turn to a low heat. Simmer for about an hour. Turn off the heat. Cover the lid and simmer. Take out the slices and put them on a plate when eating. After the beef tendon is taken out in the pot, it's easier to cut it when it's slightly cool. The shape is better.
Cooking tips:The brine can't be used up at a time. You can put the whole pot into the refrigerator for storage. When you need to use it, put the meat into the brine after it's blanched and dried. Beef tendon can be marinated a little more at a time. Put it in the fridge. Take it out of the fridge when eating. Cut a few pieces of beef tendon with noodles and pour a spoon of marinade. It's a perfect bowl of beef noodle. Let's make it together. There are skills in making delicious dishes.
