Chinese Food
Beef tendon with sauce for 10 minutes
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The beef tendon with sauce is a simple and easy to preserve dish. The beef tendon with sauce can be used not only for food and wine, but also for making beef noodles and so on. It is very suitable for refrigeration.
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of ingredients firs
Step2:Sauces can be added according to personal preferences (soy sauce and pasta sauce must be used for coloring
Step3:First put the raw cattle tendon into boiling water and blanch it. Remove the blood froth.
Step4:Put all the ingredients into the pot (I use the old soup. After stewing the beef tendon every time, the soup will be left in the pot and frozen next time). No old soup or seasoning can be added directly. Add boiling water without meat. Remember not to put salt now.
Step5:It's better to use the high-pressure cooker. Generally, the high-pressure cooker is equipped with beef and mutton. The ordinary high-pressure cooker starts for 25 minutes and turns off the fire. Add salt when it's done.
Step6:Let the stewed tendon cool first. Soak the meat in the soup for more than 10 hours. Cut as much as you like. Refrigerate the rest. Freeze the old soup.
Step7:Cold beef tendon - add some peanuts, shallots, coriander and parsley. Add salt, soy sauce and vinegar. Mix in chili oil for basic personal taste.
Step8:1000 grams of beef tendon can be made into 23 times cold mixed beef tendon. It can be refrigerated for 15 days.
Cooking tips:· boiled boiled pork, boiled stewed pork without salt, cooked and salted. Let it stand for 10 hours to taste. Keep the old soup frozen. The next stew will taste better. Sliced beef tendon must be thin. Only when it's cold can it taste good. Chili oil and vinegar are very important for cooking and delicious.
