Chinese Food
Stewed beef tendon with bean tendon
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Bean tendon is a common food in my hometown when I was a child. In Chongqing, it's called bean tendon stick . It's very vivid. I haven't eaten it for a long time since I came to Beijing. I saw some in the supermarket when I went home for the new year. I can't wait to bring them back. I want to solve my homesickness.
Cooking ingredients
Cooking Steps
Step1:Wash and cut beef tendo
Step2:Put a little ginger, scallion and cooking wine in the clear water. Put in the beef tendon and boil for about 3 minutes. Remove the fishy smell of the beef tendon. This step must have. The fishy smell of beef tendon is heavier.
Step3:Boil and drain.
Step4:Soak the bean tendon for about 5 hours. Cut it into sections for standby after soaking.
Step5:Heat the oil in a hot pot and stir fry the scallion and ginger slices. Then put in the spices such as seasonings, cinnamon and fragrant leaves. Stir fry the beef tendon.
Step6:Pour in the soy sauce for seasoning. Color a little soy sauce. Add some sugar to improve the taste. Continue to stir fry. Then simmer in hot water for about 2 hours until the tendon is tender. If you have a pressure cooker at home, you can use it to stew.
Step7:When the beef tendon can be poked, put in the bean tendon and collect the juice over high fire. Because bean tendons are very easy to cook. So the time should not be too early. It is easy to stew.
Step8:Sprinkle onion on the plate. Bean gluten soaked with gravy. It has the aroma of bean products and the mellow taste of meat. It's very delicious.
Cooking tips:1. Bean tendons need to be soaked in cold water for more than 4 hours. It needs a little patience. 2. The pickled bean tendon is very easy to cook. The stew time should not be too long. There are skills in making delicious dishes.
