Chinese Food
Stewed golden tendon
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The golden tendon. The tendon in front of the cow. It's a long muscle with tendons in the calf. It's the most expensive part of the whole cow. There is meat in the muscle. The muscle is crisscross with layers. The meat is tasty and sweet.
Cooking ingredients
Cooking Steps
Step1:Scallion, ginger and garlic. Ready to change the knif
Step2:Prepare a piece of money tendo
Step3:After flushing, blanch onc
Step4:Prepare marinated material when blanching tendon
Step5:Pour out the blanched water. Pour in fresh water again. Put in the material in step
Step6:Put the material in step 4 agai
Step7:Add raw, old and cumi
Step8:When the water is boiled, cover the lid of the pot, marinate for 3 hours in low heat, turn off the heat, let the tendon soak in the soup for more than 8 hours, and then boil it to remove the slices.
Step9:Finished drawing
Step10:Finished product drawing
Step11:Finished product drawing
Cooking tips:1. There is almost no fat beef oil in the tendon meat, which is rich in protein and amino acid. It is very suitable for eating; 2. The tendon meat is generally used for stewing or stewing. After a long time of cooking, it can make the tendon and meat reach the best taste; 3. After cooking, it is soaked for more than 8 hours, in order to make the beef fully absorb the soup, increase the flavor and taste; 4. Cumin powder can be replaced by thirteen spices, which will be more important 5. It's better to eat it while it's hot. The taste is richer. There are skills in making delicious dishes.
