Chinese Food
Braised beef tendon with mushroom and beancurd
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On a whim
Cooking ingredients
Cooking Steps
Step1:Cut beef tendon into pieces. About 2cm. Wash it in flowing water. Then put it in cold water. Blanch ginger slices with cooking wine until the water boils to remove froth. Wash it for later use.
Step2:Ginger, garlic and spices are put into the bag. Cut the dried peppers. Put the peppers according to your taste.
Step3:Soak the beancurd in cold water 12 hours in advance. Soak the Lentinus edodes in cold water 8 hours in advance. Wash the Lentinus edodes before soaking. Keep the water for Lentinus edodes.
Step4:Heat up the oil. I use the rapeseed oil. Stir fry the sugar under a small heat. Stir fry the bean paste until the sugar melts. Stir fry the beef with the fire. Add the white spirit, old soy sauce, raw soy sauce, white sugar. Finally, put the mushroom water and boiled water. Boil over a large fire. Cover with a small fire for an hour and a half.
Step5:If the beef tendon is already sixty-seven percent soft, put in the mushroom and cook for another half an hour. When it's eighty percent soft, put in the beancurd. Add a little salt. Try salt and light. Cook for another 20 minutes or so and you can start the pot.
Step6:Beef tendon with tendons. It's soft and crispy. Yuzhu and shiitake mushrooms are tasty. Give yourself a compliment.
Cooking tips:If you don't have enough time, you can soak it in warm water. I fried the spices in the oil pan before. Then put them into the spice bag. It seems that the flavor is easier to come out. I only like iron pot and casserole. I don't use pressure cooker very much. If the time is tight, I can use pressure cooker. There are skills in making delicious dishes.
