Chinese Food
Marinated beef
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Brine beef. The beef processed by brine method. After cooking and rolling, the color is brown, the surface is glossy, no burning, no shame, the sauce is fragrant and delicious. Beef tendon is the meat on the upper thigh of the knee joint. It is wrapped with a meat film. It has tendons inside. The tendon and meat are flower shaped. The hardness is moderate and the texture is regular. It is most suitable for bitterness. The nutritional value of beef is well known. It is rich in protein and amino acid. It has the effect of Tonifying the middle and Qi, nourishing the spleen and stomach, strengthening the muscles and bones. It is a good tonic. -
Cooking ingredients
Cooking Steps
Step1:The main ingredient used today is the Uruguayan cattle tendon I bought from COFCO. The package of the cattle tendon is very attentive. The ingredients inside are still frozen, which ensures the freshness of the ingredients.
Step2:This is the main ingredient used today. Uruguayan cattle tendon.
Step3:Prepare Uruguayan beef tendon, onion, ginger, crystal sugar, cinnamon, orange peel, star anise, pepper, rice wine, soy sauce, fish sauce.
Step4:Spices can be wrapped in gauze. Scallions make scallion knots.
Step5:Boil the pot with water. Blanch and scald the beef tendon. Remove.
Step6:Boil the boiled tendon and rinse it with cold water, then drain the water.
Step7:Prepare 1500ml stock. Add scallion knot and spices to the stock. Add 30g of ice sugar.
Step8:Add a small glass of rice wine.
Step9:Add 100g soy sauce and 30g fish sauce.
Step10:Boil the brine.
Step11:In the boiling brine, put in the boiled beef tendon. Turn to the small brine for about 1 hour and turn off the fire.
Step12:Marinated beef tendons are soaked in marinade overnight.
Step13:Take out the slices of cattle tendon.
Step14:Loading.
Step15:Beef tendon is delicious.
Step16:Finished product.
Cooking tips:There are skills in making delicious dishes.
