Chinese Food
Stewed beef tendon
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I like bittern beef very much. It's good to eat and drink. It's stored in the refrigerator. It's boiled noodles or cut two pieces for breakfast. It's enough for energy and nutrition. But unfortunately, I can't always buy high-quality beef tendon. It's also very distressing. But now I'm not afraid. COFCO I buy net cold chain delivery. All the imported beef at ease. Don't worry about water injection meat any more. It's also made from two years of Gulong Tiancheng soy sauce. It's very good. -
Cooking ingredients
Cooking Steps
Step1:Write the production steps of COFCO's Uruguayan beef tendon.
Step2:The beef tendon thaws at room temperature. The texture is clear and the color is beautiful. It is much better than the water injected beef on the market. Prepare onion, ginger and garlic.
Step3:I've cut about three big pieces of beef tendon. Halogen beef tendon is suitable for big pieces.
Step4:Bring the beef tendon to the pot in cold water. Add some ginger slices and pepper and cook for another 10 minutes. Wash off the foam and set aside.
Step5:Prepare the seasoning when the tendon is hydrated. Put all in a bowl. Stir well.
Step6:Slice the scallion. Pat the garlic slightly. Slice the ginger into thick slices.
Step7:Put it all in the pressure cooker. Add water that can't pass the bee
Step8:Take out the soaked beef and cool it. Slice it. You can see the beautiful texture. This is the way to open the brine beef.
Step9:The texture is beautiful and the taste is tender.
Cooking tips:1. The seasoning is adjusted according to your own taste. 2. There is a stew bag at home. You can use it directly. Or you can choose your own flavor. 3. The stewed beef tastes better overnight. 4. Cool thoroughly before slicing. Otherwise, it's easy to cut. There are skills in making delicious dishes.
