Chinese Food
[Beirong private kitchen] daily beef - braised beef tendon
(111762 views)![[Beirong private kitchen] daily beef - braised beef tendon](https://cp1.douguo.com/upload/caiku/e/c/b/yuan_ec0acd3830cd2b5dcdcbf20434de682b.jpg)
Beef is rich in nutrition. We buy fresh beef tendons, marinate them and make them taste better than the ones we buy. We don't have to worry about additives or pigments. It only tastes the original flavor of beef.
Cooking ingredients
Cooking Steps
Step1:[Beirong private chef] how many steps does it take to make a beef tendon? A. There are three steps. Step 1: select the beef tendon and Beirong ecological beef tendon. Put it into a cold water basin without removing the vacuum bag to fully thaw. Change the water in the middle. It will take about an hour. After thawing, take it out and put it in room temperature. Dry the excess blood on the surface. Harper whispered - 1. The selection of beef is the simplest step. You know, the quality of Beirong beef has been stable without any more words. 2. Because it's Chinese style, so the defrosting doesn't need to be too slow. So it can be directly immersed in water to defrost. But pay attention not to use warm hot water. On the contrary, the defrosting effect is not good.
Step2:Step2, blanch the water, cook the meat, take a large pot, put in the beef tendon, 3 pieces of shallot, 3 pieces of thick ginger, add water to the beef tendon. Add 30 ml of cooking wine. Bring to a boil and turn to medium heat. Keep boiling. Do not cover the pan. Cook for about an hour. If the water is less than the tendon, add boiling water and cook until the tendon can be easily inserted with chopsticks and no more blood will seep out. Then remove and wash. Harper whispered - 1. In fact, it's not important to use what brand of cooking wine. Because Beirong beef has almost no smell. But if you buy other beef with strong taste, you must add cooking wine. 2. When blanching, try to have as much water as possible. Open the lid and cook thoroughly. In this way, the brine will not be confused. If you want to save time quickly, use a pressure cooker. Set the pressure holding time to 10-13 minutes (depending on your favorite hardness).
Step3:Step 3 take another clean soup pot, put in 100ml of raw soy sauce, 100ml of old soy sauce, 30g of ice sugar, a brine bag, filter out the blood foam of the soup boiled with beef tendon, and put it into the pot too. The soup in the pot is not enough to add boiling water. Bring to a boil over high heat and turn to low heat. Cook for 30 minutes. Don't open the lid after turning off the fir
Step4:Slice the beef tendon and dip it in garlic juice. You can enjoy it
Cooking tips:1. I use Li Jinji as a raw soy sauce. It's no other. Because it's cheap enough, it's sold everywhere. 2. Bingtang tastes better with old-fashioned chunks. How to master the sweetness depends on each family's preferences. Like spicy. Can put in the right amount of dry red pepper. 3. The most important brine bag. I use Taiwan letter. TB has been bought. 4. Stew in brine for a night. It can make beef tendon fully taste. The only drawback is that I can't eat it that day. 5. I won't tell him that a black tea bag in the brine will taste better. There are skills in making delicious dishes.
