How to make beef tendon into silk

First, the production of dried beef tendon: before frying, wash the dried beef tendon with alkaline water and dry it. Then, put the dried beef tendon and vegetable oil into the pot, heat it with low fire and continue to cook. Tendons are often turned over here. When the beef tendon rises and becomes as crisp as fried dough sticks, take it out to cool.

2. Soak the oily beef tendon in cold water, then add edible alkaline noodles to clean the grease, soak it in boiling water for a while, take it out, drain it, let it cool, cut it into pieces with a knife 4 cm long and 2 cm wide, soak it in cold water several times, soak it in cold water for 3 hours until the beef tendon is loose and white, and take it out and drain it. The above are beef tenderloin with oil that can be directly cooked. 1. Recommended "dry fried beef tendon" Ingredients: beef tendon 300g, ingredients: salad oil 100g, 8 pickled peppers in Erjing strip, 50g minced meat, 30g sprouts, 60g shallots, 50g ginger slices, pepper 10g and 80g garlic sprouts. Practice: Second, cut the pickled peppers in Erjing into equal-length sections, stir-fry them into minced meat, finely cut garlic seedlings, and slice green onions for later use; Third, put salad oil in the pot. When the oil is ripe, add pepper, minced meat, pickled pepper, ginger slices and sprouts and stir-fry until fragrant.

Then add broth, add proper amount of monosodium glutamate, chicken essence, pepper, sugar, soy sauce and other seasonings. Then add beef tendon, simmer for 3 minutes, add onion slices, and serve with sesame oil.

Features: bright red color, soft and waxy entrance, which is a good winter product. Spicy beef tendon: First, clean the beef tendon, and don't bring any oil and auxiliary materials, otherwise it will affect the taste.

Put the finished wood strips into the pot and add spices (about twenty or thirty kinds, some of which are unique to Korea). Dog meat is ok, but it will taste worse. ) Stew over medium heat for an hour, constantly turning and adding water to avoid touching the pot.

Simmer for another two hours. After cooling, cut into small pieces with a length of 1 cm and a width of 2 mm along the rib. Put a little oil in the pot. When the oil is 70% hot, stir-fry the cut ribs in the oil to make them slightly hard. The heat must be controlled. If it's too hard, it's hard to chew.

Take a pot, dissolve a little sugar in water, add fried sesame seeds, add Chili powder, cumin powder, monosodium glutamate, soy sauce, salt, etc. According to personal taste, mix well, then put the wooden strips in and mix well, and put them on a plate. The food is red, bright, delicious and mouth-watering. You have some trouble buying dry goods! .

2. How to make the ingredients of beef tendon noodles?

Ingredients: beef tendon noodles 500g, cucumber 1 root.

Accessories: Chili noodles 10g, appropriate amount of mashed garlic, 3g of sugar, 5g of salt, 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, 50ml of cold boiled water, appropriate amount of leek, appropriate amount of chopped peanuts, 3g of thirteen spices and 5g of sesame seeds.

Steps:

1, cucumber washed and shredded.

2, garlic, leeks, peanuts for use.

3. Mash garlic into garlic paste and add Chili noodles.

4. Add sugar, salt, thirteen spices and sesame seeds.

5. Spilled hot oil stimulates fragrance

6. Add soy sauce, balsamic vinegar and cold boiled water and mix well to make juice.

7. Stir-fry shallots in the oil at the bottom of the pot.

Step 8 prepare beef tendon noodles

9. Pour the juice into the beef tendon noodles.

10, stir evenly.

1 1, add leek, sprinkle with peanuts and mix well when eating.

3. How to make beef tendon?

You can braise in soy sauce.

Ingredients: Pixian bean curd, ginger, garlic, soy sauce, cooking wine, star anise, tsaoko, cinnamon, kaempferia kaempferia, fennel, fragrant leaves, etc. Chop the beans and beat the ginger and garlic evenly.

The spices are wrapped in cloth. Heat the pan. When the oil is heated to 40%, stir-fry the beef tendon until it is dry. Stir-fry the beans until they are tasteless. Add ginger and garlic and stir-fry. Soy sauce is excellent. After the cooking wine is deodorized, add water to boil it. After eating, pour it into the pressure cooker and inflate it. After simmering for an hour, let it out.

You can stew it. Accessories: fennel, ginger, onion, pepper, cooking wine.

Blanch beef tendon with water, put it in a pressure cooker, add some water, and add ginger, onion, fennel, pepper and cooking wine. After the fire boils, press it for an hour and a half. After venting, open the lid to taste and add some coriander.

4. How to make cumin beef tendon, beg.

Material: 500g beef tendon. 30 grams of red pepper.

Vegetable oil 1000g (actual dosage 50g), refined salt 5g, monosodium glutamate 5g, chicken essence powder 1g, cooking wine 20g, soy sauce 5g, oyster sauce 10g, anise, cinnamon, fragrant leaves, cardamom and cumin 5g each, ginger and garlic 20g each. Exercise: 1, put beef tendon in a cold water pot, add cooking wine, blanch, remove and rinse; Chop ginger and garlic, cut onion into sections, and cut red pepper into rice. 2. Use star anise, cinnamon, cardamom, fragrant leaves and fresh soup as brine, then marinate beef tendon in a pot until it is 80% rotten, take it out to cool, and cut it into thin slices for later use. 3. Put the pot on the fire, add vegetable oil, add beef tendon when it is 50% hot, stir-fry it a little, and quickly remove it for use. 4. Leave the bottom oil in the pot, add cumin, ginger, minced garlic and red pepper, stir-fry until fragrant, add refined salt, monosodium glutamate, oyster sauce, chicken powder, soy sauce and dried pepper, stir-fry beef tendon evenly, pour in sesame oil and sprinkle with chopped green onion, and serve.

5. The beef tendon practice is completed. How to make beef tendon delicious?

500g beef tendon as main material, 200g Chinese cabbage as auxiliary material, 2 tablespoons salad oil as seasoning, salt, soy sauce, crystal sugar, monosodium glutamate, onion, ginger, star anise, cinnamon, sesame oil, starch, 1 tablespoon yellow wine, pepper and braised beef tendon, 1. Cut the beef tendon into 6.6 cm long sections, roughly cut it to make it uniform, then blanch it in boiling water and drain it. Add a little oil, salt and monosodium glutamate, stir-fry over high fire until cooked. 3. Heat the wok, add the base oil, onion, ginger, star anise and cinnamon, boil Shaoxing wine, soy sauce, white sugar, crystal sugar and refined salt, add the soup to boil, then add the beef tendon, skim off the floating foam, and move to low heat until it tastes delicious.

6. How to cook beef tendon?

Ingredients: braised beef tendon 1 serving, some favorite side dishes (bamboo shoots, mushrooms, carrots and shredded konjac are used here), onion, ginger, oyster sauce 1 tablespoon, white wine 1/2 tsp.

Exercise:

1. Braised beef tendon is cut into 4cm sections, sliced with side dishes, peeled with onion, and shredded with ginger.

2. Add oil to the casserole, heat it slightly, then add shredded red onion and ginger, stir-fry with chopsticks, add braised beef tendon, pour wine while it is hot, add appropriate amount of water after the fragrance explodes, pour the seasoning cover to boil, simmer for 3 minutes, and thicken.

Tips:

1, this dish really has nothing to say, because it is very simple, as long as you choose the semi-finished seasoning according to your own taste, there is no problem.

2. The pot-stewed taste has been cooked, so it doesn't need to be stewed for too long, so as not to affect the taste.

7. How to make beef tendon delicious?

Beef tendon had better be softened by pressure cooker or stewed with low fire for a long time, which can increase the absorption rate of protein in beef tendon. Adding a few hawthorn to the stew can make the beef tendon softer and worse.

Examples of dishes: stewed beef tendon with onion Ingredients: beef tendon 500 g Ingredients: onion (white skin) 100 g seasoning: cooking wine 5 g oyster sauce 30 g sugar 10 g monosodium glutamate 3 g soy sauce 15 g starch (corn) 3 g vegetable oil 7 g onion 7 g ginger 7 g onion oil10. 3. Stew the beef tendon with low fire until it is soft, take it out, then change the cold water, cover the pot and burn it crisp; 4. Wash and shred onions; 5. Put the pot on a big fire, add vegetable oil to heat it, add onion and ginger slices to stir fry until fragrant, and pour in 150g white soup to boil; 6. Pick out the onion and ginger pieces, add crispy beef tendon, cooking wine, soy sauce, oyster sauce and sugar to boil; 7. Stew with low fire until the soup is thick, then switch to high fire and thicken with wet starch; 8. Start a fire in another pot, add vegetable oil (15g) to heat it, add shredded onion and stir-fry until fragrant, pour beef tendon and soup, sprinkle with monosodium glutamate, sprinkle with onion oil, cover the pot and stew for 2 minutes.

8. How to cook beef tendon?

Beef tendon had better be softened by pressure cooker or stewed with low fire for a long time, which can increase the absorption rate of protein in beef tendon. Adding a few hawthorn to the stew can make the beef tendon softer and worse.

Examples of dishes: stewed beef tendon with onion Ingredients: beef tendon 500 g Ingredients: onion (white skin) 100 g seasoning: cooking wine 5 g oyster sauce 30 g sugar 10 g monosodium glutamate 3 g soy sauce 15 g starch (corn) 3 g vegetable oil 7 g onion 7 g ginger 7 g onion oil10. 3. Stew the beef tendon with low fire until it is soft, take it out, then change the cold water, cover the pot and burn it crisp; 4. Wash and shred onions; 5. Put the pot on a big fire, add vegetable oil to heat it, add onion and ginger slices to stir fry until fragrant, and pour in 150g white soup to boil; 6. Pick out the onion and ginger pieces, add crispy beef tendon, cooking wine, soy sauce, oyster sauce and sugar to boil; 7. Stew with low fire until the soup is thick, then switch to high fire and thicken with wet starch; 8. Start a fire in another pot, add vegetable oil (15g) to heat it, add shredded onion and stir-fry until fragrant, pour beef tendon and soup, sprinkle with monosodium glutamate, sprinkle with onion oil, cover the pot and stew for 2 minutes. Chili Chili beef tendon materials: beef tendon, garlic, oil, soy sauce, cooking wine, borneol sugar. Practice: 1. Wash beef tendon with clear water, drain and cut into small pieces for later use. 2. How much garlic is peeled, and the whole one is reserved, depending on personal preference. I will use a little more, because stewed garlic is very effective in removing fishy smell from beef tendon. Stir-fried beef tendon. 4. Add light soy sauce, light soy sauce (this is optional, in fact, I like Hooper color, but my husband likes darker food, so I use a little light soy sauce to adjust the color), stir-fry cooking wine, borneol sugar (which can be replaced by white sugar), add half a glass of water to boil, and then simmer until crisp (it takes at least one hour in an ordinary pot). Note: I cooked it and put it in the container. Original flavor. 5. After cooling, put it in a rectangular container (bake it with a cake mold) and put it in the refrigerator. When eating, cut it into thin slices and put it on a plate. All the seasonings are added to the beef tendon, so it is good to eat it or dip it in vinegar. Braised beef tendon Ingredients: beef tendon 500g. Accessories: carrot 200g, onion 150g (white skin). Soy sauce 100g, sugar 20g, monosodium glutamate 10g, pepper 20g, cooking wine 50g, starch (pea) 20g, peanut oil 150g. Braised beef tendon: 1. Cut beef tendon into 3.3cm square pieces and add refined salt 65438+.

Peel carrots, onions and fresh oranges, and cut them 3.3 cm square. Tomatoes, blanched in boiling water, peeled and chopped into fine particles, washed with ginger, peeled and cut into 0.6 cm thick slices.

Wash the onion, cut off the head and tail, and grow into 6.6 cm pieces. 2. Cook the pot red and add peanut oil.

When the oil is boiled, put down the diced tomatoes, ginger slices, onions and onions. When peanut oil and tomatoes are the same color, put the salted beef tendon in the pot and fry until cooked. Sprinkle cooking wine, stir-fry carrots, etc Add water 1 large soup bowl, soy sauce 10g, sugar, monosodium glutamate, black pepper 10g and refined salt 10g in several times.

Cover the pot tightly, turn off the heat and cook for 2 hours. If the juice is half dry, you can add water as appropriate, and only a small bowl of juice is left after cooking.

Then, starch (40 g) and a small amount of water (20 g) were mixed and stirred evenly.