How to make delicious cooked beef tendon

Beef tendon is actually the Achilles tendon of the cow. Since this part is an important ligament in the cow's body, the texture of beef tendon is relatively hard. It often takes a long time to cook beef tendon. If you are making cooked beef at home, you can also add some beef tendon to make mature beef tendon. How to make the cooked beef tendon taste better?

1. How to make delicious cooked beef tendon

Cooked beef tendon can be used to make beef tendon and bean curd stick stew. Boil the beef tendon (put the raw beef tendon in a pot of cold water, wait for the water to boil, continue to boil for 2 minutes, and rinse off the blood foam with cold water), and drain. In another clean pot, put in beef tendon and add water just enough to cover it, then add star anise, cinnamon, scallion, ginger, and soy sauce and cooking wine in appropriate amounts. Bring to a boil over high heat, then turn to low heat and simmer until the beef tendon is tender. This takes at least an hour for an ordinary pot.

What we need to pay attention to here is that if ingredients such as star anise and cinnamon are marinated for too long, there will be a medicinal taste when you take out the soup, so here, we need to take out all the seasoning ingredients in the middle of the process. If possible, it is best to change the pot, transfer only the beef tendon and soup to it, and continue to cook until the beef tendon is soft and tender. When the beef tendon can be easily pierced with chopsticks, add the softened bean curd sheets and mushrooms, continue to cook for 10 minutes, then turn to high heat to reduce the soup slightly. Finally, add a little sesame oil and sprinkle with chopped green onions or diced green peppers.

2. Nutritional Benefits of Beef Tendon

Tendons are rich in collagen protein, have lower fat content and less cholesterol than fatty meat. It can enhance cell physiological metabolism, make the skin more elastic and resilient, and delay skin aging. It has the effect of strengthening tendons and bones, and is a good therapeutic effect for people with weak waist and knees and thin body. It helps the growth and development of adolescents and slows down the rate of osteoporosis in middle-aged and elderly women. Nutrients contained per 100 grams: Calories 151 (kcal) Thiamine 0.07 (mg) Calcium 5 (mg) Protein 34.1 (g) Riboflavin 0.13 (mg) Magnesium 10 (mg) Fat 0.5 (g) Niacin 0.7 (mg) Iron 3.2 (mg) Carbohydrates 2.6 (g) Vitamin C 0 (mg) Manganese 0 (mg) Dietary fiber 0 (g) Vitamin E 0 (mg) Zinc 0.81 (mg) Vitamin A 0 (microgram).

3. How to choose beef tendon

When purchasing fresh beef tendons, you should look for ones that are bright white and shiny. There is no rotten meat left on the tendon, the meat is transparent, tight and elastic. If the tendon is yellow, soft and inelastic, it means that the tendon has been stored for too long and should not be purchased. When slaughtering cattle and processing beef, remove the tendons, wash them, and use them fresh or dry them. Beef tendon should not be stored for a long time. If you don’t use it temporarily, you can wrap it with plastic wrap and put it in the refrigerator to keep it fresh. It can usually be kept fresh for 2-3 days without deterioration. The preservation of dried beef tendon is relatively simple. Just put it in a ventilated and dry place and it can generally be preserved for half a year.

How to soak dried beef tendon

1. Before preparing to process the dried beef tendon, hit the tendon with a wooden stick to make it soft. This makes it easier for the dough to expand, and the finished product has no hard core, so the yield is high. After smashing the dried beef tendon to soften it, soak it in water for 12 hours, then add clean water, onion, ginger, rice wine, etc., steam or stew it for 4 hours. When the tendon is soft, scoop it into clean water and soak it for 2 hours, remove the outer fascia, and then wash it with clean water. If you need it urgently, you can also boil the steamed or stewed beef tendon in boiling water and soak it for an hour.

2. Find a thermos, put the dried beef tendon to be soaked in the bottle, fill it with boiling water and cover it tightly. The next day, it will become the best water-soaked tendon. Using this method to soak dried beef tendon is simple and convenient, but the thermos will leave an odor that is difficult to remove. You can use it specifically for soaking dried goods.

3. The outer layer of fascia of the dried beef tendon must be removed before use. If there is any residual meat, it must also be removed. In addition, the above method can not only be used to soak dried beef tendons, but can also be used for other dried tendons.

How to cook beef tendon so that it is easy to become soft

1. Soak the beef tendon in clean water, add appropriate amount of white vinegar, soak it for a long time, and change the water several times during the soaking period to soak out all the blood.

2. Put the beef tendon in cold water, bring to a boil, pour out the blood and wash it clean.

3. Put the cleaned beef tendon into the pressure cooker, add water to cover the tendon, add onion, ginger, star anise and a little white wine, press for 40 minutes after steam comes up, and simmer for 20 minutes. If you use an ordinary pot, bring to a boil over high heat, then turn to low heat and simmer for 1.5 to 2 hours. Do not open the lid and simmer for about 40 minutes.

4. If you want the beef tendon to rot faster, you can put a few hawthorns when stewing, but don't put too much, otherwise it will be very sour. When stewing, you must remember not to put the food into boiling water or add salt too early. In addition, although beef tendon is difficult to cook, it should not be cooked for too long. It is fine if it can be easily pierced with chopsticks. If you cook it for too long, it will become overcooked and harder.