What is the best way to stew beef tendon?

Beef tendon is a part of the cow's body. The cow is a treasure trove. Cowhide can be used to make drum skins and leather shoes, etc. Beef is rich in protein and amino acids, which can effectively improve the body's immunity. Beef tendon is also a good food ingredient and is usually eaten by stewing. So what is the most delicious stew with beef tendon? Let me introduce it to you below.

Stewed Beef Tendon with Radish

Stewed beef tendon with radish is a dish, the main ingredients of which are beef tendon and radish.

Ingredients

1.5 kg of beef tendon, cut into 1-inch square pieces, blanch in boiling water and remove from the pot; 2.5 kg of white radish (can be increased or decreased according to personal preference), cut into 2-centimeter square pieces, boil in boiling water for one minute and remove from the pot; 2 tablespoons of fermented soybeans; 1 star anise; 5 stalks of coriander; Sichuan peppercorns

More than 20 grains, a tablespoon of rock sugar or white sugar, and appropriate amount of salt.

Preparation method

1. Put the oil in a pot on the fire and heat it to 40% hot, add the fermented black beans and sugar and stir-fry until it turns cherry color.

2. Add about two kilograms of water, then pour in all the ingredients except the radish. Bring to a boil, skim off the foam and pour into a pressure cooker. Press for thirty minutes.

3. After the pressure cooker has cooled down, open the lid, pour in the radish, add appropriate amount of salt and cook for about ten minutes without covering until the radish is soft.

4. Add appropriate amount of MSG, shovel evenly and remove from heat. Sprinkle with coriander and serve.

Instructions for use

Radish should not be eaten with fruits rich in plant pigments such as oranges, pears, apples, and grapes. If you eat oranges and other fruits at the same time, it may induce and cause goiter.

How to stew beef tendon, potatoes and radish

Ingredients: 300 grams of beef tendon, 200 grams of potatoes, 50 grams of radish, 10 grams of green onions, 10 grams of ginger, 3 grams of salt, 8 grams of MSG, 3 grams of pepper, 6 grams of soy sauce, 2 grams of star anise, 10 grams of chili, and 25 grams of lard.

Method: Use a pressure cooker to stew the beef tendon until it is soft, take it out, let it cool, cut it into pieces for later use; cut the potatoes into large cubes; cut the onions into sections and the ginger into slices; cut the dried pepper into thin strips. Heat lard in a pot and sauté onions and ginger until fragrant. Add 750 grams of broth, soy sauce, peppercorns, and dried red chili.

Add shredded pepper, cooked beef tendon cubes and potato cubes, add refined salt and stew until the potato cubes are soft; finally, add small water radish and stew for 3 minutes, add MSG and serve.

How to eat beef tendon

Dried beef tendon needs to be soaked in cold water or alkaline water. The freshly soaked tendon should be washed repeatedly with clean water several times. Water-soaked tendons: First, use a wooden stick to hit the tendons to make them soft (this makes it easier to swell, and the finished product is crispy and has a high yield), then soak them in water

12 hours, then add clean water, steam or stew for 4 hours. When the tendon is soft, soak it in clean water for 2 hours, remove the outer fascia, and then wash it with clean water before use. The tendon with residual meat must be removed.

In addition, the maximum amount of beef tendon is 1 kilogram per day, and it should not exceed this maximum amount, because beef tendon soup is sticky and not easily absorbed, and will cause diarrhea.