How to make beef tendon delicious

Beef tendon is a part of the cow. It has many uses. It can be used for cooking. It is rich in collagen protein, which is very good for human bones. Beef tendon can also be used to make the soles of shoes.

Strong and wear-resistant. Beef tendon is chewy and delicious and is very popular. There are many ways to eat beef tendon, so how to cook beef tendon to make it delicious?

1. Beef tendon and bean curd stick stew

Material

Dried bean curd sticks, beef tendons, mushrooms, star anise, cinnamon, ginger, scallions, soy sauce, cooking wine, sesame oil, chopped green onions or diced green peppers

practice

1. 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.

2. In another clean pot, put the beef tendon in and add water just enough to cover it. 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. A normal pot takes at least an hour.

3. It should be noted that if the star anise and cinnamon are marinated for too long, the soup will have a medicinal taste. Therefore, we need to remove all the seasonings in the middle of the process. If possible, it is best to change the pot and only transfer the beef tendon and soup.

Move it over and continue cooking until the beef tendon is tender.

4. 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.

5. Finally, add a little sesame oil and sprinkle with chopped green onions or diced green peppers.

2. Stewed beef tendon, potatoes and radish

Material

Main ingredients: 300 grams of beef tendon,

Accessories: 200g potatoes (yellow skin), 50g radish,

Seasoning: 10g green onion, 10g ginger, 3g salt, 8g MSG, 3g pepper, 6g soy sauce, 2g star anise, 10g chili (red, sharp, dry), 25g lard

practice

1. Use a pressure cooker to stew the beef tendon until it is soft, take it out, let it cool down and cut it into pieces (2 cm long) for later use;

2. Cut potatoes into large cubes;

3. Cut green onion into sections and ginger into slices;

4.Cut the dried pepper into thin strips.

5. Heat lard in a pot, stir-fry scallions and ginger slices until fragrant, add 750 grams of broth, soy sauce, pepper, star anise, dried red pepper shreds, cooked beef tendon cubes, potato cubes, salt, and stew until the potato cubes are crispy;

6. Finally, add the small water radish and stew for 3 minutes. Add MSG and serve.

Tips

Food incompatibility :

Water radish: Do not eat radish at the same time when taking ginseng or American ginseng, so as to avoid the opposite effect of the medicine and failure to have a tonic effect.

3. Beef tendon ball soup

1: Chop the garlic and cut the celery into small pieces. Wash the lettuce and set aside.

2: Pour oil into the pot and wait until the oil is hot, then turn down the heat and pour in the minced garlic and fry until golden. Remove from heat

3: Add a little oil to the pan after frying the garlic paste, pour in the celery and stir-fry for 2 minutes

4: Pour boiling water into the beef tendon balls, cover the pot and wait for the beef tendon balls to cook.

5: Open the lid and put the lettuce in and cook for one or two minutes.

6: The last step is to sprinkle the fried garlic paste on it.