How to cook beef tendon quickly and tenderly

Beef tendon is a kind of food with a relatively chewy texture. We all know that tendon is a relatively elastic thing, so it is very troublesome to cook it. It may end up being cooked into a state that is difficult to bite. Therefore, certain skills are required when cooking beef tendon. We can use some special methods to cook beef tendon. So how do we cook beef tendon quickly and tenderly?

Tip 1 for cooking beef tendon thoroughly: Beef is neither easy to cook through nor easy to cook thoroughly. Here is a simple method of cooking beef: When cooking beef, wrap the soaked tea leaves (a small amount) that have been stripped of their tea juice in gauze and put them into the pot to cook together. The beef will be cooked and tender quickly without affecting its fresh flavor.

Tip 2 for cooking beef tendon tender: After stewing according to the normal procedure, immediately put it into a well-sealed insulation tube. It will be more tender after half an hour. This is what I do when stewing beef at home. I usually stew it for 15 minutes after adding all the ingredients and then put it in the thermos for an hour until it is very tender.

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

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

3. Put the washed 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 the water starts to boil, 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.

If you want the beef tendon to rot faster, you can put a few hawthorns when stewing it, but don't put too much, otherwise it will be very sour.

Reminder: When stewing, you must remember not to put the food into boiling water, and do not add salt too early. In addition, although beef tendon is difficult to cook, it should not be cooked for too long. It is fine when it can be easily pierced with chopsticks. If you cook it for too long, it will easily become overcooked and become harder.