Roasted beef tendon is a very classic home-cooked dish with a delicious texture and rich flavor. Here's a simple home-cooked recipe for burning beef tendon: Ingredients:- Beef tendon: 500 grams- Ginger: Appropriate amount- Green onion: Appropriate amount- Garlic: Appropriate amount- Cooking wine: Appropriate amount- Light soy sauce: Appropriate amount- Dark soy sauce: Appropriate amount- White sugar: Appropriate amount- Salt: Appropriate amount- Coriander: Appropriate amount (optional) Steps: 1Wash the beef tendon with water and cut it into cubes of the right size. 2.Put enough water in the pot, add the chopped beef tendons, add the appropriate amount of ginger slices, green onions and garlic, and bring to a boil to skim off the foam. 3.Once the beef tendon is cooked, remove it and set aside. Cooked beef tendon can be made soft and easy to cook. 4.In another pot, add an appropriate amount of oil, add ginger and garlic and stir-fry until fragrant. 5.Then put the cooked beef tendon into the pot and stir well, add an appropriate amount of cooking wine and bring to a boil. 6.Add an appropriate amount of light soy sauce, dark soy sauce, sugar and salt, and continue to stir-fry evenly so that the seasoning adheres evenly to the beef tendon. 7.Pour in an appropriate amount of water, a little more, cover the pot and simmer over low heat, simmer for 30-40 minutes, until the soup thickens. 8.After the juice is thickened, sprinkle with an appropriate amount of Sichuan pepper powder and continue to stir-fry evenly. 9.Finally, sprinkle with an appropriate amount of coriander and stir well. In this way, a dish of roasted beef tendon with a rich fragrance and soft taste is ready. It can be enjoyed with rice or steamed buns.
Roasted beef tendon is a delicious home-cooked dish that is loved by people for its delicious taste and rich nutrition. Below I will give you a detailed introduction to the home-cooked practice and precautions of burning beef tendon.
1. Required materials.
Beef tendon: 500 grams, choose fresh beef hind hamstring, better texture and better taste.
Seasoning: bean paste, Sichuan pepper, green onion, ginger, garlic, salt, cooking wine, light soy sauce, dark soy sauce, sugar, chicken essence, etc.
Garnish: edamame or green peppers, etc.
Second, the production steps.
Cleaning and preparation: Wash the beef tendon to remove the fat and impurities on the surface. It is then cut into moderately sized pieces for easy subsequent cooking.
Blanching: Blanch the cut beef tendon in boiling water to remove blood and odor. Add some cooking wine and ginger slices when blanching to help remove the smell. After blanching, drain and set aside.
Stir-fry: Heat the pan with cold oil, add Sichuan peppercorns and stir-fry over low heat to bring out the fragrance, then add green onions, ginger and garlic and stir-fry for a while. Then add the bean paste and stir-fry the red oil, then pour in the beef tendon and stir-fry evenly.
Seasoning: During the stir-frying process, add salt, cooking wine, light soy sauce, dark soy sauce and sugar in turn to taste. Increase or decrease the amount of seasoning according to personal taste.
Stew: Add enough water to cover the beef tendon, bring to a boil over high heat, then turn to low heat and simmer. The simmering time depends on the texture and size of the beef tendon and generally takes 1-2 hours. During this period, the tendon should be turned regularly to ensure that it is evenly heated.
Juice and remove: When the beef tendon is simmered until soft, add side dishes such as edamame or green peppers and continue to simmer for a while. Finally, reduce the juice on high heat until the soup is thick, then remove from the pot and serve on a plate.
3. Precautions.
Ingredients: Choose fresh beef hamstrings, which have a better texture and taste. Avoid using beef tendon that has gone bad or expired.
Blanching: The purpose of blanching is to remove blood and odor from the beef tendon while making it easier to simmer. When blanching, add cooking wine and ginger slices to help remove the smell.
Heat: The heat of the beef tendon is very important. In the initial stage, stir-fry over high heat until the surface is slightly charred to lock in moisture and increase flavorThen reduce the heat to low and simmer to ensure that the beef tendon fully absorbs the flavor of the seasoning, and simmer until soft.
Seasoning: Add seasonings to your taste. It is recommended to put less salt and sugar and other main seasonings at first, and then adjust the appropriate amount after tasting to avoid being too salty or too sweet.
Pairing: In addition to the basic seasoning, you can also add some ingredients such as red dates, wolfberries and other ingredients according to personal preferences to increase nutrition and flavor.
Time: Roasting beef tendon takes enough time to cook until soft and delicious, usually 1-2 hours, depending on the size and texture of the tendon. Be patient and don't rush so as not to affect the taste.