Fresh beef tendons generally can not be cooked directly, because of its structural characteristics, beef tendons can be described as the most resilient tissue on the cow, then before cooking, you need to first process the beef tendons, become soft and tender before eating.
When buying fresh beef tendons, it is best to choose white or light yellow beef tendons, which are warm and elastic and non-sticky to the hands, and it is best to have no odor.
After buying it home and cleaning it, there are generally two ways to deal with the beef tendons:
First, use a pressure cooker with water to press for an hour, so that the beef tendons after processing are soft and rotten, but they are less chewy, just like eating meat skin.
Second, or you can use ordinary pots and rice cookers with water to stew all day, so that the taste of the beef plate tendons is tough and chewy, the water is sufficient, and the disadvantage is that it is more time-consuming.
Some experienced foodies will choose to combine these two methods, first with a pressure cooker pressed for 15 minutes, and then boiled in water for 2-3 hours, so that the beef plate tendons can not only ensure the taste, but also save time.
Of course, only these methods are not enough, and then I will introduce you to a few tips for stewing beef tendons:
First, in the stewing stage, you can put a few hawthorns into the pot, so that the beef plate tendons will rot faster, but it should be noted that the hawthorn can not be put too much, otherwise it will be very sour.
Second, do not open the underwater pot when stewing, and do not put salt too early, which will cause the taste of beef tendons to be tough.
Third, in addition, although the beef plate tendon is difficult to cook, but the cooking time can not be too long, generally with chopsticks can be easily pierced, if cooked for too long, it is easy to make the meat old, but it will be more and more boiled harder.
Is today's beef tendon practice clear to everyone?