#One home cooked dish every day#As the old saying goes: everyone has a love for beauty. Many friends want to supplement collagen through food to make themselves young and beautiful, and often choose pig's trotters. But do you know that there is such a baby in the body of the cow, which not only tastes very similar to "sea cucumber", but also has a very "explosive" collagen content!
It is not an exaggeration to say that its collagen content is much more than that of pig's trotters, and it is the cow's hoof tendons! The cow's hoof tendons are the lumpy tendons of the soles of the cow's feet, don't look at a cow is very large, but the hoof tendons of the four cow's hooves add up to only more than 1 catty. Secondly, beef tendon is not only rich in collagen, but also contains a large number of amino acids, vitamins and trace elements, often eaten can strengthen muscles and bones, enhance cell physiological metabolism, make the skin more elastic and tough, delay skin aging.
I remember when I was a child, when the family wanted to have a distinguished guest, my father would say hello to the village butcher in advance, in order to leave this bit of cow hoof tendon and let my mother cook it as a side dish. However, don't look at many friends who like to eat beef tendons, this ingredient itself has no taste, it is the same as sea cucumbers, it needs to "use external forces" to achieve its own deliciousness.
Therefore, today Lao Yu will share with you a few beef hoof tendon practices, simple and easy to learn, make sure you will see it, friends who like to eat, you might as well take a look at it!
Recommended recipe: Braised beef tendons
Ingredients: beef tendons, green onion, ginger, garlic, light soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, salt, sugar, dried chili, onion, carrot
Step 1: First rinse the beef hoof tendons with water, then put cold water into the pot, add green onions and ginger, boil over high heat and cook for another 20 minutes, remove and wash again for later use.
Step 2: Start another pot, pour in an appropriate amount of water, pour all the beef tendons into the pot, add green onions, ginger, 3 teaspoons light soy sauce, 2 teaspoons dark soy sauce, 1 star anise, a little cinnamon, 3 bay leaves, 1 teaspoon sugar, a pinch of salt, and red pepper according to your taste.
Step 3: If there is a pressure cooker at home, then use the pressure cooker to simmer for 30 minutes, if there is no pressure cooker at home, first boil on high heat and then change to low heat and simmer for 2 hours, and the boiled beef hoof tendons are placed overnight for later use.
Step 4: Cut the green onion into sections, and cut the beef hoof tendons into sections. Heat the pan with cold oil, first put in the green onion section and stir-fry to make it fragrant, then add the beef tendons, then add two spoons of marinade, a spoonful of water, cook over high heat until the soup is thick, and then adjust the taste according to the saltiness, and then get out of the pot after collecting the juice.
This braised beef tendon made by Lao Yu is fragrant but not greasy in the mouth, and it is moderately soft and rotten, and it does not lack the taste of Q bomb. And in the end, it is fried with green onions, so the beef hoof tendons have a rich aroma of green onions, and the aftertaste is twisted after eating!
Recommended recipe: Stir-fried beef tendons with green peppers
Ingredients: beef tendons, green pepper, garlic, ginger, light soy sauce, oyster sauce, sugar, salt, sesame oil
Step 1: Slice the beef tendons, peel and wash the ginger and cut into shreds, peel and chop the garlic for later use. Note: Beef hoof tendons must be cooked before secondary processing, otherwise they will not be chewable. You can follow the boiling method of braised beef tendons above, cook first, you can cook without the seasoning for braised cow's tendons, you can cook it, and I won't talk about the steps here.
Step 2: Heat the pan with cold oil, first add the crushed garlic and ginger shreds to the pan, stir-fry until the fragrance is fragrant, add the beef tendons, stir-fry for about 2 minutes, add the green pepper, then pour in 2 teaspoons of light soy sauce, half a teaspoon of sugar, 1 teaspoon of oyster sauce, stir-fry until the green pepper is broken, and then pour in a little sesame oil.
Tips: Many friends will ask: Lao Yu, see if you put sugar when you braise it, and put sugar when you stir-fry, won't the taste be sweet? In fact, a small amount of sugar can play a role in removing the smell and improving the freshness in cooking, and even this effect is better than cooking wine!
——Old Yu said——
Finally, I would like to remind you that the beef tendons must be cooked first and then cooked for secondary processing, which can save time. The above is the content shared with you today, if you like Lao Yu's article, please help like, forward, let more friends know, this is my biggest creative motivation!