Beef tendons, a precious ingredient from oriental cooking, have been prized for their unique taste and nutritional value since ancient times. It is derived from the robust hooves of cows, is rich in collagen, and has a strong taste that combines the freshness of meat with a unique chewy texture.
In cooking, beef tendons are often used to make a variety of nourishing dishes, such as braised beef tendons, beef tendon stewed soup, etc., which are not only delicious, but also have the effect of nourishing and strengthening and nourishing qi and replenishing deficiency.
No matter what kind of beef tendon dish it is, time is crucial in the cooking process. Due to the tough texture of the tendons, they need to be simmered for a long time to soften them well and taste better.
Generally speaking, when using beef tendons to make dishes, you need to put them in a pressure cooker or stew pot, add an appropriate amount of water and remove the smell of the three-piece set: ginger slices, green onions, cooking wine boil, skim off the foam, then transfer to the pressure cooker to press or stew slowly in a stew over low heat.
The simmering time varies depending on the size of the beef hoof tendons and the different cooking tools, usually the stew pot needs to be stewed for several hours, or even more than half a day, and the pressure cooker is about 20-25 minutes after steaming (I am afraid that the heat is not well controlled, then the low heat pressure is 30-40 minutes, and this does not guarantee that no one will not find fault after the dish is served, after all, everyone's teeth are different, right? (Now it's all gas stoves, if you use a stew pot, it is estimated that you can eat so many times a month, plus others, the gas cost is more expensive than vegetables, or it is cost-effective to use a pressure cooker!)
During the stewing process, the texture and flavor of the beef tendons can also be changed by adjusting the heat and adding different seasonings. For example, you can increase the simmering time appropriately to make the beef hoof tendon softer and glutinous, or add some Chinese medicinal materials with nourishing effects, such as wolfberry, angelica, etc., which can not only increase the nutritional value of the dish, but also give it a unique aroma and taste. In short, beef tendons are delicious, and mastering its stewing time and ingredient combination can make this delicious ingredient play a more attractive charm.
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