The white dew festival arrived, the weather began to gradually turn cooler, at this time the temperature difference between day and night increased, and people began to have an appetite. In order to resist the cold of winter, at this time, it is appropriate to eat some meat and make up for it, which can resist the increasingly cold weather.
Beef tendons are no stranger to everyone, but few people want to try making them at home. Because the cow hoof tendon has the following characteristics:
The meat is too hard to chew on.
The fishy taste of beef tendons is heavier than that of beef, and it is not good to handle the taste.
Beef tendons are not easy to taste, and it is more troublesome to make.
< h1 class= "pgc-h-arrow-right" > a few points for making cow hoof tendons:</h1>
1. The heat should be in place, and the home can be pressed with a pressure cooker.
2. Soak in blanched water to remove the fishy smell, which can effectively remove the fishy smell.
3. Cook the rotten beef tendon back to the pot for secondary seasoning, so that you are not afraid that it will not taste.
The current market price of beef hoof tendon is 35 yuan a catty, beef needs 40 yuan a catty, I think the cost performance of beef hoof tendon is still super high.
<h1 class="pgc-h-arrow-right" > share a "braised beef hoof tendon" method:</h1>
【Ingredients】: Beef hoof tendons
【Ingredients】: Spring onion, ginger slices
【Seasoning】: salt, oyster sauce, cooking wine, brine meat package, a poinsettia of fresh soy sauce, white vinegar, dark soy sauce, rock sugar
【Preparation Method】:
1. Soak the bought beef tendons in water, and add some white vinegar to the water to scrub the beef tendons, so that the hooves tendons can be washed cleaner.
2. Cool the beef tendons in an underwater pot, add cooking wine and ginger slices to the pot, bring to a boil, skim off the foam, and then fish out the beef tendons and clean them.
3. Put the beef tendons into the pressure cooker, add ginger slices and knotted shallots, add cooking wine and brine packages (tangerine peel, star anise, peppercorns, fragrant leaves, cinnamon, cumin), cover the pressure cooker and steam, and press on low heat for 30 minutes.
4. After the pressure cooker is deflated, fish out the beef tendons to cool and change the knife into pieces.
5. Stir-fry the sugar in the pan under the oil and low heat, stir-fry the beef hoof tendons after the knife into the pot to make it evenly sticky with sugar, cook in cooking wine, a poinsettia of fresh soy sauce and a little old soy sauce, and then add soup and beef hoof tendons.
6. Bring to a boil in a pot and reduce the heat, simmer until the soup is thick and season with salt, pepper and oyster sauce, and collect the juice on high heat to get out of the pot.
Finished product drawing
【Delicious Tips】:
The spice package of the marinated meat can be purchased from the ready-made spice package on the market, if you do not use the home ready-made peppercorn grains, star anise, cinnamon, tangerine peel these flavors can be, pay attention to each only a little, so as not to taste the spices to take away the taste of beef tendons.
Braised beef trotter tendons can be stewed with potatoes, radishes and other ingredients, if you like to eat frozen, you can leave a little more soup, condensed beef trotter jelly is more delicious than pork skin jelly, Q bullets.
The pressing time of the cow hoof tendon is very critical, the pressure cooker at home is at least 30 minutes, and the cow hoof tendon is inserted with chopsticks.
<h1 class= "pgc-h-arrow-right" > the price of beef tendon is cheaper than beef, and the shrinkage after cooking is not so serious, so it is still a relatively large number of ingredients. Beef tendons are rich in collagen content, nutrition is not inferior to beef, this season has time to make such a plate for the family. </h1>
#What to eat in September ##光盘dou有范儿 #