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Introduction: Beef tendon taste strong, fat, carb content is not high, fitness fat loss can also be eaten, but this ingredient taste is very heavy, if the handling is not good fishy taste will make people difficult to swallow, stew can not get the taste of hard, difficult to chew, so want to do delicious, need to pay attention to the details are not many. Braised beef tendon color and taste are good, but the order of stewing and frying when making can not be mistaken, should be stewed first and then fried, so that it is easier to taste, compared to the ordinary spicy taste, add sour more under the rice, the following is the specific method.
【Braised beef tendon】
Ingredients: Beef and hoof muscle
Ingredients: carrot, onion, chili pepper, lemon
Seasonings: star anise, cinnamon, soy sauce, salt, dark soy sauce, ginger, cooking wine
Duration: 1.5 hours
【Piggy Cooking Teaching】
1. First of all, the beef tendon is cleaned and cut into sections, the length is about 4 cm, then the side dishes are cleaned, the onion and pepper are washed, and the ingredients are not cut for the time being, because the simmering time is longer, and the complete ingredients can be kept fresh.
2. Add water to the pot, put the cut beef tendon into the blanched water, there is some fat oil on the surface of the beef tendon, after blanching the water, you can reduce the greasy feeling, eat more refreshing.
3. After blanching, pour an appropriate amount of water into the pressure cooker, add beef tendon, add ginger, cooking wine, star anise, cinnamon, soy sauce, and simmer for 1 hour.
4. At the end of the stew, process the side dishes, cut the onion into rings and slice the peppers for later. Generally, after an hour of stewing, the taste of beef tendon will become soft and sticky, and the volume of beef tendon is larger, but the length is reduced.
5. Heat the oil, put the onion rings into the frying, add the braised beef tendon, then use the soy sauce to color, adjust the taste according to personal taste, then add the chili flakes to continue stir-frying, add the appropriate amount of water, use high heat to boil, and then switch to low heat to collect the juice.
6. When the juice is small, cut the lemon, squeeze the lemonade into the pot to adjust the taste, and continue to collect the juice until the juice reaches the bottom to get out of the pot.
【Piggy Kitchen Essential Tips】
1. Beef tendon should be blanched before boiling, so that the fat on the surface of the beef tendon can be partially removed, and the taste is more refreshing after braising, and it will not feel too greasy.
2. The side dishes are not too much, but the type of side dishes can be adjusted according to the individual taste, celery, carrots, potatoes, etc. can replace onions, providing different tastes and flavors.
3. Cut as long as possible when cutting, because the length of the beef tendon after stewing will be shortened.
4. Lemon is more sour than vinegar, if you think that squeezing out the juice is more troublesome, you can remove the seeds and simmer in slices, you can also use vinegar instead.
Conclusion: Although there are more steps in this dish, it is not difficult to deal with, the main thing to pay attention to is the order of stewing and frying, braised beef tendon is easier to taste, fishy, greasy feeling is lower, so the practice of first simmering and then frying can provide better taste and taste. Thank you all for sharing food knowledge with Piglet today, experience the fun of food, thank you here, today's food sharing is here, if you have any better suggestions welcome to comment at the bottom of the article, Piglet will carefully refer to each suggestion, we will see you tomorrow!
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