Beef tendon is attached to the ligament of the cow's hoof bone, is a very delicious ingredient for cooking, with it to make a dish with a smooth and crisp taste, the texture is like sea cucumber, eat is also full of tendons, and light and tender, very popular with young people.
Beef tendon is rich in proteoglycans and collagen, fat content is also very low, and does not contain cholesterol, to enhance the physiological metabolism of cells has a great help, often eat can make the skin elastic and tough, look more youthful Oh!
Ingredients: beef tendon, red pepper, garlic, ginger, sour pepper, celery, chives
Seasoning: oil, salt, cooking wine, spices (star anise, cinnamon, galangal, grass fruit, fragrant leaves), sugar color, soy sauce, soy sauce
method:
1: Wash the beef tendons, put them in a pressure cooker, add water, put salt, and then add all the spices, sugar, soy sauce, cooking wine, green onion knots, simmer for about 40 minutes, and cook the beef tendons.
2: Cut the stewed beef tendon into small rings, cut the ginger into strips, cut the sour pepper and red pepper into thin strips, cut the garlic into sections, and cut the parsley into thin strips.
3, put oil in the pot, add ginger shreds to sauté incense, put sour pepper to fry out the sour and spicy taste, then put red pepper, garlic white stir-fry out of the spicy taste, add salt to season, pour in the beef tendon together stir-fry, add raw soy sauce, garlic segments, stir-fry and then add a small amount of water to simmer.
4: When the beef tendon soup in the pot is thickened, it can be put out of the pot and plated.
Beef tendon tendon must be stewed in a pressure cooker before frying, otherwise it will not be chewed when fried, and it will not taste good or delicious. When the next pot is fried, the beef tendon should be fried quickly on high heat, and it will be hard after a long time, and the taste will not be good.
This article is original by [Leaf Fall Food], welcome to pay attention, take you along with long knowledge!
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