Food, more easily remembered and passed on than any other object and thing, with the taste of the home, the fathers pass it on to the next generation in their own form, and the children pass on the eating habits and tastes they have developed over the years to their children. During the Spring Festival, the 87-year-old grandfather always wanted to eat braised beef hoof tendon, saying that every time he came back from Shanxi when he was young, he would make beef hoof tendon for his mother and uncle. At that time, beef tendons were particularly cheap, soft and sticky but not greasy, mouthy and lubricated, and delicious.
Cow tendon refers to the tendon of the hoof of the ungulate animal and the associated joint ring ligament, which is divided into anterior hoof tendon and hoof tendon, and the previous hoof tendon is better. Beef tendons have dried beef tendons and fresh beef tendons, dry beef tendons are used more in hotels, and are the ingredients of many high-end dishes, but they are not suitable for cooking at home.
The tendons of the hooves (tendons of the extremities) are dense connective tissues dominated by collagen fibers. White in color, bundled, sheathed with tendon sheath, terminated at the end of the muscle fibers, attached to the bone, and the traction of the muscle contraction acts on the bone through the tendon. There are more collagen fibers, fewer cells, the fibers are arranged regularly and densely, and the direction of their arrangement is consistent with the direction of their force.
In cooking, the cooking of beef hoof tendon is suitable for stewing, burning, grilling, bursting, mixing, burning, braising and other cooking methods, such as red oil hoof tendon, its finished product is soft and sticky but not greasy, catchy and lubricated, delicious.
Ingredients: 500 grams of beef tendon, 150 grams of small rapeseed.
Seasoning: Boiled beef tendons (50 grams of green onion, 10 grams of star anise, 3 grams of fragrant leaves, 5 grams of dried chili peppers, 20 grams of ginger slices, 5 grams of cinnamon, 5 grams of salt, 20 grams of rice wine), 10 grams of rice wine, 5 grams of green onion, 15 grams of minced ginger, 5 grams of minced garlic, 2 grams of salt, 2 grams of dark soy sauce, 5 grams of wet starch, 20 grams of salad oil.
method:
1, first wash the hooves of the cow, boil the cold water on high heat, fish out for about 10 minutes, remove the miscellaneous bones, scrape the surface skin, and cut into 7 cm long strips. Use a tile bowl, put a bamboo grate on the bottom, add beef tendons, green onion segments, star anise, fragrant leaves, dried peppers, ginger slices, cinnamon, salt, rice wine and 2000 grams of water, after boiling over high heat, feed on low heat for 4 to 5 hours away from the fire, remove the ginger slices, cinnamon and green onion knots.
2, the wok on the high heat, pour water, salt 2 grams boil, the washed rape people pot, water, rape mature fishing over the cold water, from the pot for the edge of the use.
3, wash the pot and then put 20 grams of salad oil to 80% heat, pour in the green onion, ginger and garlic minced and stir-fry, then add the cooked beef tendons and stir-fry a few times, cook in rice wine, soy sauce, salt, sugar, and then pour in the original juice to boil, put the wet starch hook, and serve on the plate.
Tips:
1, the whole beef hoof tendon is relatively large, when cooking, first cut into about 500 grams of large pieces, it is best to separate the hoof tendon and the skin.
2, beef tendon initial processing: beef tendon with warm water washed, put into the pot and add water to submerge, first boil on high heat, and then move on a low heat, cook until the beef tendon is soft. After washing the beef tendon, put it in a casserole dish with water, beef tendon and seasoning, bring it to a boil over high heat to remove the foam, cook slowly over low heat, and skim off the oil slick. Cook until soft and scoop up.
3. The cooked beef tendon can be stored in the refrigerator and cut into a suitable shape when eating.
4, beef hoof tendons can be put into the pressure cooker, can reduce the cooking time, but the taste is not put in the casserole pot delicious.
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