Cow tendons are ligaments attached to the hoof bones of cattle, or lump tendons in the soles of the feet. Beef tendons are rich in proteoglycans and collagen, fat content than fat meat base, and do not contain cholesterol. There are several types of beef tendons, the best of the cattle is followed by the buffalo and then the scalper. Beef tendon is a highly valuable ingredient that has a long history of consumption, and the taste is soft and tender, and the texture is like sea cucumber. It has always been called a feast, so there is a saying that "eat beef tendons, taste sea cucumbers".
Therefore, in order to obtain economic benefits, some unscrupulous traders add edible glue to the beef tendon to fake the truth. So how should we choose and distinguish between real and fake cow hoof tendons? We should choose to buy white and shiny, the flesh is translucent and tight and elastic, if it is yellow, the texture is soft and there is no elasticity, it means that it is not fresh, do not buy. It is very easy to distinguish the authenticity of the cow's hoof tendon as long as it is "one look, two pinches, and three burns".
A look means to carefully observe the color and texture when purchasing, there is always a certain difference between fleshy substances and edible gum, false hoof tendons will be too smooth, the second pinch is to pinch by hand or bite the real cow hoof tendon toughness is very big pinch up very wasteful. Three burns refers to the first two methods you are not sure of the case, just use a lighter to burn it, the real beef hoof tendon after the fire, in addition to the water evaporation texture becomes hard and the volume becomes smaller, and will not disappear, and the fake cow hoof tendon will melt away and disappear.
Well, everyone also basically understands, and knows how to buy and how to distinguish beef tendons, now let's talk about how to cook beef tendons. In fact, there are many ways to cook beef tendon, such as stewing, steaming, roasting and so on. Anyway, only what you can't think of is nothing you can't do. But today I'm going to share with you the method of braised beef hoof tendons and the tips.
Step 1: Dispose of the cow's hoof tendons
1, buy two pounds of beef hoof tendons, today I bought the tendons of the soles of the feet, just like the fist of the cow hoof tendons to clean up.
2: Put the tendons in cold water, add cooking wine, ginger slices and green onion to boil on high heat, skim off the foam and fish out and change the knife into small pieces.
Step 2: Prepare the stir-fry and side dishes
20 grams of ginger slices, 50 grams of green onion, 20 grams of garlic, 15 grams of dried chili peppers, 20 grams of pickled red peppercorns, 3 grams of peppercorns, 3 star anise, 5 grams of cinnamon, 5 pieces of fragrant leaves.
500 grams of white radish and 200 grams of carrots are cut with a hob.
Step 3: Start cooking
1: Add 150 grams of clear oil, 60% of the oil temperature, add 50 grams of watercress sauce and fry the red oil, add ginger slices, garlic, green onion, star anise, fragrant leaves, cinnamon, peppercorns, pickled red peppercorns.
2: Sauté the stir-fry after the aroma of the stir-fry, then add the hoof tendons and stir-fry evenly.
3: Add an appropriate amount of water to a boil, add 10 grams of chicken essence and 5 grams of salt, pour into a pressure cooker and press for 30 minutes.
4: After pressing for 30 minutes, pour it out of the pressure cooker, add the radish and carrots and cook for 15 minutes until the radish rake is thorough.
5: Sprinkle with green onion and add 10 grams of chicken essence and 5 grams of salt again, and you can start the pot and put it on the pot.
A soft, creamy, nutritious and delicious braised hoof tendon comes out of the pot
Note: If it is not an electric pressure cooker, after pressing the hoof tendons, you can directly cook the radish into the pressure cooker.
Finally, original is not easy, I will continue to study and learn in the field of gastronomy, in the days to come, with what I have learned, bring you more gastronomic cooking skills and the efficacy and role of ingredients, if you like my work, thank you, trouble to help point the next like, forward and pay attention to Oh.