Beef tendon is the most rare and nutritious place on the cow, not only rich in collagen, fat content is also lower than fat meat, and does not contain cholesterol, eating can also make people's skin look smoother and more elastic, delay the aging of the skin, more strong muscles and bones of the dietary therapeutic effect, for adolescents who are growing and developing and delay aging of middle-aged and elderly women, this thing is like a "treasure".
Beef tendon not only has high nutritional value, but also has a good taste, soft and smooth, full of toughness, light and tender, and the texture is like sea cucumber! Therefore, there is a saying: "Cow hoof tendon, the taste of the ginseng." "Today I share with you a sour and spicy beef tendon recipe, spicy and smooth, appetizing and refreshing!
To prepare the sour and spicy beef tendon
Ingredients required: Beef tendon, sour chili pepper, ginger, garlic, millet pepper, green pepper, coriander, soy sauce, soy sauce, soy sauce, star anise, cinnamon, fragrant leaves, cooking wine
Specific steps:
1: Wash the beef tendons with warm water, put them in an electric pressure cooker, add star anise, cinnamon, fragrant leaves, ginger, a little cooking wine, add an appropriate amount of water, and simmer for 20 minutes.
Before stir-frying, beef tendon must be pressed with a pressure cooker until it is soft and rotten, otherwise it will definitely not be able to eat! Some spices must also be added when stewing, so that the beef tendon stew is not only fishy, but also fresh and fragrant. But don't put salt at this time, otherwise it won't be easy to stew.
2: Simmer the beef tendon until soft and dice. Cut the sour pepper and green and red pepper into strips, the ginger into strips, and the garlic parsley into sections and set aside.
3: Heat the pot and add oil, add ginger and garlic to simmer, add sour pepper and fry to make a sour flavor, then grill to one side, add green and red pepper on the other side to fry the spicy flavor, and then sauté it together with the sour pepper.
4: Pour in the beef tendon, add a little cooking wine, soy sauce, soy sauce, stir-fry evenly over high heat, sprinkle the remaining garlic leaves, add a little salt to adjust the taste, and finally sprinkle with coriander, you can get out of the pot.
The beef tendon has been crushed before, so when it is fried again, it is advisable to stir-fry it on high heat and quickly get out of the pan. The fried beef tendon in this way has a soft and elastic taste, sour and spicy and appetizing, and it will definitely be welcomed on the table, whether it is a meal or a wine.
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This article is original by [Leaf Fall Food], thank you for reading and supporting! If you like my sharing, welcome to like, favorite, forward to more food-loving friends, if you have a better approach, you are also welcome to leave a message in the comment area, with your help, I will do better!