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Can the cooked beef tendons sold in the market be eaten directly?

1. The best way to eat cooked beef tendon varies according to your taste, but generally speaking, it is a good choice to use it in stew, stir-fry or cold dressing. Beef tendon is rich in collagen. After proper cooking, it can become soft and waxy and delicious, adding rich taste and nutritional value to dishes.

2. Yes, it is. Therefore, the mastery of time is very important. I did it, too. But don't use a pressure cooker. Use a tile pot, add half a bottle of brine juice, a little flower carving, and the right amount of boiling water. Simmer stew for about thirty to forty minutes. Then turn off the stove. Gai Yan. Bake for two hours. The beef tendon will be ready in one pot.

3. Cut the ripe beef tendon into pieces of appropriate size. What is sold in the market is usually cooked. If you buy raw, it is more difficult to cook it yourself. Wash celery and garlic and cut into sections. Chop up the dried chili. Cut a few slices of ginger.

4. The beef tendons sold in the market are ripe because the convenience of preservation will not affect the quality. The beef tendon sold on the market is well cooked, easy to eat directly, and it is difficult to deal with beef tendon for a long time.

5. For example, gelatin or other additives are added, which makes it easy to melt. Whatever the reason, I suggest you don't eat these cooked beef tendons, because they may be harmful to your health. If you suspect it is a fake, you can ask the seller for a solution or contact the relevant agency for identification.

How to cook braised beef tendon tastes better

1. One jin of beef tendon, 9g of pepper, one or two ginger, five cloves of garlic, four fragrant leaves, 5g sesame oil, 10g salt, two small extracts of chilli powder, right amount of chilli section, right amount of hot sauce, right amount of pepper oil, three roots of celery, right amount of monosodium glutamate.

2, the practice of braised beef tendons with the right amount of salt after buying, wash and chop large pieces, add water and stew ginger for 3-4 hours (skim a small amount of floating powder midway). Pick it up and drain. Cool thoroughly and cut into small pieces. Please click to enter the picture to describe the rest of the beef tendon soup is a delicious nourishing stock.

3. Cut the bulging tendon into strips 7 cm long; cut into bamboo shoots, red peppers and ginger.

4, braised beef tendons prepared ingredients, onions, red pepper fried pot ingredients cooked beef tendons, I bought the bones on the edge of the shaved tendons.

5. Beef tendons need to be boiled in advance, this process may take a long time, waiting patiently is the key. The purpose of blanching water is to remove blood and impurities from beef and make the meat more delicious. When stir-frying spices, the fire should not be too big, so as not to burn. In the process of braising, you can add other seasonings according to your taste, such as bean paste, fennel and so on.

How to cook fresh beef tendons?

1. Wash and chop large pieces of beef tendon after buying it back, add water and stew ginger for 3-4 hours (skim a small amount of floating powder halfway). Pick it up and drain. Cool thoroughly and cut into small pieces. The rest of the beef tendon soup is a delicious nourishing stock. Heat the oil pan, add ginger slices, garlic cloves and dry chili until fragrant. Pour in the beef tendons and stir well.

2. First prepare the right amount of beef tendon, garlic, oil, light soy sauce, soy sauce, cooking wine and sugar. Rinse the beef tendon with water and cut it into small pieces.

3. Wash the beef tendons and cut them into 2 cm pieces. 2 / 7 blanch the beef tendon in the pot, add 50g cooking wine, boil for 5 minutes, then remove and set aside. 3 / 7 prepare excipients, 30 g onion, ginger and garlic, 30 g Pixian Douban, 30 g chop sauce, 20 g pepper and cinnamon star anise dried pepper cumin.

4. Practice: a white radish, wash and cut into small pieces. Wash beef tendons, green onions, shred ginger, star anise, a small piece of cinnamon, a few white pepper. Boil water in the pot, blanch the beef tendons to remove the blood, remove the blood foam, remove and drain.

5. The raw beef plate should be cut into 2 cm wide strips, and the crescent bone should be cut 3 cm square. Rinse thoroughly and soak for more than 5 hours. As shown in the picture, soak the beef plate into the pressure cooker, add spring onions and ginger and 2 tablespoons of recycled wine, and press for 20 minutes. As shown in the picture, the pressed ribs are washed with warm water and ready for use.

6. Put the beef tendon in the pressure cooker and add pepper. Star anise. Cinnamon. Ginger. Orange peel. Sliced white radish, white radish can not be peeled, just wash it! Then put in water, at least be able to cover the beef tendons, cover the high-pressure pot cover.

Braised beef kicking tendons how to cook delicious

Add 25 grams of water, spring onions and ginger to the pot, boil the washed beef tendons in the pot until 80% rotten, cut into triangles and soak thoroughly with boiling water. Cut the onions and ginger into slices.

Use beef tendon 250g dried chili, 5 slices of ginger, 3 cloves of garlic, light soy sauce, 2 tablespoons of old soy sauce, half tablespoon sugar, half tablespoon salt, braised beef tendon, wash and chop large pieces, add water, stew ginger slices for 3-4 hours (skim a small amount of floating powder midway). Pick it up and drain.

Braised Pig Tendon in Brown Sauce ingredients: 500g beef tendon, 3 shiitake mushrooms, right amount of spring onion and ginger, 2 grains of large material, liquor, salt, oyster sauce, chicken soup, chicken essence, salt right amount. If you fail to load, click retry: remove the fascia from the surface of the bought tendons and clean them.

Step: wash the beef tendon into the pot, pour into the water that does not pass it, then add star anise, sliced ginger (10 grams), fragrant leaves and green onions, start the rice cooker beef tendon function and stew until naturally deflated.

Wash and cut the beef tendon, put in a small casserole, add about 500 grams of water, simmer over low heat until cooked, remove the tendon, keep the original soup for use; cut the green vegetable heart into long strips of about 7cm, chopping onions and ginger. Add a little water to the starch and mix it into starch juice.

Braised Beef Tendon in Brown Sauce raw materials: raw beef tendon, cabbage heart, onion knot, ginger slices, cinnamon, Shaojiu, wet starch, soy sauce, monosodium glutamate, sesame oil, tea oil. Production method: wash the beef tendon, put it in a cold water pan, bring it to a boil, boil for 10 minutes, remove the broken bones, scrape off the surface, and cut into strips 7 centimeters long.