How to cook beef tendon?

Beef tendon meat, which contains bright red meat and tendons, is embedded in a red style, which is not only delicious, but also has many therapeutic effects. But beef tendon meat is not easy to stew, and sometimes it is very easy to break if it is not cooked well. Cooking key meat with wine will make the meat more tender and smooth, and the bitter taste of hops can also remove the fishy smell of meat. In addition, there are many other ways to do beef tendon.

Skills of cooking beef tendon meat

What if the beef stew is not rotten? There are many tips to make beef and mutton crisp and not broken.

1. To stew a pot of beef and mutton, the first step is to choose the meat and stew the beef. Use beef tendon, beef tendon and beef brain. Fat, thin and strong. It tastes particularly good. Our family likes to eat meat, but white meat is still unacceptable. Let's choose a cow to go to the brain and add a beef tendon to demonstrate.

2. The bought beef and mutton should be cleaned and cut into pieces, soaked in clear water for more than 2 hours, and several backwaters should be changed halfway. Suck up the blood of beef and mutton. Although in the case of cooking, the blood in the meat will float out, but due to the increase of temperature, most of it will coagulate, which will not only affect the taste of beef and mutton, but also affect the taste.

Step 3 prepare condiments. Condiments should not be too much. Too much seasoning and heavy taste will also affect the meat taste of beef and mutton. When stewing beef, add some hawthorn fruits. Hawthorn fruit is a common food that helps digestion, especially for greasy meat. Hawthorn fruit has high citric acid content, which can tenderize the chemical fiber of beef and mutton, thus making it easier to cook, and also has the effect of relieving boredom. The amount of hawthorn fruit does not need too much. Generally, 500 grams of beef and mutton with 2-3 hawthorn fruits is more delicious.

Skills of cooking beef tendon meat

You don't need to blanch the beef stew, blanch it first and then stew it in the pot. Beef and mutton are very good to burn. Beef and mutton should be put into a pot and washed with cold water. With the increase of temperature, the blood in beef and mutton will coagulate and dissolve.

5. When the water is slightly boiling, use a spoon to remove the blood bubbles, and be sure to clean them. If you wait for the water to boil for a long time, the foam will also condense and fall off. If it is not cleaned, it will not only affect the taste and brightness of soup, but also continue to affect the taste of beef and mutton. If boiling water is put into the pot, the surface of beef and mutton will shrink rapidly, which is not conducive to boiling blood and dirt.

6. Spices and ginger and garlic are first fried with edible oil, and then Pixian bean paste is added to the wok, which can make the seasoning thicker and play better.

7. Choosing Pixian bean paste instead of soy sauce in the whole process of stewing can not only improve the taste and flavor. It can also make the meat powder without turning black.

8. Add the boiled beef stock, boil it, then add hawthorn fruit and old rock sugar, and put it in soy sauce.

9. Pour the fried stock back into the pot where the beef is cooked. Bring the fire to a boil, turn to slow fire and stew for at least 2 hours according to the size of the meat. Add salt when the stew reaches 1. Stew until 1 hour.

Skills of cooking beef tendon meat

10. It is recommended to stew in a stone pot, preferably without a pressure cooker. Although the pressure cooker is environmentally friendly, energy-saving and time-saving, the meat pressed out is not fragrant.