250 grams of steamed beef tendons, 150 grams of chicken broth, 25 grams each of peanut oil, sesame oil, soy sauce and starch, 15 grams of green onions, 10 grams of garlic, 5 grams each of cooking wine and ginger, and a little each of MSG, sugar and anise. Method of preparation: Wash the beef tendons and cut them into strips 4.5 cm long, cut the green onion into diagonal sections, slice the ginger and garlic; heat the peanut oil in a wok, add the anise, green onion slices, ginger slices, and garlic slices and fry lightly. When the onions turn yellow, add the cooking wine and chicken broth. Once the soup is boiled, remove the anise, onions, ginger and garlic. Add the tendons, add the soy sauce, sugar and MSG. the soup boils again, reduce heat to low and simmer for 5 minutes, then use Turn on heathot, pour water and starch, then pour sesame oil around the wok, stir-fry and serve on a plate. Efficacy: Strengthens the spleen and stomach, nourishes essences and fluids, strengthens muscles and bones, etc. Use: Eat with food. Application: suitable for the weak and weak. Beef tendons in green onion oil Ingredients: Water-fried beef tendons Ingredients: Rapeseed hearts Seasonings: salt, chicken essence, cooking wine, green onions, grated ginger, oyster sauce, pepper , water starch, edible oil, broth, green onion oil Cooking method: 1. Cut the beef tendons coated with water into sections, blanch them in boiling water, wash the rapeseed hearts, blanch - them in boiling water with salt and cooking oil, then take them out and arrange them around the plate in a circle; Put the pan on the fire, pour in the oil and wait until the green onions areent fragrant, pour an appropriate amount of scallion oil, then add grated ginger, salt, cooking wine, pepper, dark soy sauce, chicken essence, white sugar, broth, beef tendons and simmer over low heat for 30 minutes until the tendons are tender. When the sauce is thick, put on high heat and thicken with water starch, pour in the green onion oil, pour it into a plate. and serve. Characteristics: Sweet and ruddy, salty and chewy. Babao Sea Cucumber Ingredients: 400 g sea cucumber, 25 g each cooked ham, winter bamboo shoots, cooked chicken and cooked lotus seeds, 50 g tendon coated in water, 15 g dried shrimp, 50 g of water chestnuts and 5 g of water. coated shiitake mushroom. Cooking method: 1. Clean the sea cucumbers and tendons and cut them into strips; 2. Slice winter bamboo shoots, ham and chicken, cut chestnutss of diced water and remove the stones from the lotus seeds; ginger, stir-fry sea cucumbers and cook chicken soup, put it in a bowl; 4. Cook the chicken soup, mushrooms, ham and other ingredients until cooked, pour them over the sea cucumber and steam for 1 hour. a plate; 5. Add the original juice to the sauce, bring to a boil and thicken, pour it over the sea cucumber and serve. The raw materials are not fixed and can be mixed as desired. You can mix whatever you want.
1. Use a wooden stick to break the. tendons to soften them. Soak in water for 12 hours.
2. Add water, steam or stew for 4 hours. When the tendons are soft, soak them in water for 2 hours, then remove them.
3. Remove the outer layer of fascia, then wash it with clean water. Remove any residual meat from the tendon.
Tendons generally refer to the tendons of the limbs of cattle, sheep and other livestock. The most common include bovine tendons, sheep tendons, etc. Tendons can be divided into front tendons and back tendons. Commonly used methods include stewing, braising, boiling, etc. Nutrient-rich and nourishing.
Tendons can be divided into front tendons and back tendons. The tendons of the fore hooves are of poor quality, short and small, with one end flat and the other end separated into two parts., also flat; the posterior tendons are of good quality, with one end rounded and the other end divided into two parts, also rounded. There are many varieties of trotters, the most common are beef trotters and pig trotters. Dried tendons have a very hard texture,especially beef tendons which are old and thick.