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 lightly fry. 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, you can mix them as you wish. You have flexibility.
Are there more than one type of beef tendon? What does watery hair mean?
Water-based lacquer itself has a certain degree of toxicity and is harmful to the body. The water-based lacquer used complies with GB2760 regulations and is permitted.
Water preparations are dried aquatic products that are soaked in waterand sold, including sea cucumbers, squid, cuttlefish, scallops, shark fins, etc. Thawed products soaked in water are sold. additive used for thawing aquatic products such as thawing shrimp, thawing white bait, etc., and for soaking and selling fresh aquatic products such as fresh cuttlefish and fresh squid.
After being soaked in water and restored to their original appearance, there are many dried products such as sea cucumbers, scallops, squid, shrimp, etc.
Detailed information:
Aquatic products containing added moisturizing agentsmust meet these sensory requirements. Most of them are used in aquatic products. They can be used in appropriate quantities for certain aquatic products, but cannot be used for certain aquatic products.
Water hair agent contains alkaline ingredients, which are corrosive to a certain extent and are not easy to come into direct contact. When used to soak squid, use it in appropriate amounts to produce toxic ingredients. which are harmful to the human body.
The tendons are either fresh or dried. If it is dry tendon, it should be soaked before eating. There are two ways to soak dried tendons: soaking them in oil and soaking them in water.
Specific method
(Water-haired tendons): First crush the tendons with a wooden stick to make them soft (this will make them easy to cultivate and produceit finished will be crispy, with a high yield rate). Soak in water for 12 hours, then add water, steam or stew for 4 hours. When the tendons are soft, soak them in water for 2 hours, remove the outer layer of fascia, then. wash them with water before use. The remaining meat on the tendons should be removed. There are three ways to thicken dried pork, beef and venison tendons: water bristle, oil bristle and salt bristle.
Another method, more specific.
1. Water the hair: soak the tendons in a basin of warm water overnight, then wash them with clean water, put them in a large aluminum pan, add a few green onions, slices of ginger and water (the water should be submerged) Tendons) Bring to a boil over high heat, skim off the foam, and simmer over low heat for 1 to 2 hours. When the tendons are released by pinching them aith your hands, remove the pan from the heat, put the tendons in a basin of clean water and wash the soft and rotten parts, tear off the blackened blood tendons. Put the thick, tough but not yet tender tendons in a separate pan and cook according to the previous method until cooked through, then put them in a basin of cold water and set aside. During cooking, a certain amount of heat should be maintained, the pot should not be opened wide, and the tendons should always be immersed in the boiling soup (boiling water should be added at any time) and stirred several times with a spoon to prevent the tendons from sticking to the bottom. If the texture is soft and rotten, take it out immediately and put it in a basin of clean water. For homemade fattening, you can put a small quantity of tendons in a clean, empty thermos bottle, pour it into boiling water at 100°C, and lto cover with a cap. After 24 hours, the tendons will be thickened, pour them out. and wash them, and you can cook dishes.
2. Oil the hair: Put the dried tendons in a cold oil pan (the oil should cover the tendons) and turn on the fire when the oil is hot, remove the oil pan from the heat and leave to soak. tendons in hot oil for 2 seconds ~ 3 hours, when the tendons become soft, remove them. Return the oil pan to the heat, add a little softened tendon, heat it slowly over low heat, then gently push and stir with a spoon to rotate it continuously in the oil pan. Heat evenly. As the temperature of the oil increases, the tendons begin to swell. At this time, attention should be paid to the appropriate oil temperature. If the oil temperature is too high, the surface of the tendons will be easily fried and colored, but the interestThey are. not yet fully cooked and the color will not be nice. If the oil temperature is low, the tendons will become swollen and swollen, low amount emitted and poor texture. Once the tendons have swollen, use a slotted spoon to squeeze them and dip them in warm oil to allow them to be fully heated and swollen. After 20 minutes of rising, remove a stick, if applicable. Once broken, it will shatter, the inside will be honeycomb-shaped, and the tendons will be exposed. Remove the tendons and drain the oil. They can be stored for a long time after cooling.
3. Salty Hair: 500 grams of dried sinew requires 2,500 grams of salt. First add salt to the pan and stir-fry until the grains are dispersed to remove the moisture from the salt. tendons in the pan and sauté. When frying, the tendons will first shrink and then expandt gradually. When a “crunching” sound occurs, turn them over quickly. If the tendons are swollen and bulging, the intensity of the fire should also be reduced. Fry until the tendons can be broken. When using, soak it in boiling water first, then rinse it with clean water.
I was thinking about how to make dried tendons, so I will share the method ~~ I hope you can understand it