What is the best way to soak beef tendon jerky?

What is the best way to soak beef tendon jerky?

1. Before preparing the dried beef tendons, mash them with a wooden stick to soften them. In this way, it is easy to develop, the finished product has no hard core, and the yield rate is high. After the dried beef tendons are crushed and softened, soak the dried beef tendons in water for 12 hours, then add water, green onions, ginger, rice wine, etc., cook steam or simmer for 4 hours. When the tendons are soft, soak. Put them in water for 2 hours, remove the outer layer of fascia, then wash it with clean water. In case of urgent need, you can also boil steamed or stewed beef tendons in boiling water and leave to soak for another hour. ?

2. Find a thermos bottle, put the dried beef tendons to boilpour boiling water into the bottle and close the lid tightly. The next day, they will be fine tendons frozen in water. It is simple and convenient to soak dried beef tendons in this way, but the thermos bottle will leave an odor that is difficult to remove. You can use it specifically for dry goods. ?

3. The outer layer of fascia must be removed from beef tendon jerky before it can be used. If any meat remains, this should also be removed. In addition, the above method not only can be used to soak dried beef tendons, but also can be used for other dried tendons. ?

1 How to remove the smell from beef tendons

1. Soak the beef tendons in cold water for several hours, changing the water several times in the meantime. This can extract ammonia from the sarcoplasmic protein of beef tendons and reduce the odor. This method ist most suitable for winter cooking.

2. When simmering beef tendons, you can put mung beans, orange peels, almonds, red dates and hawthorns. After the pot is boiled, add a little white wine, which can remove the smell. easy to burn. You can also add green onions, garlic, ginger, cinnamon, white wine and other seasonings.

First put the tendons in hot water and quickly wash off the dirt and grease. After drying, put them in a pan with cold oil, heat over low heat and. stir constantly. First slowly reduce the tendons. Remove them when small white bubbles appear. When the oil temperature reaches 60%, add the tendons and stir them with your hands until they are completely swollen. Remove them and pinch them with your dfingers. . Pinch it once to prove it has risen. If it continues to pinch, put it in a hot oil pan and fry until full and puffy. Laoqi puts hot water to remove the fat and soften it. then replace it with clean water, rinse it and soak it in another water for later use.

Sauté the salt to dry up the water, then quickly sauté the tendons. When the raw materials begin to swell, bury them in salt and simmer, continue stirring. fry them and take them out when they can be pinched. Rinse several times with clean water and set aside.

First wash the tendons with warm water, boil them in a pot for 2-3 hours, remove and tear off the outer tendons, then add water in the saucepan and simmer over low heat. until they are well cooked, when iThey are tender, take them out and soak them in water for later use.

Dried beef tendons should be dried with cold water or alkaline water. Freshly purchased dried tendons should be washed several times with clean water. Water-haired tendons: first crush the tendons with a wooden stick to soften them (this will make them easy to rise and the finished product will be crispy, with high yield), then soak them in water for 12 hours, then add water, steam or stew for 4 hours, when the tendons are soft, soak them in clean water for 2 hours, remove the outer layer of fascia, then wash them with clean water before use. Remove any residual meat from the tendons.

In addition, the maximum dose of beef tendon is 1 kilogram per day. It should not exceed this maximum quantity, because the tendon soupBeef is sticky and difficult to absorb, which can cause diarrhea.

Preparation of ingredients:

Beef tendons, potatoes, lettuce, mushrooms, onions, green onions, ginger and garlic, anise, slices hawthorn, old bone soup, rice wine, pepper, dried chili pepper.

Method steps:

1. Add the cooking wine to the water in the pot, blanch the beef tendons, rinse the blood foam and cut them into parts ; p> 2, put onion, ginger, garlic, anise, beef tendon, water, hawthorn into the pot and simmer for half an hour

3. Cut the lettuce into cubes, cut the potatoes into; cubes, blanch and set aside, and remove the dried chilies. Reserve the seeds, mix light soy sauce, cooking wine, sugar and vinegar into a sauce

4. Add appropriate amount of oil into the mixture. done s fry the dried chili peppers and Sichuan peppercorns over low heat, remove them and add the lettuce and potato pieces. Drain the oil and remove it for later use.

5. Drain the tendons and potatoes. Sauté the onions and mushroom slices in the remaining oil in the pan until fragrant, then add the lettuce, potatoes and tendons and sauté

6. Add rice wine, simmer to eliminate fishy smell; , add dark soy sauce and stir-fry to color, add old bone soup, bring to a boil over high heat

7. Simmer for a while, add a little salt, pour the sauce over high heat ; until thickened.