Want to know how to make tendons with water?

Characteristics: Sweet and ruddy, salty and chewy.

Babao Sea Cucumber

Ingredients: 400g sea cucumber, 25g each cooked ham, winter bamboo shoots, cooked chicken and cooked lotus seeds, 50 g of seaweed tendon, 15 g of dried shrimp, and 50g of water chestnuts, 5 grams of shiitake mushrooms.

Cooking method:

1. Clean the sea cucumbers and tendons and cut themn strips;

2. Slice winter bamboo shoots, ham and chicken, dice water. chestnuts and remove the lotus seeds;

3. Heat the wok with green onion and ginger, add the sea cucumber and fry it for a while, cook it in chicken soup, put it in a bowl

4. Mix the chicken soup, mushrooms, ham and other raw materials. Simmer until cooked, pour over sea cucumber and steam for 1 hour. Decant the juice onto a plate

5. add the original juice to the sauce, bring to a boil and thicken, pour over the sea cucumber and serve.

The raw materials are not fixed, you can mix them as you wish. You can mix whatever you want.

There is flexibility

Are there several types of raw materials. Beef tendon? What does watery hair mean?

1. Use a wooden stick to break the tendons to soften them, then soak them 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 and 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 tendons 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 front hooves are of poor quality, short and small,with one end flat and the other end separated into two strips, also flat. The quality of the hind hoof tendons is good, with one end rounded and the other end separated. in two bands, also round. There are many varieties of trotters, the most common are beef trotters and pig trotters. Dried tendons have a very tough texture, especially beef tendons that are old and thick.

What do you think of beef tendons cooked with water treatment?

There are fresh tendons and dried tendons. 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 hair tendons): First crush the tendons with a wooden stick to make them soft (this will make them easy to cultivate and the product finished will be crispy, with a rate ofhigh yield). 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 with 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 cover it with a cap. After 24 hoursres, the tendons will be thickened, pour them. 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 inside is. not yet completely cooked andthe color will not be beautiful. If the oil temperature is low, the tendons will become swollen and swollen, low amount emitted and poor texture. TendonsAfter rising, use a slotted spoon to press down and dip into the warm oil to allow it to heat and rise completely. After 20 minutes of rising, remove a piece. If it breaks when you break it and the inside is honeycomb-shaped, the tendon will be fully developed. 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 gradually expand. When a “cracking” sound occurs, rturn them around 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 it, soak it in boiling water first, then rinse it with clean water.

I happened to be thinking about how to make dried tendons , so I will share the method ~~ I hope you can understand it

How to use water on hair tendons

Water epilator him -even has some toxicity and is harmful to the body. The water epilator used complies with regulations. GB2760 and is authorized.

Water preparations are dried aquatic products that are soaked in water and sold, including sea cucumbers, squid, cuttlefish, scallops, shark fins, etc. Thawed products soaked in water are sold. additive used to defrostaquatic products such as shrimp thawing, white bait thawing, etc., as well as 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 agents must meet these sensory requirements. Most of them are used in aquatic products. They can be used in quantities appropriate for certain aquatic products, but cannot be usedés 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.

There are many varieties of tendons. Dried tendons have a very tough texture, especially beef tendons, which are old and thick. Therefore, it must be beaten with a mallet before preparing it to make it soft and fluffy. It will expand easily after being heated and the finished product will be crispy without a hard core. The general process of water-haired tendons is as follows: first wash the beaten water-haired tendons with water, put them in a container, and add clean water to steam them for 4 hours. Then soak it in cold water fort 2 hours, add water, green onions, ginger, rice wine, etc., steam until tender and no hard core, take it out and put it in it in cold water to continue soaking. The tendon is currently a semi-finished product.