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, then wash it with clean water and 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 thintits, with one flat end 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.
The correct way to soak beef tendons
How to style tendons with good effect
There are three ways to making tendons One method is to use the water method, that is, soaking dried tendons in warm water until they are tender, then add the cooking wine, white wine, ginger juice, green onion segments, ginger slices and water (it is recommended to cover the tendons), cover with plastic wrap andadd steam to a steamer over high heat until tendons are soft and waxy.
The second method is to fry it in oil, that is, when the oil is 60% to 70% hot, put the dried tendons, fry them to low heat for 2 minutes then remove them. ; heat the oil again to 60%, add the tendons and fry over low heat for 2 minutes, then remove them. Repeat this method for frying a total of 3 times. Soak the tender tendons in cold water and check the water before cooking.
The third method is the mixed hairstyle method, which is also the one that provides the best hairstyle effect. The specific operation is as follows: 1. Take 5 kilograms of dried tendon and quickly blanch it in boiling water, take it out and wash it, remove the fine hairs and excess oil on it, put - it in salad oil heated to 70% to 80% and fry it quickly for about 1 minute, remove and check the oil. 2. Put the tendons in a pot of water (10 kg of water), add 150 g of green onions, 120 g of ginger, 10 g of star anise, 500 g of Huadiao wine and 100 g of salt. bring to a boil over high heat, then reduce heat to low and simmer until cooked through. Let the fire cool naturally, then pierce it with chopsticks once it has fully risen.
1 What is the best way to soak beef tendon jerky
1 Before preparing beef tendon jerky, crush the tendons 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., mades 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 dry in the bottle, and pour in the boiled water. After watering, cover it well, and it will become a good water-based tendon the next day. 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 should be removed from dried beef tendons before use. If there is meat residue, it must 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.
Beef tendon
2 How to cook beef tendon to make it easy to rot
1 Soak beef tendon in water, add an appropriate amount of white. vinegar, and leave to soak longer, the water should be changed several times during this time to absorb all the blood.
2. Place the beef tendons in a saucepan under cold water, bring to the boil, pour off the blood and wash.
3. Put the washed beef ribs in the pressure cooker, add water to cover the beef ribs, add onions, ginger, anise and a little white wine, put on steam and press for 40 minutes, then simmer for about 20 minutes. If using a regular saucepan, bring it to a boil over high heat, then reduce heat to low and let msimmer for 1.5-2 hours, then do not open the lid and simmer for about 40 minutes.
4. If you want the beef ribs to rot faster, you can add a few hawthorns when cooking, but don't add too many, otherwise they will be very sour. When simmering, remember not to boil the water or add salt too soon. Additionally, although beef tendon is difficult to cook, it should not take too long to cook. It can be easily pierced with chopsticks. If you cook it too long, it will easily overcook and become tougher as it cooks.
How to choose beef tendon
When buying fresh beef tendon, the color should be bright and shiny. There is no residual carrion on the beef tendons and the meat is transparent, taut and elastic. If the beef tendon is yellow, soft and lacks elasticity, it means it has been stored ttoo long and should not be purchased.