How to deodorize beef tendons How to process beef tendons

1 How to get the smell out of beef tendons

1. Soak the beef tendons in cold water for several hours, changing the water several times in between. This can extract ammonia from the sarcoplasmic protein of beef tendons and reduce the odor. This method is 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.

2 How to deal with beef tendons 1. Oil the hair

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 heatAnd. 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 fingers. . 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.

2. Salty frying

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 waterclear and set aside.

3. Water-fat

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 cooked through, when tender, take them out and soak them in water for later use.

3 Precautions to Take When Eating Beef Tendon

Dried beef tendons should be dried in cold water or alkaline water. Freshly purchased dried tendons should be washed several times in 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 waterclean 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 beef tendon soup is sticky and difficult to absorb, which can cause diarrhea.

4 How to make braised beef tendons

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 water to the pot, add the cooking wine, blanch the beef tendons, wash the blood foam and cut them into pieces

2. Add the onions, ginger, garlic, anise, beef tendons and; water in the pot. , hawthorn, simmer fort half an hour

3. Cut the lettuce into cubes, cut the potatoes into cubes, blanch them and set aside, remove the seeds from the dried peppers and set aside, mix the light soy sauce, the cooking wine, sugar and vinegar in a sauce and set aside. Usage

4. Add appropriate amount of oil to the pot, fry the dried chili peppers and Sichuan peppercorns. over low heat, remove them, add the pieces of lettuce and potato, brown them in the oil and reserve

5. Drain the tendons and reserve for later use. in the remaining oil in the pan, then add the lettuce, potatoes and tendons and sauté;

6. Add the rice wine, simmer to remove the fishy smell and add the old ham. fry until brown, add the old bone soup and bring to a boil over high heat

7. Simmer for a while, addingAdd a little salt, pour the sauce over high heat and let it thicken.