A classic dish that is soft, glutinous and anti-aging: [Braised Beef Tendon] (Includes how to make shredded green onions)

Overview

Beef tendon contains a lot of collagen, very little fat, and no cholesterol, so it is definitely a very healthy food. Because beef tendon itself has no flavor, the most common ways to cook it are braised, braised or braised. The cooked beef tendon has a smooth and soft texture that melts in your mouth. When you eat it, you will feel like your mouth is stuck until you can't open it. Very few people don't like it. In the past, what I saw in supermarkets were semi-cooked beef tendons that had been initially processed. My mother has made it several times, but she always says it smells like chemical liquid, so she doesn’t dare to buy it. When I was buying ox tail this time, I happened to see some raw beef tendons, so I bought some. I plan to take some out to try first. If it tastes good, I can buy some more for my mother and the others. What I’m making today is the safest braised beef tendon. In addition, I would also like to show you a method of decorating shredded green onions that I recently learned~~ I don’t know if you have noticed that every time you watch food programs on TV, those greasy dishes will be decorated with some beautiful curly shredded green onions. I have always been curious about how those shredded green onions are made, and I finally understand this time. People who love showing off just can't hide things, and they will learn and sell them as soon as they learn it. After making this shredded green onion, put it on the dish. It can be both decorative and detoxifying. It is really simple and practical~~

Tags

• hot dishes
• chinese banquet
• old man
• dinner with friends
• banquet dishes
• lunch
• beef tendon
• chenpi
• cinnamon
• cooking wine
• dried shiitake mushrooms
• edible oil
• garlic
• green onions
• high-strength liquor
• light soy sauce
• old ginger
• old soy sauce
• sesame oil
• star anise
• sugar
• zanthoxylum bungeanum
• fragrant leaves
• purple onion
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients;

   

2. 2 Soak the beef tendons in clean water in advance, changing the water several times until there is almost no blood. The mushrooms are also soaked in advance;

   

3. 3 Remove the fascia and grease on the surface of the beef tendon, wash and set aside;

   

4. 4 Put ginger peel, half of the green onions, enough water into the pot, and then add the processed beef tendons;

   

5. 5 Add a little high-strength liquor;

   

6. 6 After boiling over high heat, continue to cook for about 10 minutes, skimming off any foam on the surface;

   

7. 7 Take out the beef tendons, wash them with warm water, drain the water, and cut them into small pieces of about 3cm (I think kitchen scissors are more powerful);

   

8. 8 Cut the ginger into thick slices, peel the garlic, shred the onion, cut the green onion into sections, and then prepare all the spices (wash with a strainer and drain the water in advance);

   

9. 9 After the pot is hot, add cooking oil. When it is hot, add Sichuan peppercorns and stir-fry over low heat until fragrant;

   

10. 10 Remove the Sichuan peppercorns, keep the Sichuan peppercorn oil in the pot, add onions, ginger, garlic and spices, turn to high heat and stir-fry until fragrant;

    

11. 11 Add the processed beef tendons and stir-fry continuously until the beef tendons change color and the surface shrinks;

    

12. 12 Add cooking wine, light soy sauce, dark soy sauce, stir-fry until evenly colored;

    

13. 13 Add hot water that covers the ingredients and bring to a boil over high heat. If there is any foam on the surface, it should also be skimmed off;

    

14. 14 Transfer the ingredients together with the soup into a casserole and heat over high heat;

    

15. 15 Soak the mushrooms, wash them and squeeze out the water;

    

16. 16 Add the mushrooms to the pot;

    

17. 17 After the fire is heated to boiling, turn to low heat, cover and simmer. If there is any foam on the surface, wipe it off as well. Cook for about 1 hour and remove the spices;

    

18. 18 Cook for about 2 and a half to 3 hours, add salt and sugar, and stir the ingredients in the pot from time to time to prevent them from sticking to the bottom. Then continue to cover and cook;

    

19. 19 It will take about 4 hours until the beef tendon in the pot is soft and can be easily poked through with chopsticks, and the beef tendon is ready;

    

20. 20 Take an appropriate amount of beef tendon and shiitake mushrooms, put them in a large frying pan, reduce the juice over high heat, then drizzle with a little sesame oil, mix well, and turn off the heat;

    

21. 21 While the beef tendon is collecting juice, prepare a piece of green onion and take the outer two layers (the two layers that will be rolled up after peeling off);

    

22. 22 Cut the green onions into thin strips, the thinner the better;

    

23. 23 Put the shredded green onions into a basin, add water, pinch and wash with your hands, and then soak for a while;

    

24. 24 When the shredded green onions in the basin have begun to curl up, take out the shredded green onions and absorb the water with kitchen paper;

    

25. 25 Plate the beef tendons, top with shredded green onions, and you're ready to eat.