An energy-packed cold-resistant beauty dish [Spicy and glutinous beef tendon]

Overview

At the beginning of winter, there was no feeling of winter at all. . The cold air seems to have suddenly arrived these days, and the wind is biting! I was shivering while driving my baby to school in the morning. . . After delivering the treasure, I went straight to the market and happened to see fresh beef tendons for sale. . So I took them all haha. . . Because there are so many people buying in the cold weather, sometimes I really can’t buy them! So I bought more and put it in the refrigerator to eat in batches. I also bought some beef brisket by the way. As the climate becomes colder, the best way to resist the cold in winter is to wear more warm clothes and eat high-calorie foods. In addition to mutton, beef is also the best choice! Today I used some of the beef tendons and beef brisket I bought to stew a big pot of hot and energy-rich cold-resistant meat dishes. I am so happy. Hey. . It is said that beef tendons are not only a good dish to add calories to the human body, but also have beauty effects! Beauty and deliciousness really kill two birds with one stone! My favorite is boiled glutinous beef tendons. The texture is smooth but not greasy, just like sea cucumbers. No wonder: beef tendons taste better than ginseng! Let’s get down to business

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• healthy recipes
• detoxification and beauty
• warm up the body from the cold
• autumn recipes
• banquet dishes
• lunch
• beef brisket
• beef tendons
• cao guo
• dried chili pepper
• fresh mushrooms
• huadiao old wine
• light soy sauce
• oil
• old soy sauce
• tomato
• yellow rock sugar

Ingredients

Steps

1. 1 Soak beef tendons and beef brisket in cold water for an hour;

   

2. 2 Then cut it into slices and put it in a cold pot with cold water to boil and blanch the blood;

   

3. 3 Remove, rinse with warm water, drain and set aside;

   

4. 4 Prepare the spices;

   

5. 5 Set the pot on fire, pour in appropriate amount of oil, and add rock sugar;

   

6. 6 Cook over medium-low heat over ice until it melts into caramel color (note: do not overcook, otherwise the cooked food will be bitter)

   

7. 7 Put the beef tendons and beef brisket into the pot and stir-fry until evenly coated with sugar;

   

8. 8 Then add cooking wine, light soy sauce, and dark soy sauce and stir-fry

   

9. 9 Cover and simmer for a while;

   

10. 10 Add an appropriate amount of boiling water to the side of the pot and add mushrooms, strawberries, and peppers and bring to a boil over high heat;

    

11. 11 In order to save time, after boiling, I poured it directly into the pressure cooker and pressed the stew button to cook;

    

12. 12 After cooking in the pressure cooker, pour it back into the pot and add a tomato and cook over high heat until the juice is reduced;

    

13. 13 Add garlic leaves and cook briefly before serving;