Dog days, eat less chicken, duck and fish, eat more of it! The protein content is extremely high, no matter how expensive it is, you have to eat it!

#头条首发大赛#

The weather these days is unbearable, and I will be awakened in the middle of the night, covered in sweat, tossing and turning in bed, and unable to sleep at all. Moreover, the nasty mosquitoes also come to make trouble, and every now and then they bite into it, which makes people itch and get upset.

Because I don't have a good night's rest, I feel like I've lost my soul when I work during the day, and I'm listless. Every day, I am confused to cope with the work, not to mention inefficient, and easy to make mistakes. Especially after lunch, the sleepy god struck like a flood beast, his eyelids were so heavy that he seemed to have lead blocks, and his brain became confused.

Therefore, in this dog day of unbearable heat, everyone must pay attention to rest. If you choose to sleep with the air conditioner on at night, the temperature must be turned higher, such as 26 or 27 degrees, and the air conditioner should not blow directly at you. Otherwise, it is easy to catch a cold in your sleep, causing discomfort such as colds and colds.

And most importantly, that's diet. In this hot season, diet plays a vital role. Eat more fruits, such as watermelon and peaches, which can not only replenish water, but also provide rich vitamins. Vegetables such as cucumbers, tomatoes, etc., are refreshing and delicious. The overall diet should be light and nutritious, avoiding greasy and spicy foods, so that the body can stay in good condition and better cope with hot weather.

Beef is the meat we often eat, the nutrition is very high, the average family will often do, beef stew, fried steak, beef offal soup, tomato brisket, braised beef tendon, each can make delicious dishes, but beef tendon we rarely do at home, the first is not good cooking, stewed for a long time can not be stewed. The second is that this thing is not easy to buy, and many meat vendors do not have beef tendons to sell. But fortunately, now the Internet is developed, we can buy it on the Internet, my family in the summer is the most common thing to eat is beef tendons, which is more delicious than chicken, duck and fish, cheaper than beef, chewy to eat, and the taste is particularly good.

The cow's hoof tendon is a ligament attached to the cow's tendons, which is the cattle's big tendon to put it bluntly. The collagen content in beef tendons is extremely high, and it is also rich in nutrients such as calcium and iron, with very little fat and no cholesterol. Eating more beef hoof tendons on dog days can activate muscles and bones, warm and replenish kidney yang, and beautify the skin. Especially after it is done, it is cooled and eaten, QQ bounces, full of strength, as a snack or snack, it is simply too enjoyable to eat. Next, I will share with you the best way to make beef tendons, let's take a look!

Braised beef tendons in sauce

Ingredient Preparation:

- Beef tendons 500 g: Pick tendons that are tough and have a clean and elastic surface. Fresh beef tendons are white and bright in color, and there is no odor or mucus.

- Shallots, ginger and garlic to taste: Cut the shallots into segments, about 3 - 4 cm in length; Ginger cut into thin slices with a thickness of about 2 - 3 mm; Chop the garlic into minced garlic, the finer the better.

- 2 star anise: Choose star anise with a complete and full appearance, brownish-red color, strong aroma and no signs of mold or insect moth.

- Cinnamon 1 small piece: Choose cinnamon with a hard texture, clear texture, mellow aroma, and no obvious mildew and breakage on the surface.

- 2 bay leaves: Choose a bay leaf that is dark green in color, has intact leaves, is dry and undamaged, and exudes a strong aroma.

- 3 - 4 dried chili peppers: Choose according to your personal preference for spiciness, if you like slightly spicy, you can put less, and if you like spicy, you can put more. Dried chili peppers should be dry, whole, free of moisture and discoloration.

- 2 tablespoons soybean paste: High-quality soybean paste is reddish-brown in color, delicate in texture, rich in bean aroma, and free of odors and impurities.

- 2 tablespoons light soy sauce: Light soy sauce is light red in color and has a delicious flavor with a rich soy flavor.

- 1 tablespoon dark soy sauce: Dark soy sauce is dark red in color and is used to color dishes and add intensity to the color.

- 1 tablespoon cooking wine: remove smell and flavor.

- 1 small piece of rock sugar: The size of the rock sugar is chosen according to individual taste and the sweetness needs of the dish.

- Salt to taste: Adjust according to personal taste and the amount of ingredients.

- Appropriate amount of cooking oil: It is recommended to use peanut oil or corn oil, which has a lighter taste and will not mask the aroma of the ingredients themselves.

Preparation:

1. Beef tendon treatment: Rinse the cow tendon under running water to remove impurities and dirt on the surface. Then place it in a container large enough and add enough cold water to make sure that the tendons are completely submerged in water. The soaking time is 2 - 3 hours, during which time the water is changed every 1 hour or so to adequately remove the blood water. Once the soak is complete, remove the tendons and cut them into evenly sized pieces, each about 2-3 cm square, so that they are heated and flavored more evenly during cooking.

2. Prepare a pot of cold water, with enough water to completely cover the tendons. Gently place the sliced beef hoof tendons in a pan and add 3 - 4 slices of ginger and 1 tablespoon of cooking wine. Then bring the water to a boil over high heat and continue to cook for 3 - 5 minutes after the water boils. During the cooking process, there will be foam constantly floating, so use a spoon to skim off the foam in time. After cooking, remove the beef tendons, quickly rinse them in hot water, thoroughly wash the surface foam and impurities, and drain the water for later use.

Steps:

1. Heat up the wok over heat and pour in an appropriate amount of cooking oil. When the oil temperature reaches five or six percent hot (you can insert chopsticks into the oil, and there are dense small bubbles around the chopsticks), add the chopped green onions, ginger slices and minced garlic, and stir-fry a few times to release the fragrance. Then add star anise, cinnamon, bay leaves and dried chili peppers and continue to sauté over low heat, about 1-2 minutes to allow the aroma of the spices to fully unleash. Pay attention to the heat to avoid the spices being scorched and producing a bitter taste.

2. Add 2 tablespoons of soybean paste, reduce the heat and stir-fry slowly. When stir-frying, stir constantly so that the soybean paste is evenly heated and avoid sticking to the pan. Sauté for about 2-3 minutes until the soybean paste is rich in flavor and flavor.

3. Pour in the blanched and drained beef trotters and stir-fry over medium heat. Make sure that each piece of tendon is evenly coated with the sauce for about 3-5 minutes to allow the tendon to fully absorb the flavor of the sauce.

4. Add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce and continue to stir-fry. Light soy sauce adds umami to dishes, while dark soy sauce is mainly used to tone and give the tendons an attractive reddish-brown color. Stir-fry evenly so that the color of the tendons becomes uniform.

5. Add an appropriate amount of water to the pot, so that the amount of water does not exceed the tendons. Add 1 small piece of icing sugar to make the dish richer and softer. Once the water is boiling over high heat, turn to low heat and cover the pot and start to simmer.

6. Simmer for about 1.5 - 2 hours. During the simmering process, remove the lid and flip the tendons every 20-30 minutes to ensure that they are evenly heated and to prevent the bottom from burning. As the simmering time is extended, the beef tendons will gradually become soft and glutinous.

7. When the tendons are soft and glutinous and can be easily inserted with chopsticks, open the lid and turn on high heat to reduce the juice. At the same time, add the right amount of salt to taste according to personal taste. When the soup is thick and shiny, turn off the heat and remove from the pot.

Hopefully, the above detailed steps and instructions will help you succeed in making a delicious braised beef tendon in sauce!

Eat beef tendons cold

Ingredient Preparation:

- Tendons 500g: Be sure to choose fresh tendons that are white, elastic, smooth and odorless. This kind of beef tendon will have a softer and chewier texture after cooking.

- 1 piece of ginger: Choose ginger with smooth skin, a firm texture, and no breakage or signs of sprouting. After washing it, cut it into ginger slices about 3 mm thick to fully release the aroma of ginger.

- 1 green onion: Choose a green onion that is white and thick, with bright green leaves, straight and no yellow leaves and dry parts. Cut the shallots into about 5 cm pieces so that the aroma of the shallots can be fully dissipated during the cooking process.

- 1 small handful of Sichuan peppercorns: A good quality Sichuan peppercorn should be dark red, full of grains, rich in aroma and full of numbness. Avoid choosing peppercorns that are dull in color, odorous or shriveled.

- Dried chili peppers 20g: Choose dried chili peppers with moderate spiciness according to your personal preference and tolerance for spiciness. Cut the dried chili peppers into 2 - 3 cm long segments, taking care to retain the chili seeds to add spiciness and aroma.

- 3 Octagonals: Complete and full-bodied, with each corner uniform and unbroken. Star anise should have a strong aroma with no odor or signs of mold.

- Cinnamon 1 small piece: Choose cinnamon with a hard texture, clear texture, mellow aroma, tan color, and no obvious mildew or breakage on the surface.

- 3 bay leaves: The bay leaves should be whole, dry, dark green in color, free of damage and insect damage, and exude a fresh aroma.

- 1 Grass Fruit: Choose a grass fruit with no broken skin, no dark spots, full fruit and strong aroma.

- Pixian bean paste 30g: the color is red and bright and oily, the bean paste particles are intact, the sauce is rich in flavor, and there is no peculiar smell and impurities.

- Light soy sauce 20ml: The quality light soy sauce is pale red in color, clear and transparent, with a rich soy flavor and umami flavor.

- Dark soy sauce 10 ml: Dark soy sauce is dark red in color and is used to add color to dishes and make them more appealing.

- 20 ml cooking wine: Choose a cooking wine with moderate alcohol content and pure aroma to achieve the effect of removing the smell and enhancing the aroma.

- Salt 5 g: Fine table salt to ensure even seasoning.

- 5 g Sugar: Evenly grained, white sugar for freshness and balance.

- White Sesame Seeds 10g: White sesame seeds with a crisp colour, full grain and dryness that adds depth to the aroma and taste.

- 2 sprigs of coriander: Fresh, verdant, without yellow leaves and rotten parts of coriander, for the finishing touches and to add a unique aroma.

- Cooking oil 50 ml: It is recommended to use corn oil or sunflower oil with a less aromatic fragrance to avoid masking the aroma of the dish itself.

Preparation:

1. Beef tendon treatment: First, carefully rinse the cow tendon under running clean water, and gently brush off any impurities and dirt that may remain on the surface with a brush. Then, place the tendons in a container large enough and add enough cold water to make sure the tendons are completely submerged. The soaking time is about 3-4 hours, during which the cold water is changed every 1-2 hours to remove blood more effectively and reduce the fishy smell. After soaking, remove the tendons and cut them into cubes about 3-4 cm in size, so that they are more evenly heated and flavored during the subsequent stewing and sautéing.

2. Prepare a pot of cold water with a large enough capacity to completely cover the tendons. Gently place the sliced beef tendons in a pot and add 10ml of cooking wine, ginger slices and green onions. Then, turn on a high heat to bring the water to a boil. Once the water is boiling, keep the heat high and continue to cook for 5 - 8 minutes. During the cooking process, a large amount of foam will continue to float, and it is necessary to use a spoon to skim off the foam in a timely and patient manner. After cooking, remove the beef tendons, quickly put them in hot water for rinsing, thoroughly wash the remaining foam and impurities on the surface, and drain the water for later use.

Steps:

1. Heat the pan with cold oil: Pour 30ml of cooking oil into the pan and heat the oil over medium heat until it is 60% hot. The way to tell if it's hot is to insert a clean chopstick into the oil, and dense small bubbles will appear around the chopsticks, but the oil has not yet smoked. When the oil temperature reaches the appropriate level, add ginger slices, green onions, star anise, cinnamon, bay leaves, grass fruit and Sichuan pepper, turn to low heat and stir-fry slowly. Sauté for about 2-3 minutes, until the spices are fragrant. Pay attention to control the heat to avoid stir-frying spices and producing bitter taste.

2. Stir-fry the sauce: Add 30g of Pixian bean paste to the pan and continue to stir-fry over low heat. When stir-frying, stir constantly to heat the bean paste evenly and prevent local burning. Sauté for about 3-5 minutes, until the bean paste is red and spicy.

3. Stir-fry the beef tendons: Carefully pour the blanched and drained beef tendons into the pan and stir-fry over medium heat. During the stir-frying process, the action should be gentle but fast, to ensure that each piece of beef tendon can be evenly coated with the fried sauce, so that the beef tendon can fully absorb the compound aroma of spices and sauce. Stir-fry for 5-8 minutes until the tendons are well integrated with the sauce.

4. Season and color: Add 20ml of light soy sauce and 10ml of dark soy sauce to the pan and continue to stir-fry well. The addition of light soy sauce can add umami to the dish, while dark soy sauce mainly plays a role in toning, giving the beef tendons an attractive reddish-brown color, enhancing the visual effect and appetite.

5. Add water to simmer: Add an appropriate amount of water to the pot to ensure that the amount of water does not exceed the tendons completely. Next, add 10ml of cooking wine, 5g of salt and 5g of sugar. Once the water is boiling over high heat, immediately reduce the heat, cover the pot and start simmering. The simmering time is about 1.5 – 2 hours. During the simmering process, remove the lid every 20-30 minutes and gently turn the tendons to ensure that they are evenly heated and to prevent the bottom tendons from being scorched or boiled due to prolonged contact with the bottom of the pan. As the simmering time is extended, the tendons will gradually become soft and glutinous, and the taste will be more delicate.

6. Juice removal: When the beef hoof tendons are simmered until soft and glutinous and can be easily inserted with chopsticks, open the lid and turn to high heat to reduce the juice. The high heat thickens the soup quickly, allowing the tendons to absorb the flavor of the soup. During the process of collecting the juice, stir constantly, observe the consistency of the soup, and avoid the soup being too dry or too thin. When the soup becomes thick and evenly wraps around the surface of the tendons, the juice can be stopped.

7. Sauté the chili peppers: In a separate pot, pour in 20ml of cooking oil and heat the oil over medium heat until it is 80% hot. The way to judge how hot is to put a small slice of green onion leaves or a small piece of dried chili pepper into the oil, and the green onion leaf will quickly change color or the dried chili will fry quickly. When the oil temperature is at the right level, add the dried chili peppers cut into pieces and stir-fry quickly. Stir-fry for a short time, about 10 - 15 seconds, to avoid scorching the dried chili peppers, as long as the aroma of the chili peppers is brought out.

8. Fusion Aroma: Quickly pour the boiled and juiced beef tendons into the stir-fried chili pot, and stir-fry evenly. Let the beef tendons fully absorb the aroma of chili peppers, so that the spicy and aromatic blend with each other.

9. Sprinkle sesame seeds: Sprinkle 10g of white sesame seeds evenly into the pan and continue to stir-fry for 1-2 minutes to allow the aroma of white sesame seeds to fully integrate into the dish.

10. Remove from the pot and serve: Turn off the heat and remove the spicy and cold beef tendons from the pot and serve on the plate. Garnish with washed coriander to add color and aroma.

Spicy and cold beef trotter tendons taste spicy and fragrant, beef tendons are soft and glutinous and chewy, and they are very good as snacks or snacks.

Do you like to eat beef tendons? What is the best way to make beef tendons? Welcome to leave a message to share your cooking experience, so that more friends can learn and benefit it, if my sharing is helpful to you, remember to like, collect, and follow, today's sharing is here, thank you for reading and supporting, we will see you tomorrow, bye-bye!