I bought a large bag of beef tendon a few days ago and simmered half of it. No, I cleaned the refrigerator and showed the other half. Although the refrigerator is good, it is not suitable to store food for a long time. After all, the longer it is stored, the more moisture and nutrients of the food will be lost.Beef tendon is the ligament of the cow, which does not contain meat fiber, so there is no need to worry about nutrient loss when soaking in water, so it can be thawed directly by brewing it in cold water.Although the beef tendon is delicious, the stewing time is really not short. If I hadn’t bought this beautiful iron pot recently, I would really press it with a pressure cooker. Thinking of eating pure beef tendon, it is more nutritious to eat more vegetables. Stewing this pot, the more ingredients, the more options, and the family can eat whatever they want.Use an iron pot to stew vegetables, the lid is easy to handle, and the stewing time is easy to control, and the stew is served directly to the table. At this point, the pressure cooker is a bit cumbersome, because the pressure in the pot must be completely released before the lid can be opened; if you put the vegetables in the stew twice, it feels that the operation is not so smooth.Of course, the pressure cooker is especially suitable for people who have not been cooking for a long time, or those who are anxious to eat. As for what pot to use, figure it out!Beef tendon does not have much nutrition. Its main component is collagen, which is a very low-quality protein, and it will not turn into collagen on your face because of eating it. I often see in many articles that eating beef tendon and pig skin and trotters can beautify. In fact, this is a rumor. This kind of collagen is just as ordinary protein and absorbed by the body, beauty and beauty is just misinformation.People like it because of its waxy or Q taste. Let me make a long story short, the people rely on food as their heaven, and the people will have the energy to do things only when they eat well.
How to make Braised beef tendon
Clean beef tendon;
Clean the side dishes: potatoes, carrots, purple-skinned onions, red peppers, green peppers; do not cut these dishes first, and cut them when the beef tendon is simmered to prevent the knife edge from becoming dry due to too long storage time;
The beef tendon will shrink after it is cooked, so you can cut the beef tendon into large sections, about 4 cm long;
Pour appropriate amount of cold water into the iron pan, put the beef tendon into the pan, and boil on high heat;
Skim off the scum after boiling; the beef tendon has no meat fiber and blood, so the scum is just some fat on the outside of the beef tendon. After skimming, the soup will be more refreshing and there will be no adhesion on the pot wall;
Cut green onion into sections, cut ginger into thick slices, star anise and cinnamon are ready;
Put the seasoning in step 6 into the pot, then pour some soy sauce and salt;
Cover the lid and turn to low heat; beef tendon is not easy to simmer, so you need to add hot water several times to prevent it from drying out. It takes about 3-4 hours; if you use a pressure cooker, it will be soft and waxy in about 40-60 minutes;
The beef tendon is stewed until it is soft and waxy, and the volume is obviously larger than when it is raw. You can pick up a piece with chopsticks and taste it, and taste the saltiness by the way; if it is not salty, add salt, if the color is too light, add soy sauce or old soy sauce ；
Cut potatoes, carrots, and onions into pieces with a hob, remove seeds and cut red pepper into pieces, and cut green pepper into pieces;
Put potatoes and carrots that are not easy to cook into the pot, pour a little light soy sauce, stir evenly, cover and simmer for 10 minutes;
Turn off the heat, pour the onions and green and red peppers into the pot, and use the residual heat to scald them to change their color; they can be served directly in the pot or in a bowl.