Autumn and winter tonic, it is none other than beef, the simplest way to make beef tendon, you can eat meat and drink soup

Today I will share with you a practice of white cut beef, the original taste, you can eat meat and drink soup, it is much simpler than the general braised beef, and now a lot of sauce beef sauce color is too heavy, you can't taste the original taste of beef, and the marinated beef soup can't be directly drunk, so autumn and winter are more suitable for this white cut beef, white cut beef is also called "braised beef" in many places, but it is not a thick oil red sauce, "stewed" is the original taste of beef;

White-cut beef can choose beef brisket or beef tendon, personal preference for beef tendon, less butter on the beef tendon, and there is meat and tendon, it tastes more chewy, the soup of marinated white-cut beef tendon is also the essence, the fragrance is strong, whether it is bibimbap or the next strip or even directly drink, the taste is particularly good, in autumn and winter, make such a white-cut beef tendon, you can also drink soup while eating meat, supplement nutrition and enhance resistance at the same time, but also replenish water,If you like it, you can try it!

[Raw materials] a beef tendon (about 1 catty 3 taels), ginger, cooking wine;

【How to cut beef tendon】

1. The first thing to do after buying fresh beef tendons home is to soak them in water after cleaning them and soak them in blood;

2. Prepare some ingredients after soaking, the ingredients for the white cut beef tendon are very simple, that is, ginger and cooking wine, ginger can be used turmeric, the dosage is slightly more, after the ginger is cleaned, the dirty surface can be peeled off with a paring knife, and then it will be broken;

3. After soaking the beef tendon, clean it again, you will find that the surface of the beef tendon is white, at this time, it means that the blood in the beef tendon has been soaked out of a part, which can save the step of blanching, because blanching does not master the time and skills, which will lead to the loss of the umami of the beef tendon, and it is difficult to stew;

4. Put the processed beef tendon in a larger casserole, add crushed ginger and cooking wine, add a little more water, the beef tendon is more difficult to stew, the amount of water must be enough, avoid adding water halfway, adding water halfway will affect the taste; Do not add salt or other seasonings when stewing beef shank, one will make the beef tendon taste harder, and the other will prolong the cooking time, especially after adding salt, the beef tendon will be more difficult to cook;

5. Put the casserole on the gas stove, boil over high heat, do not cover the lid when you start burning, open the lid to boil, boil over high heat, and skim off the surface foam after boiling;

6. After the foam is completely skimmed, turn to low heat, cover the lid, and simmer slowly, according to the size of the tendon, it generally needs to be stewed for 2-3 hours, and the water in the pot will slowly evaporate when stewing;

7. Stew until you can easily penetrate with chopsticks, and the beef tendon will be stewed, don't be in a hurry to get out of the pot after stewing, cover the lid, let the beef tendon soak in the soup, soak until the soup cools and then come out of the pot, so that the cooked beef tendon has clear lines, not dry or firewood;

8. Cut the beef tendon into slices, don't pour out the soup for boiling the beef tendon, this is a pot of delicious beef soup, which can be directly served in a bowl, add a little salt to taste and drink it directly, or you can make noodles, which also taste very good;

Adjust another dipping sauce, put a little minced garlic in the saucer, add an appropriate amount of light soy sauce and a spoonful of stewed beef soup, stir well, and the sauce is completed;

9. Come to a piece of tight and elastic beef, drink a sip of delicious soup, very comfortable!

Summary of the practice of white-cut beef tendons:

1. If you feel a little greasy in the soup of boiling beef tendon, you can use special kitchen blotting paper to absorb the grease on the surface;

2. After the beef tendon is taken out of the soup, the surface should be covered with plastic wrap in time to avoid the surface meat being air-dried;