It takes about half an hour to cook beef tendon in a pressure cooker. Before steaming, you need to cut the beef tendon into small pieces, soak it for 2 hours, then drain it, put it in a pressure cooker, pour in appropriate amount of boiling water, add appropriate amount of onion, ginger, garlic, seasoning and salt and steam it.
Generally, a small piece of beef tendon can be cooked in about half an hour, but if it is big, it will take 40 minutes to stew. The pressure cooker is quick, and it usually takes an hour. If it is to be steamed for a short time, it should be cut into smaller pieces, which is beneficial to steaming. Beef tendon contains a lot of sheep tendon, so it must be stewed in a pressure cooker, which will taste better.
Beef tendon is rich in protein food and minerals, which can improve immunity, replenish blood, qi and iron, and its nutrients are easily digested and absorbed by human body. It must be noted that the beef tendon can't be steamed for too long, which is very perishable and endangers its taste, so we must grasp the time and don't cook it for a long time.
It is more appropriate to eat mutton in winter, which has the function of warming the stomach and strengthening the muscles and bones. Beef tendon can increase immunity and improve whole body muscles, which is very suitable for sports and fitness personnel. In addition, beef tendon can improve the anti-functional ability of human body, which is more suitable for people who are conditioned after growth and development diseases.
The practice of beef tendon: the practice of sauce beef tendon, 2000 grams of beef tendon meat. 50g of old rock sugar, 200g of soy sauce, 25g of salt, rice wine 10g, 20g of onion, ginger slices 15g, and braised seasoning for Manchu banquet 1 bag. Cut beef tendon into pieces, soak in clear water, and clean; Put 4000 grams of clear water in the pot, add beef tendon, bring to a boil with slow fire, scald thoroughly and scoop it up; Put a proper amount of water in the pot, add all seasonings and seasoning packets, and cook for 10 minute. Then put the scalded tendon in the pot and season with slow fire until it is soft and rotten. The condiment promotes the hot sauce of Douban net, which is called spicy beef tendon.