Stewed oxtail
Ingredients: oxtail bone 500g, star anise three, fragrant leaves four or five pieces, onion 20g, ginger 10g, refined salt 5g, monosodium glutamate 1g, and appropriate amount of coriander.
Exercise:
① Wash oxtail with clear water and cut it into sections with a knife according to the bone seam of oxtail.
② Slice onion, slice ginger, mince coriander and wash fragrant leaves for later use.
(3) Add cold water into the pot, add chopped oxtail, boil it with high fire, skim off the floating foam, add onion, ginger, star anise and fragrant leaves, boil the pot next time, then turn to low heat, simmer for about an hour, add refined salt and monosodium glutamate for seasoning, sprinkle with coriander powder, and turn off the fire to finish the production.
When stewing oxtail, no seasoning is needed to keep the soup clear, so the taste is mellow, and there is no seasoning, only the umami flavor of oxtail bone soup. Cattle's coccyx is rich in tendons, fat but not greasy, and delicious.
Stewed oxtail with tomato in casserole
Ingredients: 300g oxtail, two tomatoes, two star anise, 20g onion, 3g ginger 1 0g salt, 3g monosodium glutamate10g soy sauce10g.
① The coccyx is cut at the joint, cut into small pieces and washed for later use.
② Shred onion, shredded ginger, washed tomatoes, cut into pieces, and chopped coriander for later use.
③ Put cold water into the casserole, put the chopped oxtail into the casserole, boil it with low fire, skim off the floating foam, add star anise, fragrant leaves and onion ginger, simmer for about an hour with light soy sauce, and add enough water at one time. There is no water in the middle.
(4) After stewing for one hour, add chopped tomatoes, continue stewing for fifteen minutes, add refined salt and monosodium glutamate to taste, and sprinkle with coriander to finish the production.
When making tomato stew oxtail casserole, tomatoes should not be added too early, but after oxtail is cooked, tomatoes can be added, so as to maintain the integrity of tomatoes. In the whole production process, you must cook with a small fire, not a big fire, otherwise it will easily break the casserole and lead to the failure of production.
Braised oxtail
Ingredients: cooked oxtail 400g, sugar 10g, salt 3g, monosodium glutamate 1g, soy sauce 10g, onion 10g, ginger 5g, oxtail soup 10g, and appropriate amount of chives.
① Cut oxtail into appropriate pieces, onion into sections, ginger into slices, and leek into powder for later use.
② Add a small amount of cooking oil to the pot. When the oil temperature is 30% hot, add sugar and boil it into sugar color. Add oxtail, stir-fry and color. Add onion, ginger and soy sauce, then pour oxtail soup. Bring to a boil and simmer for five minutes on medium heat. Simmer on low fire for 10 minute, add refined salt and monosodium glutamate to taste, turn to high fire to concentrate the soup, and sprinkle with shallots to finish the production.
When making braised oxtail, you must use the processed oxtail as raw material, which can shorten the processing time, and the meat is soft and rotten and more delicious.
Finally, there are many ways to make oxtail, so I won't share them. Oxtail is a good ingredient, which is very delicious and nutritious whether it is soup or braised, because oxtail belongs to live meat and looks a lot of fat. In fact, when cooked, it will turn into tendons, which is very chewy and delicious. Eating more oxtail is good. It can supplement collagen and osteoprotegerin needed by human body, and it is still very beneficial to human body.