Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, light and salty! simmered beef tendon and chinese chives. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
I had made Chinese beef stew (gnau nam) awhile back and blogged about it. One thing that I was missing at the time was beef tendon which really makes this dish for me. Easy and tasty Chinese Dim Sum Beef Tendon 點心炆牛根腩 by youcancookgourmet.com with Joyce Ho.
Light and Salty! Simmered Beef Tendon and Chinese Chives is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Light and Salty! Simmered Beef Tendon and Chinese Chives is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have light and salty! simmered beef tendon and chinese chives using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Light and Salty! Simmered Beef Tendon and Chinese Chives:
- Prepare 250 grams Beef Tendons (pre-boiled)
- Make ready 1/4 stalk Chinese chives
- Prepare 300 ml Dashi stock
- Get 2 tbsp Sake
- Take 2 cm from a tube Ginger
- Take 1/4 tsp Salt
- Take 1/2 tsp Usukuchi soy sauce
Get this recipe for Braised Beef Tendons. Stir occasionally and ensure there is sufficient liquid. By the end of the simmer time, the liquid should. Odkryj Chinese Cuisine Simmered Beef Tendon On stockowych obrazów w HD i miliony innych beztantiemowych zdjęć stockowych, ilustracji i wektorów w kolekcji Shutterstock. chinese cuisine, simmered beef tendon on noodle rame.
Instructions to make Light and Salty! Simmered Beef Tendon and Chinese Chives:
- Cut the beef tendons into easy-to-eat portion sizes, and cut the Chinese chives into 3 cm pieces.
- Add dashi stock, sake, and ginger to a pot, and boil over high heat. Remove any scum once it comes to a boil.
- Add salt and light soy sauce, cover with a lid continue to boil for about 35~40 minutes over low heat.
- Add Chinese chives, quickly boil, and it is done!
Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine. Refrigerate the tendons until they're cold; then cut them into thin slices and toss them with additional soy sauce, rice vinegar, hot chili oil, sesame oil, sugar and salt to. Фото со стока - Chinese food, beef tendon simmered with radish. World's Best Beef Tendon: Tendon was always one of my guilty pleasures, I used to get an extra order if it in pho regularly. After doing some research I found out that in reality it is actually very healthy for you. The tendon needs to be very tender, because it won't get any softer in the brief time you cook it with the sauce and bean curd.
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