Beef tendons

Beef tendons, a delicacy with unique Oriental charm, are deeply loved by diners for their distinctive taste and rich nutrition. In the culinary landscape of China, beef tendons have taken their place and have become regulars at numerous banquets. Whether it is eaten cold, stewed or added to hot pot, it can present its unique charm.

Beef tendons, as the name suggests, are the tendons in the legs of a cow. The meat is very tough but not hard. With ingenious cooking, beef tendons can present a soft and chewy texture, making it a dish that challenges the chef's skills. The outstanding feature of beef tendons lies in their better absorption of various seasonings, firmly locking the rich flavors in every vein. No matter what seasonings they are paired with, they can present a surprising taste experience.

Before cooking, the first step is to handle the beef tendons, which must be thoroughly soaked and blanched. Generally, dried beef tendons need to be soaked overnight in advance until they are completely soft, and then washed clean again to remove impurities. This step is crucial to the taste of the finished product, ensuring that the beef tendons are clean and soft, and preparing for the subsequent stewing.

When stewing beef tendons, a rich variety of spices are usually needed to enhance their flavor. A common practice is to put the soaked beef tendons into a pot of clear water, add spices such as star anise, cinnamon and bay leaves, and then pair them with seasonings like dark soy sauce, cooking wine and rock sugar. The entire stewing process requires patience. After boiling over high heat, turn to low heat and simmer for two to three hours, allowing the beef tendons to gradually absorb the essence of the spices in the low temperature, becoming crispy but not mushy, and melting in the mouth.

Cold mixed beef tendons is another popular way of eating, especially suitable for the hot summer. Cut the stewed beef tendons into thin strips. After cooling, mix in minced garlic, coriander, red chili oil, Sichuan pepper oil, a little soy sauce and rice vinegar. The taste is tangy and spicy, with a mouthwatering aroma that stimulates one's appetite. The beef tendons in hot pot are a pleasant surprise in the hot pot. They remain tender even after being cooked for a long time and become more addictive the more you eat them, thus becoming the favorite of many hot pot lovers.

In conclusion, the delicacy of beef tendons, whether it is a home-cooked stir-fry or a grand banquet feast, can win thunderous applause with its unique taste and rich nutrition. Every piece of beef tendon not only embodies the pursuit of deliciousness but also represents a meticulous love for life. In the collision between tradition and modernity, beef tendons, with their unique toughness and softness, have written a series of culinary legends. Savoring the tendons of beef tendons is an unexpected encounter with this legend.

 

Beef tendons

 

Chengdu YUELAODI Food Co., Ltd. is a hot pot barbecue ingredients, covering frozen products, fresh, snacks and other categories of one-stop service enterprises. Bearing the essence of "original ecology" of traditional hot pot, we insist on high-quality fresh ingredients, unique raw material formula, modern management and humanized service.