Buy beef tendon meat, what is the difference between the front tendon and the back tendon? The tastes are very different, so it's not a waste to buy after you know it.

On the daily dining table, beef has the title of "favorite meat" and is the second largest meat ingredient after pork. Beef has high protein content, low fat and delicious taste, and the dishes made are full of color, flavor and flavor. There are many ways to eat beef, such as tomato brisket, stir-fried beef, cumin beef, roast beef, hot pot, sauce beef and so on. Speaking of sauced beef, there will be a plate at every family's New Year's Eve, which is tender and smooth, fragrant and chewy, and it is a good dish to drink.

Generally, sauce beef will be cooked at home before the Spring Festival, stored in the refrigerator, thawed in the morning of New Year's Eve, and cut into plates on New Year's Eve, which is very convenient and fast. I cook sauce beef for my family every year. The best sauce beef is beef tendon, but every time I eat it, my father will say that your sauce beef is hard and firewood, which is fragile and shapeless when cut and difficult to chew. It's not as delicious as a deli. It's chewy and doesn't contain stuffing.

It may be accidental to appear once, but there must be a reason to appear many times. What happened? I asked my uncle, who is a chef in a hotel, and he asked me directly, "Are you using beef tendon?" Ask me a question, aren't they all beef in sauce? What is the relationship between tendons and tendons? My uncle told me that you must use the front hamstring for sauce beef. When you go to buy beef, you should tell the boss to buy the beef tendon in front. If you don't specifically point out that you want front tendons, the boss will of course give you the back tendons you bought less.

I see, so what happened before and after the tendon? What dishes are suitable for cooking? Why do you want to use the front tendon for sauce beef? Let's take a concrete look at the reasons.

Beef is full of treasures, and the edible parts are very particular. It can be roughly divided into more than ten kinds, such as neck kernel, hanging dragon, tender meat, breast meat, breast meat, three-toed and five-toed. Different places have different ways to eat.

Bovine anterior tendon, also called Sanhua tendon, is the upper part of the two front legs of cattle, which is located inside the scapula of the upper arm. It is called the front leg tendon, with thick tendons passing through it, fine muscle texture and more tendons, showing flaky muscle texture like leaves.

The anterior tendon has white fascia, which is generally three, so it is called "three toes". The anterior tendon is soft and firm. Because the front legs of cattle exercise less than the rear legs of cattle, the front legs of cattle are soft and tender, with more fascia and fat, which are wrapped by fascia and belong to the hidden tendons of meat, soft and juicy, and very delicious.

Best for marinated and sauced beef. The meat of the front tendon is tight and hard, which is not suitable for quick frying methods such as shredding and slicing. It is not easy to taste and does not like to rot in a short time. It is the best choice for braised beef.

Cattle's posterior tendon, also known as the five-flower tendon, is the position of the calf's hind leg corresponding to the three-flower tendon. There are more tendons than the front tendons, generally five, so it is called "five-flowered toe", with more obvious lines and crisp taste. Compared with the front tendon, the back tendon has more lean meat, less fat, loose fibers and is easy to taste. It is very suitable for roast beef, fried beef or hot pot.

Fried beef and beef dishes cooked quickly are more suitable for hot pot slices, roast beef and fried beef. If braised beef is made of hamstring, it is not fragrant, fragile and shapeless when cut, and the meat is hard and loose, chewy and easy to plug.

conclusion

When buying beef tendon, you should know whether to make beef with sauce or stir-fried beef. It is estimated that sauce beef is usually prepared in advance during the Chinese New Year. When you go to the market, you must tell the boss about the tendon, so as not to buy it wrong. Sauced beef tastes bad, which not only affects the mood but also wastes money.

When the beef tendon is bought, it's time to make beef with sauce. Brother Qi shared a classic practice of sauce beef. Come and have a look with your favorite friends.

Beef seasoned with soy sauce

Ingredients: coriander, soy sauce, fermented bean curd, rock sugar, ginger and onion.

Seasoning: salt, light soy sauce, cooking wine, rock sugar, white sugar and chicken essence.

Spices: cinnamon, star anise, fennel, fragrant leaves, angelica dahurica, pepper, dried pepper.

Step 1: clean the tendon, soak it in clear water for 1 hour, cut the onion and ginger into sections for later use, and wrap the spices in gauze for later use.

Step 2: Heat the pan, add some salt and stir fry, add a little pepper and stir fry until fragrant.

Step 3: drain the beef tendon, knead it evenly with fried salt and pepper, then add ginger slices and high-alcohol liquor, knead the beef tendon for 10 minute to make it fully tasty, and then marinate it for 5 hours.

Step 4: Add cold water to the pot, add beef tendon, boil over high fire, skim the floating foam, turn to low heat and cook for a while, then take it out with chopsticks.

Step 5: put the clean pot on the fire, add a little cooking oil, add rock sugar and cook until it is sugar-colored, then add warm water (no cold water here) and add enough water at one time. Add soy sauce, fermented milk, light soy sauce, dark soy sauce, salt, white sugar, cooking wine and chicken essence, add the above seasoning or seasoning package, bring to a boil with high fire, and turn to low heat for 20 minutes.

Step 6: Cook beef tendon 1 hour with low fire, turn off the fire, and keep beef in the marinade for more than 6 hours. During this period, the beef tendon is turned over to make it taste even, then it is taken out and put into a fresh-keeping bag, and then it is put into the refrigerator for refrigeration before slicing.

If you eat it again in a few days, you need to put it in the freezer for freezing.

(1) When cooking beef, add a little tea or hawthorn, and the beef will ripen quickly and rot easily.

② Curing tendon meat with beer is more delicious and tender.

If you buy old beef, you can apply mustard the night before, wash it when cooking, and put some white wine and rice vinegar when cooking. In this way, old beef is easy to rot, tender and especially delicious.

(4) When cutting beef, the cutting method is wrong, and it is difficult to bite it off after cooking. The correct way is to cut against the muscle line, that is, cut off the tendons of the beef, so that the beef will be chewed. There is a saying that everyone remembers "cutting cattle and sheep horizontally and cutting pigs and chickens vertically".