As soon as the frost comes, winter is not far away. Speaking of the happiest thing in autumn and winter, it is nothing more than a few relatives and friends sitting together and eating a hot pot!
The tomato and beef tendon pot I shared today tastes soft and chewy, with a strong taste. It is also super simple to make, and the fat intestines are not easy to make mistakes. But when I learned to cook in my first year, I often served it out to entertain guests! At that time, if you really want to eat complicated food, you won’t know it (*￣∇￣*).
The selection of tendons, the replacement of seasonings, and the practice of pressure cooker are listed below. It is easier to make it successfully if you carefully check the small tips!
Tomato Beef Tendon Hot Pot
Ingredients (for two):
Beef Tendon 500g
6 slices of ginger
2 tomatoes
1 white radish or 2 potatoes
Cooking wine 3 spoons
2-3 spoons of light soy sauce
White peppercorns / crushed 5 / 1 spoon
Salt, black pepper to taste
base oil 1 spoon
Moderate amount of chives
Appropriate amount of hot water
Optional seasoning:
Appropriate amount of tomato paste
2 dried chillies
2 bay leaves
5 cloves of garlic
Practice:
1. Beef flying water: put beef tendon, 3 slices of ginger, and 2 spoons of cooking wine into the pot with cold water, boil on high heat, skim off the foam with a spoon, and simmer until there is no obvious foam. Rinse with hot water after taking out , drain and set aside.
— If the beef tendon you bought is relatively large, you can cut it into a size of about 3-5cm (it’s too small and you don’t feel much).
- Meat tendon can be replaced with beef brisket. If you use tendons to make it, it is recommended to use a pressure cooker . It is not easy to stew on direct fire. I stewed it in a cast iron pot for about 2 hours during the experiment. The practice of the pressure cooker is written later.
—Cold water into the pot can slowly force out the impurities in the meat . Using hot water will directly block the surface of the meat, and it will not have the effect of flying water.
—Because the tendons are not easy to stew, it is best to use hot water from rinsing to subsequent stewing . At the same time, hot oil + hot water makes it easier to thicken the soup.
2. Process other ingredients while flying water: Peel tomatoes, radishes/potatoes and cut them into large pieces.
- After peeling the potatoes, soak them in clean water to avoid oxidation and discoloration.
—If you want to be lazy, you don’t need to remove the tomato skin, and you can easily pick it out after stewing.
3. Pour a small amount of base oil into the pot, add ginger slices and garlic cloves to sauté until fragrant, then add tomatoes and stir-fry for a while, pour in the processed beef tendon, pour 1 spoon of cooking wine, 2-3 spoons of light soy sauce, 1 tablespoon Tomato paste, stir with a spatula.
—Cooking wine and light soy sauce can be added according to taste, light soy sauce can be replaced with soy sauce, but don’t use dark soy sauce , we don’t want the final color to be black.
— Tomato paste is a concentrated tomato product, which is different from the tomato sauce sold in the market. Tomato paste does not contain any seasoning (add a little salt at most), it is only used for cooking to increase the color and taste of tomatoes, and should not be eaten raw.
4. Pour in hot water that can cover the ingredients . After the fire is boiled, add white peppercorns, dried chilies, and fragrant leaves, cover and turn to low heat to simmer for about 60-90 minutes.
— Pay attention to observation during the period to avoid drying out the water. If you need to add water in the middle, you must heat the water, but it is best to add enough water at the beginning.
—At this time, the meat tendons should have softened, but they are not soft enough. If the gluten is very hard, you can extend the stewing time.
—White peppercorns are suitable for stewing, especially with tomatoes, it tastes spicy and warm. Crushed black pepper is suitable for sprinkling at the end of cooking or after cooking to enhance freshness.
5. Add an appropriate amount of salt and black pepper to taste, add diced radishes or potatoes, and continue to simmer for 30 minutes until soft. If there is a lot of remaining water, you can remove the lid, and the fire can be slightly thickened .
—Be sure not to confiscate the soup, it’s great for cooking rice and noodles, just remember to skim off the slick oil on the surface.
6. Sprinkle with chopped shallots before eating, it tastes more delicious!
—Personally, I don’t think tomato and parsley are a good match, and it’s not as clear as chives. It's just that I didn't buy shallots after making it several times in a row, so I had to chop up the green onions and use them.
The simple method of the pressure cooker version:
The method of the pressure cooker version is similar to that of the ordinary version, in order to simplify the operation of removing the bottom oil and stir frying. After the meat tendons are flying into the water, put the diced tomatoes and various seasonings into the inner tank of the pressure cooker. After the stew is completed, put the radish or potatoes in it, cook until soft and rotten, and collect the juice. The pressure cooker method is more time-saving, and it is suitable for meat with many muscles and toughness such as "muscles". However, if you do this, the soup will not be as rich as the hot water after stir-frying. If you don’t bother, you can also follow the normal version above, and only put the long-term stewing process into the pressure cooker.
One thing to note is that taking my pressure cooker as an example, using a complete "hoof tendon" program will be too soft and rotten , and it can be reduced by 10 minutes. In addition, pay attention to safety when operating the pressure cooker.
1. Beef flying water: put beef tendon, 3 slices of ginger, and 2 spoons of cooking wine into the pot with cold water. Rinse, drain and set aside.
2. Process other ingredients while flying water: Peel tomatoes, radishes/potatoes and cut them into large pieces.
3. Put ginger slices, garlic cloves, tomatoes, beef, cooking wine, light soy sauce, dried chilies, bay leaves, white peppercorns, and tomato paste into the inner pot of the pressure cooker, and pour hot water that can cover all the ingredients.
4. Select a "Tendon" program. If you don't like the taste that is too soft, you can reduce it by 10 minutes.
5. After simmering and deflation, take it out and put it in a frying pan, add diced radishes or potatoes, cook until soft and rotten, and season with salt and black pepper. If there is a lot of remaining water, you can remove the lid and the fire will be slightly thickened.
6. Sprinkle with chives before serving.
After the tomato and beef tendon pot is ready, it can be served as an ordinary stew, or it can be kept on the stove for a warmer time. In addition, if you want to eat with rice, it is recommended to use radish, the carbohydrate content of potatoes is too much.
Please share this with your family and Friends
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