Method:Braising




Material

Mother stock: Cow tendons 400 grams.
Ingredient: Ripe beef 75 grams, winter bamboo shoot 30 grams.
Seasoning: Steamed beef soup 500 grams, cooking wine 15 grams, onion section 25 grams, refined salt 3 grams, white sugar 8 grams, monosodium glutamate 2 grams, ginger juice 10 grams, soybean oil 50 grams, starch 10 grams, sesame oil 10 grams.


Method

1st, cuts the winter bamboo shoot Large expanse. The ripe beef cuts Large expanse. The cow tendons slivers 4 centimeter long section.
2nd, adds water the bucket in boils, gets down enters the cow tendons to pass clearly bails out.
3rd, in the bucket adds the soybean oil to burn the heat, gets down enters the onion section, the winter bamboo shoot piece to stir-fry before stewing fries, gets down enters the cow tendons, adds the cooking wine, the refined salt, the white sugar, Jiang Zhi, the steamed beef soup to boil.
4th, under enters the beef piece slightly to burn.
5th, joins the monosodium glutamate, thickens soup with the starch, to drench into the sesame oil to leave the bucket to install the bowl namely to become.


Characteristic

The tendons soft has toughness, with burns the taste fragrant with the beef thick, fresh, but is not greasy.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.