Kinda Foods Tendon & Flank 700g
金達牛筋牛腩塊

Kinda Foods Tendon & Flank 700g

金達牛筋牛腩塊

Zhuhou burdock

Material:

Jinda Beef Tendon 1 Pack

3 tablespoons of Haitianzhuhou sauce

Zhengfeng Star Anise 3 to 5 capsules

Zhengfeng Bamboo Cane Crystal Sugar 1 Tbsp

Zhengfeng fragrant leaves (optional)

3 slices of ginger

Shallot (sliced) 1 to 2

A little Water 

Sauce:

Lee Kum Kee old soy sauce 1 teaspoon

Lee Kum Kee Oyster Sauce 1 Tbsp

1 teaspoon millet

A little water

Practice:

1. Sirloin is blanched for 5 to 10 minutes and beef tendon for 20 to 30 minutes.
2. Heat 1 tablespoon of oil, add ginger and stir-fry slightly, then add sirloin and stir-fry until colored.
3. Add water to cover the sirloin and cook over high heat. Add star anise, fragrant leaves and rock sugar.
4. Cover with low heat and simmer for half an hour. Wait for 15 minutes before turning off the flames. Turn on the fire again and cook again. Turn to low heat and simmer for half an hour, wait another 15 minutes, and repeat once more.

(Or put it in the preheated oven, 150 degrees Celsius, 2 to 2 and a half hours. Each oven is different, you need to fine-tune it yourself.)

The meat is soft and tender.

5. Turn on the fire again and add onion segments and sauce to serve.

Tips:

Beef tendon thawed in advance.

Beef tendons need to be blanched for a long time, which is convenient for softening.

Rock sugar makes burdock easier to tenderize.

If the burdock is too fat, it is best to cut off the fat cream first.

Or half an hour after the first boil and simmer for a few hours, let it cool, and after a few hours, you can easily remove the solidified fat cream with a spoon. The burdock treated in this way must not be fat and very healthy.

 Add cooked lettuce to the bottom.

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Tomato Yak Burdock

Material

Jinda Beef Tendon 1 Pack

Tomato (cut into small pieces) 2

1 onion (chopped)

Celery (cut into small pieces) 2

1 bamboo shoot (cut into small pieces)

250 ml chicken broth

250ml red wine

1 tablespoon of Heinz tomato sauce

Bamboo Cane Crystal Sugar 1 Tbsp

Fragrant leaves 2

A little salt

A little black pepper

Practise:

1. Sirloin is blanched for 5 minutes and beef tendon for 20 to 30 minutes.
2. Heat 1 tablespoon of oil, add sirloin fry and color, remove, add onion and stir-fry, add bamboo shoots, celery and tomato, add 1 tablespoon of tomato juice, a little salt and black pepper to taste and saute Then add the fried sirloin sirloin and stir well.
3. Add chicken broth, cover the sirloin with red wine, add fragrant leaves and rock sugar.
4. Cover with low heat and simmer for half an hour. Wait for 15 minutes before turning off the flames. Turn on the fire again and cook again. Turn to low heat and simmer for half an hour, wait another 15 minutes, and repeat once more.