How to cook beef shank: the secret of the most popular method on the Internet
In the past 10 days, the preparation of beef shank has become a hot topic in the food circle, especially in autumn and winter, stewed dishes have attracted much attention. This article will give you a detailed introduction to the cooking techniques of beef shank based on the popular methods on the Internet, and attach a structured data comparison.
1. Nutritional value of beef tendon meat
Beef tendon is beef leg muscle, rich in protein, iron and collagen. It is suitable for long-term cooking methods such as stewing and braised, and has a firm and chewy texture.
| Nutritional information | Content per 100g |
|---|---|
| protein | 22g |
| Fat | 6g |
| iron | 3.2mg |
| collagen | Rich |
2. The 5 most popular ways to cook beef shank on the Internet
| practice | heat index | cooking time | key ingredients |
|---|---|---|---|
| Braised Beef Tendon | 95 | 2 hours | Light soy sauce, dark soy sauce, rock sugar |
| Braised Beef Tendon | 88 | 3 hours | White radish, ginger slices |
| Spicy Beef Tendon | 82 | 2.5 hours | Dried chili pepper, Sichuan peppercorns |
| Tomato Beef Tendon | 75 | 2 hours | tomatoes, onions |
| Curry Beef Tendon | 68 | 1.5 hours | Curry cubes, coconut milk |
3. Detailed braised beef tendon recipe (the most popular on the Internet)
1.Prepare materials: 500g beef shank, 3 slices ginger, 2 star anise, 1 small piece of cinnamon, 2 bay leaves, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 15g of rock sugar
2.Processing steps:
① Blanch the beef shanks in cold water, bring to a boil, remove and wash
② Heat oil in a pan, add rock sugar and fry until caramel color
③ Add beef tendons and stir-fry until browned
④ Add all the spices and seasonings, and add water to cover the ingredients
⑤ Bring to a boil over high heat, then turn to low heat and simmer for 1.5-2 hours
4. Cooking Tips
| FAQ | solution |
|---|---|
| Meat is too hard | Extend the simmering time or use a pressure cooker |
| The taste is bland | Marinate in advance or collect juice at the end |
| Heavy greasy feeling | Add cooking wine when blanching, refrigerate after stewing to remove oil |
5. Characteristic practices in different regions
According to the data analysis of the entire network, there are obvious differences in the methods of beef tendons in various places:
| area | Featured practices | main seasoning |
|---|---|---|
| Sichuan | Spicy Beef Tendon | Doubanjiang, Sichuan peppercorns |
| Guangdong | Beef Tendon | Zhuhou sauce, tangerine peel |
| Jiangsu and Zhejiang | Rock Sugar Beef Tendon | Rice wine, rock sugar |
| northwest | Beef tendon | cumin, chili powder |
6. Preservation and consumption suggestions
1. The cooked beef tendons can be stored in the refrigerator for 3-4 days together with the soup.
2. Frozen storage can be extended to 1 month. Thaw naturally before consumption.
3. After slicing, it can be used in beef noodles, salad dishes, etc.
From the above analysis, it can be seen that beef shank has become a recent gourmet hot spot due to its rich nutrition and diverse cooking methods. Whether it is the classic braised recipe or the innovative curry flavor, it can meet the needs of different tastes. It is recommended to choose the appropriate cooking method according to personal preference and enjoy this delicious dish.
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