Braised tendon with green onion

1

Boil the water in the pot and season with salt, sugar, and monosodium glutamate.

2

Then sprinkle appropriate amount of scallion oil and stir well to make flavored water and bring to a boil.

3

Put the cabbage in the flavored water and blanch it until it is done. Remove and set aside.

4

Put the cut tendon and spring bamboo shoots in the pan and blanch for 3-5 minutes and remove it for later use.

5

Pour appropriate amount of cooking oil into the pan, add green onion, white onion and ginger slices, and slowly fry them over low heat.

6

Remove the scallion white when it is slightly yellowish.

7

Fry the remaining onions in the pan until they are fragrant until 70% water is consumed and remove them.

8

Pour the fried scallion oil in the pan into the oil tank for later use (Note: Don't fry the scallion oil when frying the scallion oil, otherwise the dishes will be slightly bitter and the taste will be bad).

9

Leave a trace of base oil in the pan, then put the fried onions into the pan again, cook the soy sauce, and then cook the appropriate amount of Shaoxing wine.

10

Cook in soy sauce and Shaoxing wine, pour appropriate amount of water into the pan and bring to a boil.

11

Boil for 3-5 minutes and remove the green onions and ginger. This is the preliminary boiled green onion juice.

12

Season the green onion juice for final taste, add a little sugar, pepper and monosodium glutamate into it and stir well.

13

Stir well, add in the tendons and spring bamboo shoots and simmer for about 8-10 minutes.

14

Heat the tendons until soft and rotten, thicken the soup over high heat, and then thicken it with a little water starch.

15

Finally, sprinkle with a little pre-fried scallion oil and serve.

16

When sorting, use the blanched cabbage heart to surround the edge. This fried tendon with green onions with rich onion aroma and delicious flavor is ready.

Characteristics of this dish: red, bright and beautiful color, rich and attractive onion aroma, soft, rotten and fragrant, fresh and refreshing heart, delicious in spring, delicious and healthy. Warm reminder: 1. Remind again that you must not fry the onions, otherwise the taste of the dishes will be greatly reduced. 2. The tendon used in making this dish has been preliminarily cooked in advance, and it has been 80% cooked when it is cooked. The raw tendon must be fully cooked before making this dish. This can remove the peculiar smell and shorten the time during firing. You may wish to do more during the sale, and divide it into small packages, frozen and stored at your disposal. 3. Since soy sauce is used, there is no need to add salt. The cooked dishes should have a strong taste and highlight the flavor of green onions. Sugar only plays a role in improving the freshness and must not be added too much. This private spring health food "Grilled Thoof Twindle with Shallots" is ready for friends 'reference!