How to cook beef tendons quickly: hot topics and practical tips on the Internet
In the past 10 days, among the hot topics on cooking skills on the Internet, "how to cook beef tendons quickly" has become the focus of attention for both kitchen novices and experienced cooks. As a high-collagen ingredient, beef tendon has a springy texture but is not easily mushy. This article will combine the latest hot topics and scientific methods to provide you with a structured solution.
1. Data statistics on popular cooking topics across the Internet in the past 10 days
| Ranking | Topic keywords | Search volume (10,000) | Main platform |
|---|---|---|---|
| 1 | Tips for boiling beef tendon | 28.5 | Douyin/Xiaohongshu |
| 2 | pressure cooker recipes | 22.1 | Next Kitchen/Station B |
| 3 | Collagen ingredients | 18.7 | Weibo/Zhihu |
| 4 | Kitchen Tips | 15.3 | Kuaishou/WeChat |
| 5 | Meat preparation | 12.6 | Baidu experience |
2. Four scientific methods for quickly cooking beef tendons
1.physical pretreatment method(Hot search index: ★★★★★)
| steps | Operational points | Time consuming |
|---|---|---|
| freezing treatment | Freezing raw beef tendons for 2 hours destroys the fiber | 2.5 hours |
| Knife processing | Cut into 3cm pieces against the grain | 10 minutes |
| Beat to loosen tendons | Beat evenly with the back of the knife | 15 minutes |
2.chemical softening method(Hot search index: ★★★★☆)
| Additives | Proportion | Effect |
|---|---|---|
| white vinegar | 1 liter of water + 15ml | Reduce time by 40% |
| baking soda | 500g meat+3g | pH adjustment |
| pineapple juice | 200ml/kg | Contains natural enzymes |
3.Instrument-assisted method(Recent popular challenges on Douyin)
| Tools | Pressure value | reference time |
|---|---|---|
| Ordinary pressure cooker | 1 atmosphere | 25 minutes |
| electric pressure cooker | 70kPa | 35 minutes |
| stew beaker | Keep warm and simmer | 4 hours |
4.Internet celebrity schedule (Xiaohongshu high praise plan)
| stage | temperature | duration |
|---|---|---|
| Boil for the first time to remove the fishy smell | Pot under cold water | Boil for 8 minutes |
| simmer | 85-90℃ | 2 hours |
| Juice collection stage | Medium fire | 15 minutes |
3. Comparison of the latest experimental data (from Zhihu Food Laboratory)
| method | Traditional cooking method | Quick solution | save time |
|---|---|---|---|
| ordinary stew | 4-5 hours | - | - |
| Pressure cooker + vinegar | - | 35 minutes | 85% |
| Freeze + baking soda | - | 1.5 hours | 70% |
4. Things to note (latest reminder from Weibo food influencer)
1.water quality impact: It is recommended to use purified water in hard water areas, as minerals will delay softening.
2.temperature control: Continuous boiling will harden the beef tendons, so it is best to keep it in a slightly boiling state.
3.Seasoning timing: Adding salt too early can lead to dehydration. It is recommended to season 20 minutes before serving.
4.health considerations: Gout patients should control the amount of food consumed, no more than 100 grams per meal
5. Extended application (popular video content of station B)
These methods also apply to:
• Beef brisket becomes tender quickly
• Tips for removing fat from pig trotters
• Deboning chicken feet
• Tips for removing mutton mutton
By mastering these latest techniques, you can not only cook beef tendons quickly, but also handle various difficult-to-cook ingredients by analogy. It is recommended to collect the data table mentioned in this article and use it next time when cooking to ensure that the efficiency is doubled!
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