Step-by-Step Guide to Prepare Speedy Meltingly Tender Beef Tendons and Daikon Radish

Hello everyone, I'm Lewis, welcome to my recipe site. Today I am going to show you how to make a signature dish, an easy way to melt beef tendon and daikon radish any night of the week. My favorite one. Now I will make it a little unique. It will look fragrant and delicious.

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Much of the beef tenderline and daikon radish affect the taste quality, depending on the type of ingredient, then the ability to choose fresh ingredients and how it is prepared and served to compress the dish. If you want to make soft and delicious beef tendon fondant and daikon radish at home, do not be upset, because once you know the technique, this dish can make an unusual special dish.

To get started with this recipe, we first need to prepare a few ingredients. You can make beef and daikon radish using 10 ingredients and 6 steps. Here's how you can make it happen.

I like pressure cooking now! The secret is to boil all the ingredients separately to get rid of any pungent odor or taste, then place in a pressure cooker. If you do not have a pressure cooker, you can still use the same method. Boil the cooked ingredients for an hour or until tender. Leave overnight so that the flavors blend in and become absolutely delicious! 55 lemonade recipes

Ingredients and spices for making tender beef tendon and daikon radish need to be prepared:

1. 300g Beef Tenderline
2. Daikon radish size 15 cm
3. 1 Konyako block
4. 200 ml of water
5. 1 tablespoon red miso
6. 2 tablespoons of sugar
7. 1 tablespoon soy sauce
8. Sec 1 tablespoon
9. 1 tablespoon marinade
10. 1 fine ginger

Working instructions for "Beef Tendon" and "Daikon Radish"

1. Boil the beef tendon for 20-30 minutes.
2. The main thing is to get rid of waste. Let the meat tendons cool, then wash it under running water and cut into small pieces.
3. Peel a squash, grate it and cut it into 2 cm cubes. Come on in, take a look. Cut the kanyaku into small pieces and cook partially.
4. Place the beef tendon, daikon radish and konako in a pressure cooker with spices and ginger. Mix well.
5. Close the lid and remove at high temperature pressure. When you reach the pressure, reduce the flame and cook for 5 minutes, then turn off the flame. Boil for one hour using regular skillet.
6. Allow the pan or pressure cooker to cool naturally. If you let them cool at once, the spices will enter the ingredients.

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This will end our step-by-step guide to this amazing dish for making tender beef tendons and daikon radishes. Thank you so much for reading. I'm sure you'll do it at home. Upcoming homemade recipes will include more interesting dishes. Be sure to save this page in your browser and share it with your family, colleagues and friends. Thanks again for reading. Keep cooking!