Beef tendon, that is, the tendon on cattle, is full of toughness. Beef tendon is rich in collagen, with lower fat content and no cholesterol. It can enhance cell physiological metabolism, make skin more elastic and tough, and delay skin aging. It has the function of strengthening muscles and bones, and has a good therapeutic effect on those with weak waist and knees and thin body. It is helpful for the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly women.

Practice of sauce beef tendon

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1

Ingredients: soup stock, beef tendon

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2

Seasoning: onion ginger, beef stew, angelica dahurica, fennel, tsaoko, clove, soy sauce and sweet noodle sauce.

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three

Wash the beef tendon and put it in a cold water pot. Add onion, ginger and a teaspoon of cooking wine and bring to a boil.

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four

After the fire boils, skim the floating powder and cook for 20 minutes.

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five

Take out the cooked beef tendon, wash it with warm water and remove the floating powder.

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six

Put it in a boiling pot, add the soup stock and sweet noodle sauce.

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seven

Add hot water to beef tendon, add all seasonings, bring to a boil with high fire, and simmer with low fire. Stewing beef tendon takes a long time, so you must have plenty of water. )

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eight

After boiling for about 65438 0.5 hours, add appropriate amount of salt. Cover and continue to stew.

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nine

Cook the beef tendon until it is soft and waxy, and turn off the heat. Beef tendon with good sauce can be sliced directly or fried in cold sauce.

Finished product drawing of sauce beef tendon

Cooking skills of beef tendon in sauce

skill

If you don't have time to stew slowly, you can use a pressure cooker to save time and effort.

Beef tendon is different from beef. Beef shrinks when stewed. Beef tendon sauce will rise when cooked. There must be more soup.