Beef tendon refers to the calf meat of the cow.

The calf meat of the cow, with a lot of movement, the meat is tough, less fat, and tastes crisp and chewy.

Grades of BeefThe grades of beef are divided by parts:? Special grade: tenderloin? First grade: upper brain, outer spine? Grade 2: Lid, Bottom? Grade 3: Ribs, Breast? Grade IV: neck, tendon.

1, soak the beef key in water for 30 minutes.

2, the ingredients used

3, the pan is hot and low heat, pour a small amount of canola oil, put onions, ginger and garlic sautéed aroma, put the beef key (did not blanch in boiling water), stir fry until the beef is browned.

4, with the seasoning from right to left.

5, pour the wine, soy sauce, soy sauce stir fry, mainly to let the beef color, and then blended into the boiling water, not over the beef, the other ingredients into the medium heat, skimmed off the foam, turn the heat to simmer for 2:30, look at the salty and sour, you can add salt in moderation, the high-fire collection of juice for 10-30 minutes.

6, finished

Beef Tendon Knowledge Introduction: ? Beef is the Chinese people's second largest meat food, second only to pork, beef protein content is high, and low fat content, so the flavor is delicious, popular, enjoy the "meat in the pride of the son" reputation.

Tendon meat is the front and rear leg meat. The front leg meat is called before the tendon, the back leg meat is called after the tendon, tendon meat is the same flower-shaped. It is suitable for stewing, braising and sauce.

Nutritional analysis of beef tendon: 1. Beef is rich in protein, amino acid composition is closer to the human body than pork needs, can improve the body's ability to resist disease, growth and development and post-operative, post-sickness recuperation of people in the supplemental loss of blood, repair of tissues, etc., especially suitable for cold winter food beef can warm the stomach, is the season's tonic good;

2. Beef has a tonic in the qi, nourish the spleen and stomach, strengthen the muscles and bones. It is suitable for people who are weak in the middle of the body, short of qi, weak in muscles and bones, anemic and sick for a long time, and people who have yellow face and dizziness;

3. Beef is good for tranquilizing the fetus and replenishing the spirit, and yellow beef is good for tranquilizing the middle of the body and benefiting the qi, nourishing the spleen and stomach, and strengthening the tendons and bones.

Supplementary information on beef tendon 1. Fresh beef has a glossy, uniformly dark red color, the fat is white or light yellow, the appearance of slightly dry or air-dried film, not sticky hands, good elasticity, and a fresh meat flavor. Old beef color dark red, thick; tender beef color light red, firm and fine, elastic.

2. Some people think that when the beef began to rot when the flavor of the most delicious. In fact, this is extremely absurd. Although the period of maturation after slaughter than other meats, but because to the store before the display, has been fully cooked, and can be placed in the home of the date of only three or four days, the whole piece of meat is limited to a week. In order to prevent oxidization and deterioration, it should be stored in the refrigerator.

3. Eat beef once a week can not eat too much, in addition, cattle fat should be eaten less, otherwise it will increase the accumulation of cholesterol and fat in the body.

Baidu Encyclopedia - Beef Tendon