Beef calf meat, with a large amount of exercise, high toughness and low fat, tastes refreshing and chewy.

The grade of beef is divided into parts:? Premium: loin? Level 1: upper brain, external spine? The second level: cover plate and bottom plate? Level 3: ribs, chest? Level 4: neck and head, tendon.

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

2. Ingredients used

3. After the pot is hot, simmer on low heat, pour a small amount of rapeseed oil, add onion, ginger and garlic, stir-fry until the beef changes color.

The seasoning used is from right to left.

5. Pour in cooking wine and soy sauce, stir fry with soy sauce, mainly to discolor beef, then add boiling water and other ingredients, bring to a boil over medium heat, skim the floating foam, turn to low heat for 2: 30 to see if it is salty, add proper amount of salt, and collect juice over high heat 10-30 minutes.

6. manufactured goods

Introduction of beef tendon knowledge:? Beef is the second largest meat food in China, second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is deeply loved by people, enjoying the reputation of "the best in meat".

Tendon meat is the meat of the front and rear legs. The front leg meat is called the anterior tendon, and the rear leg meat is called the posterior tendon. The muscles are all the same flower shape. Suitable for stewing, stewing, sauce, etc.

Nutritional analysis of beef tendon: 1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are nursed back to health after operation and illness to supplement blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.

2. Beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm and calming the wind, quenching thirst and promoting fluid production, and is suitable for people with hidden middle energizer, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.

3. Buffalo can give birth to a fetus and nourish the heart, and beef can soothe the nerves, nourish the spleen and stomach, and strengthen the muscles and bones.

Supplementary information of beef tendon 1. Fresh beef has luster, uniform fat and slightly dark red, white or yellowish, slightly dry or air-dried in appearance, not sticky, good elasticity and fresh meat flavor. Old beef is dark red in color and thick in texture; Tender beef is light red in color, firm, thin and elastic.

Some people think that beef tastes best when it begins to rot. In fact, this is an extremely absurd statement. Although the internal ripening period after slaughter is longer than other meats, it is completely cooked before being displayed in shops, and the date when it can be placed at home is only three or four days, and the whole meat is limited to one week. At the same time, in order to prevent oxidation deterioration, it should be kept in the refrigerator.

Eating beef once a week is too inedible. In addition, it is better to eat less beef fat, otherwise it will increase the accumulation of cholesterol and fat in the body.

Baidu encyclopedia-beef tendon