Raw materials: beef tendon, Achyranthes bidentata, pork and broccoli Seasoning: onion, refined salt and soy sauce.

Introduction of beef tendon knowledge: beef tendon has always been the top grade of banquet and has a long history of eating. Its taste is tender but not greasy, and its texture is like sea cucumber. So there is a saying: "Beef tendon is more delicious than ginseng."

Nutritional analysis of beef tendon: 1.

Tendon is rich in collagen, with lower fat content and no cholesterol, which can enhance cell physiological metabolism, make skin more elastic and tough, and delay skin aging; 2.

It has the effect of strengthening muscles and bones, has a good dietotherapy effect on those with weak waist and knees, is helpful to the growth and development of teenagers, and slows down the rate of osteoporosis in middle-aged and elderly women.

Beef tendon is suitable for people: the general population can eat 1.

It is suitable for people with mental fatigue, soreness of waist and knees, postpartum deficiency and cold, abdominal pain and cold hernia, and nausea due to deficiency in the middle; 2.

Those with exogenous pathogenic factors and internal heat are forbidden to eat. The therapeutic effect of beef tendon: beef tendon is sweet and warm, and enters the spleen and kidney meridian; It has the functions of invigorating qi, tonifying deficiency and warming the middle temperature; Treat fatigue and emaciation, soreness of waist and knees, postpartum deficiency and cold, abdominal pain and cold hernia, and nausea due to deficiency in the middle.

The answer comes from the official website of Mei Mei Recipe.