Beef tendon is actually the ligament above the hoof bone. It is rich in collagen, fat content is much lower than fat, and it contains no cholesterol. Regular consumption of beef tendon can strengthen tendons and bones, and some people with weak waist and knees are also very suitable for eating beef tendon.
In fact, we don't pay much attention to braised beef tendon at home. We just need to buy fresh beef tendons, and it is better to buy those raw beef tendons. We can process the fresh beef tendon ourselves, because buying the processed beef tendon is not suitable for braising. After all, they will season the beef tendon when processing it, and we will add the seasoning ourselves.
When we get home, we just need to put the raw beef tendon in a pot and stew it with water, without adding any seasoning, because it can be used as seasoning when making braised beef tendon, and it should be stewed in a pressure cooker for at least 20 minutes. After cooling, it can be used to make braised beef tendon.
Braised beef tendon. Ingredients: 400g cooked beef tendon, salt, sugar, soy sauce, soy sauce, spiced powder, onion and ginger.
Practice steps:
Add cooking oil into the pot, then add onion and ginger into the pot, then add sugar, soy sauce, soy sauce and other seasonings into the pot, and then add a proper amount of water. Then put the beef tendon we have prepared into the pot, bring it to a boil with high fire, turn to medium heat for five or six minutes, and then thicken the soup out of the pot with high fire.