Method 1.

Beef Tendon Soup with Tomatoes and Potatoes

Ingredients: 1 beef tendon heart, 150 grams of potatoes, 2 tomatoes, 30 pieces of ginger Gram, 700㏄ water, 1 tsp salt.

Method:

1. Chop beef tendon into small pieces, blanch in boiling water for 1 minute, take out and set aside.

2. Peel and wash the potatoes, cut them into pieces, blanch them in boiling water, take them out, rinse them with cold water and drain them.

3. Wash the tomatoes and cut them into pieces; peel and slice the ginger for later use.

4. Put all the ingredients, water and seasonings of steps 1 to 3 into the electronic pot, press the "cook" or "stew" button, cook until the switch jumps, turn off Open the lid and take out the ginger slices and serve.

Stewed Beef Tendon with Codonopsis Root and Codonopsis Root

Ingredients: 1 whole piece of beef tendon, 8 pieces of Codonopsis Root, 8 slices of Astragalus root, 1 handful of wolfberry, 10 slices of Huaishan, 4 slices of ginger, 2 teaspoons of rice wine, appropriate amount of salt.

Method:

1. Blanch the beef tendon in boiling water for 5 minutes, take it out, wash it and put it into a stew pot.

2. Wash the wolfberry, yam, dangshen, and astragalus, and put them into the stew pot.

3. Add ginger and cooking wine, fill it with hot water, put it in a separate pot and simmer for 6 hours.

4. Add appropriate amount of salt, take out the beef tendon and slice it into pieces before eating.

Stew the beef shank for as long as possible so that it is easy to digest and will not cause damage to the stomach.

Method 2.

Introduction to the nutritional knowledge of beef shank

Detailed introduction to the cooking method and nutritional knowledge of beef shank

Usage tips: About 80 grams per meal, excessive consumption may increase the risk of colon cancer and prostate cancer.

Beef tendon meat knowledge introduction:

Beef is the second most popular meat product among Chinese people, after pork. Beef has high protein content and low fat content, so it tastes delicious. , loved by everyone, and enjoys the reputation of "the proud son of meat".

The tendon meat is the meat of the front and rear legs. The meat of the front legs is called the front tendons, and the meat of the hind legs is called the back tendons. The muscles are also flower-shaped. Suitable for stewing, stewing, sauce, etc.

Nutritional analysis of beef tendon meat:

1. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than that of pork. It can improve the body’s disease resistance and is beneficial to growth, development and postoperative care. It is particularly suitable for people recovering from illness in terms of replenishing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach and is a good tonic in this season;

2. Beef can replenish qi, nourish the spleen and stomach, and strengthen the body. It has the effect of resolving phlegm and calming wind, quenching thirst and salivation, and is suitable for people with weak Qi, shortness of breath, physical weakness, weak muscles, anemia, chronic illness, and yellowish and dizzy complexion;

3. Buffalo meat It can calm the fetus and replenish the spirit. Yellow beef can soothe the body and replenish qi, strengthen the spleen and stomach, and strengthen the muscles and bones.

Supplementary information about beef shank:

1. Fresh beef is shiny, evenly and slightly darker in red, the fat is white or light yellow, the surface is slightly dry or has an air-dried film, and it is not sticky to the hands. , 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 and thin in texture and elastic.

2. Some people think that beef tastes most delicious when it begins to rot. In fact, this is an extremely ridiculous statement. Although the internal aging period after slaughter is longer than that of other meats, it is fully matured before it is displayed in the store. The period of time it can be kept at home is only three or four days, and the whole piece of meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator.

3. Eat beef once a week. Do not eat too much. In addition, you should eat less beef fat, otherwise it will increase the accumulation of cholesterol and fat in the body.