Sheep's hoof, that is, the four feet of a sheep, is also called sheep's hoof. Sheep hoof is rich in collagen, with lower fat content and no cholesterol, which can enhance the physiological metabolism of human cells, make skin more elastic and tough, and delay skin aging; Sheep hoof also has the effect of strengthening tendons and bones, and has a good dietotherapy effect on people with weak waist and knees, which is helpful to the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly people.
Sheep's hoof is a kind of gelatinous tissue, which is cheaper and more delicious than sea cucumber and shark's fin. It is an important raw material for cooking feast dishes.
It is not only an important raw material for cooking banquet dishes, but also a traditional food cooked by Xinjiang Uygur, Hui and other Muslim nationalities.
Health care function: rich in collagen, it is one of the beauty foods; At the same time, it also has the effect of strengthening muscles and bones, which is suitable for all ages.
A sheep's hoof is a sheep's four feet. Sheep hoof is rich in collagen, with lower fat content and no cholesterol, which can enhance the physiological metabolism of human cells, make skin more elastic and tough, and delay skin aging; Sheep hoof also has the effect of strengthening tendons and bones, and has a good dietotherapy effect on people with weak waist and knees, which is helpful to the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly people. Sheep's hoof is a kind of gelatinous tissue, which is cheaper and more delicious than sea cucumber and shark's fin. It is an important raw material for cooking feast dishes.
Sheep hoof processing
Scald it with boiling water, and then scrape off the foreign hair left on the surface of sheep's hoof with a blade. Split the sheep's hoof from the middle, soak it in warm water for half a day to remove blood and wash it. Put the washed sheep's hoof into the pot, add clean water and blanch it with high fire, then remove the floating foam in the pot and rinse the sheep's hoof with clean water. Remove the mutton hoof from the pressure cooker with at least onion, ginger and red pepper, add water to the cooking wine, stew for 15 minutes, then 10 minutes, and cook the mutton hoof. It is worth noting that, first, the sheep's hoof should be fresh and tasteless; Second, don't add spices such as spiced and star anise in the pressure cooker, otherwise it will make the soup turbid, destroy the milky white and delicious taste of the soup, and make the soup lose its original flavor. But only spices can be added when making red roast lamb's hoof. Third, when cooking, cooking with big fire and stewing with small fire can increase the flavor of dishes. Fourth, the sheep's hoof itself has less meat and can't be overcooked, otherwise it is skin and bones, and there is no bite at all.