raw material

250g cooked beef tendon, yuba 100g, Jiang Mo, minced garlic, refined salt, vinegar, soy sauce, incense? , monosodium glutamate right amount.

working methods

1. Blanch the cooked beef tendon with boiling water, wash off the meat on it, and cut it into 1 ~ 1.5 cm long sections for later use.

2. Soak the yuba in boiling water, cook it, cut it into 2 cm long sections, squeeze out the water contained in it, and mix it with beef tendon. Add ginger, garlic, salt, vinegar, soy sauce, sesame oil and monosodium glutamate, and mix well to serve.

trait

Calm the liver and stop dizziness. Beef tendon is rich in protein and gum, which is easy to be absorbed and utilized. Yuba contains a lot of unsaturated fatty acids, which can make the cholesterol in the human body become liquid and excrete it with urine, thus reducing the cholesterol content in the human body. Therefore, this dish is a health care menu for patients with apoplexy sequelae, rheumatoid arthritis, vasculitis, low back pain, hypertension and obesity. The nutrition of beef tendon is quite balanced and rich, and it is refreshing to talk.