Fujian cuisine/dishes

Beef tendon L00g, sliced ham, 6 peeled carrots with red dates, a small amount of ginger soup, oyster sauce, soy sauce, sugar, salt and wine, and a small amount of raw flour, soy sauce, sesame oil and Gu Yue powder.

(1) fry beef tendon with slow fire, take it out, soak it in clear water when there is little water, and then blanch it with boiling water for later use;

(2) Add three tablespoons of oil, saute ginger, add seasoning, beef tendon, red dates and carrots to boil, then add ham and simmer for ten minutes. The original pot is served.

beef tendon

Guishen beef tendon soup

【 Materials 】 Beef tendon 100g, Angelica sinensis, Salvia miltiorrhiza, Lentinus edodes, ham and alkali 15g, ginger, onion, yellow wine, monosodium glutamate and salt.

【 Method 】 Wash the trotters with warm water, put them into the pot, pour in clean water and add some alkali, cover and stew for a while, take them out and wash them, and repeat for many times. Cut into pieces when it is swollen, put it in a steaming bowl, put Angelica sinensis and Salvia Miltiorrhiza into gauze bags, put them around, add mushrooms and ham, add ginger, onion and seasoning, steam with water for about 3 hours, and take out the medicine bag when the beef tendon is cooked. Onion and ginger can be eaten.

[Usage] Eat with meals

【 Function 】 Promoting blood circulation and enriching blood, relaxing muscles and activating collaterals.

[Contraindications] It is suitable for ischemic necrosis of bone.

Qian Jin Gou Ji Niu Tangjin

Recipe Name: Qianjin Dog Ridge Beef Tendon Soup

Other cuisines belonging to this cuisine

Types of healthy recipes

Basic characteristics: relaxing muscles and activating collaterals, strengthening muscles and bones.

The basic raw materials are 250g of beef tendon, 50g of Flemingia philippinensis, 50g of Rhizoma Cibotii, dried tangerine peel 1 and red dates 10.

[Method]: 1. Beef tendon, Radix Flemingiae, Rhizoma Cibotii, Pericarpium Citri Tangerinae (whitening) and Fructus Jujubae (removing core) were washed with clear water respectively. Put Flemingia philippinensis, Rhizoma Cibotii and Pericarpium Citri Tangerinae into a clean gauze bag and tie them tightly.

2. Put all the ingredients together in a casserole, add appropriate amount of boiling water, boil with strong fire, and then simmer for 3 hours to taste.

[Function]: Relaxing tendons and activating collaterals, strengthening bones and muscles

[Scope of application]: Used for rheumatic joint pain, lumbar muscle strain, lumbago and leg pain, lumbar injury, joint pain of hands and feet, etc.

Du Zhong Jinniu Decoction

Eucommia ulmoides Oliv Has the effects of nourishing liver and kidney and strengthening bones and muscles. It is a famous Chinese herbal medicine for tonifying the waist and kidney. Guangdong folk like to use it to make soup, and most of them are mixed with peanuts and dried tangerine peel.

Ingredients: Eucommia ulmoides Oliv. 20g, peanut 80g, dried tangerine peel 1/4, cow? Steel bar (available in dry goods and dry goods market) 150g, lean pork 150g, and 3 slices of ginger.

Cooking: Eucommia ulmoides, peanuts, dried tangerine peel, cattle? I tendon is washed and soaked; Wash lean meat and cut it into whole pieces without a knife. Put it in an earthenware pot filled with ginger, add 3000 ml of water (about 12 bowl of water), simmer for 3 hours after the fire is boiled, and add appropriate amount of salt and oil. This amount is for 3-4 people.

Oolong beef tendon soup first put a big bowl of water in the pot to boil, and then pour it into the prepared ginseng oolong tea.

Cover the pot and let the tea leaves soak completely with low fire. Drain the tea residue and add a little sugar.

Then put the cut braised beef tendon in tea and cook it for two to three minutes.

Finally, add peeled fresh longan and serve.

1 Because the processing method of raw beef tendon is troublesome, parents are advised to go directly to the food market to buy braised beef tendon as raw material.

Besides a little sugar, this dish can taste the fragrance of tea without any seasoning.

The tea smell of oolong tea, the sweetness and crispness of longan, and the tender but not greasy beef tendon have made the word "delicious".

Oolong tea can strengthen the autonomic nervous system, improve energy metabolism, dissolve fat and lower cholesterol.

Beef tendon is rich in collagen, with lower fat content and no cholesterol. It can enhance cell physiological metabolism, make skin more elastic and tough, and delay skin aging. It has the function of strengthening muscles and bones, and has a good therapeutic effect on those with weak waist and knees and thin body. It is helpful for the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly women.

Longan contains nutrients such as sugar, protein and multivitamins, especially high sugar content and glucose which can be directly absorbed by human body. Physical weakness, anemia, aging, physical weakness, eating longan often is very beneficial.

Ginseng oolong tea (about 10-20g)

Braised beef tendon (about 200g), fresh longan (about 200g).

Materials:

Pepper root 22 Liang

Beef tendon 62 Liang

Qingshuishiwan

A little salt in the seasoning

Exercise:

1, wash the Zanthoxylum bungeanum root;

2. Wash beef tendon and cut into pieces; Boil ten bowls of water first;

3. After the water is boiled, put the pepper root and beef tendon into the soup pot, cook over medium heat to a bowl of soup, and season with salt.

Efficacy:

The elderly are most prone to limb pain and poor mobility. It is most appropriate to drink Chili beef tendon soup at this time.

Pepper According to the records of Chinese herbal medicine, pepper is pungent in taste, warm in nature, good at dispelling wind and dispelling cold. This soup takes its root, which is intended to go deep into the deep bones and muscles of patients and get rid of rheumatism.

Taboo:

Rheumatoid patients with yin deficiency and high blood pressure should not take it.

Cattle ribs grow on the back of cattle and are the two main ribs connecting the muscles of the whole body. Because of its hard texture, it is not easy to cook, and the quantity is very small, it is generally discarded. Since Xinjiang mutton kebabs appeared in the market, beef tendon has appeared on our dining table in large quantities.

I personally have a soft spot for beef tendon. Although it is tough and hard to cook, it is cooked just right, which is rare and delicious.

There is no trick to cooking beef ribs, just simmer them until they are flat. Even the grilled ribs sold by kebab vendors should be cooked with clear water and then sold in strings.

When I make my own beef tendon, I usually stew it with meat. I don't need to wash the beef tendon during my operation. I can stew it with some meat. Cut the ribs into 3-5 cm square pieces, put them in clear water with the meat, add some star anise, cinnamon, onion, ginger and yellow wine, and simmer with low fire until they can be easily pierced with chopsticks. After being fished out, it can be processed immediately, or it can be frozen in the freezer, and you can eat whatever you want.

If you want to eat the sauce flavor, you can boil the sweet noodle sauce in clear water for 10 minute until there is no smell of raw sauce, then add the yellow wine, onion, ginger slices and meat materials, boil it, then add the ribs stewed in clear water, and simmer until they are crisp and rotten. You can see the fibers at both ends of the ribs, which can be taken out and eaten hot and cold. I like to take a small piece when I'm free, and tear it slowly while reading and watching TV. The unique fragrance has been floating from childhood to today.

You can also stir-fry the ribs: dry the stewed ribs, sprinkle with salt and pepper for a while, and then sprinkle with a small amount of flour to wrap them evenly. Put the right amount of oil in the pot, add the ribs when it is 50% hot, fry on low heat until the surface is brown, and take out. Put oil-absorbing paper or napkin to absorb the residual grease on the surface.

Roasting is the most common way to eat. String bamboo sticks together and bake them in charcoal fire or electric oven until brown. When the fragrance overflows, take it out and sprinkle with cumin slices, salt and Chili powder. It is a unique Xinjiang flavor.

Spicy beef tendon

Raw materials:

Beef tendon 2-3 Liang.

Composition:

1 tbsp Chili sauce, salt, sugar, vinegar, spicy meat sauce, miso, a little shredded ginger and scallion.

Exercise:

1. Wash beef tendon, mix in onion, ginger and garlic, and cook all in the pressure cooker for about an hour. Cool and cut into thin slices (the thinnest is best).

2. Stir the ingredients together.

Key points: the beef tendon is a soft tendon on the neck of the cow, and there are two main tendons on the back of the cow to connect the muscles of the whole body. A Niu Yitiao, it is said that cattle weighing more than 200 Jin have only one or two Jin of beef tendon, and the market volume is relatively small. Hard texture is not easy to cook, and friends who like soft taste can spend more time stewing slowly.

Cooked partner

This means that all or part of the raw materials must be heated by blanching, marinating and frying. Or dip in the sauce when serving. Such as meat and seafood. After boiling, let it cool and then mix, which is as refreshing and appetizing.