Nutritional analysis of cow hoof tendons: 1. hoof tendons contained in rich collagen, fat content is also lower than fat, and does not contain cholesterol, can enhance the physiological metabolism of cells, so that the skin is more elasticity and toughness, and slow down the aging of the skin;

2. has the effect of strong tendons and bones, on the waist and knees, weak, skinny body has a very good therapeutic role in helping adolescents and slow down the development of middle-aged and elderly people Women osteoporosis speed. Additional information: water hair hoof tendon: first with a wooden stick will hoof tendon smash a smash, so that it is soft (so easy to rise and hair, and the finished product crispy, high yield), and then into the water to soak for 12 hours, and then add water, steaming or stewing for 4 hours, when the hoof tendon is soft, fished into the water to soak for 2 hours, picking the outer layer of the tendon, and then washed with clean water can be used, the hoof tendon with the remnants of the meat to be removed. Beef trotters suitable for the crowd: the general population can eat

1. suitable for weak labor and thinness, lumbar and knee soreness, postpartum cold, abdominal pain and cold hernia, in the virtual regurgitation of stomach people eat;

2. Where the external evil heat or internal hostile heaters to avoid eating. The therapeutic effect of cow's trotters: cow's trotters taste sweet, warm, into the spleen, kidney meridian;

It has the benefit of qi to supplement the deficiency, warm in the role of warming the middle;

Treatment of fatigue and thinness, lumbar and knee soreness and weakness, post-partum chills, abdominal pain and cold hernia, in the deficiency of the regurgitation of stomach. Braised Beef Trotters Preparation Materials: Main Ingredients: Beef Trotters 750g

Accessories: Cabbage 100g, Starch (fava bean) 13g

Seasonings: Ginger 10g, Cinnamon 1g, Green Onion 10g, Yellow Wine 30g, Fragrant Oil 2g, Soy Sauce 2g, Peanut Oil 40g, Monosodium Glutamate 1g Braised Beef Trotters Characteristics: Reddish in color, tendon crispy juice is thick, soft and tasty. Teach you how to do braised beef tendon, how to do braised beef tendon is delicious 1. will be cleaned, put into a pot of cold water, with a strong fire boil, cook for 10 minutes out, pick off the broken bones, scrape the surface of the clothing skin, and then cut into 7 cm long strips;

2. take a large tile bowl 1 only, with the bottom of the bamboo grates, in order to put the beef tendon, cinnamon, soy sauce, salt, onion knots, ginger and 2000 ml of water, boiling on a high flame, and then the water is not used. ml, boiling on high heat, change the small fire simmering 4 to 5 hours;

3. simmering to hoof tendon soft, left a small amount of thick juice from the fire, remove the onion, ginger, cinnamon, will be coarse cattle hoof tendon pick out, from which to cut, so that it is uniformly thick and thin;

4. frying pan placed on a high flame, into the peanut oil, burned to eighty percent of the heat, will be cleaned cabbage heart under the pot, into the salt stir-frying cooked, served in the ceramic plate around;

5. frying pan, the pan, the pan, the pan and the pan, the pan and the pan;

5. frying pan and then into the peanut oil, burned to eighty percent hot, poured into the cattle hoof tendon stir-fry, and then cook into the original juice, after boiling, put monosodium glutamate, with wet starch thickening, sheng into the middle of a large porcelain plate, dripping with sesame oil that is. Braised cow hoof tendon production tips: fresh cow hoof tendon must be boiled in water for about 10 minutes to remove the fishy odor, and then cooked into the dish, sticky and delicious.

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