Material: 250g of beef tendon.

Accessories: rapeseed heart 150g.

Seasoning: 5g ginger, 5g onion, 0g soy sauce 1 0g cooking wine 1 0g pepper1g pea starch, 3g monosodium glutamate1g vegetable oil. .

working methods

1. Wash the beef tendon, cut it into sections, put it in a small casserole, add about 500g of water, simmer until cooked, remove the beef tendon and keep the original soup;

2. Cut the cabbage into strips about 7 cm, and chop the onion and ginger. Add a little water to starch to make starch juice.

3. Heat the vegetable oil in the pot, first stir-fry the oily cabbage, then pour in the tendon, cooking wine, Jiang Mo, chopped green onion, soy sauce and the original soup of tendon, bring to a boil, add monosodium glutamate and starch juice, and add pepper when the juice is ripe and mix well.

skill

Health tips:

Tendon is rich in collagen, which not only has the function of nourishing liver and strengthening tendons, but also is a beauty product, especially suitable for the elderly and pregnant women. Beef tendon is a food with little residue. Cooking with vegetables can increase intestinal peristalsis and prevent constipation.