Bull's feet is a lot of people like to eat a kind of food, and about the bull's feet is also a lot of practices, cold bull's feet is one of them, and at the same time cold bull's feet is also a variety of practices, so to speak different people to do out of cold bull's feet is not the same, which is the difference between the main is in the flavor of the above. The actual cow's hoof is actually the cow's tendon, at the same time the cow's hoof is also the cow's body nutritional value is very high in an edible part.

The cold mixed cow hoof tendon is often eaten in our daily life about a cow hoof tendon practice, while the cold mixed cow hoof tendon is also eaten in the cow hoof tendon relatively simple one, so many people will do it themselves, but will not do a lot of people, the following to introduce the cold mixed cow hoof tendon practice in detail.

Cold mixed beef tendon practice one

Materials

Beef tendon 3 pounds (about 1400g, make two servings).

Seasoning A: 4 tbsp soy sauce, 2 tbsp cooking wine, 2 star anise, ? tbsp peppercorns, 3 green onions, 4 slices ginger.

Seasoning B: 2 tbsp soy sauce, ? tbsp sugar, 1 tbsp Zhenjiang balsamic vinegar, 1 tbsp minced garlic, 2 tbsp minced green onion, ? tsp salt, ? cup coriander leaves, ? cup red oil, 1 tsp sesame oil, 1 tbsp pepper oil.

2. Put 15 cups of water in a pot, bring it to a boil, add all the seasoning A, then put the cleaned beef tendons into it, and cook it on medium-low heat for about 4 hours, so that you can easily poke through the tendons with chopsticks.

Take out the beef tendons, drain them, put them in a large pot, cover them with a lid and let them cool down. Put them in the refrigerator until cold, take out half of them (you only need to use half of the 3 pounds of boiled beef tendons, and freeze the rest for next time), cut them horizontally into slices, put them back into the large pot, add seasoning B and mix them well, let them stand for half an hour, and then serve.

Cold mixed cow hoof tendon practice two

Raw materials

Cooked cow hoof tendon 250 grams, 100 grams of bamboo, ginger, garlic, refined salt, vinegar, soy sauce, incense? , monosodium glutamate (MSG) in moderation.

Practice

1. cooked cow hoof tendon with boiling water, wash away the meat on the top, cut into 1 ~ 1.5 cm long section, to be used. 2. bamboo with boiling water soaking soft, boiled, cut into 2

cm long section, squeeze the water contained therein, and cow hoof tendon together. Add ginger, garlic, salt, vinegar, soy sauce, sesame oil, monosodium glutamate, and mix well to serve.

Features

Calms the liver and stops dizziness.

Beef trotters are rich in protein and gelatin, which are easy to be absorbed and utilized by the body. Bean curd contains a large amount of unsaturated fatty acids, which can make the cholesterol in the body turn into liquid to be excreted with urine, thus reducing the level of cholesterol in the body. Therefore, this dish is a health care recipe for people who suffer from after-effects of middle phoenix, rheumatoid arthritis, vasculitis, facial nerve paralysis, lumbar and back pain, numbness of limbs, high blood pressure, and obesity disease.

There are a lot of ways to do the cold mixed beef trotters, and the two practices introduced above about the cold mixed beef trotters are just two very common practices, but also the reality is that many people will be the two practices. I believe that before will not do the cold mixed cow hoof tendon people through the above understanding, now have a certain understanding. In fact