Current location - Recipe Complete Network - Fat reduction meal recipes - How long does beef tendon boil in water?
How long does beef tendon boil in water?
How long does it take to cook the beef tendon?

1. How long will the beef tendon be cooked?

Usually stew in a pressure cooker for about 30 minutes.

Materials:

Tendon meat, ginger, onion 1, cooking wine, cinnamon, Amomum villosum, cardamom, fennel, Amomum tsaoko, fragrant leaves, star anise, soy sauce, soy sauce, crystal sugar and fermented soybean.

working methods

First, prepare beef tendon meat, wash it, put it in a cold water pot, add loose ginger, a section of onion and a little cooking wine, and cook it together for about 15 minutes to remove blood bubbles and fishy smell.

Rinse with clean water after cooking.

In another casserole, wrap cinnamon bark, fragrant leaves, star anise, Amomum villosum, cardamom, fennel and Amomum tsaoko in gauze, bring them to a boil with strong fire, and then add light soy sauce, dark soy sauce, crystal sugar and lobster sauce.

Then put the beef tendon in the pot, bring it to a boil with high fire, cook for 10 minute, and simmer for one hour.

Then let it cool naturally and soak the beef tendon in a pot for one night.

Take it out when eating, slice it in turn, and you can eat it!

2. What is beef tendon?

Tendon refers to the thigh muscles of cattle, but does not include the part on the buttocks of cattle. Tendon meat is the meat of the front and rear legs. The front leg meat is called the anterior tendon, and the rear leg meat is called the posterior tendon. The muscles are all the same flower shape. Suitable for stewing, stewing, sauce, etc.

Tendon meat is the meat from knee joint to thigh. Wrapped in meat film, there are hidden ribs, moderate hardness, regular texture, the most suitable for braised taste. Beef is the second largest meat food in China, second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is deeply loved by people, enjoying the reputation of "the best in meat". Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.

3. Nutritional components of beef tendon meat

Every 100g beef tendon contains the following nutrients: the edible part of beef tendon is 99%.

98 calories protein 20. 1g fat 1g.

Carbohydrate 2.2g cholesterol 54mg vitamin A3 microgram.

Thiamine 0.03 mg riboflavin 0. 15 mg nicotinic acid 4.8 mg.

Vitamin E0.78 mg calcium 5 mg phosphorus 195 mg.

Potassium 182 mg sodium 85.3 mg magnesium 20 mg.

4.2 mg of iron, 3.93 mg of zinc and 3.82 mg of selenium.

Copper 0. 1 mg manganese 0.04 mg.

Effect of beef tendon on meat

1, muscle growth: especially effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in muscle growth of bodybuilders.

2, increase immunity: can help you enhance immunity, promote the metabolism and synthesis of protein, thus contributing to the recovery of the body after intense training.

3, promote rehabilitation: can improve the body's disease resistance, suitable for people who are growing and recuperating after surgery and illness, such as replenishing blood loss and repairing tissues.

4. Iron and blood: Iron is an essential element for hematopoiesis, and beef is rich in iron. Eating more beef is helpful to the treatment of iron deficiency anemia.