Tendons have always been a top banquet and have a long history of eating. It tastes tender but not greasy, and its texture is like sea cucumber. So there is a saying: "Beef tendon is more delicious than ginseng."

nutritive value

1. Tendon is rich in collagen, with lower fat content and no cholesterol, which can enhance cell physiological metabolism, make skin more elastic and tough, and delay skin aging;

2. It has the effect of strengthening tendons and bones, and has a good dietotherapy effect on those with weak waist and knees, which is helpful to the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly women.

Applicable people

1. It is suitable for people with physical weakness, soreness and weakness of waist and knees, postpartum deficiency and cold, abdominal pain and cold hernia, and nausea due to middle deficiency;

2. People suffering from exogenous fever or internal fever should not eat.

dosage

Dried beef tendon should be made with cold water or alkaline water, and freshly made beef tendon should be washed with clear water several times.

Edible efficacy

Beef tendon is sweet and warm, and enters the spleen and kidney meridian; It has the functions of invigorating qi, tonifying deficiency and warming the middle temperature; Treat fatigue and emaciation, soreness of waist and knees, postpartum deficiency and cold, abdominal pain and cold hernia, and nausea due to deficiency in the middle.