Beef tendon has always been a delicacy at banquets and has a long history of consumption. It tastes tender and not greasy, and its texture is like sea cucumber. Therefore, there is a saying: "Beef tendon tastes better than ginseng."

Nutritional value

1. Tendons are rich in collagen, have lower fat content than fat, and do not contain cholesterol. They can enhance cell physiological metabolism, make the skin more elastic and tough, and delay the aging of the skin. Aging;

2. It has the effect of strengthening muscles and bones. It has a good therapeutic effect on people with weak waist and knees and thin body. It helps the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly women. .

Applicable people

1. Suitable for people who are weak due to fatigue, soreness and weakness in the waist and knees, postpartum cold, abdominal pain, cold hernia, and nausea due to mid-term deficiency;

2. Those suffering from external pathogenic heat or internal heat should not eat.

Usage and Dosage

Dried beef tendons need to be dried with cold water or alkaline water. Freshly bought dried tendons should be washed several times with clean water.

Edible effects

Beef tendons are sweet in taste and warm in nature, entering the spleen and kidney meridian; beneficial to qi and deficiency, warming and warming the middle; treating fatigue, thinness, waist and knees Soreness and weakness, postpartum deficiency and coldness, abdominal pain and cold hernia, mid-deficiency and nausea.