After the beef tendon is stewed, it should be cooked for three or four hours. The fire should not be big, and there should be more soup, so that it can be cooked crisp without sticking to the bottom. When stewing, you can fiddle with the Beijing onion.
Extended data:
Nutritional value: tendon is rich in proteoglycan and collagen, and its fat content is lower than that of fat, and it does not contain cholesterol. It is mainly used as a structural component and distributed in cartilage, connective tissue, cornea and other substrates, followed by synovial fluid of joints, vitreous body of eyes and other mucus, which plays a lubricating role.
In the matrix, proteoglycan and collagen are connected in a specific way, which endows the matrix with a special structure. The matrix contains a large amount of hyaluronic acid, which can bind to hyaluronic acid receptors on the cell surface, affecting cell-to-cell adhesion, cell migration, proliferation and differentiation.
It can enhance the physiological metabolism of cells, make the skin more elastic and tough, and delay the aging of the skin. It is effective in anti-wrinkle and skin care, has the effect of strengthening muscles and bones, has a good dietotherapy effect on people with weak waist and knees, and is helpful to the growth and development of teenagers and to slow down the rate of osteoporosis in middle-aged and elderly women.
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