Cow's hooves is the cow's feet, equivalent to pig's feet, this side of the meat is fat and not greasy, and the nutritional value is relatively high, we eat pig's feet general practice is braised with stew, cow's hooves is the same, it has a lot of practice, and each eat up is a different flavor, but do it to meet the public taste is not too much, but many people do not know, so how to do cow's hooves tasty?

The cow's whole body is treasure, but the cow's hoof, known as the last piece of meat on the cow. Since ancient times is a waste of things, no one to eat, even if someone wants to eat, it is difficult to go to its fishy flavor. In fact, remove the thick layer of dirty crust, the original inside also hides an intriguing piece of delicious. After a long time of boiled cow hooves have been stewed to the sinews and bones of all crispy, translucent hoof tendons trembling, just the attack of the aroma has been enough to tease the mouth of people long flow. Each bite is soft, tough and glutinous. After swallowing the mouth will remain a little sticky slippery. This is the unique texture of the hoof tendon, sticky but let a person eat happily and incomparably, because they are all the beauty, fear of fat people, do not want to get old people healthy and delicious.

The cow's hoof is a kind of traditional Chinese medicine. Treatment of water swelling, abdominal and stomach distension, urinary astringency: buffalo hooves a, soup wash hair, such as food law, overnight cooking to make rotten, take the juice as a soup, hoof cut, empty heart satiety. Strong and sturdy body, head large forehead wide, nose broad mouth, upper lip has two large nostrils, between the base of the skin is hard and smooth, hairless, known as the nose mirror.

Simmering cow hooves practice:Cuisine and Efficacy: Private DiningTeens recipesProlonging aging recipesStrong waist and kidney recipesOsteoporosis recipesCraftsmanship: simmering simmering cow hooves of the preparation of the material: the main ingredient: cow hooves and tendons 2500 grams

Seasoning: 25 grams of ginger, 50 grams of wine, 25 grams of green onions, salt 5 grams of monosodium glutamate (MSG) 3 grams of soy sauce 30 grams of

Simmering cow hooves of the characteristics: cow hooves soft, rotting, and the taste is salty. The soup is thick and white, and the flavor is salty and fresh. Simmered cow hooves practice:

1. the cow hooves feet peeled, put into the boiling water pot blanch, fish up, scrape clean, cut into segments;

2. take a bowl, put soy sauce, monosodium glutamate a gram of minced ginger into the seasoning plate;

3. take a casserole, put the cow hooves, add water submerged, placed on the fire boiling, skimming off the froth, into the yellow wine, onion section, ginger (pat loose), moved to a small fire on the ), moved to a small fire on the simmer until the cow's feet soft and rotten, soup thick color white, add salt, monosodium glutamate 2 grams of good taste that is, along with the seasoning dish for dipping.