The cow's body can be said to be full of treasures, in addition to our regular consumption of beef, in fact, the cow's hooves can also be eaten. The cow's hooves are usually used to make soup more. In addition to the cow hooves can be eaten as a whole, cow hooves on the tendon is also what we usually say cow hoof tendons can also be made into a gourmet food. For us in general, the consumption of cow hooves in the end what are the benefits, we are not very clear about it, in addition to cow hooves in the end how to cook more delicious believe that we are also very want to know it. Here we come together to understand.

Nutritional value of cow hooves

Cow hooves are rich in collagen protein, fat content is also lower than the fat, and does not contain cholesterol. It is also free of cholesterol. It can enhance cell physiology metabolism, make the skin more elastic and resilient, and slow down the aging of the skin. It has the effect of strengthening the muscles and bones, and is a good dietary therapy for those who are weak in the waist and knees and have a thin body. It helps the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly women.

Effects and Functions of Cow's Feet

Cow's Feet is sweet in taste and cool in nature, and enters the kidney and large intestine meridians with the effect of clearing away heatstopping bleeding, liberating water and eliminating swelling. It is used for treating wind-heat, leakage, edema, and astringent urination.

1, Bei Lu : cattle hanging hoof, treatment of women's collapse, leakage of red and white.

2, Monk: cow's hooves, under the hot wind.

3, "food doctor heart mirror": the 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, hooves cut, empty heart full of food.

Today we will do a dry over the cow hoof. How to make a dry pot of beef trotters delicious? Dry pot is a typical Sichuan cuisine practice, soup less flavorful, spicy and fresh. Beef hoof tendon is the ligament part of the cow, rich in nutrition. Dry pot beef knuckle is mellow in flavor and sinewy in texture, which is a good dish for rice and wine.

Main Ingredients: 300 grams of beef tendons, 30 grams of ham, bamboo shoots, 15 grams of celery

Seasoning: 10 grams of garlic, 20 grams of star anise, 15 grams of bean paste, 5 grams of soy sauce, 3 grams of cooking wine, 6 grams of sugar

1, beef tendons, clean, cut into long strips; cut the ham into pieces; bamboo shoots, celery, clean and cut into pieces.

2, the pot with water to boil, put the beef tendon boil until soft and fish out; dry pot of oil hot, add garlic, star anise, soybean paste burst incense, into the beef tendon.

3, into the soy sauce, sugar, add water to boil, pour in ham, bamboo shoots, celery, stew until the hoof tendons soft can be.

Watch out for the water juice in the dry pot, can not be stewed dry.

This dry pot of cow hoof tendon blood nourishing, general people can eat, especially suitable for women to eat.