For the elderly with weak legs and feet, Professor Yang Li from Xiyuan Hospital of the Chinese Academy of Chinese Medical Sciences suggests that eating stewed beef tendon once a week not only strengthens joints and tendons, but also replenishes qi and replenishes qi. This is the principle of "complementing the form with the form" often said in Chinese medicine.

According to Professor Yang, the nutrition of beef tendon is quite balanced, with carbohydrates, protein and fat each accounting for about 1/3. It is also elastic, fat but not greasy. It is the same as beef tendon and beef brain marrow. It is called "the three treasures of cattle", and the tendons of the cow's hind hoof are the best. The book "Compendium of Materia Medica" records: "Beef tendon can nourish the liver, strengthen tendons, replenish qi, strengthen waist and knees, increase foot strength, and prevent injuries." It can be seen that for the elderly who often have waist and leg pain and insufficient foot strength, every day Zhou Neng had beef tendons for once, which was a perfect supplement to his diet.

In addition, many elderly people suffer from kidney deficiency, and beef tendon is sweet in taste and warm in nature. It enters the spleen and kidney meridians, is beneficial to qi, replenishes deficiency, and warms the heart. Experts suggest that chestnuts, which have the same effect, can be stewed with beef tendons.

Nowadays, many vegetable markets sell a kind of thickened beef tendon, which often uses chemicals such as hydrogen peroxide, formaldehyde, and white cubes, and the taste is not good. It is not recommended to buy it. Fresh beef tendon is better.

Elderly people with bad teeth can use a pressure cooker to stew the beef tendons until soft and tender, then add green vegetables and stir-fry. Elderly people who like to drink soup can cook a small pot of Guizao beef tendon and peanut soup every week. The recipe is also very simple: 100 grams of beef tendons, 100 grams of peanuts, 20 jujubes, 5 grams of angelica root, and appropriate amounts of refined salt. First, wash the beef tendons and cut them into pieces; wash the peanuts and jujubes; then put the casserole on the fire, add an appropriate amount of water, add the beef tendons, peanuts, jujubes, and angelica, and boil them over high heat. Simmer over low heat until the beef tendons are cooked and the soup is thick, then add refined salt to taste.

What needs to be reminded here is that red dates and angelica are both hot foods. They are best consumed when the weather is colder or for those who are physically weak.