Beef tendon pot method belongs to Fujian cuisine, including beef tendon 100g, ham slices, 6 peeled carrots with red dates, a small amount of ginger, soup, oyster sauce, soy sauce, sugar, salt and wine, and a small amount of raw flour, soy sauce, sesame oil and Gu Yue powder. Production process ① fry the beef tendon with slow fire, take it out, and blanch it with boiling water for later use when the dipping water is low; (2) Add three tablespoons of oil, saute ginger, add seasoning, beef tendon, red dates and carrots to boil, then add ham and simmer for ten minutes. The original pot is served. Beef tendon Guishen beef tendon [ingredients] Beef tendon 100g, angelica, salvia miltiorrhiza, mushrooms, ham and alkali each 15g, ginger, onion, yellow wine, monosodium glutamate and salt. 【 Method 】 Wash the trotters with warm water, put them into the pot, pour in clean water and add some alkali, cover and stew for a while, take them out and wash them, and repeat for many times. Cut into pieces when it is swollen, put it in a steaming bowl, put Angelica sinensis and Salvia Miltiorrhiza into gauze bags, put them around, add mushrooms and ham, add ginger, onion and seasoning, steam with water for about 3 hours, and take out the medicine bag when the beef tendon is cooked. Onion and ginger can be eaten. [Usage] Eat with meals [Function] Promote blood circulation, replenish blood, relax tendons and activate collaterals. [Contraindications] It is suitable for ischemic necrosis of bone. The name of the recipe of Jinji Jintang is the cuisines of other cuisines. The basic characteristics of a healthy diet are relaxing tendons and activating collaterals, and strengthening tendons and bones. 250g of ox horn gold basic material, 50g of flemingia philippinensis, 50g of golden rooster's spine, dried tangerine peel 1 horn, and red jujube 10 [preparation method]: 1. Niujiaojin, Flemingia philippinensis, Jinling. 2. Put all the ingredients together in a casserole, add appropriate amount of boiling water, boil with strong fire, and then simmer for 3 hours to taste. "Function": relaxing muscles and activating collaterals, strengthening muscles and strengthening bones "Scope of application": used for rheumatic joint pain, lumbar muscle strain, lumbago and leg pain, lumbar injury, joint pain of hands and feet, etc. Eucommia ulmoides Oliv Duzhong beef tendon soup. Has the effects of nourishing liver and kidney and strengthening bones and muscles. It is a famous Chinese herbal medicine for tonifying the waist and kidney. Guangdong folk like to use it to make soup, and most of them are mixed with peanuts and dried tangerine peel. Ingredients: Eucommia ulmoides Oliv. 20g, peanut 80g, dried tangerine peel 1/4, cow? Steel bar (available in dry goods and dry goods market) 150g, lean pork 150g, and 3 slices of ginger. Cooking: Eucommia ulmoides, peanuts, dried tangerine peel, cattle? I tendon is washed and soaked; Wash lean meat and cut it into whole pieces without a knife. Put it in an earthenware pot filled with ginger, add 3000 ml of water (about 12 bowl of water), simmer for 3 hours after the fire is boiled, and add appropriate amount of salt and oil. This amount is for 3-4 people. Name of the dish: Oolong Beef Tendon Soup: First put a large bowl of water in the pot to boil, then pour in the prepared ginseng oolong tea, cover the pot and let the tea leaves soak completely with low fire, and then drain the tea residue. No, put a little sugar, then soak the cut braised beef tendon in tea for two to three minutes, and finally put it in peeled fresh longan. Special note: 1. Because the processing method of raw beef tendon is troublesome, parents are advised to go directly to the food market to buy braised beef tendon as raw material. 2. This dish doesn't need seasoning except adding a little sugar. Let it taste the tea aroma to reflect the characteristics of the dish: the tea aroma of oolong tea, the sweetness and crispness of longan, and the tender but not greasy beef tendon are two words: oolong tea can enhance self-discipline, improve energy metabolism, dissolve fat and lower cholesterol. Beef tendon is rich in collagen, with lower fat content and no cholesterol. It can enhance cell physiological metabolism, make skin more elastic and tough, and delay skin aging. It has the function of strengthening muscles and bones, and has a good therapeutic effect on those with weak waist and knees and thin body. It is helpful for the growth and development of teenagers and slows down the rate of osteoporosis in middle-aged and elderly women. Longan contains nutrients such as sugar, protein and multivitamins, especially high sugar content and glucose which can be directly absorbed by human body. Physical weakness, anemia, aging, physical weakness, eating longan often is very beneficial. Ingredients: ginseng oolong tea (about 10-20g) Ingredients: stewed beef tendon (about 200g) and fresh longan (about 200g) Production technology: materials: ten bowls of pepper root, beef tendon, water and seasoning salt. Some practices: 1, wash the pepper roots; 2. Wash beef tendon and cut into pieces; Boil ten bowls of water first; 3. After the water is boiled, put the pepper root and beef tendon into the soup pot, cook over medium heat to a bowl of soup, and season with salt. Efficacy: the elderly are most prone to limb pain and poor mobility. It is most appropriate to drink Chili beef tendon soup at this time. Pepper According to the records of Chinese herbal medicine, pepper is pungent in taste, warm in nature, good at dispelling wind and dispelling cold. This soup takes its root, which is intended to go deep into the deep bones and muscles of patients and get rid of rheumatism. Taboo: rheumatoid patients with yin deficiency and excessive fire should not take it for patients with hypertension.

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