Beef tendon is the tendon on the sole of a cow's foot. Beef tendon has a strong flavor, and there are many ways to make beef tendon, but the best way to make beef tendon is to make soup.

After the beef tendon is boiled in the soup, it can make the beef tendon softer and better to eat, and the soup is particularly delicious, and the beef tendon is also first-class among the tendons of other animals.

Extended data:

Nutritional value of beef tendon

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.

Tips for cooking beef tendon: beef tendon can be used alone or with carrots, mushrooms, onions, peppers, white radishes and so on. Beef tendon is not easy to make. You can put it in the pressure cooker for 40 minutes before cooking, and then cut it into pieces to cook, which saves time.

References:

Beef tendon soup-Baidu encyclopedia

Beef tendon-Baidu encyclopedia