The practice of cow hoof tendons
A, cow hoof tendon soup
Ingredients:
Beef hoof tendons, ginger, salt, cooking wine, green onions and other condiments.
Practice:
(1) the cow hoof tendon wash and then cook with a pressure cooker;
(2) and then into the iron pot to cook, and then into the seasoning ginger, salt, cooking wine, scallions and other condiments, in order to solve the hot greasy, can add their own potatoes and carrots, we refer to;
(3) cooked can be open, it is the time to cook time consuming a little bit of time, and the rest! In fact, it is very simple.
Second, dry mix cow hoof tendon
Ingredients:
200 grams of cow hoof tendon, 5 grams of cooking wine, 3 grams of salt, 3 grams of sesame oil, 2 grams of chicken essence, 3 grams of soy sauce, 3 grams of pepper, 8 grams of chili oil, 5 grams of scallions, 3 grams of ginger.
Practice:
(1) cow hoof tendon wash water control to be used.
(2) half of the green onion cut into sections, half minced, ginger sliced.
(3) cooking pot on the fire, add the right amount of water, scallion, ginger, cooking wine to boil, and then into the beef tendons, move to a small fire to cook for about 4 hours.
(4) the boiled beef tendon fish out (not cooked continue to cook).
(5) When the beef tendons are all cooked, fish out and wash, then cook through with boiling water, fish out and cool, cut into thin slices and place in a container.
(6) chopped green onions, put into the container, add the right amount of sesame oil, red oil (chili oil), soy sauce, pepper powder, chicken made of juice, poured into the re-sliced beef tendons and mix well.
Third, the cow hoof tendon pot
Ingredients:
640 grams of cow hoof tendon, curd (red) 10 grams, 5 grams of ginger, garlic (white skin) 5 grams, 5 grams of dark soy sauce, 2 grams of monosodium glutamate (MSG).
Practice:
(1) beef tendons rolled in boiling water for twenty minutes, pick up the cool water to rinse, pick up the cut pieces.
(2) Ginger and garlic pounded.
(3) burning hot tile jar, under the oil, into the next ginger, garlic and breast milk popped over, sprinkle some wine, pour down two bowls of water, add beef tendons, adjust the taste, cover the slow-fire cooking until the beef tendons are cooked until the original pot on the table.
Cooking tips
1 dry cow hoof tendons need to use cool water or alkaline water hair system, just bought the hair system good hoof tendons should be repeatedly washed with water a few times.
2 water hair hoof tendon: first with a wooden stick will be hoof tendon smash a smash, make it soft (so easy to rise and hair, and the finished product crispy, high yield), and then into the water to soak for 12 hours, and then add water, steaming or stewing for 4 hours, when the hoof tendon is soft, fishing into the water to soak for 2 hours, pick the outer layer of the tendon membrane, and then wash with water can be used, the hoof tendon with the remnants of the meat to be removed.
3 In addition, the maximum dosage of cow hoof tendon 1 kg per day, should not exceed this maximum amount, because the cow hoof tendon soup is sticky, not easy to be absorbed, but instead of diarrhea.
Nutritional value of cow hoof tendon
1. Beef hoof tendon contains in the rich collagen, fat content is also lower than fat meat, and does not contain cholesterol, can enhance the physiological metabolism of the cells, so that the skin is more elasticity and resilience, to slow down the aging of the skin;
2. has the effect of strong tendons and strong bones, the soreness of the waist and knees, the body is thin and weak have a good therapeutic effect, help adolescent growth and development and slow down the rate of osteoporosis in middle-aged and elderly women.
How to choose and buy cow hoof tendon
1 to buy dry, long and straight tendon, the surface is clean and free of dirt, the color is bright and white, translucent, no smell of cow hoof tendon to eat. Purchase raw cow hoof tendon, no elasticity for the soaking.
2 buy fresh cow hoof tendons, the requirements of the color white and glossy, no residual rotting meat, transparent meat, dense texture, elasticity. If it is yellow, soft texture, no elasticity, it shows that the cattle tendon preservation time is too long, should not be purchased.