Introduction: Some people have a special fondness for lean meat and tenderloin, while looking down on unassuming tendon types, even picking them out and throwing them away when eating meat. This is a big mistake. This failure to recognize a treasure is actually a waste of a fine nourishing ingredient.
Eating tendons to strengthen the corresponding body part. Tendon foods generally have the effect of "using shape to supplement shape," but tendon and plate tendon are different. Tendons are ligaments attached to the tendons or bones between the calf and the hoof, and they nourish the legs and feet. Plate tendon, on the other hand, are the two main tendons on the back that connect the body's moving muscles. They are firmer in texture and have a therapeutic effect on back discomfort.
Tendons can strengthen bones, replenish the liver and kidneys, and treat soreness and weakness in the lower back and knees. This is especially true for middle-aged and elderly people who often suffer from heel pain, leg cramps, or discomfort in the knee and ankle joints. Eating beef tendon has a therapeutic effect, making the legs more agile. People with fractures can recover quickly by stewing crushed bones and beef tendons together.
In addition, compared to lean meat, heart, liver, large intestine, and other offal, tendon types have a relatively lower cholesterol content. Taking beef tendon as an example, it contains only 51 milligrams of cholesterol per 100 grams. Therefore, eating tendon foods regularly is beneficial to health.
Beef tendon strengthens bones, while pig tendon promotes lactation. The main types we usually eat are beef tendon, pig tendon, and sheep tendon. Beef tendon contains the most collagen, so it has the best effect of strengthening tendons and bones. Pig tendon stewed with peanuts is a good food for new mothers to promote milk production.
Tendons must be stewed until soft before they can be eaten. As for how to eat beef tendon, it is best to stew it in a pressure cooker. The stewing time should be a bit longer until the beef tendon is soft and tender; otherwise, it will be difficult to chew and digest.
Beef tendon is sweet in taste, warm in nature, and enters the spleen and meridians. It has the effects of replenishing qi, tonifying deficiency, warming the middle, and dispelling cold. Stewing it with chestnuts, which also have a kidney-tonifying effect, will enhance the therapeutic effect. For people with osteoporosis, it is better to stew beef tendon with Eucommia and wolfberry berries.
For elderly people who like to drink soup, you can cook a small pot of Gui Zao Jin Hua Tang (Angelica, Jujube, Beef Tendon, and Peanut Soup) every week. Place a casserole on the stove, add an appropriate amount of water, and put in beef tendon, peanuts, jujubes, and angelica. Bring to a boil over high heat, then reduce to a low simmer and cook until the meat is tender and the soup is thick. Add salt and monosodium glutamate to taste. It should be noted that jujubes and angelica are both "hot" natured foods, making them more suitable for consumption in cold weather or by people who are weak or have a "cold" constitution.
Here, Xiaomei has carefully selected several recipes for beef tendon for you. You might as well give them a try!
【Stewed Beef Tendon】 【Braised Beef Tendon with Scallions】 【Chestnut Beef Tendon】
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