Tendons are rich in collagen and do not contain cholesterol. Regular consumption can make the skin more elastic and resilient and delay skin aging. It is said that it also has the effect of strengthening muscles and bones.
Thoof tendons are a good choice for banquets. They taste smooth, tender and not greasy, and the texture is like sea cucumber. Therefore, there is a saying: "Ox tendon tastes better than sea cucumber."
Usually, beef tendons are the top grade when eaten.
Garlic: Peel and stir-fry the garlic.
Braised tendon with garlic
Recipe Recommendations
- beef tendon 400g
- Garlic 100g
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Braised tendon with garlic
1
Change the beef tendon into slices with a knife; peel the garlic.
2
Boil boiling water in the pan, add a little cooking wine, blanch the cut beef tendon thoroughly to remove the peculiar smell. Remove it for later use.
3
Heat the oil in the pan, add the garlic, and stir-fry over low heat until done.
4
Add the blanched beef tendons and stir fry evenly.
5
Add soy sauce, salt, and sugar to taste, add appropriate amount of water to boil, and simmer over low heat for about 2 minutes.
6
Add MSG to freshen up; collect the juice over high heat; take it out of the pot and serve on a plate.Braised tendon with garlic Make Tips
1. Since beef tendons contain colloid, when cooking such dishes, you do not need to thicken them, and you can collect the juice over high fire. 2. If you like too much oil, you can finally pour in a proper amount of clear oil to enhance the brightness. If you don't like it, don't. 3. This dish is slightly red in color and smooth and tender in taste; the salty and fresh taste, the rich garlic aroma and the smooth and tender beef tendons are the perfect combination.