Thoof tendons have always been the top grade at banquets and have a long history of consumption. They taste light, tender and not greasy, and the texture is like sea cucumber. Therefore, there is a saying: "Ox tendon tastes better than ginseng.
Twins are rich in collagen, have lower fat content than fat, and do not contain cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay skin aging.
It has the effect of strengthening muscles and bones, and has a good therapeutic effect on people with weak waist and knees and thin bodies.
Help the growth and development of teenagers and slow down the rate of osteoporosis in middle-aged and elderly women.
Stewed beef tendons is a nourishing dish very suitable for winter, so it is especially suitable for obese people and patients with high blood pressure, arteriosclerosis, coronary heart disease and diabetes.
Stewed beef tendons
By KobeShanahan
Recipe Recommendations
- beef tendon 400 grams
- garlic sprouts 50 grams
- green pepper one
- red pepper half a
- onion half a
- onion appropriate amount
- Jiang appropriate amount
- garlic a
- aniseed of 3
- geranyl 1 tablet
- tangerine peel 2 grams
- soy sauce 5 grams
- soy sauce 15 grams
- sugar 3 grams
- salt appropriate amount
- water starch appropriate amount
- sesame oil appropriate amount
- dried chili of 2
- salty and fresh
- stewed
- three-quarters of an hour
- simple
Steps for Stewed beef tendons
1
Prepare all the ingredients.
2
Cut beef tendons into small pieces and blanch them with boiling water. Add some cooking wine in the water.
3
Prepare the seasoning.
4
Heat a wok into oil and saute chives, ginger, garlic and peppers.
5
Add spicy soy sauce and stir fry until fragrant.
6
Add the beef tendons and stir fry.
7
Add white wine and stir-fry until fragrant.
8
Add the right amount of water.
9
Add the soy sauce.
10
Add soy sauce.
11
Add sugar and bring to a boil over high heat.
12
Then pour into the casserole.
13
Bring to a boil over high heat, cover and simmer over medium heat.
14
Wash the onions, green and red peppers and cut into slices, and cut the garlic sprouts into sections.
15
Simmer for 20 minutes, add onions and continue for 3 minutes.
16
Then add salt to taste.
17
Add the garlic sprouts.
18
Add green and red peppers.
19
Add water and starch to thicken.
20
Pour in sesame oil.
21
When the fire is over, the juice is turned off.Stewed beef tendons Make Tips
I bought this semi-finished cooked tendon. If it is raw, I have to cook it first and then fire it. Finally, don't have too much water starch, just toss it thin and thicken it.