How to make beef tendon pills delicious, how to make beef tendon pills good tips What are the ways t

Beef tendon is really good food. Beef tendons, that is, the ligaments of cattle. Resilient. Beef tendon is one of the traditional Chinese medicines, which is mainly used to nourish the liver and strengthen tendons, and invigorate qi. How to make it the most delicious, made into a medicinal diet is also delicious and suitable for autumn to eat, and it is also very good to make braised or salty and fresh taste.

When it comes to the nutritional value of hoof tendons, it is good, let's take a look at what is evaluated in the medicinal diet book.

**] It is the hoof tendon of bovine cattle or buffalo.

Indications] "Materia Medica":"Nourish the liver and strengthen tendons, invigorate qi, and continue to eliminate injuries. "

It can be seen that the tonic effect of hoof tendons is good, so what about their nutritional value? How? Beef tendon is rich in collagen, lower in fat than fatty meat, and cholesterol-free. It can be seen that the nutritional value of beef tendon is good!

Astragalus and American ginseng are potted with hoof tendons.

Raw materials: 500g of hoof tendons; 4-5 green onion segments; 4-5 slices of ginger; 3-5 dried peppers; Appropriate amount of cinnamon, spice and cooking wine.

Method: 1. Press the hoof tendons in a pressure cooker, put water in the pot (2 cm higher than the hoof tendons), add green onions, ginger slices, dried chilies, cooking wine, ingredients, and cinnamon, and it is advisable to boil the pot for 15 minutes.

2. Take out the hoof tendons and cut them into small sections. Reserve the broth. Put the hoof tendons in a casserole, and add the original juice to the hoof tendons.

3. Put slices of American ginseng and 5-6 grams of astragalus in a casserole. Bring to a boil over high heat, reduce heat to low and simmer for 30 minutes.

This is a very suitable autumn medicinal dish, beef tendon protein content is high, low fat, do not worry about the problem of gaining weight, astragalus tonifies qi, American ginseng is flat, there is no need to worry about getting hot with both nourishing effects! The point is that a dish with a savory and umami flavor is easily accepted.

After talking about the medicinal diet method, let's see how the delicious method is made?

Braised hoof tendon is a famous dish of the Han nationality and belongs to the Zhejiang cuisine. A dish with fresh beef tendons, chicken broth, and soy sauce as the main ingredients. It is salty and fragrant, the color is golden red, fresh and delicious, tender, melts in the mouth, rich in nutrition, the taste is of course better than the medicinal hoof tendons, it can be described as the most delicious method, suitable for greedy young people!

Ingredients: 500 grams of beef tendons, a little chicken broth, green onions, ginger slices, ingredients; Dried chili peppers, several Sichuan peppercorns, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar.

Method: 1. Wash the beef hoof tendons, add green onions, ginger slices, and ingredients into a pressure cooker, and press until soft.

2. Take out the stewed beef tendons and cut them into small pieces with scissors (scissors cut the taste is stronger).

3. Heat the pot and pour a small amount, add chili pepper and pepper to stir-fry until fragrant, heat over low heat, and pour in green onions and garlic slices.

4. Then pour in the chopped hoof tendons, stir-fry, and pour in the chicken broth.

Different approaches to the same food allow for a variety of foods, giving us more choices as consumers. However, most people still prefer to choose their favorite food, which is actually a bad habit, only to get balanced nutrition, the body will be healthy, so we must not have the habit of picky eating, now parents often educate their children in this way, so that children can grow better.

When we go to the market to buy food, we all look at what the main ingredients of the food are used and then choose to buy it or not. For example, when we go to buy beef tendon balls, our original intention of choosing it must be to like beef, and secondly, we will care about how it is made, so how to make beef tendon balls delicious?

Beef balls as a famous Chaoshan snack, in Shantou has a history of nearly 100 years, beef balls can be divided into beef balls, beef tendon balls two kinds, beef balls meat is more delicate, the taste is tender, beef tendon balls are added to the beef into some tender tendons, it is a little chewy.

Preparation of beef tendon pills.

Beef tendon has always been the top product of the feast, the food has a long history, it tastes light and tender and not greasy, the texture is like a sea cucumber, so there is a saying that "beef tendon, the taste is over the ginseng." ”

Ingredients: beef tendon, five-spice powder, cumin, cooking wine, light soy sauce, soy sauce.

Method: 1. Fry the sugar, put oil in the pot, put the sugar, and after the sugar turns brown, fry the beef tendon in the pot.

2. Add cooking wine, light soy sauce, soy sauce, five-spice powder and cumin, then add some soup to stew.

3. In fact, the beef tendon is already very rotten, so there is very little soup added, and the remaining thing to do is to taste and collect the juice, and turn off the heat after the juice is dry. Sprinkle with coriander.

Efficacy: Beef tendon is rich in collagen, the fat content is also lower than that of fatty meat, and it does not contain cholesterol. It can enhance the physiological metabolism of cells, make ** more elastic and tough, and delay **aging.

It has the effect of strengthening muscles and bones, and has a good therapeutic effect on people with soreness in waist and knees and thin body. It helps to help adolescent growth and development and slow down the rate of osteoporosis in middle-aged and elderly women.

Applicable people; Fun for all ages. The applicable amount is 100 grams of prepared beef hoof tendons each time.

Special reminder: Dried beef tendons need to be made with cold water or alkaline water, and the newly bought hoof tendons should be washed with water several times. Do not eat hoof tendons made with industrial alkali such as caustic soda.

Mastering the above beef tendon pill recipes, it is convenient for us to make them at home and try to eat. If the taste you made at the beginning is not as delicious as the one you bought, don't give up easily, you can try it slowly, when you make the taste is almost the same, not only will you be happy, but also save the time of going to the market to buy and buy.

1. Method 1: Use an iron pot with an appropriate amount of water, boil the water to 60 degrees, pour the beef tendon balls into the water, and boil until boiling! Heat for 5 minutes, drain the beef tendon balls and multiply them into a bowl. Sprinkle with ginger foam. Served with sand tea sauce, this is the most authentic and original way to eat beef tendon balls!

2. Method 2: Boil the beef tendon balls with method 1. Heat a pan with a small amount of oil, and when the oil is hot, pour the beef tendon balls into the pan over medium heat. Keep rolling the beef tendon balls for 2 minutes, drain the beef tendon balls and multiply the oil, this method of beef tendon balls is crispy on the outside and tough on the inside, which is suitable for friends with good teeth.

3. Method 3: Use a pot to simmer corn and carrots, after the corn and carrot soup are cooked, put the beef tendon balls into the soup and cook them over low heat for 5 minutes, simmer for 3 minutes, and put in the coriander after getting out of the pot.

Strong Ingredients: 150 grams of minced beef, 30 grams of shiitake mushrooms, Seasoning: 10 grams of oyster sauce, 2 grams of salt, 20 grams of starch, 500 ml of water.

Strong br Steps: 1, first need to mince the mushrooms 2, and then pour in minced beef, mushrooms, oyster sauce, salt, starch, stir evenly 3, and then knead the filling into balls 4, Qiao hunger core then pour in water, put the balls to separate the water, steam for 20 minutes The nutritional value of beef tendon balls is mainly in beef tendon and filial piety beef, beef tendon also contains a certain amount of calcium, which can strengthen muscles and bones, and help strengthen muscles and bones for people with soreness and weakness in the waist and knees, and weak body, etc., to help strengthen muscles and bones, and supplement nutrition. The fat content of beef tendon will be lower than that of the limbs, and eating beef tendon balls can reduce a certain amount of fat intake compared with beef balls, which will help **.

1. Ingredients: Appropriate amount of beef branches, appropriate amount of tapioca flour, appropriate amount of pepper, appropriate amount of ice water, appropriate amount of salt, appropriate amount of edible oil, and appropriate amount of chicken essence.

2. First cut the brisket tendon into long pieces.

3. Then pour it into this crusher, and then pour in ice water, cooking oil, salt, black pepper and other seasonings.

4. For the second beat, add the tapioca flour and ice water.

5. Then refrigerate overnight or 4 hours, you can use the pot under cold water and then cook.

6. The texture of this Q bomb should be slow down enough to work harder.

Beef meatballs are smooth, tender and elasticMethod:

Ingredients: 600 grams of ground beef, 200 grams of Sichuan pepper water, appropriate amount of cooking oil.

Excipients: salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of pepper, appropriate amount of green onion and ginger, appropriate amount of sesame oil, 5 tablespoons of sweet potato starch.

Steps: Put a tablespoon of Sichuan peppercorns in a bowl and roll over, add an appropriate amount of boiling water, cover and let stand for 20 minutes.

2. Prepare 600 grams of beef filling, add a small amount of pepper water to the beef filling many times, stir evenly in one direction each time, and then add the next pepper water to Jingzen. Until 200 grams of pepper water is added.

3. Add salt, light soy sauce, dark soy sauce, pepper and oyster sauce to the minced meat, and stir well in one direction again.

4. The stirred beef filling looks very viscous and will not become thin, just like in the picture.

5. Add chopped green onion, minced ginger and sesame oil, and continue to stir well in one direction.

6. Finally, add the sweet potato starch, about 5 tablespoons.

7. Use a small spoon to make a small round ball.

8. Heat the pot and pour in an appropriate amount of cooking oil, when the oil temperature is 6 hot, squeeze out the beef balls, fry them slowly over low heat until golden brown, and drain the oil out of the pot.

9. The beef meatballs are fried, fragrant, crispy, crispy and soft, and they are really delicious.

White fiber slow radish beef ball soup.

1.First understand the vertical macro frozen beef balls.

2.Slice the garlic with shreds, put oil in the pot, add the shredded garlic and stir-fry after the oil is hot, and set aside.

3.Put water in a pot, after the water boils, add the shredded garlic and beef balls, simmer for about 10 minutes, and then add the peeled ginger.

4.Peel and slice the white radish, put it in a pot, close the lid and simmer over medium heat. Chop some chopped coriander and minced garlic and set aside.

5.Cook until the radish is translucent, turn off the heat, sprinkle with chopped coriander and chives, and enjoy.

A delicious way to make beef balls

Preparation: Baking powder.

Ingredients: 3 pounds (kilograms) of ground beef

1/2 tablespoon of salt (about 10 grams).

Light soy sauce 3 4 tablespoons (about 48 64 grams).

1 tablespoon (16 grams) of sugar

4 tablespoons (about 64 grams) of cornstarch

Pepper 1 tsp.

Baking powder 1 packet (11g).

Baking powder water 200 - 300ml.

Step:0Add 200 - 300ml of water to the seasonings and mix well, then add the minced beef, stir well, and then put in the refrigerator overnight. (It can also be placed in ice until it is semi-frozen, about 1 2 hours).

1.Blend in a blender for 20-30 minutes.

2.Boil a pot of hot water at about 90 degrees, that is, you can see that the water has just appeared small bubbles but has not yet opened. Grab a small lump of pulp with your hands and squeeze the meatballs out of the tiger's mouth.

3.Scrape off the meatballs with a spoon and put them in hot water, keep the stove on medium heat, and continue to put in the meatballs.

4.The meatballs that have just been put in the hot water are sinking underneath, and when you see the meatballs floating on the surface of the water, you can scoop them up and put them in the ice water.

5.The prepared beef balls can be frozen in the refrigerator and cooked when needed.

Tips:1It is best to use baking powder, and if you can't buy this, use aluminum-free baking powder.

2.You can add some sesame oil to make fried garlic taste more fragrant.

3.Add a little salt to warm and ice water so that the meatballs don't become light (rule of thumb).

5.If the power of the mixer is not large enough, the meat slurry should be stirred in batches and not continuously, and the stirring should be stopped for a while, so as not to burn the machine too hot.

6.The original recipe is to cook all the beef balls with warm water, then use high heat, take out the water 1 minute after boiling, and soak it in ice water. I think both cooking methods are possible.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

3.Beef contains carnitine: Chicken and fish contain very low levels of carnitine and sarcosine, but beef has high levels. Carnitine is mainly used to support fat metabolism to produce branched-chain amino acids, an amino acid that plays an important role in muscle growth in bodybuilders.