Chinese Food
Beef tendon rich in collagen (pressure cooker version)
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A shop that often buys beef. It's opened by Hui people. Beef doesn't draw water. It's safe to eat. His family can also reserve tendons. Because most of the tendons are required by the hotel, they have to be reserved. It's said that it's good to eat tendons. It's reserved. It'll arrive the next day. It's really fast.
Cooking ingredients
Cooking Steps
Step1:Soak the tendon for 4 hours and scrape off the skin and sundries on the tip of the claw. Rinse clean.
Step2:Put the tendons in cold water. Put a section of onion and a few pieces of ginger in the pot. Boil.
Step3:When the water is boiled, remove the tendons and wash them. Do not use water for the first time.
Step4:Put the tendons in the pressure cooker. Add other materials. Boil over high heat. Turn to low heat for 40 minutes.
Step5:Turn off the fire. After natural air release, open the pot cover. The tendons are in place. (chopsticks can be easily inserted into the tendons) after cooling, the tendons can be sliced and dipped in the juice. This pot of tendon soup is refrigerated in a Lok - Chou box. It's easy to freeze. The frozen tendons are kept for making soup and dishes. They are more nutritious than ordinary high soup.
Cooking tips:The tendon is rich in collagen, low in fat and cholesterol free. It can delay skin aging and has the effect of strengthening muscle and body. It has a good therapeutic effect on people with weak body and weak waist. It is helpful for the growth and development of teenagers and the speed of osteoporosis of middle-aged and old women. There are skills in making delicious dishes.
