How to stew beef tendon

There are many things we eat every day, and these things have different ways of cooking. For example, bone soup is made by slow-cooking bones over low heat. Beef tendon can also be used to make soup, and its nutritional value and efficacy are relatively high. There are certain requirements for stewing beef tendon, but many people only know how to eat it but don’t know the specific stewing method. So how to stew beef tendon?

Tendons are rich in proteoglycans and collagen, have lower fat content than fatty meat, and do not contain cholesterol. Tendons are mainly structural components, distributed in matrices such as cartilage, connective tissue, and cornea. They are also mucus such as synovial fluid in joints and vitreous humor in the eyes, which play a lubricating role. In the matrix, proteoglycans and collagen are connected in a specific way, giving the matrix a special structure. The matrix contains a large amount of hyaluronic acid, which can bind to the hyaluronic acid receptors on the cell surface, affecting cell biological behaviors such as cell-cell adhesion, cell migration, proliferation and differentiation. It can enhance cell physiological metabolism, make the skin more elastic and resilient, delay skin aging, and is more effective in anti-wrinkle and skin beautification.

Beef tendons grow on the cow's back and are the two main tendons on the cow's back that connect the muscles of the whole body for movement. Because of its hard texture, difficulty in cooking, scarcity (an adult yak has only 300 grams of tendons), difficulty in collecting, and high price, it is generally discarded. Ever since Xinjiang lamb skewers became available on the market, beef tendon has appeared in large quantities on our dining tables. Banjin as a dish originated in Sichuan. The famous Sichuan cuisine uses beef offal as the main ingredient. Later, it was introduced to Chongqing, and Chongqing people developed banjin into a snack food. The unique fiber structure of banjin makes it taste extremely wonderful, chewy and melt-in-the-mouth, and it soon became popular all over the country.

Ingredients: Main ingredient: 500g beef tendon

Seasoning: 50g duck fat, 5g green onion, 5g ginger, 5g cooking wine, 2g MSG, 5g soy sauce, 3g salt, 3g corn starch

Method: 1. Wash the beef tendon with water, boil it in water, remove it and let it cool, then cut it into pieces one inch long and five centimeters wide;

2. Put a boiling water spoon on the stove, blanch the cut beef tendons with boiling water, and drain;

3. Place an oil spoon on the stove, beat the duck oil, green onion, and chopped ginger, add cooking wine and soy sauce, make the broth, add the main ingredients, add MSG, adjust the taste with salt, add starch, beat the cooking oil (duck oil), and turn it over and serve.