How to cook beef tendon in soy sauce

There are many ways to cook beef tendon. In addition to braising, it can also be stewed in soup. Of course, it can also be made into braised beef tendon. I believe everyone has heard of braised beef, and some people may have eaten it. This kind of beef relies on its sauce, and this sauce has been integrated into the beef, making the beef taste particularly fragrant. The same is true for beef tendon. So what are the methods of cooking braised 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.

Braised beef tendon is a dish whose main ingredient is beef tendon, while the side ingredients are green onions and the seasonings are salt, soy sauce, cooking wine, etc.

Ingredients: 500 grams of beef tendon, 3 shiitake mushrooms, appropriate amount of green onion and ginger, 2 star anise, white wine, salt, oyster sauce, chicken broth, chicken essence, and appropriate amount of salt.

1. Remove the fascia on the surface of the tendon and clean it.

2. Prepare a pot of water. After the water boils, add tendons, onions, ginger, star anise, and a bottle cap of white wine.

3. After the water boils, take out the beef tendon and put it into cold water.

4. Put the beef tendon into the electric pressure cooker, add appropriate amount of onion, ginger, salt, aniseed, baking soda, white wine and boiling water. The amount of water should just cover the beef tendon.

5. Cover the lid and cook the tendons for about 30 minutes. After 30 minutes, release the pressure cooker (I repeated this step twice to make the beef tendon softer)

6. Take out the soaked beef tendon and put it into cold water again to cool thoroughly.

7. Cut the beef tendon into strips of appropriate size.