Braised Beef Tendon

Beef tendon is a delicacy. It is the ligament of the cow's hoof. Many people like to eat it. There are many ways to cook it, and the taste is different. Among them is braised beef tendon in red sauce. The efficacy and nutritional value of beef tendon are relatively high, and there are generally no taboos on it. Its preparation is also very simple, but many people don’t know how to make it. So how to make braised beef tendon in red sauce?

Braised beef tendon in red is a delicacy and a private dish. The main technique is braising and the main ingredient is beef tendon. This delicacy is soft, smooth, glutinous and has a strong five-spice flavor.

Tendon has always been a top-notch dish at banquets and has a long history of consumption. It has a light and tender taste that is not greasy, and its texture is like that of sea cucumber, so there is a saying: "The taste of beef tendon is better than that of sea cucumber." Common ways to eat it include making soup with beef tendon, roasting the tendon, and stewing the tendon. The characteristics of roasted pig's tendon are smoothness, crispness, fragrance, freshness and deliciousness, which can be compared with other precious dishes such as roasted sea cucumber.

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.

Method: 1. Wash the beef tendon, boil it in clean water until it is soft, remove it and cut it into small pieces.

2. Heat a pan over high heat, add appropriate amount of oil, add garlic (chopped), ginger (minced), bean paste, and beef tendon, stir-fry until fragrant, add rice wine, soup, fennel, salt, sugar, tangerine peel, MSG, and dark soy sauce, cover, simmer for 30 minutes on low heat, remove fennel and tangerine peel, sprinkle with pepper, thicken with 10 grams of wet starch (5 grams of starch plus water), add sesame oil and scallion (cut into sections), drizzle with oil and stir-fry until done.