How to make beef tendon soup better?

The most common ways to cook beef tendon in daily life are braising and making soup. The beef tendon soup is particularly rich and fragrant, and the collagen in the beef tendon will be integrated into the soup, which has a supplementary effect on the human body. When making beef tendon soup, you need to pay attention to removing the mutton smell and controlling the cooking time.

Beef tendon and burdock soup

Burdock can be regarded as a holy anti-cancer product. After being digested and absorbed by the human body, it can form a variety of nutrients. Among them, the "large amount of folic acid" is the component that can prevent adverse changes in cells. Burdock can also promote cell reproduction in the body, strengthen white blood cells, multiply T cells, and enhance resistance. At the same time, burdock also has a strong effect in removing blood waste, can prevent aging, and has beauty effects.

Material

400g beef tendon, 100g burdock, 1 white radish (about 300g), 1 piece of white tofu (200g), 1 tablespoon of wolfberry (15g), 1 piece of ginger (10g), 1500ml water, 2 teaspoons of salt (10g)

practice

1. Wash the beef tendon and cut it into 3cm square pieces. Peel the white radish and cut it into dice. Slice the ginger for later use. Peel the burdock, cut it into oblique sections and store it in water for later use. Cut the tofu into 1cm thick slices.

2. Put the beef tendon into the pot, add appropriate amount of water (cover the meat by 2 fingers), turn on the heat until the water boils, then take out the beef tendon, wash it thoroughly and remove the blood foam.

3. Put beef tendon, white radish, burdock and ginger into the pot, add 1500ml of water, bring to a boil over high heat, then turn to medium heat and cook for 90 minutes until the white radish becomes transparent and can be easily pierced with chopsticks.

Add tofu, wolfberries and salt, bring the soup to a boil again, then cover and simmer for 2 minutes.