Beef tendon casserole

Beef tendon pot method:

Raw materials for making beef tendon casserole:

100g beef tendon, sliced ham, 6 red jujube kernels, a small amount of sweet bamboo shoots and ginger, proper amount of soup, oyster sauce, soy sauce, sugar, salt and wine, a small amount of raw powder, soy sauce, sesame oil and Guyue powder.

Processing steps of beef tendon casserole:

1. Deep fry the beef tendon with slow fire, take it out, immerse it in clean water for a little, and then use boiling water to lift it through for use;

2. Add 3 tbsp oil, saute ginger, add seasoning, beef tendon, red jujube and sweet bamboo shoots and bring to a boil. Then add ham and simmer for 10 minutes. Thicken the sauce. The original pot is on the table.

Beef tendon casserole

Beef tendon pot is a traditional local famous dish in Fujian Province. The main ingredient is beef tendon (foam).

Menu introduction

Process: boiling

Accessories: jujube (dry) (20g), ham (100g), carrot (50g)

Seasoning: ginger (3 G), peanut oil (20 g), oyster sauce (10 g), soy sauce (8 g), sugar (5 g), salt (3 G), cooking wine (15 g), starch (corn) (10 g), sesame oil (3 G)

Production technology

1. Deep fry the beef tendon with slow fire, take it out, immerse it in clean water for a little time, and then use boiling water for later use;

2. Cut ham into thin slices for standby;

3. Remove the core and wash the jujube;

4. Put carrots in the pot and boil them;

5. Put the pan on a high fire, heat it with peanut oil, saute ginger slices, add oyster sauce, soy sauce, sugar, refined salt, cooking wine, beef tendon, dates and bamboo shoots, and bring to a boil;

6. Add ham slices, simmer over low heat for 10 minutes, thicken with wet starch and drizzle with sesame oil.

dietary nutrition

Beef tendon (foam): beef tendon is rich in collagen, fat content is lower than fat, and does not contain cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay the aging of the skin. It also has the effect of strengthening tendons and bones. It has a good therapeutic effect on those who are weak and weak. It is helpful for the growth and development of young people and slow down the growth of middle-aged and old women The rate of osteoporosis in women. Beef hoof tendons are sweet in taste, warm in nature, and enter the spleen and kidney meridians. It has the functions of Supplementing Qi and tonifying deficiency, warming in the middle and warming in the middle. It can treat asthenia and emaciation, soreness and weakness of waist and knee, postpartum asthenia and coldness, abdominal pain and cold hernia, and mid asthenia and nausea.

Jujube (dry): jujube contains vitamin A, C, e, P, biotin, carotene, phosphorus, potassium, magnesium and other minerals, folic acid, pantothenic acid, niacin and so on. It can improve human immunity, prevent and treat osteoporosis and anemia, soften blood vessels and calm the mind. Middle aged and elderly people with menopausal osteoporosis, youth growth peak calcium deficiency, women prone to anemia and iron deficiency, eating jujube food will have a good therapeutic effect, people with post disease body deficiency eating jujube also has a good tonic effect. Jujube is suitable for people with chronic hepatitis and cirrhosis. It can also reduce the damage of other drugs to the liver. Zizyphus jujuba contains cyclic adenosine monophosphate, which can dilate blood vessels, enhance myocardial contractility, improve myocardial nutrition, and has certain benefits in the prevention and treatment of cardiovascular diseases.

Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

Carrot: carrot can provide rich vitamin A, promote normal growth and reproduction, maintain epithelial tissue, prevent respiratory tract infection and maintain normal vision, and treat night blindness and xerophthalmia. At the same time, it can also enhance human immunity and anticancer effect, reduce the chemotherapy reaction of cancer patients, and protect a variety of organs. Eating carrots can reduce the incidence rate of ovarian cancer. In addition, the potassium succinate contained in carrot can help to prevent arteriosclerosis, reduce cholesterol and prevent hypertension. Carotene can clear away the free radicals causing human aging, and the B vitamins and vitamin C contained in it can also moisten the skin and resist aging. In addition, its aromatic smell is caused by volatile oil, which can improve digestion and has bactericidal effect.

The recipe is complementary

Jujube (dry): jujube should not be eaten with shrimp, scallion, eel, seafood, animal liver, cucumber and radish.

Carrots: wine and carrots should not be eaten together, will cause a large number of carotene and alcohol into the human body, and produce toxins in the liver, leading to liver disease;

In addition, radish main diarrhea, carrots for tonic, so the two had better not eat together.

Nutrients contained

·Heat (743.96 kcal);

·Protein (35.79 g);

·61 g); fat (50;

·07 g); carbohydrate (38;

·Dietary fiber (1.90g);

·Vitamin A (406.24 μ g);

·Carotene (2072.10 μ g);

·Thiamine (0.32 mg);

·Riboflavin (0.15 mg);

·Nicotinic acid (9.35 mg);

·Vitamin C (9.42 mg);

·Vitamin E (11.47 mg);

·Calcium (64.12 mg);

·Phosphorus (151.79 mg);

·86 mg);

·Magnesium (58.30 mg);

·Iron (11.91 mg);

·82 mg);

·Se (19.00 μ g);

·Copper (0.80 mg);

·Manganese (0.53 mg);

·28 mg); potassium (460;

·Folic acid (2.40 μ g);

·Cholesterol (150.00 mg);

Longitude: 104.06573486

Latitude: 30.65946198