Beef tendon and radish jelly for health care and beauty

Beef tendon and radish jelly for health care and beauty

Introduction:

"Beef tendon has always been the top grade of the banquet. It has a long history of eating. Its taste is light, tender and not greasy. Its texture is like sea cucumber, so there is a saying:" beef tendon tastes better than ginseng. " Beef tendon is rich in collagen protein, 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 has the effect of strengthening tendons and bones, and has a good therapeutic effect on the weak and weak. It is conducive to the growth and development of adolescents and slow down the speed of osteoporosis in middle-aged and elderly women. "

Production steps:

Step 1: after cleaning the bought raw beef tendon, put it into the boiler to boil, and then clean and cut it into pieces for many times.

Step 2: prepare seasoning: ginger slices, soy sauce and chives

Step 3: put the beef tendon and all the seasonings into the pot and bring to a boil.

Step 4: peel the radish and cut it into pieces.

Step 5: put the beef tendon and all the seasonings into the pot, boil for half an hour, turn off the fire, and simmer overnight (this can save time and electricity, and the beef tendon is easy to be soft and rotten)

Step 6: bring the beef tendons overnight to a boil and simmer over a medium or low heat, because they are not easy to rot. When the beef tendon is very soft, add radish, salt and a little soy sauce and bring to a boil.

If you don't like turnip soup, you can eat it at night

Step 8: the next day, the frozen beef tendon and radish will be ready.

Step 9: cut it into small pieces and dip it in (vinegar, chili sauce and raw sauce). It tastes delicious.

Step 10: a beauty, appetizer, health care beef tendon radish jelly can be used as a snack, can also be boiled soup. Do you like two dishes?

Materials required:

Beef tendon: appropriate amount

Radish: right amount

Large material: moderate amount

Chives: right amount

Ginger: right amount

Salt: right amount

Veteran: a little

Note: warm tips: in order to save time and electricity, I usually make stewed beef and roast beef tendon. I turn off the fire, boil the ingredients for half an hour, then turn off the fire, let it simmer overnight, and then boil again. Turn off the fire and do the same steps several times. The meat is crisp and nutritious, and will not be lost due to too long cooking time.

Production difficulty: simple

Process: boiling

Production time: one day

Taste: spiced