Strengthening tendons and bones, a health preserving dish in autumn(qiang jin jian gu qiu ji yang sheng cai cong shao niu ti jin )

Strengthening tendons and bones, a health preserving dish in autumn

Introduction:

"Autumn is the traditional tonic season in China. After the summer heat consumption, people's body inevitably have various problems. The first is to supplement the consumption of summer heat, and the second is to prepare for the severe cold in winter. So this season "what to eat" must be the "big topic" on the table. When it comes to tonic, it must be inseparable from meat. But now people inevitably eat too much fat, nutrition more or less some imbalance. High protein meat is now people's "hot favorite" and the first choice for tonic. Today, Shuai recommends beef tendon, which is often ignored by everyone. Beef tendon is definitely a high protein food. From the point of view of traditional Chinese medicine, it is also a good product for strengthening tendons and bones. Collagen has more beauty effect... It's a must to eat food that is suitable for tonic in autumn. Today, Shuai will have a scallion roast beef tendon. The most outstanding thing in this way is the smell of scallion, which not only removes the fishy smell of beef tendon, but also fully releases the flavor of beef tendon. Come and see the dishes

Production steps:

Materials required:

Beef tendon: 250g

Scallion: 2

Ginger: 20g

Garlic: 20g

Coriander: 20g

Soy sauce: 2 tablespoons 30g

Soy sauce: 15g

Oyster sauce: 1 tablespoon 15g

Baijiu: moderate amount

Salt: right amount

Sugar: 2 teaspoons 10g

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Qiang Jin Jian Gu Qiu Ji Yang Sheng Cai Cong Shao Niu Ti Jin