Braised tendon with Scallion(cong shao ti jin )

Braised tendon with Scallion

Introduction:

"The nutritional value of tendons: 1. Tendons are rich in collagen, fat content is lower than fat, and do not contain cholesterol, which can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay the aging of the skin; 2. Tendons have the effect of strengthening bones and tendons, which has a good therapeutic effect on those with weak waist and knees and thin body, and is conducive to the growth and development of young people and slow down their growth." The rate of osteoporosis in middle-aged and elderly women. "

Production steps:

Step 1: cut the cooked tendons into large pieces, roll the scallions and cut them into large pieces.

Step 2: put oil in the pot according to your usual habits

Step 3: heat oil for 8 minutes, pour in scallion and stir fry

Step 4: stir fry the scallions until fragrant, add the tendons and stir fry.

Step 5: add seasoning, a teaspoon of soy sauce, appropriate amount of sugar (you can not add it according to your taste), a teaspoon of cooking wine, appropriate amount of salt, stir fry.

Step 6: stir fry until the color is uniform, then add the soup. (because the tendons have been cooked in advance, there is no need to stir fry for a long time, which affects the taste of scallions.

Step 7: finish and load.

Materials required:

Beef tendon: 500g (cooked)

Scallion: 3

Veteran: a large spoon

Sugar: right amount

Salt: right amount

Cooking wine: 1 tablespoon

Chicken essence: appropriate amount

Note: a delicious scallion braised tendons, for weight loss in mm and fear of cholesterol for the elderly can rest assured to eat, because this dish absolutely no cholesterol, and fat content is very low yo. It's a delicious and nutritious dish.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cong Shao Ti Jin