The minced meat cooked with the tendons is very healthy and delicious. The jelly is formed by the cross-linking of collagen fibers when the temperature drops below 25°C. When hot, the colloidal particles move more intensely, and when the temperature is lowered, the speed of movement decreases to a solid state. Collagen is a protein rich in high-grade vertebrates. Collagen is called "the bone in the bone, the skin in the skin". It can be said that it is a strong backing of the dermis, and its effect on the skin is self-evident. . Most people think that the good water retention capacity of collagen makes the skin moist and shiny, giving off a healthy glow. Mama believes that comparing “smear collagen” and “edible collagen” is more effective. Although reliable collagen tablets are effective (pro-tested), the therapeutic effect is also worth looking forward to (that is, to be regular). This dish wants to eat well. 1. Pay attention to the freshness of the ingredients. 2. After the tendon is cooked, the fat is best to be eaten. 3, this recipe requires a soymilk machine.
This is 500 grams of beef tendon after thawing. When it is not frozen, it can be salted on the surface and placed in the freezer of the refrigerator.
After complete thawing, add water to the pot, then add the shallots, pepper, star anise, ginger, cooking wine to boil, put the tendons into the boil and simmer for 15 minutes. Then remove the tendons.
Put the beef tendon into the pressure cooker and boil it
If the pressure cooker is cooked for 20 minutes at a time, it is like this. (The increase or decrease time will affect the richness of the soup.) Then divide all the soup and tendons in the pot into four to five. Take one, put in the soymilk machine, and add water to the lowest water level of the soymilk machine. The rest are placed in containers and frozen in the refrigerator. Use it later.
There is no slag-free soya-bean milk machine, but I have a white soymilk machine! Because I like white! Process one quarter of the tendons and soup with the Soymilk's “Nutrition Rice Paste” program! Remember to add salt in this step!
Do a good job of the tendon paste, put it in the refrigerator after cooling, cut it when eating, you must add seasoning. It is recommended to see the ingredients list. (Moving mom likes to use mint leaves as an excipient, and dad doesn't like it; we all like the ingredients on the end of the garlic and parsley.) Here you need to pay attention: the beef tendon used by the mother is completely removed from the fat part. It doesn't matter. The tendons are placed in the refrigerator. Before the frozen meat is solidified, the oil will first solidify into white on the top layer and be scooped out with a spoon (you can cook the hot pot!)
This is the case where the pressure cooker is pressed and the medium heat is kept for 20 minutes, and then the soymilk rice paste program is used. This method is thicker, but the color is somewhat dark.
The appearance is as follows: 1. After the pressure cooker is pressed, the medium fire is kept pressed for 10 minutes, and then the rice paste program is used twice by the soybean milk machine. (It is necessary to cool the air and then carry out the second rice paste procedure. Because the soymilk machine is directly used again, it refuses to work.) This kind of shoe tendon is very white, but in fact there are some tendon particles on the bottom layer (the taste is also very good) ), look at personal preferences. My mom likes this, and Dad likes to have a thicker soup.
The meat is delicious and can be used for beauty, but the fat content is also quite a lot. So put 500 grams of tendon in 4 times.