Stewed Tendons with Seasonal Vegetables

Name: Stewed Tendons with Seasonal Vegetables
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Tendons; 200g potato; 100g carrot; 10g shallot; 5g ginger; 5g garlic; 5g parsley; 1 spoon Yipin Fresh Soy Sauce; 1 spoon Oyster sauce; 1 spoon Sugar; 0.5 spoon salt; 0.2 spoon MSG

by Home and everything

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The tendons are rich in proteoglycans and collagen. The fat content is also lower than that of fatty meat, and there is no cholesterol. The most important structural component is distributed in the matrix such as cartilage, connective tissue, and cornea, followed by the synovial fluid of the joints. Mucus, such as the vitreous body of the eye, acts as a lubrication agent. In the matrix, proteoglycan and collagen are connected in a specific way to give the matrix a special structure. The matrix contains a large amount of hyaluronic acid, which can bind to the hyaluronic acid receptors on the cell surface, and affect cell-to-cell adhesion, cell migration, proliferation and differentiation and other cell biological behaviors. It can enhance the physiological metabolism of cells, make the skin more elastic and tough, delay the aging of the skin, and is more effective for anti-wrinkle skin beauty

Stewed Tendons with Seasonal Vegetables

1. Boil the tendons in boiling water to remove grease and impurities

Stewed Tendons with Seasonal Vegetables recipe

2. The blanched tendons are immediately placed in cold water to cool down

3. The processed tendons look crystal clear

4. Peel the potatoes, wash and cut into pieces, soak in water for a while and drain the water for later use

5. Peel and cut carrots for later use

6. Cut the green onion, ginger and garlic

7. Pour an appropriate amount of base oil into the pot and heat it, add the onion, ginger, and garlic until fragrant

8. Add a pint of fresh soy sauce, oyster sauce, sugar and stir fry evenly

9. Add potatoes and carrots and stir fry quickly

10. Pour in water and start to simmer

11. When the potatoes and carrots are simmered until they are half soft, add the tendons and continue to simmer

12. When the soup is thick, add salt and monosodium glutamate to season and sprinkle with coriander, then serve

13. Potatoes and carrots stewed tendons in a container

14. This delicious and nutritious dish is worth having

15. Served with Xiao Bai Shao with endless aftertaste

16. The tendon entrance Q bombs are refreshing and bursting

Tips:
The tendons are rich in proteoglycans and collagen. The fat content is also lower than that of fatty meat, and there is no cholesterol. The most important structural component is distributed in the matrix such as cartilage, connective tissue, and cornea, followed by the synovial fluid of the joints. Mucus, such as the vitreous body of the eye, acts as a lubrication agent.