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Have you ever eaten a small snack called beef tendon in a bag, or ordered a hoof tendon skewer while eating barbecue?
The "hoof tendons" used as an ingredient mainly refer to a ligament attached to the bone at the paws of pigs, cows and sheep.
Raw pigs, cattle, sheep "hoof tendons" protein content of more than 34%, mainly collagen, and very little fat, only 1%-2%, calories are also low. (Of course, this is pure hoof tendon, if you buy a hoof band with a skin, there is also fat attached to the skin)
Grilled or as a cold dish of "hoof tendons" to eat Q bomb chewy, and if simmered for a few hours, it will become jelly, the taste is tender but not greasy at all, still some elasticity and chewiness, and a little sticky, this is the unique taste of collagen, and the oil tenderness provided by the oil is different.
(In fact, chickens also have "chicken foot tendons", similar to the hoof tendons of pigs, cows and sheep, but the palm treasure refers to the meat ball in the center of the chicken feet)
If you want to eat "meat flavor" but are afraid of fat, "hoof tendons" is a good choice~
What do you do at home?
Dry hoof tendon foam is more troublesome, if it is "oil hair" will also absorb a lot of grease, it is recommended that you buy fresh hoof tendons without dehydration from the supermarket or the market.
Put the hoof tendons in a pressure cooker, add star anise, ginger slices and other stew condiments, add water, and then press the pressure cooker for more than 45 minutes.
Be careful to eat it while it is hot, it will harden after cooling.
If you don't have a pressure cooker, you can also stew in a regular pot, but for an extended period of time, such as two hours.
If you want to make it with other ingredients, the hoof tendon is best simmered alone, because it cooks slowly. Stewed hoof tendons plus carrots, potatoes, a little bit of watercress sauce together and simmered for a while, must be a welcome dish for the whole family.
Friends who love hoof tendons and have made their own hoof tendons, welcome to share their experience in the comment area