How to stew mutton tendons
Recently, among the hot topics on the Internet, food production content has continued to heat up, especially discussions about meat cooking techniques have attracted much attention. Among them, "How to stew mutton tendons" has become one of the keywords with the highest search volume in the past 10 days. This article will combine the hot spots on the Internet to provide you with a detailed analysis of the cooking techniques of lamb tendons and provide structured data reference.
1. Characteristics and nutritional value of sheep tendons
Sheep tendon is the fascia tissue connecting the muscles on the back of the sheep. It is rich in collagen and has a strong taste. The following is the nutritional composition table of mutton tendon:
| Nutritional information | Content per 100g |
|---|---|
| protein | 28.5g |
| fat | 3.2g |
| collagen | 15.8g |
| Calcium | 56mg |
| Iron | 3.4mg |
2. Comparison of popular stew methods on the Internet
By analyzing the popular content on major platforms in the past 10 days, we have compiled the three most popular methods of stewing lamb tendons:
| method | time | Recommendation index | Core skills |
|---|---|---|---|
| Pressure cooker quick stew method | 40 minutes | ★★★★★ | Turn to low heat and simmer for 30 minutes |
| traditional slow cooker | 3-4 hours | ★★★★☆ | Add hawthorn or vinegar to speed up softening |
| Pretreatment stew method | 2 hours | ★★★★★ | Freeze for 24 hours before stewing |
3. Detailed operating steps (pressure cooker version)
1.Preprocessing stage:Wash the mutton tendons, cut them into long strips, and soak them in water for 2 hours to remove the blood.
2.Blanching treatment:Put cold water into the pot, add ginger slices and cooking wine, blanch for 3 minutes after the water boils and remove.
3.Ingredients preparation:
| Main ingredients | Dosage |
|---|---|
| Sheep Tendon | 500g |
| Auxiliary materials | Dosage |
| ginger | 20g |
| green onions | 1 stick |
| cooking wine | 30ml |
4.Stewing process:Put all the ingredients into the pressure cooker, add water to cover the ingredients, turn on the steam and simmer over low heat for 30 minutes, then open the lid after the pressure is released naturally.
4. Answers to popular questions on the entire network
According to recent search data analysis, the three issues that users are most concerned about are:
| question | solution |
|---|---|
| Why don’t mutton tendons become tender when stewed? | ① Insufficient stewing time ② Failure to soak in advance ③ Improper heat control |
| How to tell if it is stewed? | If it can be easily penetrated with chopsticks, it is considered qualified. |
| What ingredients are suitable for pairing? | Radishes, potatoes, carrots and other root vegetables |
5. Innovative cooking suggestions
Based on the recent innovative practices of food bloggers, we recommend two new ways to eat:
1.Spicy Lamb Tendon:After simmering, add spicy seasoning and mix. It is better to eat after refrigeration.
2.Tendon noodle soup:Use the stewed stock as the noodle soup base and serve it with the stewed ribs.
6. Preservation and consumption suggestions
According to recent recommendations from nutritionists:
| Save method | shelf life |
|---|---|
| Refrigerated | 3 days |
| frozen | 1 month |
| Best time to eat | Within 2 hours after stewing |
Summary: The key to stewing lamb tendons is to choose the right method and master the time. The pressure cooker method is most suitable for modern fast-paced life, while the traditional slow cooker method can better preserve the flavor. It is recommended to choose the appropriate method according to the actual situation and enjoy this collagen-rich delicacy.
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