Niu Jian Tang

Introduction

History

Niu Jian Tang has been a popular dish in Chinese cuisine for centuries. It is believed to have originated in the northern regions of China, where beef is a staple ingredient in many dishes. The slow cooking process allows the flavors to meld together, creating a rich and savory broth.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Parboiling the cattle tendons before cooking helps to remove any impurities and ensures a tender texture.

- Be sure to cut all the vegetables into uniform sizes to ensure even cooking.

- Adjust the cooking time based on the tenderness of the cattle tendons. They should be soft and gelatinous when done.

Serving Suggestions

Niu Jian Tang is best served hot with a side of steamed rice or crusty bread.

Cooking Techniques

Parboiling the beef tendons before cooking helps to remove any impurities and ensures a tender texture.

- Slow cooking the soup allows the flavors to develop and meld together.

Ingredient Substitutions

If beef tendons are not available, you can use beef shank or brisket instead.

- Feel free to customize the vegetables based on your preferences.

Make Ahead Tips

Niu Jian Tang can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of chopped spring onions for a pop of color and freshness.

Pairing Recommendations

Niu Jian Tang pairs well with a light and refreshing cucumber salad or a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

Each serving of Niu Jian Tang contains approximately 250 calories.

Carbohydrates

Niu Jian Tang is a low-carb dish, with only a small amount of carbohydrates coming from the vegetables.

Fats

This dish is relatively low in fat, as the beef tendons are lean cuts of meat.

Proteins

Beef tendons are a good source of protein, making this soup a satisfying and filling meal.

Vitamins and minerals

The vegetables in Niu Jian Tang provide a variety of vitamins and minerals, including vitamin C from the tomatoes and carrots.

Alergens

This recipe contains beef, which may be an allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Niu Jian Tang is a nutritious and flavorful soup that is low in carbs and fats, but high in protein and vitamins.

Summary

Niu Jian Tang is a delicious and nutritious Chinese beef tendon soup that is perfect for a comforting meal. With its rich flavors and tender beef tendons, this dish is sure to warm you up on a cold day.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Niu Jian Tang. It was many years ago, when I was just a young girl living in a small village in China. My grandmother, who was known for her incredible cooking skills, had invited me into the kitchen to help her prepare a special meal for our family.

As we worked together, she began to tell me the story of how she had learned to make Niu Jian Tang from her own grandmother, many years before. She explained that Niu Jian Tang was a traditional Chinese beef stew, made with rich, flavorful broth and tender chunks of beef. It was a dish that had been passed down through generations of women in our family, each one adding their own twist to the recipe.

My grandmother told me that the key to making a truly delicious Niu Jian Tang was in the broth. She showed me how to simmer beef bones, ginger, garlic, and spices for hours on end, until the flavors had melded together into a rich, savory liquid. She also taught me how to sear the beef before adding it to the broth, to lock in the juices and create a deep, caramelized flavor.

As we cooked together, my grandmother shared with me the memories she had of learning to make Niu Jian Tang from her own grandmother. She told me about the long hours spent in the kitchen, stirring pots and tasting broths, until she had mastered the art of making the perfect stew. She described the laughter and love that had filled the kitchen during those times, and how she had felt a sense of connection to her family and her heritage with each batch of Niu Jian Tang she made.

As the stew simmered on the stove, filling the kitchen with its rich aroma, my grandmother handed me a small bowl of the finished broth to taste. I took a sip, and was immediately transported back to my childhood, to the flavors and smells of home. The broth was rich and savory, with a hint of sweetness from the ginger and garlic. The beef was tender and flavorful, melting in my mouth with each bite.

That night, as we sat down to eat our meal, my family's faces lit up with delight as they tasted the Niu Jian Tang. They showered my grandmother with praise, telling her that it was the best they had ever tasted. But she simply smiled and said, "It's not me who makes this stew special, it's the love and tradition that go into every pot."

And so, as I grew older and began to cook for my own family, I carried on the tradition of making Niu Jian Tang. I added my own twist to the recipe, experimenting with different spices and ingredients to make it my own. But no matter how much I changed the recipe, the heart and soul of the dish remained the same.

Now, as I stand in my own kitchen, preparing a pot of Niu Jian Tang for my grandchildren, I think back to that day when my grandmother first taught me how to make this special stew. I smile as I remember the sense of anticipation I felt, and the love and tradition that have been passed down through the generations. And I know that as long as I continue to cook with love and care, the flavors of Niu Jian Tang will always bring my family together, just as they have for countless years before.

Categories

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