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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Tendon as food ： ウィキペディア英語版 Tendon as food Tendon (particularly beef tendon) is used as a food in some Asian cuisines. Tendon is tough and fibrous prior to cooking, but becomes soft after a long period of cooking. In some cases it may be boiled, for as long as eight hours, while in other dishes it is prepared by deep frying.〔 It contain large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content.〔 One author described the taste of deep-fried tendon as being similar to ''chicharrón'' (fried pork belly). One popular dish is ''suànbào niújīn'' (蒜爆牛筋), where the tendon is marinated in garlic; it is often served at dim sum restaurants.〔(【引用サイトリンク】title=Braised Tendon with Scallions: Chinese Recipe )〕 In Japanese cuisine, beef tendon (''gyū-suji'') is a common ingredient in oden. In Vietnamese cuisine, it is often used in pho.〔 ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tendon as food」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.