Oxtail 牛尾 （ niú wěi ）
Calories: 147kcal/g
Nutritional Value: Beauty and health, Strengthening the muscles and vital energy
Not Suitable for: Weight loss Gout Cardiovascular and Cerebrovascular diseases
Introduction: Oxtail is a kind of food material, which is the tail of cattle or buffalo. It has creamy white fat and deep red meat, with the same ratio of meat and bone, and is usually used for stewing. Oxtail can supplement the collagen needed by the human body, helping to maintain a beautiful appearance and supplement the missing collagen in the body. The best cooking method for ox tail is to make soup, which can prevent the loss of nutrients. Oxtail can help patients with kidney deficiency to strengthen the kidney, and has certain effects on enriching qi and blood and strengthening muscles and bones. However, the best time to eat ox tail is in autumn and winter, which can help warm and nourish. Oxtail is also rich in collagen and has a full flavor. It can be added to casseroles or soups and simmered for a long time to release its deliciousness.