Dried Deer Tendon (Lu Jin)
究極のプルプル食感！皇帝に献上された鹿のコラーゲン
Description
A premium dry good made by cutting deer leg tendons (Achilles tendon) and drying until rock-hard. A historical ingredient purportedly used in the Qing Dynasty imperial cuisine 'Manhan Quanxi' (Manchu Han Imperial Feast). Medically said to 'strengthen bones/tendons and cure joint pain'. A premium collagen block on a different dimension from beef tendon; braising turns it unbelievably melting and bouncy.
Classification: Premium Ingredient, Ingredient, Dry Goods, Lu Jin, Achilles Tendon, Medicinal, For Braising, Bouncy, Collagen
Shops selling Dried Deer Tendon (Lu Jin)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Deer Achilles tendon(Dried)
Instructions
- [Typical Uses]
- [Hong Shao Lu Jin (Soy-Braised Deer Tendon)]: Braise Lu Jin, perfectly rehydrated over days with water and boiling water, in scallion oil, soy sauce, and oyster sauce until meltingly soft (signature menu of high-end restaurants).
- Braise in premium broth (Shang Tang) with abalone or sea cucumber.
Learn more Substitutes, pairings, tips
Key spices
Tasteless itself. Premium gelatinous 'dense、squishy、melting' texture completely absorbing sauce umami
Substitutes at Japanese supermarkets
Substitute texture by braising beef tendon (beef Achilles tendon) long-term
Pairing
Oyster Sauce / Scallion (Scallion Oil) / Abalone
Trivia
Like shark fin or sea cucumber, the ingredient itself is tasteless. The ultimate canvas to enjoy the true essence of Chinese cuisine: 'how to permeate animal collagen with the ultimate broth (umami)'.
Eating tips & etiquette
Looks like 'yellowish translucent hard plastic sticks' when dry. Soaking in water for days and repeatedly boiling (Fa Pao) expands it massively like thick transparent udon noodles.
Allergen
None