1, the method of marinating beef tongue noodle soup: a beef tongue with a thick layer outside needs to be removed before it can be marinated and eaten. Scald beef tongue with boiling water for 3-5 minutes, and cut off the tongue coating with a sharp knife. Cut into thin slices about 3 mm thick, put the beef tongue slices in a cold water pot, boil over medium heat and skim off the foam. The marinade is ready, not limited to these, and can be adjusted according to taste: shallots, garlic, ginger slices, star anise, tsaoko, angelica dahurica and so on. After skimming the floating foam, add the seasoning in step 7 to the soup, and then add some soy sauce, soy sauce and salt. Cover the pot and stew until the beef tongue is soft and rotten, and the soup is thick and delicious. Take another pot of cooked noodles, put them in a bowl, and scoop up appropriate beef tongue slices and soup.

2. The beef tongue is high in protein and low in fat, but high in cholesterol. Beef tongue is rich in vitamin B2, nicotinic acid, vitamin C, iron, selenium and other nutrients. Cow tongue can provide energy for the body, improve immunity, invigorate qi and strengthen the body. Cow tongue can also promote growth and development and repair body tissues and organs. Because of the high cholesterol content in beef tongue, patients with hypercholesterolemia, hypertension and coronary heart disease should try to eat less or avoid eating.