roast beef(kao niu pai )

Roast steak method:

Raw materials for roast steak:

Beef spareribs 2000 g, soy sauce 125 g, water 125 ml, onion 28 g, garlic mud 5 g, ginger 5 g, sugar 30 g, black pepper 2.5 g, sesame 6 g (baked).

Roast beef production steps:

1. Cut the beef ribs (with meat and bone) into 5cm long pieces, bone down, and chop the meat with a sharp knife to let the sauce seep in. Put all kinds of seasonings in a large porcelain basin, pour in the spareribs, grasp well, cover, and freeze in the refrigerator for 8 hours.

2. Put the spareribs on the grill, with the bones facing down, bake them until they are yellow brown, and then bake them on the other side until they are cooked. When baking, keep turning them so that the meat on each side of the spareribs is cooked and crisp. You can eat them with your hands.

3. Grilled spareribs can also be roasted in the oven. Only one layer of spareribs can be put on each baking plate. Grill the spareribs over medium heat for 1 hour and turn them over once in the middle.

Characteristics of roast steak:

The color is golden, the beef is tender, sweet, salty and slightly spicy.

roast beef

Roast steak is a dish, it is the steak with pear juice seasoning meat seasoning, on the charcoal fire roast traditional dishes. The raw materials are beef ribs, soy sauce, onion powder, etc. The color is golden, the beef is tender, sweet, salty and slightly spicy.

Characteristics of dishes

You can put monkey peach juice in pear juice.

Soy sauce plays the role of seasoning, increasing appetite, is an indispensable seasoning. Sweetness is due to amino acids, unique aroma is due to aromatic components, and preservative effect. Also because of the aroma, can remove the smell of food.

practice

1. Spread a little oil on the two sides of the steak, sprinkle a little sea salt, and leave for a few minutes.

2. Heat the pan over 200 degrees. Pour a little oil at the bottom of the pan when you see smoke. Continue to burn until smoke comes out. Put the steak in the pan and don't move. Because the temperature is very high, you will soon see that one side of the steak touching the pan turns brown. Turn it over and bake the other side. If you don't have enough experience, you can lift the bottom to see if it turns brown and then turn it over noodles.

3. After both sides are burnt yellow, put the pot together into the oven and bake for 6 minutes at 250 degrees. In this way, the steak is medium rare and the roast for 12 minutes is medium rare. You can decide the baking time according to your preference.

4. After baking, take out the steak and put it on the plate. At this time, it is not suitable to eat it immediately. It is best to relax the steak for a few minutes before eating it.

5. Slice the onion and mushroom, add a little oil in the pan, stir fry the onion and mushroom until fragrant, cook in red wine, and then mix in salt. Serve with steak.

The secret of experience

The specific amount depends on the individual taste. I'm seven liang of beef, with half a piece of thumb ginger, a whole head of garlic and two onions. The best cooking wine is foreign wine. But 7 two beef with an egg is a bit wasteful.

nutritive value

The recent debate in beef bodybuilding nutrition centers on two topics: low carbon diet and replacing chicken and fish with beef. Once again, beef has been hailed as the most important part of a muscle growth diet. Arnold Schwarzenegger and frank Columbus must be laughing when they hear about this so-called "latest development", because they have been using steak as their main meal since the 1970s - a long time before scientific experiments confirmed that for the best results, they should eat beef at least once or twice in five meals a day.

Here are the top 10 benefits of beef as a part of a healthy diet:

1. Beef is rich in sarcosine

The sarcosine content in beef is higher than that in other foods, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate and make the training last longer.

2. Beef contains vitamin B6

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help you enhance immunity, promote protein metabolism and synthesis, and help your body recover after intensive training.

3. Beef contains carnitine

The content of carnitine and sarcosine in chicken and fish was low, but that in beef was high. Carnitine is mainly used to support fat metabolism and produce branched chain amino acids, which play an important role in Bodybuilding Athletes' muscle growth.

4. Beef contains potassium and protein

Potassium is a mineral lacking in the diet of most athletes. Low potassium level can inhibit protein synthesis and growth hormone production, affecting muscle growth. Beef is rich in protein: 4 ounces of lean loin produces 22 grams of top-notch protein.

5. Beef is a low fat source of linoleic acid

Beef is low in fat, but rich in conjugated linoleic acid. Potential antioxidants can effectively resist the tissue damage caused by weightlifting and other sports. Linoleic acid also acts as an antioxidant to maintain muscle mass.

6. Beef contains zinc and magnesium

Zinc, an antioxidant that helps to synthesize proteins and promote muscle growth. Zinc, together with glutamate and vitamin B6, enhances the immune system. Magnesium can support protein synthesis, enhance muscle strength, and improve the efficiency of insulin anabolism.

7. Beef contains iron

Iron is an essential mineral for hematopoiesis. Chicken, fish, Turkey in contrast to the poor iron content, beef is rich in iron.

8. Beef contains alanine

Alanine is a sugar produced from protein in the diet. You don't have enough carbohydrates. Propionic acid can provide energy for your muscles to alleviate the deficiency and enable you to continue training. The biggest advantage of amino acids is that they can liberate muscles from the burden of energy supply.

9. Beef contains vitamin B12

Vitamin B12 is essential for cell production, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 promotes the metabolism of branched chain amino acids and supplies the body with energy for high-intensity training.

10. Diversity of beef consumption

Eating chicken breast day after day for weeks or even months is tiresome. Beef is different, hind leg meat, flank meat, sirloin meat, thin meat slices in taste and taste are different, monotonous chicken breast is not the same.

11. Beef is rich in nutrition, high in protein, amino acids and minerals, such as calcium, iron and selenium. Especially the iron content is high, and the human body is easy to absorb animal hemoglobin iron, more suitable for 6 months to 2 years old baby prone to physiological anemia, the growth and development of the baby is very helpful.

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Chinese PinYin : Kao Niu Pai