Stewed beef with tomato(xi hong shi dun niu rou )

Stewed beef with tomato

Raw materials for stewing beef with tomato

250 grams of tomatoes, 200 grams of cooked beef, 5 grams of flour paste, 20 grams of lard, a little soy sauce, 5 grams of onion, 5 grams of ginger, 15 grams of soy sauce, 25 grams of sugar, 10 grams of cooking wine, 15 grams of Lake powder, 100 grams of soup.

Processing steps of stewed beef with tomato

1. First, cut the beef into 3.5cm long and 3cm wide pieces. Wash, remove the pedicle and cut the tomato into pieces.

2. Put the bottom oil in the frying pan, deep fry the ingredients until they are jujube red, put the green onion and ginger in the frying pan, stir fry the flour sauce, add the soup, salt and beef, keep the fire for about 4 minutes, then put the tomatoes, sugar, and keep the fire for a while, thicken them with starch, stir fry them evenly and then out of the pan.

Characteristics of stewed beef with tomato:

Bright color, sweet and sour salty mouth, fat rotten not greasy.

Stewed beef with tomato

synonym

Stewed beef with tomato generally refers to stewed beef with tomato

It is a delicious dish with strong taste and delicious sour and sweet taste. The main raw materials are tomato and beef. Beef has a higher sarcosine content than any other food, which makes it particularly effective for muscle growth and strength building.

Production method

Method 1

Stewed beef with tomato

Main ingredient: beef rib

Accessories: Tomato

Seasoning: clear sauce, ginger, cooking wine, salt, scallion, caokuo, edible oil

Method:

1. Wash the beef and cut into cubes. Cut ginger and scallion into sections.

2. When the oil is 50-60% hot, fry the beef gradually and take it out;

3. Leave the bottom oil in the pan, put in the fried beef, put in water (it's better to submerge the meat), add the clear sauce, ginger, cooking wine, scallion, tsaokuo and salt to taste;

4. Soak the tomato in boiling water for a while, remove the skin, cut into crescent pieces, put them in the pot, and cook for 60 minutes.

Note: bring to a boil and stew over high heat. Add seasoning and tomato when beef crispy.

Features: crisp meat, bright juice and delicious.

Tips:

1. Tomatoes contain high protein, sugar, iron, calcium, phosphorus and other minerals and vitamins necessary for human body;

2. Braised beef with tomato is evolved from the ancient dish "belly Moxibustion", which uses salty soy sauce, and the braised beef with tomato is used to add color and flavor, making the dish nutritious, delicious and attractive.

Method 2

Raw materials: beef (sirloin or loin part of the meat can be), a tomato;

Ingredients: scallion, ginger, salt, soy sauce, cooking wine, chicken essence, cinnamon, Chinese prickly ash, aniseed, fragrant leaves.

Methods: 1. Wash the beef and cut it into pieces, put it into clean water to tighten the meat, skim the blood foam and other debris;

2. At this time, put a proper amount of water into the pressure cooker and boil the water on the fire;

3. Take a small bowl, put on the large material, pepper, cinnamon and fragrant leaves;

4. Pour the processed meat into the pressure cooker, add scallion, ginger, soy sauce, salt, chicken essence and cooking wine;

5. Then put on a tomato, the whole into the pot;

6. Cover the pot and simmer for half an hour.

Note: beef stew, the amount of soup to add enough, not midway water. If the soup is not enough, you can only add hot or boiled water.

Method 3

Ingredients: beef 300g, tomato 3

Accessories: 2 garlic slices, 3 ginger slices, starch water (1 tbsp starch + 30ml water)

Spices: 2 fragrant leaves, 2 cloves, 1 star anise, 3-4 prickly ash

Seasoning: 2 tbsp ketchup, 1 tbsp tomato paste, 2 tbsp soy sauce, half cup red wine, 1 tbsp sugar, 1 tbsp salt

Method:

1. Wash the beef and cut it into pieces;

2. Put cold water into the pot, add a few drops of vinegar, blanch water, remove and wash the foam;

3. Wash and cut the tomato into pieces, add all spices and seasonings, and put them into the pressure cooker;

4. Add the boiled beef and add water to almost all the ingredients. Pressure the pressure cooker for 30 minutes after charging;

5. After the pressure cooker deflates naturally, transfer it into the frying pan, and pick out the spices and tomato skin;

6. Bring to a boil over high heat, thicken the soup until it is salty, then pour in starch water;

7. Stir well, bring to a boil for a while, thicken and remove;

Efficacy of dietotherapy

beef

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

2. The more vitamin B6 protein is needed in beef, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help you enhance immunity, promote protein metabolism and synthesis, thus contributing to the recovery of the body after stress training.

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

4. Beef contains potassium and protein. Potassium is the mineral lacking in the diet of most athletes. Low levels of potassium inhibit protein synthesis and growth hormone production, thereby 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. The fat content of beef is very low, but it is rich in conjugated linoleic acid. These potential antioxidants can effectively resist the tissue damage caused by weightlifting and other sports. In addition, linoleic acid can be used as an antioxidant to maintain muscle mass.

6. Beef contains zinc and magnesium. Zinc is another antioxidant that helps to synthesize protein and promote muscle growth. Zinc, together with glutamate and vitamin B6, can enhance the immune system. Magnesium supports protein synthesis, enhances muscle strength and, more importantly, improves the efficiency of insulin anabolism.

7. Beef contains iron. Iron is an essential mineral for hematopoiesis. In contrast to chicken, fish and Turkey, beef is rich in iron.

8. Beef contains alanine. The function of alanine is to produce sugar from dietary protein. If you don't have enough carbohydrates, alanine can provide the muscle with the energy it needs to relieve the deficiency so that you can continue to train. The biggest advantage of this amino acid is that it can liberate muscle from the burden of energy supply.

The identification method of beef is as follows

1. Look at the skin if there are red spots, no red spots is good meat, red spots are bad meat; look at the muscle, fresh meat has luster, red uniform, inferior meat, meat color is slightly dark; look at the fat, fresh meat fat white or light yellow, inferior meat fat lack of luster, deteriorated meat fat is green. 2. The fresh meat has a normal smell, and the inferior meat has a smell of ammonia or acid. 3. One is to feel the elasticity, fresh meat has elasticity, the depression immediately recovers after finger pressing, the elasticity of inferior meat is poor, the depression recovery after finger pressing is very slow or even unable to recover, and the deteriorated meat has no elasticity; the other is to feel the viscosity, the surface of fresh meat is slightly dry or slightly wet, not sticky, the surface of sub fresh meat is dry or sticky, the new cut surface is wet and sticky, the surface of deteriorated meat is seriously sticky, and the appearance is extremely dry, but there are some problems Some of the seriously watered meat is not sticky at all, but you can see that the appearance is wet and not firm.

Tomatoes

It is sweet and sour, cool and slightly cold. It can clear away heat and quench thirst, nourish yin, cool blood, and return to liver, stomach and lung channels. It has the functions of promoting body fluid, relieving thirst, strengthening stomach and eliminating food,

It has the functions of clearing away heat and toxin, cooling blood and calming liver, nourishing blood and increasing appetite.

2 contains sugars (glucose, fructose), protein, fat, malic acid, citric acid, carotene, vitamin B1, B2, C, nicotinic acid

Calcium, phosphorus, zinc, iron, boron, manganese, copper, iodine, adenine, trigonelline, choline, lycopene, etc.

It can reduce blood pressure and capillary permeability, and has anti-inflammatory and diuretic effects.

The food is mutual restraint

Tomatoes

Tomatoes and Baijiu grams: same food will feel chest tightness, shortness of breath.

Tomatoes and sweet potatoes: eat with stone disease, vomiting, abdominal pain, diarrhea.

Tomatoes and carrots: Vitamin C in tomatoes is destroyed by enzymes in carrots.

Tomato and pig liver: pig liver makes vitamin C in tomato oxidize and deoxidize, lose original function of ascorbic acid.

Tomato and salted fish: eat with easy to produce carcinogens.

Tomatoes and hairy crabs: eating together can cause diarrhea.

beef

Beef and Olives: eating together can cause discomfort.

Beef liver and food rich in vitamin C: pig liver contains copper and iron, which can oxidize vitamin C to dehydroascorbic acid and lose its original function. Beef liver and catfish: can produce adverse biochemical reactions, harmful to the human body.

Cow liver and eel: can produce adverse biochemical reactions.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xi Hong Shi Dun Niu Rou