Braised beef(huang men niu rou )

Stewed beef:

Raw materials for stewed beef:

There are 700 grams of pure beef, 50 grams of watered broccoli, 25 grams of watered daylily, 25 grams of watered black fungus, 2 eggs, 6 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of sugar, 20 grams of soy sauce, 10 grams of scallion, 10 grams of garlic, 200 grams of beef soup, 60 grams of wet starch, 50 grams of flour, 2 grams of pepper, and 1000 grams of sesame oil (about 150 grams).

Processing steps of stewed beef:

1. Put the beef in a frying pan, add water and cook it on a high heat until crisp and tender. Take it out and cool it. Cut it into strips 5cm long, 2cm wide and 0.8cm thick. Put it into a bowl. Add 40g of wet starch, 1g of egg liquid and monosodium glutamate, 3G of flour and refined salt. Mix well and hang the paste.

2. Put the frying pan on a high heat, heat the sesame oil to 60% heat, hang the beef piece by piece, put the paste into the frying pan and fry until it turns yellow.

3. Put the original frying pan on the high heat again, leave 50g of base oil to heat, add scallion and garlic slices to stir fry slightly, then add yellow flower, black fungus, Magnolia, soy sauce, refined salt, sugar, monosodium glutamate and beef.

Characteristics of stewed beef:

Beef is rotten but not minced, tender but not tough, mellow and refreshing, and tastes delicious.

Braised beef

Stewed beef is a kind of Hubei cuisine, which is mainly made of beef. The cooking skill of stewed beef is mainly stewed dishes, which belongs to home style. It is characterized by Hubei stew, which is made by first sizing the main ingredients, then frying them in oil pan, and then stewing them. Rotten without erosion, tender without toughness, mellow and refreshing. Stewed beef with yellow flower, black fungus and yulanpian fully embodies the characteristics of stewed dishes.

Production method

Ingredient: 200g beef (lean).

Seasoning: 50 grams of sesame oil, 30 grams of starch (corn), 10 grams of cooking wine, 25 grams of soy sauce, 3 grams of monosodium glutamate, 25 grams of scallion, 15 grams of garlic (white skin), 15 grams of ginger, 2 grams of star anise, 2 grams of salt.

Steps:

1. Cut the cooked beef into strips 8 cm long, 2.7 cm wide and 0.7 cm thick;

2. Heat up a spoon, add sesame oil, stir fry the ingredients, scallion, ginger and garlic;

3. Cook the cooking wine, add the soup and soy sauce and bring to a boil;

4. Take out the seasoning, push the beef in neatly, and simmer it to taste thoroughly;

5. Move to high heat, add monosodium glutamate, spoon out beef stand yard in the soup plate;

6. The original soup on the fire to boil, skim off the foam, adjust lust, taste;

7. Thicken with starch, pour in sesame oil and pour on beef.

Practice guidance

Beef (lean) method

1. When cooking put a hawthorn, a piece of orange peel or a little tea, beef rotten easily;

2. Stewed beef can preserve the nutrients better;

3. It can treat chronic diarrhea caused by weak stomach;

4. The night before the beef is cooked, the beef is coated with mustard. The next day, the beef is rinsed with cold water and cooked in a pot. When cooking, some wine and vinegar are added. After this treatment, the beef is easy to be cooked, tender, delicious and fragrant;

5. Braised beef, add a little potherb mustard, delicious meat;

6. Beef has thicker fibrous tissue and more connective tissue, so it should be cut transversely. The long fiber should not be cut along the fibrous tissue. Otherwise, it will not taste good and will not chew well;

7. The beef is easy to turn black after being blown by the wind, and then goes bad, so it should be kept carefully.

Practice of starch (corn)

In our daily life, we mainly use it for flavor sizing. It is to add refined salt, cooking wine, chicken essence, starch, ginger slices, scallion (some add scallion and ginger water) and egg liquid into small pieces of raw materials in the shape of slices, strips, silk and Ding, and grasp them well (some need to stir hard), so that each piece (strip) of raw materials is evenly wrapped with a thin layer of slurry. It is mainly used for frying, frying and lees frying Vinegar, fry, bursting and other techniques are used to make seasoning before cooking. This method is suitable for the tender texture, or the selection of tender parts of chicken, duck, goose "three birds" and pig, cattle, sheep "three livestock", as well as fish, shrimp, crab and other sea and river fresh raw materials. Code flavor sizing has the function of removing the difference and increasing the flavor of raw materials, making the dishes have the bottom taste and keeping the taste tender and crisp.

Garlic (white skin) method

1. Garlic can be eaten raw, mashed, simmered, decocted, or mashed, sliced and roasted;

2. The results showed that the effect of garlic with sprout was very little, so it was not suitable to marinate garlic for a long time to avoid damaging the effective components;

3. Before the dishes are ripe, add some minced garlic to increase the delicacy of the dishes;

4. When cooking fish and meat, add some garlic pieces to relieve fishy smell and remove peculiar smell;

5. When making cold dishes, add some mashed garlic to make the spicy taste stronger;

6. Mix sesame oil, soy sauce, etc. with mashed garlic, which can be used to dip in jelly and dumplings;

7. Capsaicin is afraid of heat and decomposes quickly when exposed to heat. Therefore, garlic should be eaten raw to prevent and treat infectious diseases.

Cooking purposes: as ingredients, or as seasoning and flavor correction. It is an indispensable cooking seasoning for family cooks and banquets. A variety of dishes have no garlic flavor. Garlic bread can also be made.

nutritive value

Beef (thin): beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's ability to resist disease, for growth and development, and after the operation, after reconditioning, people in the supplementary blood loss, repair tissue and so on is particularly suitable, cold winter beef can warm stomach, is the season's beneficial products; beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm and wind, thirst quenching. It is suitable for the people with middle Qi deficiency, shortness of breath, weakness of muscles and bones, anemia and dizziness. Buffalo can soothe the fetus and invigorate the mind, while yellow beef can soothe the middle Qi, strengthen the spleen and stomach, and strengthen the muscles and bones.

Starch (corn): corn is the world's recognized "golden crop", its fat, phosphorus, vitamin B2 content ranks first in cereals; corn flour contains linoleic acid and vitamin E, can reduce the level of cholesterol in the human body, thus reducing the occurrence of atherosclerosis; corn flour contains more calcium, iron, can prevent hypertension, coronary heart disease; modern medical research shows that, corn flour contains more calcium, iron, can prevent hypertension, coronary heart disease Rice flour is rich in glutathione, which is an anti-cancer factor. It can combine with a variety of foreign chemical carcinogens in the human body to make it lose toxicity, and then be discharged through the digestive tract. Coarse ground corn flour contains a lot of lysine, which can inhibit tumor growth; corn flour also contains trace element selenium, which can accelerate the decomposition of oxides in the human body and inhibit malignant tumors; corn flour is rich in dietary fiber, which can promote intestinal peristalsis, shorten the time of food passing through the digestive tract, reduce the absorption of toxic substances and the stimulation of carcinogens on the colon, so it can reduce colon cancer The occurrence of cancer.

Garlic (white): garlic is one of the most common food in table dishes, which can be eaten raw or seasoned. The special effects of garlic make it one of the top ten nutritious foods in time. In recent years, because people's dietary structure is not reasonable enough, the intake of selenium in the human body is reduced, resulting in the decline of insulin synthesis; garlic contains more selenium, which can regulate the decline of insulin synthesis in the human body, so eating more garlic in diabetic patients can help alleviate the disease; garlic can protect the liver, induce the activity of liver cell detoxification enzyme, and block the synthesis of nitrosamine carcinogens, So as to prevent the occurrence of cancer. At the same time, the elements such as germanium and selenium in garlic also have good anti-tumor or anti-cancer effects; the effective components of garlic have obvious effects of reducing blood lipid and preventing coronary heart disease and arteriosclerosis, and can prevent thrombosis; eating garlic often can delay aging; its antioxidant activity is better than that of ginseng; people who are often exposed to lead or have a tendency to lead poisoning can effectively prevent lead poisoning; Garlic can "eliminate rheumatism, break cold wind", and has inhibitory effect on rheumatoid arthritis.

Nutrients

Energy 822.99 kcal vitamin b60.04 mg protein 44.71 g fat 54.82 g carbohydrate 39.96 g folic acid 4.35 μ g dietary fiber 2.11 g cholesterol 116 mg vitamin a19.84 μ g carotene 46.8 μ g thiamine 0.19 mg riboflavin 0.33 mg nicotinic acid 13.72 mg vitamin C2.4 mg vitamin e35.78 mg calcium 69.81 mg phosphorus 431.45 mg potassium 776.14 mg Sodium 2587.2 mg iodine 21.4 mg magnesium 98.16 mg iron 9.77 mg zinc 8.09 mg selenium 22.37 mg copper 0.44 mg manganese 1.17 mg.

Edible value

Beef (lean)

It can be eaten by the general population.

1, suitable for growth, development, post operation, rehabilitation, people with low Qi, shortness of breath, weakness of muscles and bones, anemia, long illness and yellow dizziness.

2. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; yellow beef is hair, and those suffering from scabies, eczema, acne and itching should be careful to use.

Starch (corn)

It can be eaten by the general population. Arteriosclerosis, coronary heart disease, hypertension, fatty liver, obesity and other patients can eat more.

Garlic (white skin)

It's edible for most people.

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Chinese PinYin : Huang Men Niu Rou