Stewed beef(qing dun niu rou )

Stewed beef:

Raw materials for stewed beef:

Beef 1000g; scallion 3; ginger 1; large amount; cinnamon amount

Ingredients for stewed beef:

2 tbsp cooking wine (60g); 2 tbsp refined salt (6g); appropriate amount of rock sugar

Processing steps of stewed beef:

1. Wash the beef, cut it into pieces, scald it in boiling water to remove the blood, remove it and wash it in cold water;

2. Wash the scallion and ginger, pat them loose, put them into the stew pot together with beef, large ingredients, cinnamon, cooking wine, rock sugar and salt, bring them to a boil over high heat and simmer over low heat for 1 hour until the beef is soft.

Characteristics of stewed beef:

The soup is delicious and the meat is crisp.

Attention should be paid to when making beef stew

Beef stew can choose beef brisket, beef brisket fat and thin, taste better.

Stewed beef

Stewed beef is a home dish, the main ingredients are beef ribs, green garlic, vegetable oil, scallion, ginger, cooking wine, salt, monosodium glutamate, pepper. The main cooking technique is stewing.

Beef is a good product for replenishing qi and blood. It can treat spleen and stomach weakness caused by Qi and blood weakness. It can strengthen the spleen and stomach, and is good for the people with thin yellow muscle and obesity.

Characteristics of dishes

The materials and methods are simple and nutritious.

practice

Practice 1

Food preparation

Ingredients: 1000g beef, 3 scallions, 1 piece ginger, proper amount of large ingredients, proper amount of cinnamon,

Seasoning: 2 tbsp cooking wine, 2 tbsp refined salt, proper amount of rock sugar,

Production steps

1. Wash the beef, cut it into pieces, scald it in boiling water to remove the blood, take it out and wash it in cold water,

2. Wash the scallion and ginger, pat them loose, put them into the stew pot together with beef, large ingredients, cinnamon, cooking wine, rock sugar and salt, bring them to a boil over high heat and simmer over low heat for 1 hour until the beef is soft.

Practice 2

Food preparation

Beef ribs 500g, garlic 5g, vegetable oil 20g, onion 15g, ginger 7.5G, cooking wine 12g, salt, monosodium glutamate, pepper amount.

Production steps

1. Put the beef brisket into the water, blanch until it changes color, remove the foam

2. Sliced scallion and ginger

3. Blanch good beef into casserole, add onion, ginger, seasoning

4. Pour in cooking wine and soy sauce, add enough water, bring to a boil over high heat, turn to low heat and simmer for 1 hour

5. Stew until there is a little juice left

matters needing attention

1. The beef should be blanched in advance and then washed to remove the foam

2. Beef stew water to add enough, try not to add water midway, if you do need to add water, but also add boiling water

3. I like dark meat, you can add soy sauce

nutritive value

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.

ternip

1. Enhance the body's immune function: radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2. Help digestion: mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion;

3. Help the absorption of nutrients: the amylase in radish can decompose the starch and fat in food to make it fully absorbed;

4. Anti cancer: radish contains lignin, which can improve the activity of macrophages and phagocytize cancer cells. In addition, radish contains a variety of enzymes, can decompose carcinogenic nitrosamine, has anti-cancer effect.

green Chinese onion

1. Green onion, like onion and scallion, contains allyl sulfide. Allyl sulfide can stimulate the secretion of gastric juice and promote appetite. At the same time, when taken together with foods with more vitamin B1 content, the starch and sugar contained in vitamin B1 will turn into heat, which will improve the recovery of fatigue.

2. The leaf part of scallion contains more vitamin A, vitamin C and calcium than the white part of scallion. Onion contains a considerable amount of vitamin C, which can relax small blood vessels, promote blood circulation, help to prevent dizziness caused by high blood pressure, keep the brain flexible and prevent Alzheimer's disease.

3. People who often eat scallion, even if fat and fat, but cholesterol is not increased, and strong constitution. Onion contains trace element selenium, and can reduce the content of nitrite in gastric juice, which has a certain role in the prevention of gastric cancer and a variety of cancers.

4. Onion contains volatile oil and capsaicin with pungent smell, which can remove the smell of fishy and fishy dishes, produce special aroma, and has strong bactericidal effect, which can stimulate the secretion of digestive juice and increase appetite. Volatile capsaicin also through sweat glands, respiratory tract, urinary system discharge can slightly stimulate the secretion of related glands, and play the role of sweating, expectorant, diuretic. It is one of the traditional Chinese medicines for treating cold.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Dun Niu Rou