Stir fried shredded beef with ginger(jiang chao niu rou si )

Stir fried shredded beef with ginger

Introduction:

"Beef has high nutritional value, especially stewed beef. In ancient times, there was a saying that beef invigorates Qi, and its function is the same as Astragalus membranaceus.". Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, growth and development, and after surgery, after the rehabilitation of people in the supplement blood loss, repair tissue and other things are not suitable. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product. Beef is rich in minerals, such as sarcosine, which is especially effective for muscle growth and strength enhancement, vitamin B6, which can enhance immunity, promote protein metabolism and synthesis, support fat metabolism, produce carnitine of branched chain amino acids, linoleic acid, potassium, protein, zinc, magnesium, iron and propylene, which can reduce tissue damage during exercise Amino acid, vitamin B12 and so on. Beef also contains a variety of special components of nitrogen-containing substances, such as inositol, xanthine, rhein, taurine, low molecular weight proteins (such as interstitium, peptone), peptides (such as carnosine, goose carnosine), amino acids (such as alanine, glutamic acid, aspartic acid, leucine), uric acid, urea ammonia, and non nitrogen compounds such as fat, lactic acid, glycogen, inorganic salt, etc These and some of the undiscovered essential ingredients of human body make beef popular on the table and take the lead in meat. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst, stopping salivation and eliminating edema. It is suitable for people with middle qi depression, short breath and body deficiency, weak muscles and bones, anemia, long illness and yellow and dizzy face. Postoperative patients can stew beef with red dates to help muscle growth and promote wound healing; the elderly can eat beef with cactus to fight cancer, relieve pain and improve the immune function of the body; [taste index] beef is one of the meat foods of Chinese people, with high protein content and low fat content, so it tastes delicious, loved by people, and enjoys high reputation "Proud son of meat" is a good name. Beef is diverse and not easy to get tired of: the taste and taste of hind leg meat, flank meat, upper loin meat and thin meat slices are different. "

Production steps:

Step 1: prepare the ingredients and leave out the scallion.

Step 2: cut all the materials into shreds for later use. I planed the carrots directly with a planer, saving time and effort.

Step 3: beef first sizing, add a little pepper, cooking wine, a little soy sauce and raw powder, stir with chopsticks, marinate for about 10 minutes, make it tasty.

Step 4: pour in the right amount of oil, add onion white silk and saute until fragrant.

Step 5: add ginger and stir fry until fragrant.

Step 6: add beef, stir fry quickly, then add carrots, add cooking wine, appropriate amount of salt, a little sugar, stir fry quickly.

Step 7: blanch the lettuce, then add a little oil into the boiling water to keep the vegetable green.

Step 8: add a little monosodium glutamate before the pot.

Step 9: little niece, decorate with the little stars carved from the remaining half of the carrot.

Materials required:

Beef: 250

Ginger: two festivals

Carrot: Half Root

Scallion white: four or five festivals

Lettuce: four or five slices

Raw meal: 1 tablespoon

Soy sauce: right amount

Salt: right amount

Pepper: a little

Cooking wine: 2 tablespoons

MSG: a little

Note: Xiaoyu 1: skillfully cut meat, as the saying goes: "cross cut cattle and sheep, vertical cut chicken." From the structure of meat, meat is composed of striated muscle. The smallest unit of rhabdomus is the muscle fibers connected by the nucleus, and the muscle fibers connect to form the filaments. If you slice along the fiber lines, the fiber is not easy to cut off. After cooking, you will feel that the meat is old and chewy, and there will be teeth filling. Therefore, regardless of beef and mutton, fried vegetables should be good before slicing grain, top knife will cut off the fiber, so that the thickness of the meat is the length of the fiber. In this way, the sliced meat is fresh and tender, and it can taste better. 2: Vegetables blanched with boiling water are more crisp and tender than those directly fried, but they should be cooled in time after blanching. 3: Beef sizing can not only protect the loss of nutrients, but also keep the meat smooth and tender.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Chao Niu Rou Si