Braised chestnut with beef(niu rou shao ban li )

Braised chestnut with beef

Introduction:

Production steps:

Step 1: peel the chestnut skillfully, boil the chestnut in boiling water for 3-5 minutes, soak it in cold water for 3-5 minutes immediately after taking it out, it's easy to peel the chestnut, and the taste doesn't change.

Step 2: cut the beef into pieces, boil the water, blanch the beef, remove the blood foam and impurities, remove the water and rinse for use.

Step 3: heat up the frying pan, pour a little oil, add spices and stir fry until fragrant, stir fry with scallion and ginger, pour in the boiled beef and stir fry a few times, pour in the boiling water to make the beef better.

Step 4: bring to a boil over high heat, simply season, pour in chestnuts and simmer over low heat until the beef is crisp.

Step 5: add salt and monosodium glutamate to collect juice.

Step 6: one more.

Materials required:

Beef: moderate

Chestnut: moderate

Onion and ginger: right amount

Salt: right amount

MSG: right amount

Spices: moderate

Caution: beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and after operation, after the rehabilitation of people in 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. 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 and stopping salivation. It is suitable for people with middle qi depression, shortness of breath, body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Niu Rou Shao Ban Li