Stewed beef and cabbage(niu rou bai cai bao )

Stewed beef and cabbage

Introduction:

"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 surgery, after the rehabilitation of people in the supplement blood loss and repair tissue is particularly appropriate. 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 the people with middle qi depression, shortness of breath and body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face

Production steps:

Step 1: slice the beef, cut off the head and tail of the cabbage, and slice the ginger.

Step 2: blanch the cabbage in boiling water.

Step 3: blanch the water until the vegetable leaves are rolled up and put into the pot.

Step 4: add chicken soup, ginger and beef and bring to a boil.

Step 5: add seasoning after boiling for 15 minutes.

Materials required:

Beef: 150g

Cabbage: 250g

Ginger: 5g

Salt: 5g

Chicken powder: 5g

Chicken soup: 500ml

Note: when boiling, boiling water will come out to pour out the fire, so we should be careful.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Niu Rou Bai Cai Bao