Quick food with the spirit of replenishing qi and Kwai sauteed beef(yi qi bu xu de kuai shou cai suan cai chao niu rou )

Quick food with the spirit of replenishing qi and Kwai sauteed beef

Introduction:

"The winter in the north is dry and cold, while the south is wet and cold. Perspiration and dehumidification has become an important work of winter health in the south. As early as in ancient times, the industrious and intelligent ancestors invented different cooking methods and preservation methods for food according to their different places of residence. Among them, the most surprising one is Sichuan pickled cabbage. All kinds of fresh vegetables, after pickling and fermentation, greatly extend the storage time, and add taste, more importantly, the nutritional components are not inferior to fresh vegetables. Various studies have shown that lactic acid bacteria rich in [sauerkraut] can promote the secretion of pepsin, adjust the distribution of intestinal microorganisms, balance the distribution of intestinal microorganisms, and improve the intestinal function. In addition, small peptides and oligopeptides produced by fermentation of some lactic acid bacteria can inhibit angiotensin converting enzyme and resist hypertension in vivo. Some peptidoglycan components in the cell wall of lactic acid bacteria, cell lysates obtained after autolysis, have a significant effect on reducing systolic blood pressure. Beef is rich in protein, which is closer to human needs than pork, and can improve the body's resistance to disease. It is suitable for people who have grown up and after surgery, who are nursed after illness, to supplement blood loss and repair tissue. 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. On the basis of these, I added some water to soak [longan], which has a light sweetness and a lot of nutrition. It can not only ease the taste, but also nourish the blood and beauty. Sour and spicy, warm to eat a sweat to force away the cold in the body, let's enjoy a winter away from cold. Applicable crowd: body deficiency, anemia, deficiency of fire and qi stagnation, weakness of muscles and bones. (and, of course, there are spicy people^_ ^）”

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the beef into the right size for your mouth, add the chopped ginger and all the seasonings, and stir well.

Step 3: Seal in the fresh-keeping bag and marinate for more than 1 hour. I pickled it at night, put it in the refrigerator and fried it in the morning

Step 4: wash the longan meat and soak it in boiling water for more than 30 minutes.

Step 5: add cold water and a spoonful of cooking wine into the frying pan and bring to a boil.

Step 6: put in the marinated beef slices, turn off the heat, and soak the beef until it changes color.

Step 7: remove the discolored beef and set it aside.

Step 8: soak pickled sauerkraut, wash, cut into large pieces, put into the pan, do not add oil, dry stir until the water evaporates.

Step 9: push the sauerkraut to the side of the pot, pour a spoonful of salad oil into the center of the pot, put chopped pepper, garlic and Zanthoxylum, stir fry over low heat to make it fragrant.

Step 10: stir sauerkraut with ingredients, pour in the juice of soaking longan.

Step 11: add the boiled beef slices and stir fry well.

Step 12: stir fry well and serve in a pan. Sprinkle a little sesame seeds to decorate.

Materials required:

Beef shoulder slice: 200g

Pickled sauerkraut: 2 (about 200g)

Dried pepper: 3

Garlic cloves: 3

Chinese prickly ash: 1 pinch (about 20 pieces)

Longan: 8

Ginger: 2 slices

White Sesame: a little

Salt: a little

Black pepper: a little

Olive oil: 1 teaspoon

Starch: 1 teaspoon

Cooking wine: 1 teaspoon

Note: pickled cabbage can only be eaten occasionally, if long-term greedy, it may cause urinary stones. In addition, pickling method should not be when or too long, will produce nitrite, is not conducive to health. 2. Children's shoes that are afraid of getting angry can put less or no pepper, although it will affect the taste and sweating effect, but it is more healthy. 3. The longer the beef is pickled, the more delicious it is. Pickled sauerkraut itself is salty, so there is no salt added in the frying process. 4. The beef is soaked in boiling water, which can not only remove the bloody taste, but also retain the soft and tender taste.

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: hot and sour

Chinese PinYin : Yi Qi Bu Xu De Kuai Shou Cai Suan Cai Chao Niu Rou