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\”The nutritional value of beef is high, especially the best beef stewed beef Ghost, the ancient saying of \”beef nourishing qi, merit with astragalus\”. Beef is rich in protein, amino acid composition is closer to the human body than pork, which can improve the body’s disease resistance, and after surgery, after surgery, and post -disease recuperation. People should not be suitable for supplementing blood loss and repairing organizations. Eating beef in the cold winter has the effect of warming the stomach and replenishing benefits for the cold winter.
Beef contains rich minerals Validine can enhance immunity, promote protein metabolism and synthetic vitamin B6, which is used to support fat metabolism, generate botulinumine that produces chain amino acids, can reduce linoleic acid in tissue damage in exercise, potassium potassium, and potassium , Protein, zinc, magnesium, iron, alanine, vitamin B12, etc.
Beef contains special ingredients of nitrogen -containing substances, such as :osol, eblumine, sub -yellow, taurine, taurine, taurine , Protein (such as categories, mirror), peptides (such as muscle peptides, goosemine), amino acids (such as alanine, glutamic acid, metropinine, brightened), uric acid, urea ammonia ; Also contains nitrogen -free compounds such as fat, lactic acid, sugar yuan, inorganic salts, etc. The above and part of the unusual human body essential ingredients, which make the beef is very popular on the table, leading the glory of the meat. [123 123 ]
Traditional Chinese medicine believes that beef has the effects of nourishing qi, nourishing the spleen and stomach, strong bones and bones, phlegm and wind, quenching thirst and salivating, and edema. People with yellow and dazzling people are eaten. Patients after surgery can stew with beef and red dates, which can help muscle growth and wound healing effects; the elderly can eat beef with cactus The effect of the body’s immune function;
Beef is one of the Chinese meat foods. The beef protein content is high, and the fat content is low, so the taste is delicious and loved by people. , Enjoy the name of \”arrogant in the meat\”.
The eating of beef is diverse without being easy to get annoyed: the taste and taste of hind legs, side belly meat, upper waist and fine meat slices are different . \”
One soup spoon
The method of ginger fried beef shredded beef shredded beef shredded beef shredded beef shredded
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- Preparing the required ingredients and leaked onion.
Cut all the materials into filaments for later use. And save effort.
Add a little pepper, cooking wine, a little soy sauce and raw powder with chopsticks and chopsticks. , Pickled about ten minutes to taste it.
Pour the appropriate amount of oil and put it in the onion white fragrance.
Add ginger and fry the fragrance.
Add beef, quickly stir fry, then add carrots, add cooking wine, appropriate amount of salt, a little bit White sugar, fry quickly.
Perrace the lettuce, add a little oil to the water to keep the vegetable color green.
Add a little MSG to fresh.
The little niece, the remaining half -rooted carrot carved little star embellishment.
1: Cutting meatThe film, as the saying goes: \”Cut the cow and sheep with a chicken.\” From the perspective of the structure of the meat, the meat is composed of horizontal muscles.The smallest unit that constitutes the horizontal muscle is the muscle fiber connected by the nucleus, and the muscle fiber is connected to form shredded meat.If you sliced along the fiber lines, the fiber is not easy to cut off. After cooking, it will feel that the meat is older and chewed.Therefore, no matter the beef and mutton, you should be optimistic about the lines before the slices of cooking. The top knife cuts the fiber to make the thickness of the meat slices the length of the fiber.This cut meat slices are relatively tender and can taste better.
2: The vegetables scalded with boiling water are more crispy and tender than cooking directly, but it should be overwhelmed in time after scalding.3: The beef pulp can protect the nutrients that can protect the ingredients, and keep the meat smooth and tender.