Introduction: As the temperature drops, many people start to experience cold hands and feet. In the late autumn and early winter, it is advisable to eat more warming and nourishing ingredients to regulate the body. This not only helps to condition the body and supplement nutrition but also boosts immunity and prevents diseases. Beef is an excellent ingredient for this purpose.
The Frost's Descent (Shuangjiang), one of the 24 solar terms, has arrived. It is the last solar term of autumn, and its arrival signifies a further drop in temperature, meaning winter is not far off. As the temperature drops, many people start to experience cold hands and feet. In the late autumn and early winter, it is advisable to eat more warming and nourishing ingredients to regulate the body. This not only helps to condition the body and supplement nutrition but also boosts immunity and prevents diseases. Beef is an excellent ingredient for this purpose.
Beef and Taro
Beef is rich in protein, and its amino acid composition is closer to the body's needs than that of pork. It can improve the body's disease resistance and is particularly suitable for people in growth and development, as well as for post-operative or convalescent patients, in terms of replenishing blood loss and repairing tissues. Eating beef in the cold winter has a warming effect on the stomach and is an excellent nourishing food for the season. Traditional Chinese medicine believes that beef has the functions of tonifying the middle jiao and replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and stopping wind, quenching thirst and stopping salivation. It is suitable for people with qi collapse, shortness of breath, physical weakness, soreness in muscles and bones, long-term anemia, and a sallow complexion with dizziness. For the elderly, eating beef with cactus can have anti-cancer and pain-relieving effects and improve the body's immune function; Stewing beef with red dates helps muscle growth and promotes wound healing, making it even more suitable for post-operative recovery patients.
Teppanyaki Beef with Mixed Vegetables
From a nutritional perspective, beef is rich in iron and B vitamins. Iron is a mineral essential for blood production, and its deficiency can easily lead to iron-deficiency anemia, causing many sub-health symptoms such as aversion to cold, fatigue, poor complexion, and lack of concentration. In severe cases, it can even lead to death. Beef is rich in heme iron, which has a very high absorption and utilization rate, making it a particularly valuable iron-supplementing ingredient for women. Additionally, beef is rich in vitamin B6 and vitamin B12. Beef contains sufficient vitamin B6 to help enhance immunity and promote the metabolic synthesis of protein, aiding in the body's recovery after intense training. Vitamin B12 is crucial for cell production; the function of red blood cells is to deliver oxygen to muscle tissues. Vitamin B12 promotes the metabolism of branched-chain amino acids, providing the energy the body needs for high-intensity training.由此可见,适当吃点牛肉更有助于人们保持旺盛精力、提高免疫力。
Recommended Beef Recipe:杭椒牛柳 (Hangjiao Beef Fillet)
Ingredients: 2 liang of Hangjiao peppers, 1 egg, 1/2 jin of beef fillet, a small handful of shredded ginger, 1/2 teaspoon of salt, 1 teaspoon of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of dry starch, 1 tablespoon of water starch, a small bowl of oil.
Instructions
1. Prepare the ingredients.
2. Wash the Hangjiao peppers and cut them diagonally; cut the beef fillet into thin strips; separate the egg white from the egg.
3. Marinate the beef fillet with cooking wine, egg white, dry starch, and 1 tablespoon of oil for 20 minutes.
4. Pour a small bowl of oil into a wok, heat to 40% hot, add the beef fillet and quickly stir-fry until separated, then remove immediately.
5. Pour the oil out of the wok, leaving about 1 tablespoon, heat until hot, then add the shredded ginger and stir-fry until fragrant.
6. Add the Hangjiao pepper segments and stir-fry for 2 minutes.
7. Add the beef fillet and stir-fry over high heat, season with salt and light soy sauce, and finally thicken the sauce with water starch before serving.
Hangjiao Beef Fillet