BEEF TASTES FLAT AND CONTAINS A WEALTH OF PROTEIN, FAT, VITAMIN B, SMOKE ACID, CALCIUM, PHOSPHORUS, IRON, CHOLESTEROL, ETC. IT HAS THE EFFECT OF STRONG BONES, RETRIEVING BLOOD AND DEFUSING THE WIND. AT THE SAME TIME, THE FAT CONTENT OF BEEF IS LOW, BUT IT IS A SOURCE OF LOW-FAT SUB-OIL ACID, CONTAINING ZINC AS AN ANTIOXIDANT FOR SYNTHETIC PROTEINS AND MUSCLE GROWTH, WITH POSITIVE EFFECTS ON ANTI-FEATING CANCER; THE POTASSIUM CONTAINED IN BEEF HAS A DISEASE-PROOF EFFECT ON THE CARDIOVASCULAR SYSTEM AND THE URIN SYSTEM; AND THE MAGNESIUM CONTAINED INCREASES THE EFFICIENCY OF SYNTHETIC METABOLISM OF INSULIN AND CONTRIBUTES TO THE TREATMENT OF DIABETES. IT IS ALSO THE BEST SOURCE OF IRON THAT IS NEEDED EVERY DAY. ALTHOUGH MY FAMILY IS NOT A CITIZEN, THE BOY HAS SINCE BEEN A CHILD WHO LOVES CATTLE AND GOATS MORE THAN HIS TRADITIONAL PORK; HE EATS MOST OF THEM RED AND DRIED BEEF, WHICH IS THE FIRST TIME I'VE HAD BEEF STEW; AND I PUT RADISH IN THE BEEF SOUP, WHICH IS A FIRE-FREE RAD; THAT'S WHY, IN MY BEEF SOUP, THERE WAS A GLIMPSE OF DOUBT AT THAT TIME; AND WHEN I ASKED HIM TO TASTE THE ROASTED BEEF RADISH SOUP AT THE TABLE, HE ONLY HEARD HIM SAY TO HIS SON: “BOY, YOUR MOTHER'S BEEF SOUP IS SO SWEET AND DELICIOUS!" BEEF RAD SOUP: ORIGINAL JUICE, NOT GOOD FOR FIRE
Beef sauce, fragrance of meat, which is a traditional year food, still holds a place on the table of the Shanghai people for their years. Personally, the soy beef is a bit similar to red roast meat, and every family has its own taste, and we like it with a little bit of sweet beef, which, in addition to spices, can be soaked with a little hot pepper, which, after cooking, is sour, sour, sour, sour, sour, sour, sour, sour, sour。
It's almost New Year's. This mood, though not so much as the yearning for new food and clothing when they were young, became more hopeful when one remembered how friendly it would be for a few days. There's gonna be a big table at home, and if it's all open, it's gonna be a bit of a mess, so my family usually has to get some sauce and halogen or something, put it outside the window, have a big natural fridge, get this hot when the guests come, or cut the slices, speed and taste! Everyone's chatting so much, ha ha. When we get here, we'll start running around with relatives. It's a simple halogenated beef practice, which is slowly roasted with the spices after the water has passed, and then spent the night in the soup, sucking out the taste of soup, which is really good after cutting. And no teeth. It's good with garlic juice or just eating it
halogen beef, Beijing likes to call it soy beef, because there's some Beijing-specific butter in it. So when the beef is ready, it smells like a thick sauce. If you don't have butter on your hands, you'll be fine. It's just a little light. I used to make sauce or halogenated beef. I didn't plan on doing it for half a day. Now, as kitchen appliances get stronger, we can save ourselves. The material was thrown into the pot, the proper procedure for selecting the person was not even to look at it, but to wait for the time, to open the pot, and the smell of the house. Today's halogen beef, I make it from home-grown electric rice. While the brand is different from the model, it is possible to think about it on the basis of the temper of your own meal。
