Roasted beef and chestnut

1

Peel the chestnut carefully, put the chestnut in boiling water and boil it for 3-5 minutes. After removing it, immediately put it in cold water and soak it for 3-5 minutes. It is easy to peel off the chestnut coat without the taste.

2

Cut the beef into slices, boil the beef in a pot of boiling water, blanch the beef in water, remove the blood foam and impurities, remove the water and rinse it for later use.

3

Heat a wok and add a little oil, add spices and stir-fry until fragrant, stir-fry with spring onions and ginger, pour in the blanched beef and stir fry a few times, and pour boiling water to cover the beef.

4

Bring to a boil over high heat, simply season, add chestnuts and simmer over low heat until the beef is crispy.

5

Add salt and monosodium glutamate to collect the juice over high fire.

6

One more.

Beef is rich in protein. Its amino acid composition is closer to human needs than that of pork, and it can improve the body's disease resistance. It is particularly suitable for those in growth and development stages, as well as people recovering from surgery or illness, for replenishing blood loss and repairing tissues. Eating beef in cold winter helps warm the stomach, making it an excellent nourishing food for the winter season. According to Traditional Chinese Medicine, beef has the effects of tonifying the middle and replenishing Qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, as well as quenching thirst and stopping salivation. It is suitable for consumption by those with sinking of middle Qi, shortness of breath and physical weakness, sore and weak muscles and bones, anemia, chronic illness, or a sallow complexion and dizziness.