Carrot potato roast beef

THE NUTRITIONAL VALUE OF BEEF 1. BEEF PROVIDES HIGH-QUALITY PROTEINS THAT CONTAIN ALL TYPES OF AMINO ACID. THE RATIO OF AMINO ACIDS TO VARIOUS AMINO ACIDS IN HUMAN PROTEINS IS ROUGHLY THE SAME AND CONTAINS HIGHER AMINO ACIDS THAN ANY FOOD. 2. THE FAT CONTENT OF BEEF IS LOW, BUT IT IS A SOURCE OF LOW-FAT SUB-OIL ACID AND A POTENTIAL ANTIOXIDIZER. 3. BEEF CONTAINS MINERALS AND VITAMIN B GROUPS, INCLUDING TOBACCO ACIDS, VITAMIN B1 AND NUCLIDE. BEEF IS ALSO THE BEST SOURCE OF THE IRON NEEDED EVERY DAY. BEEF ALSO CONTAINS BOTULINUM. SECOND, POTATOES ALSO HAVE HIGH NUTRITIONAL AND PHARMACEUTICAL VALUE AND ARE RICH IN NUTRIENTS, CONTAINING VARIOUS COMPONENTS SUCH AS PROTEINS, MINERALS (PHOSPHORUS, CALCIUM, ETC.), VITAMINS, AND A MORE RATIONAL NUTRITIONAL STRUCTURE, KNOWN AS “UNDERGROUND APPLES”. THIRDLY, THE EDIBLE EFFICACY OF CARROTS: ONE, FOR THE SAKE OF THE LIVER: CARROTS CONTAIN A LARGE AMOUNT OF CARROTS, SERVE AS A SUPPLEMENT TO THE PURPOSE OF THE LIVER AND TREAT NIGHT BLINDNESS. II. LYSOL WIDE INTESTINE: CARROTS CONTAIN PLANT FIBRES THAT STRENGTHEN THE INTESTINAL CREEPING, SO THAT THEY ARE WIDE INTESTINES AND CAN PREVENT CANCER. 3. PROMOTION OF DEVELOPMENT: VITAMIN A IS ESSENTIAL FOR NORMAL BONE GROWTH AND DEVELOPMENT AND IS IMPORTANT FOR PROMOTING THE GROWTH AND DEVELOPMENT OF INFANTS AND YOUNG CHILDREN. IMPROVED IMMUNE FUNCTION: THE CONVERSION OF CARROTS TO VITAMIN A HAS HELPED TO INCREASE THE IMMUNE CAPACITY OF THE ORGANISM。

Recipe Recommendations

beef 500G
potatoes of 2
carrots 2 pieces
salt appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
dry red appropriate amount
Jiang few slices
green onions 1

salty and fresh
stewed
several hours
ordinary

Steps for Carrot potato roast beef

The purchased beef is immersed in cold water for about three hours, and the water is washed clean every hour or so。

Washed beef will be smelted with wine, salt, raw and old for 20 to 30 minutes。

The hot pot is so hot that 70% of it is hot that it pours in ginger chips and onions into beef and boils a few times, with dry red to add a proper amount of dry red to make the meat nice and fine, and this can be done either with or without dry red。

If there's not much soup, you can add a proper amount of boiled water to boil the fire slow and roast for about two or three hours。

When the time is almost right, the carrots and potatoes will be rinsed separately。

The beef stew is cooked, and the carrots and potatoes are added, and it continues for about 20 minutes。

I've done enough for a family of four or five, and I'll produce one for upload. Ha ha ha, no extra food because there's a baby. It tastes good。