Winter in the north is dry and cold, while the southern region is humid and cold. Perspiration and dehumidification have become an important task in winter health preservation in the southern region.
As early as ancient times, hard-working and intelligent ancestors invented various cooking techniques to preserve food based on their places of residence. Among them, the one that surprised me the most was Sichuan pickled cabbage. All kinds of fresh vegetables are pickled and fermented, which greatly prolongs the storage time and adds flavor. More importantly, the nutritional content is not inferior to that of fresh vegetables.
Various studies have shown that the lactic acid bacteria rich in [pickled cabbage] can promote the secretion of pepsin, the gastrointestinal protein-decomposing hormone, adjust the distribution of microorganisms in the intestine, balance the distribution of microorganisms in the intestine, and improve intestinal function. In addition, small peptides and oligopeptides produced by fermentation of certain lactic acid bacteria can inhibit angiotensin converting enzyme and fight hypertension in the body. The peptidoglycan components in the cell walls of some lactic acid bacteria, and the cell lysates obtained after autolysis have a significant effect on reducing systolic blood pressure.
[Beef] is rich in protein, which is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is suitable for people who are growing and developing, recuperated after surgery and disease in terms of replenishing blood loss and repairing tissue. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and alleviating wind, and quenching thirst and stopping saliva.
On the basis of these, I added some soup water to soak [Longan]. It has a touch of sweetness and a lot of nutrients, which can not only soothe the taste, but also enrich the blood and nourish the skin.
It's sour and spicy, warm and spicy, and it makes you sweat, forcing away the cold in your body, and let us enjoy a winter away from colds.
Applicable population:
People with weakness, anemia, deficiency fire and stagnation, and weak muscles and bones. (Of course, there are also spicy people ^_^)
stir-fried beef with pickled cabbage
Recipe Recommendations
- dried chili of 3
- garlic cloves of 3
- pepper 1 small pinch
- longan 8
- ginger 2 tablets
- white sesame a little
- salt a little
- black pepper a little
- olive oil 1 teaspoon
- starch 1 teaspoon
- cooking wine 1 teaspoon
- hot and sour
- fried
- ten minutes
- ordinary
Steps for stir-fried beef with pickled cabbage
1
Prepare the ingredients.
2
Cut the beef into size suitable for your mouth, add chopped ginger slices and all seasonings, and grasp well.
3
Seal in a fresh-keeping bag and pickle for more than 1 hour. (I pickled it at night, put it in the refrigerator, and fried it in the morning.)
4
Wash the longan meat and soak in boiling water for more than 30 minutes.
5
Add cold water and 1 spoonful of cooking wine to a wok and bring to a boil.
6
Add the marinated beef slices, turn off the heat, and soak the beef with the remaining heat until it changes color.
7
Remove the beef quickly after it changes color and set aside.
8
Wash soaked cabbage, cut into large pieces, place it in a pan without adding oil, and stir-fry until the water evaporates.
9
Push the pickled cabbage to the edge of the pan, pour a spoonful of salad oil in the center of the pan, add chopped peppers, garlic and pepper, and stir-fry over low heat to create the fragrance.
10
Stir fry the pickled cabbage and ingredients well, and pour in the longan soup.
11
Add the blanched beef slices and stir well.
12
Stir well, remove from the pan and serve, sprinkle with a little sesame seeds to decorate.stir-fried beef with pickled cabbage Make Tips
tips1. Sauerkraut can only be eaten occasionally. If it is gluttonous for a long time, it may cause urinary stones. In addition, improper pickling methods or too long time will produce nitrites, which is also unhealthy. 2. Children's shoes that are afraid of getting angry can be put with less or no peppers. Although it will affect the taste and sweating effect, it is healthier. 3. The longer the beef is pickled, the more delicious it becomes. The pickled cabbage itself is salty, so no salt is added during the frying process. 4. Soaking the beef in boiling water can not only remove the bloody smell, but also retain the soft and tender taste.