Beef is a favorite food all over the world. It is one of the meat foods consumed by China, second only to pork. Beef has a high protein content and low fat content, so it tastes delicious and is loved by people, enjoying the reputation of "the pride of meat."
Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is particularly 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. It is suitable for people with subsidence of the middle qi, shortness of breath and body weakness, weakness of muscles and bones, anemia for a long time, and yellow and dizzy faces.
Eating beef in autumn and winter has the effect of warming the stomach and is a good tonic for autumn and winter.
The braised beef sauce is thick, the meat is tender and delicious. It has high nutritional value and is suitable for most people.
braised beef
Recipe Recommendations
- beef brisket appropriate amount
- red dates appropriate amount
- Hawthorn appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for braised beef
1
Wash the sirloin, add water to the pot, boil, and skim off the foam.
2
Add onions and ginger, cooking wine, fragrant leaves, cinnamon, star anise, and a little vinegar and stew for 1 hour.
3
Remove the meat and save the soup to make stock and add noodles.
4
Saute chives, ginger, garlic, and pepper in a frying pan.
5
Add soy sauce and oyster sauce and stir-fry until fragrant.
6
Put the sirloin into the pan and stir-fry for a while.
7
Add water over the sirloin over high heat, bring to a boil, turn to low heat and simmer slowly.
8
When the soup is almost dry, add some red dates and hawthorn, season with salt and sugar, and remove from the pan.