Brazilian barbecue

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(b) Choosing fat ribs, cleaning and draining water

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Cut into walnut size pieces

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Onions, onions, silk, garlic, ginger cutting

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Beef and onions, onions, ginger, garlic together in big bowls

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Add salt

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Add black pepper powder

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Add pepper powder

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Put gloves on the meat for a massage, so that it tastes good

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(b) Covering the film and keeping the room warm for more than four hours or putting it in the fridge for the night

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Cutting up vegetables before roasting

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(a) The piece of meat that is salted into a large string of each other, depending on the size of your oven

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The oven preheats 180°C and sets the meat string directly on the net, with the bottom on the tarpaulin and roasting for 15 minutes. Depending on the temper of your oven。

1. 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, developing, and recuperating after surgery. Eating beef in cold winter can Warm the stomach and is a good tonic for this season;

2.、Beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and stopping wind, quenching thirst and stopping saliva. It is suitable for people with hidden qi, shortness of breath and body weakness, weak muscles and bones, chronic anemia, and yellowed faces;

3. Buffalo beef can stabilize the fetus and nourish the spirit, while beef can stabilize the middle and replenish qi, strengthen the spleen and stomach, and strengthen muscles and bones.

4. The meat itself is acidic. When eating it, it should be served with alkaline vegetables or fruits, or fruit juice, so that it can achieve acid and alkali neutrality and is conducive to human digestion. Because meat has high protein and fat content, and vegetables have high vitamin content, the combination of the two allows nutrients to be better absorbed by the body.

5. Fresh vegetables and fruits contain a large amount of vitamin C, which blocks the combination of nitrite and secondary amines in the stomach, thereby reducing the absorption of carcinogens in barbecues.