What is the best pairing with beef and what is the best pairing with beef

Eating more mutton has many benefits for the human body, can enhance immunity, and can also make the human body more physically and mentally healthy, so it is said that beef and mutton have become the choice of many people, in fact, the practice of beef is many, and with some vegetables and fruits will be more delicious. So what are the best vegetables to go with beef and mutton? Let's take a look at the taste that everyone likes.

NO1, beef and mutton yam:

Beef and mutton can be taken together with yams, which can prevent poor appetite and constipation, and can avoid skin aging.

NO2, winter melon, beef and mutton:

From the perspective of the medicinal effect of the ingredients, winter melon and Poria cocos have a sweet and warm effect, which can benefit qi, reduce inflammation and relieve pain, and remove poison and insects. Beef and mutton poria cocos has the effect of Ganping, which has the functions of tonifying the spleen and stomach, nourishing blood and blood, quenching thirst, and strengthening muscles and bones. Winter melon and beef and mutton are taken together, which has the effect of strengthening the spleen and nourishing blood, dispelling poison and relieving pain.

It is suitable for assisting in the treatment of symptoms such as weak kidney qi, thirst quenching, pulmonary carbuncles, and sore bones. In recent years, it has been used to prevent symptoms such as diabetes, arteriosclerosis, gastric and duodenal ulcers.

NO3, Chinese cabbage, beef and mutton:

Chinese cabbage is a key vegetable and fruit in spring and winter in many regions of China, and the dietary fiber contained in Chinese cabbage has the effect of promoting gastrointestinal smoothness. Beef and mutton are common meat varieties in China, with rich and colorful protein and other nutritional elements, which have the effect of tonifying the spleen and stomach, and benefiting the kidney and blood. Chinese cabbage and beef and mutton, vegetarian meat like a match, complement each other, the nutrients are all-round, colorful, with the effect of strengthening the spleen and stomach, very suitable for weak patients often take it.

It has auxiliary effect on those who are frail, sick, sleepy, wind-heat, cough.

NO4, beef and mutton radish:

Poria cocos has the effect of pungent, sweet and cool, can strengthen the spleen and stomach, nourish yin and nourish blood, regulate qi and help digestion, and is accompanied by beef and mutton that nourishes the spleen and stomach, nourishes blood and blood, and strengthens muscles and bones. It can provide the body with a variety of protein, vitamin C and other nutrients, and has the effect of nourishing the five organs and nourishing the blood. Normal people have a lot of energy after taking it.

It is suitable for the treatment of symptoms such as indigestion, thirst, malnutrition, deficiency and thinness, backache and weak legs.

NO5, beef and mutton potato:

Beef has high nutritional value and has the effect of strengthening the spleen and stomach, but the chemical fiber of beef and mutton is coarse, which sometimes affects the gastric mucosa. Potatoes are cooked with beef and mutton, which not only tastes good, but also potatoes have a variety of folic acid flakes, which play a role in maintaining the gastric mucosa.

I think it's beef with white radish, and I remember hearing that this is the best way to do it!

Best Meat Eating Solution] is the strongest meat of beef.

Best Meat Eating Solution] is the strongest meat of beef.

It is best to eat it with vegetables such as winter melon and spinach. Nutrition experts say that beef and other products can replenish qi deficiency, but it is a hot product, and you have to eat some vegetables to reduce the anger after eating. The better vegetables are winter melon, spinach, enoki mushroom, lotus root, etc.

Because these vegetables contain a lot of vitamins and chlorophyll, they can eliminate the greasy feeling after eating meat, and also have the effect of clearing heat and detoxifying. When cooking meat, use less chili pepper and pepper.

The method is as follows: Ingredients: 300 grams of lean beef, 50 grams of green beans, 15 grams of green onions, 1 piece of ginger, 10 grams of garlic.

Seasoning: 15 grams of Pixian bean paste, 2 grams of Sichuan pepper noodles, 10 grams of wet starch, 3 grams of tender meat powder, cooking wine, and salt.

Steps: 1. Wash the beef and cut it into small slices, grasp and starch it with wet starch, tender meat powder, cooking wine, and salt, chop the Pixian bean paste finely, wash the green beans, cut the green onions, peel and cut the ginger and garlic into cubes.

2. Heat the oil pot, add the watercress, ginger and garlic and fry until fragrant, pour in the soup, add soy sauce, cooking wine and salt, and add the beef slices and green beans after boiling.

3. After the meat slices are cooked, thicken them with wet starch, sprinkle pepper noodles, green onions, and hot oil on the pot.

01 Potatoes. Beef stew with potatoes is a well-known dish, so why is it so well matched? This is because potatoes are nutritious and rich in folic acid, which can prevent beef from damaging the gastric mucosa.

02 Radish. Radish can quench thirst, facilitate urination, and eat it with beef, which can better supplement the protein, vitamins and other nutrients needed by the human body.

03 Pumpkin. Pumpkin is sweet and warm, and eating it with beef can well neutralize a little dryness of the beef belt, and it can also tonify the spleen and detoxify.

04 Taro. Taro itself can prevent constipation, and when paired with beef, it can more invigorate the pure desire of eating, and it can also alleviate the speed of destruction in the aging hall.

Beef with tomatoes is delicious, very tasty, and nutritious.

A dish of beef with tomatoes to prepare

Ingredients: beef, tomatoes.

Ingredients: onion, garlic, rosemary, salad oil, salt, Italian vanilla, tomato paste, sugar, etc.

Preparation steps: Prepare the ingredients, more than two catties of beef, two tomatoes, one onion, one garlic, and a few sprigs of rosemary.

Cut the beef into bite-sized pieces, blanch the blood foam in a pot under cold water, and remove it after cooking, clean it and set aside. Cut the tomatoes into cubes, cut the onions into cubes, peel the garlic, and remove the skin after the tomatoes are blanched with boiling water, and it is more comfortable to eat after stewing.

Pour oil into a wok, first add garlic, onion and rosemary and stir-fry until fragrant, it is better to fry the garlic until yellow. Then add the tomato cubes and stir-fry until the tomatoes are stir-fried. Finally, add the beef cubes, sauté over medium-low heat for a few minutes, season with tomato paste, salt and sugar, add some Italian herbs as appropriate, and then put the fried beef cubes in the pressure cooker with the soup and ingredients.

It takes about 50 minutes to start the pressure cooker stew program, and after the program is over, you can open the lid directly, and you don't need to manually deflate and decompress, and the fragrant tomato beef stew is ready.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

Beef, mushrooms, and tomatoes seem to have nothing to do with each other, but when paired they make a very delicious and surprisingly delicious combination.

Beef, stewed with mushrooms. Tomato.

Ingredients, bay leaves, star anise, tomato, onion, ginger, beef, carrots, king oyster mushrooms, green pepper, pepper, salt.

Method. 1. After cleaning the beef, cut it into large pieces, soak it in clean water for 30 minutes, then pour out the blood water and wash it three times repeatedly, put it in a pot of cold water, add water to boil, and then take it out, remove the foam on the surface and set aside.

2. Boil a pot of boiling hot water, blanched beef, ginger, bay leaves, peppercorns, star anise. Spices such as cinnamon come to a boil over high heat, then reduce to low heat and simmer slowly for more than an hour until the beef is crispy.

3. Take out the beef eaten in a meal and cut it into thick slices for later use. Place the tomatoes, carrots. Wash the oyster mushrooms, onions, and green peppers separately and cut them into hob pieces for later use.

4. After the pot is heated, add two tablespoons of oil, add cinnamon, and stir-fry the bay leaves to bring out the aroma. Then add the onion and stir-fry until fragrant, then add the tomatoes, carrots, and oyster mushrooms and stir-fry quickly.

5. Add the boiled beef and a bowl of beef broth, after boiling, adjust to low heat and simmer for 30 minutes, finally put in an appropriate amount of green peppers, add a little salt, pepper, and cook until the green peppers are ripe.

It looks like an unrelated ingredient, but after such a combination, it is amazingly delicious, delicious, and simply delicious.