How to make beef to fully maintain the nutritional value of beef?

Some people think that "beef stew is delicious and not easy to make". In fact, it is not difficult, some people summarize it as: "The selection of meat should be wide for the road soup, and the yellow sauce should be less salted; How many ingredients are put together, the heat is appropriate, and the meat is fragrant."

When choosing meat, most people always like to buy some parts with bright red shredded meat to make beef stew. In fact, this type of direction is more suitable for stir-frying. If it is used as a stew, its meat will be tight and woody.

There are many parts of beef suitable for stewing, such as tendons, loins, bows, breasts, and loins, accounting for about 70 parts of the whole beef. These parts have tendons and skin, fat and thin, which look a little unsightly from the surface and are not popular with customers, but as long as they are done properly, the meat is puffy after maturity, both suffocating and rotten, and fragrant and delicious. After the meat is selected, rinse the whole piece first to remove the dirt floating on the surface; After wiping it off, cut it into walnut pieces, soak it in clean water for about half an hour, remove the dirty blood impurities in the middle, and remove it for later use, but do not use hot water or boiling water to tighten the meat, otherwise the meat will become old and not easy to stew.

When the ingredients are put into the pot, the lid is closed, and the lid is removed when it is wide open, so as to volatilize the bloody smell. After 20 minutes, cover it again, change to a simmer and boil, it can be stewed in about 3 hours, the texture of the beef is rotten, the soup is beautiful and fresh, and the aroma is tangy. Using a pressure cooker to stew beef is also very effective, as long as you master the heat.

That is, after boiling the pot on high heat, deflate for 5 minutes, buckle the safety valve, change to medium heat after 20 minutes, and then pass for another 20 minutes.

If you buy a lot of beef, you can apply a layer of dry mustard to the beef on the first day of cooking, and rinse the meat before cooking. The beef processed in this way is not only easy to cook, but also tender. Add some wine or vinegar to the cooking to cook and it will cook faster.

When boiling beef, first sew a gauze bag, put a small amount of vegetable leaves, tie the bag well, put it in the pot and stew it with the beef, so that the beef is cooked quickly and the taste is fragrant. When boiling beef (mutton), put two or three shelled walnuts and/or a few hawthorns, which not only cook quickly, but also remove the smell. When braising beef, add a small amount of snow mushrooms to make the meat delicious.

Add enough warm water to the pot (subject to the meat, the pot is not limited), put an appropriate amount of yellow sauce, commonly known as "bottoming" (500 grams of meat, 50 grams of sauce can be), stir it with chopsticks, at this time the sauce residue sinks to the bottom, the sauce foam floats, and the residue is removed with a Russian fence to ensure that the broth is colored and not mixed. Soy sauce should not be used in the soup, because the soy sauce contains a bitter sugar color, and after being added to the soup to cook, the broth will also be slightly bitter, and the stewed meat will be greatly inferior. The amount of water in the soup should be increased at one time, and no water should be added halfway.

If the soup is not enough, you can only heat water or boiling water, and you must not add cold water halfway, otherwise the meat in the pot will encounter cold water, which will easily shrink and tighten the surface of the meat, and the heat will not be easy to transfer inside, and the meat will become hard and skiny, which is not easy to chew. After the soup is ready, add an appropriate amount of salt.

Ginger is not only a condiment, but it also tenderizes beef. If you find that the beef is a little old, you can cut the washed fresh ginger into small pieces, mash it, and then put the ginger powder in the gauze to squeeze out the ginger juice, mix the ginger juice into the beef cut into shreds or slices, stir well, so that the surface of the beef slices is evenly stained with ginger juice, and leave it at room temperature for about 1 hour, and you can cook it as needed. The beef tenderized by this method is tender and palatable, with a rich fragrance and no spicy taste of ginger.

First, wash the beef and cut it into small cubes, cut the ginger into minced green onions, then sit in the pot and light the fire, when the oil is hot to 5 or 6, gradually fry the beef and remove it; Then put the bottom oil in the pot into the fried beef, put water (it is advisable to drown the meat) and add the clear sauce, minced ginger, cooking wine, green onions, grass fruits, and salt to taste; Finally, put the tomatoes into boiling water and soak them for a while, remove them, peel them off, cut them into crescent pieces, put them in a pot, and cook them over low heat for 60 minutes.

Burgundy beef stew, a French stew that is very homely. Burgundy is a French province known for its red wine. In fact, the name of this dish literally translates from French to "beef stewed in the way of a Burgundian woman", and of course the women there stew beef in red wine!

This dish is very suitable for Chinese tastes, and the meat is fragrant. Although it takes a long time, you can choose to do it on the weekend, marinating the meat one night, and slowly simmering the next day, while reading a book and listening to **, while smelling the aroma wafting from the kitchen from time to time, and enjoy a relaxing weekend.

Stir-fry quickly, and the good beef will be cooked when it changes color.

The nutritional value of beef is very high, we can make a beef pot, which is both delicious and nutritious, we cut the beef into cubes, press it into medium rare with a pressure cooker, put in the appropriate amount of seasoning, ginger, garlic, and chili peppers in a saucepan, slowly cook it over low heat for 20 minutes, and then you can eat it.

The nutritional value of beef is very high, especially the protein content, which can be selected and stewed with potatoes.

There are many ways to eat beef, it can be used to stew radishes, and it can also be used to make tomato and brisket soup, which are all delicious methods.

It can be stewed with carrots and beef. This stew is very tasty and very nutritious, you should put the beef in a pressure cooker and simmer for about 40 minutes, then put the beef in a casserole, add carrots, and add potato wedges. Then add some stock and simmer over low heat for 40 minutes, the resulting beef is very tender and very nutritious.

Add a little water to the pot, add a little olive oil, heat and smoke, fry the onion and garlic or green onion until fragrant, add the beef tomato and stir-fry, add the carrot and beef slices and stir-fry, when the beef is half-cooked, put in the potatoes. Thinly salted soy sauce. Mix with sugar, then add the amount of water that can cover the ingredients and sprinkle with black pepper, cook for about 10 20 minutes, stir it from time to time, add garlic or green onion when it is done, and let it simmer, you can get out of the pot.

The beef should be stewed in a pot first, and cooking wine and seasonings should be added to fully absorb the flavor. Pour in some red wine as well, and the beef that comes out of this way is very tasty.

Beef can be stewed with potatoes, which will have a better texture and taste, and the nutritional value will be retained.

Beef has high nutritional value, how to make beef stew delicious?

Fresh beef is like to rest in chunks.

The beef stew with tofu was delicious. Beef stew with potatoes.

The nutritional value of the meat is basically relatively high in meat, and its nutritional content is not beef, whether it is braised or fried beef. All very tasty.

1. When we stew meat, we must also use boiling water, absolutely not cold water, because beef contains a lot of protein, and hot water can coagulate the protein in beef, which can prevent the loss of water and nutrients in the meat, and keep the meat more delicious and delicious.

2. During the stewing process, the water should be added at one time. If the water is not enough, then boiled water should be added.

3. Wrap a small amount of tea leaves in gauze and put them in a pot to stew with beef, the meat is not only cooked quickly, but also tastes fragrant.

How to eat beef is the most nutritious.

1. After stewing, the semi-finished product can be sliced and added to various saucers, or stir-fried or dry stir-fried to make it spicy.

2. This kind of stewed practice, the first step is to soak a large piece of beef in clean water, remove the blood and water inside, and then add old ginger to break it, shallot knot, cooking wine, salt, dried pepper, and dried chili pepper to marinate together for 4-8 hours.

3. In cold water, put the ingredients of beef and corned beef into the pot together, blanch, generally blanching for about 5 minutes. After that, take out the cold water and rinse off the floating residue and clean it well. Do not throw away the marinade.

4. Add boiling water to the pot where the beef is boiled, put the blanched beef and ginger, green onion, pepper and chili pepper into the pot together, add salt and cooking wine, boil over high heat, and simmer over low heat until the beef is fully cooked. When stewing, the salt in the soup should be a little heavier, and the nutrition of this beef broth is also good, so you can keep it for boiling beef noodles.

5. This kind of beef is generally suitable for saucers, stir-fried with garlic sprouts or two jingtiao chili peppers, and can also be stir-fried or made spicy. But this practice generally requires large cuts of beef. This way of eating beef is the most fragrant, cut into pieces and eaten directly.

Beef is recommended to be eaten raw, so that it is most nutritious, and as long as it is not heated, the nutritional value will not be destroyed.

Braised with many fat-soluble vitamins.

The way to eat beef with high nutritional value is:

1. The applicable amount is 80 grams per meal, and beef should not be eaten often, once a week is appropriate;

2. Beef is not easy to cook, and putting a hawthorn, a piece of orange peel or a little tea can make it easy to rot when cooking;

3. Beef stew with beef is better to preserve nutrients;

4. Medium-rare beef is very nutritious;

5. If you want to make beef, you can stir-fry, and it will be out of the pot in a short time, as well as beef soup, and put the fresh shredded beef in boiling water and put it in the beef broth.

1. Beef is rich in potassium and high-quality protein, which are essential nutrients for athletes, because potassium levels are too low to affect muscle growth, so athletes often take beef as their staple food. It is also rich in vitamins and minerals such as iron, calcium, and phosphorus, which are easy to absorb by the body. Nutritionists say that the nutritional value of beef ranks first among all kinds of meat, which can increase physical strength and replenish vitality.

It should be noted that people who are allergic to it and will induce eczema should be cautious.

2. Beef can provide you with more iron and zinc — valuable elements for maintaining energy. For example, steak is rich in iron and zinc, which are easily absorbed, which can improve the function of the immune system, and is also rich in folic acid, which prevents babies from being born with disabilities. Beef also provides linoleic acid, an unsaturated fatty acid, which may protect against cancer and diabetes.

Beef protein contains more essential amino acids.

3. Traditional Chinese medicine believes that beef has the effect of tonifying the spleen and stomach, nourishing blood and qi, strengthening muscles and bones, and has certain curative effects on weakness, thirst, weak spleen, ruffianism, edema, soreness and weakness of waist and knees.

4. The practice of enoki mushroom fat cow:

Ingredients: 300 grams of enoki mushrooms, 250 grams of fat beef slices, 6 grams of minced garlic, 3 grams of chopped green onions, one spoonful of bean paste, two spoons of oil.

Method: Enoki mushrooms disturb the number of wisdom, remove the roots and wash them;

Put oil in a pot, add minced garlic after it is 60% hot;

Continue to add the bean paste and stir-fry on high heat for 30 seconds;

Stir-fry the bean paste until fragrant and add Shi Yunsheng broth;

After boiling over high heat, add enoki mushrooms;

After boiling, put in the fat beef slices, turn them quickly with chopsticks to let the fat beef slices spread out in the soup, boil for one minute until the fat beef changes color, turn off the heat, and sprinkle with chopped green onions.