What is the best part of a cow s head?

The efficacy and function of beef head meat include strengthening the spleen and stomach, strengthening muscles and bones, replenishing qi and blood, and eliminating edema. Eating beef head meat can also play a role in analgesia, improve human immunity, eat beef head meat can also promote the growth and development of the human body and the healing of wounds, but also promote the growth and development of the human body and the healing of wounds, and after surgery, postpartum, skeletal muscle weakness and so on have a certain effect. Cholesterol.

People with high fat, the elderly, children and people with weak digestion should not eat more.

The best part of beef head meat.

1. Neck. This part of the meat is suitable for stewing, soup, stuffing, meatballs, etc., and is characterized by smooth and chewy.

2. Short brain. Located on the neck and upper brain.

between, there are many layers, and there are many fat films, which are suitable for filling.

3. Upper brain. Scapula.

In the back, the meat on both sides of the spine is fat and thin, with marble-like patterns, the meat is tender and juicy, the taste is soft, and it melts in the mouth, which is especially suitable for shabu-shabu, and can also be fried or grilled.

Beef tenderloin is delicious, it is the most tender part of beef, because most of the beef tenderloin is the lowest fat content of lean meat, whether it is used for frying, stir-frying, frying, steak is suitable for the elderly and children.

Beef neck meat is also delicious, suitable for people who often love sports, because the beef neck meat is very hard, chewy, dry and dense, the meat pattern is irregular and messy, and it is good to use it to make air-dried beef and fillings.

Beef meat is also good, suitable for middle-aged and young people, because it has both fat and thin, dry meat, and the filling rate is 15% more than other parts, which is good for young and middle-aged people who often love sports.

Beef melon strips are the most tender piece of lean meat on beef, whether it is sliced and fried, or stewed, it is much more delicious than other parts of beef. However, beef vendors generally don't sell it to ordinary customers, except for keeping it for themselves, or selling it to restaurants. After buying the beef melon strips home, you can slice them, put some salt, pepper to marinate them, put them in the pot with sharp peppers and onions, stir-fry the beef tenderloin, the taste is very delicious, interested friends, you can give it a try.

The meat of the beef cheek part is characterized by being very tender, and it is the most tender part of the beef, and the combination of lean meat and fat is very good, smooth and cool, tender and crispy, and it is a first-class ingredient. The practice of white cut is original; The method of clear soup is tender and smooth; The practice of cumin is fragrant and delicious, and it is delicious no matter how you do it.

The best taste of the cow head is the cow ear, and the beef ear is especially delicious when making meat paste.

The best part of the cow's head is the cow's tongue, which can make our body more comprehensive nutrition.

The best part of the cow's head is the part that rests on the eyes.

Because the beef neck is often exercised, the beef neck meat is hard, smooth and chewy, the meat is dry, and the meat lines are messy, which is suitable for young and middle-aged people.

Personally, I think the scalp meat of the cow head is the most delicious, very chewy, and the taste is particularly good!

The beef head refers to the meat on the back of the neck of a beef cattle. The meat located on the upper side of the neck from the head of the cow to the upper part of the anterior spine (eye meat). Cattle on the brain.

The meat is tender and juicy, the fat is evenly hybridized, marbled, soft and melts in the mouth. The fat and thin of the beef brain meat are staggered, and the proportion is relatively uniform, the texture is more tender, and the appropriate number is next to the cooking techniques such as boiling, stir-frying, and simmering, such as stewed beef brain, fried beef brain, etc., are all classic delicacies made with beef brain meat.

Edible value: 1. Beef is rich in sarcosine.

Beef contains more creatine than any other food, and it's especially effective for building muscle and strength.

2. Beef contains vitamin B6

Beef contains enough vitamin B6 to help boost your immunity.

Promotes the metabolism and synthesis of proteins from potato oaks and helps the body recover after intense training.

3. Beef contains carnitine.

The levels of carnitine and sarcosine in chicken and fish are very low, but high in beef. Carnitine is mainly used to support the metabolism of fats, producing branched-chain amino acids.

It is an amino acid that plays an important role in the growth of muscle in bodybuilders.

1. Ingredients: 1 white radish (or green radish), 600 grams of blanched buffalo head meat Accessories: vegetable oil, salt, 15 peppercorns, 1 grass fruit, 1 star anise, 10 grams of ginger, 10 grams of dark soy sauce, 3 spicy skins (optional).

2. Wash and cut the beef head meat into pieces of the same size, and slice the ginger.

3. Wash the white radish and cut it into oblique pieces of the same size, so that it is easy to taste, and the cooking time is the same, and the spicy skin bubbles are washed and diced.

4. Heat the pan with cold oil, heat the oil for 7 percent, and stir-fry the beef head meat to produce uniform moisture and fragrance.

5. Add the soy sauce and stir-fry evenly.

6. Add ginger, peppercorns, star anise, and grass fruit and stir-fry until fragrant.

7. Add water to a boil over high heat, turn to medium-low heat and boil for about 40 minutes, and prick a few times with chopsticks to gently pierce it.

8. Add white radish and stir-fry evenly.

9. Add salt and stir-fry evenly, add the lid of the pot and simmer again until the beef head meat and radish are cooked thoroughly, about 20 minutes or so, depending on the specific weight of the radish and the amount of beef, determine the time.

10. Add monosodium glutamate and stir-fry evenly, and reduce the juice over high heat.

11. You can sprinkle coriander segments as a garnish and flavor.

12. Finished product drawing.

Summary. Dear, I'm happy to answer your questions<>

The head of a cow is the most delicious. Because the bones of a buffalo are yellow when cooked, while the bones of a buffalo appear whiter, the beef is more fragrant and tender. The cattle are large, numerous, and have good physique, and they are the best cattle in Xiangxi.

The nutritional value of the head of the ox is sweet in taste, flat in nature, and returns to the spleen and stomach meridians; It has the ability to tonify the spleen and stomach, invigorate qi and blood, strengthen muscles and bones, and reduce edema.

What cow's head is the best.

Dear, I'm happy to answer your questions<>

The head of a cow is the most delicious. Because the bones of the cattle or the void are yellow when cooked, while the bones of the buffalo appear whiter, the beef is more fragrant and tender. The cattle are large, numerous, and have good physique, and they are the best cattle in Xiangxi.

The nutritional value of the head of the ox is sweet in taste, flat in nature, and returns to the spleen and stomach meridians; It has the ability to tonify the spleen and stomach, invigorate the qi stool and travel blood, strengthen the muscles and bones, and reduce edema.

Kiss the delicious way to make a cow's head 1The fresh cow's head is dehaired with a flame and slightly blackened, with the main purpose of removing the plush. 2. Use a knife to split the cow's head in half with silver, clean it, boil hot water for water treatment, and put cooking wine, ginger, onion and garlic in the socks.

3. After the water of the cow's head, fill the cow's head with an appropriate amount of water, and then put an appropriate amount of soy sauce, ginger, onions, garlic, cooking wine, etc.

1 cow's head, 1 hen, 50 grams of scallops, 500 grams of ham, 50 grams of fresh mushrooms, 500 grams of rape heart, 50 grams of green onions, 25 grams of ginger, 30 grams of refined salt, 25 grams of sugar, 25 grams of cooking wine, 25 grams of sesame oil, 50 grams of soybean oil, 5 grams of monosodium glutamate.

Method.. 1. First saw off the horns, put the whole on the fire to burn the leather surface, scrape off the burnt surface with a knife, Bi You to see if it burns to the hair roots, and then continue to burn and scrape until the hair roots are burned (burn the top first, especially pay attention to not burn the skin). After boiling and scraping, soak in water to soften softly, then scrape off the burnt surface, and cook the whole in the pot until it can be deboned (keep the scalp meat neat and tidy when dismantling, and not break it), and then put it in the water after dismantling and scrape it again, and trim off the unclean and broken parts of the edges. 2. Peel off the skin of the beef tongue, cut the head meat and tongue into a rectangle of 6 cm long and 3 cm wide, add green onions, ginger and cooking wine with boiling water, boil the cow's head and beef tongue two or three times, rinse each time with cold water, and then soak it in cold water.

3. Brush the inflamed legs with hot alkaline water and change them into blocks; Dried scallops are washed with sediment; Wash the fresh mushrooms and remove the stems; Remove the roots of the rape heart, peel off the film skin, and cut it into four petals with hand teaser cramps; The hen is disemboweled, cleaned, and chopped into pieces. 4. Boil the cabbage sum and hen in boiling water respectively, remove them, and rinse them with cold water. 5. Use a boiling pot to hold water, put in chicken, ham, scallops, fresh mushrooms, green onions, ginger pieces, boil and skim off the foam, boil into soup, remove the slag, take out the raw materials of chicken and ham, and use it for other purposes.

6. Heat the wok, put in the soybean oil, heat it, add the green onion and the minced ginger and stir-fry, pour in the boiled chicken soup, salt, sugar color (light red), cooking wine, beef head meat, beef tongue at any time to taste the good taste, boil and skim off the foam, put it into the cooking pot, use medium heat until the beef head meat has rotten and the juice is thick, take out the beef head meat and stack it neatly in the plate, then thicken the juice, put in monosodium glutamate and sesame oil, mix well, pour it on the cow head finger cheats, and at the same time use good soup to burn the cabbage sum well, surround the plate, you can.