Health menu

Raw materials of tomato steak: 50g beef tenderloin, 30g onion carrot, bread crumbs 15g, 2 eggs, flour 15g, 20g tomato sauce, 50g oil (actual consumption), salt, sugar, starch, monosodium glutamate, pepper noodles and pepper oil.

How to make tomato steak;

1) Remove the fat, skin and tendons from the beef, cut it into large pieces with a thickness of 1 cm, cut a cross knife on both sides of the meat slices, put it in a bowl, add pepper noodles, salt and monosodium glutamate, and simmer for 10 minutes.

2) Cut the onion and carrot into 0.7 cm square dices. Beat the eggs into a bowl and stir well for use.

3) Add oil to the spoon and heat it. Sell the beef slices evenly with flour, hang the egg paste, then stick the bread crumbs, flatten them, put them in a spoon, fry them on both sides until golden brown, pour out the clean oil, cut them into strips with a width of 1.5 cm, and put them in a plate neatly.

4) Take a spoonful, add base oil and heat it, stir-fry onion and diced carrot, add salt, sugar and tomato sauce to boil, adjust the taste, order monosodium glutamate, thicken water starch, pour pepper oil on it and pour it on the steak.

Characteristics of tomato steak: golden color and tender meat.

Nutritional value of steak

Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are nursed back to health after operation and illness to supplement blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season. Beef has the effects of tonifying middle energizer, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, quenching wind, quenching thirst and stopping body fluid, and is suitable for middle energizer.

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