The content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer.

Chinese name

Stewed beef with cabbage

condiments

Red pepper, vermicelli, salt

classify

Private kitchen

major constituent

Beef and cabbage

Someone's taste

sweet

basic content

Dishes and efficacy: Home-cooked recipes: stewed beef with original Chinese cabbage. Ingredients: 500g of Chinese cabbage (Qingkou) and 300g of tofu (Nan).

Seasoning: green onion 15g, ginger 15g, salt 8g, pepper 2g and chicken powder 5g.

Braised beef

1. Wash and cut the bought beef, blanch it in cold water, take it out and rinse it with tap water.

2. Pour the water into the pot. When the oil in the pot is hot, put in the sliced ginger (large pieces, you can add some dried Chili if you like spicy food), and then pour the beef pieces prepared in front into the pot and stir fry. It feels almost the same. Just pour cold water on the beef, add soy sauce and star anise (don't put salt at this time, otherwise the beef won't rot easily).

3. After the cold water is boiled, reduce the heat and start stewing. It will take about an hour or two, with a look in the middle. If the water is boiled, you can add some more water. When you think the beef is rotten, the beef is stewed.

Stewed beef with cabbage;

1. You can fry the washed and cut Chinese cabbage first.

2. Then, pour in the beef soup, add salt and light soy sauce, stew for about half an hour (by feeling), and take off the pot ~ ~

3. This dish can also be used below, beef noodles, so delicious.

Addition: stewed beef with mushrooms and potatoes: put the washed and cut mushrooms and potatoes into the stewed beef and continue to stew together. Add salt, light soy sauce, add some water, stew for about an hour, and serve.

The key to the production of stewed beef with Chinese cabbage: because Chinese cabbage will produce moisture when cooked, it does not need to put too much water; If there is a "chicken essence clear soup block", it can be used instead of salt and chicken powder, which tastes better.

Stewed beef with Chinese cabbage 1:

Wash the beef and cut it into pieces, blanch it with cold water, remove it and rinse it with tap water, and pour out the water in the pot. The oil in the pan is hot, add ginger slices and stir-fry until fragrant. Then pour the beef pieces prepared in front into the pot and fry them. It feels almost the same. Just don't blacken the meat. Pour cold water on beef, add soy sauce and star anise. Be careful not to put salt at this time, otherwise the beef will not rot easily. After the cold water is boiled, turn to low heat and start stewing. It will take about an hour or two, and we need to have a look in the middle. If the water is boiled, you can add some more water. When you think the beef is rotten, the beef is stewed. Then you can stir-fry the washed and cut Chinese cabbage first, then pour in the beef soup, add salt, soy sauce and stew for about half an hour.

Stewed beef with cabbage II:

500g brisket, half a spicy cabbage, potato 1 piece, half an onion, green pepper 1 piece, 4 cloves of garlic, 4 slices of ginger and a little medlar. Appropriate amount of soy sauce, sugar, cooking wine and chicken essence. Cut beef brisket into pieces, blanching, cleaning and foaming, cutting spicy cabbage, cutting potatoes, green peppers and onions respectively, and slicing garlic; Add hot oil to the pot. When it's 50% hot, add ginger and garlic slices and fry them in the pan. Pour in beef, stir-fry until dry, add spicy cabbage and onion and stir-fry evenly; Add cooking wine, soy sauce and a little sugar and stir well; Add potato pieces, add boiling water until the beef is cooked, then bring to a boil, cover the pot, and simmer for 60 minutes; Add chicken essence, green pepper and medlar, and cook until the green pepper is cut off.

Stewed beef with cabbage 3:

A large piece of beef, half a Chinese cabbage and half a bowl of kimchi. In order to boil the beef, it is best to cut it into large pieces and cook it. First put the diced beef into the pot, boil the water, and remove the blood. Then put the onion knot, star anise, ginger slices, pepper and cooking wine in the pot. After the fire boils, turn to low heat until the chopsticks can pierce the beef, which means it is almost cooked and can be fished out.

Cut the cooked beef into pieces, cut the cabbage into pieces, and cut the bought kimchi into pieces. Put the base oil in the pan, and put the onion, ginger slices and dried peppers in the slightly hot oil to saute. Stir-fry the beef with soy sauce, salt and cooking wine for a few minutes, pour in the cut Chinese cabbage and stir-fry with less salt. Take another casserole, add some boiled beef soup, pour the fried beef and cabbage into the casserole, and put the cut kimchi in. Then simmer 15 to 20 minutes.