Eggs and beef are very common foods, and they are also two foods that cats like very much.

It is also convenient to roast beef in the pot. Add eggs and some vegetables to taste and make a simple beef dinner!

Material preparation:

Moderate beef

An egg

A little spinach

Operating steps:

1. Freeze the fresh beef in the refrigerator for 3 hours, in order to harden the beef, it is easier to cut it into thin slices;

2. Take the beef out of the refrigerator and cut it into even slices, which is easier to cook;

3. Spread the sliced meat in the pot, and then bake it slowly with low fire. After roasting, cut the beef into small pieces, add a little water to the pot, beat an egg and continue heating;

4. After the water is boiled, add a small amount of vegetables. When it is cooked, turn off the fire, take it out of the pot, and let it cool before giving it to the cat!

Tips:

1. If it is troublesome to cut beef, you can directly choose fat beef rolls, which is more convenient;

2. The amount of beef can be selected according to the cat's appetite, and the amount of spinach should not be too much, otherwise the cat will not like it.

Gourmet Raiders 2: Homemade Cat Mushroom Beef Rice

Mushrooms are delicious, fragrant and nutritious, and are known as the "queen of plants". Rich in vitamin B, iron, potassium and vitamin D, it is sweet and flat. Indications: anorexia, qi deficiency and fatigue. Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles, and eliminating edema. Mushroom beef rice made from mushrooms can make cats full of energy when changing seasons.

Material preparation:

Beef 2 Liang

A handful of edamame

Two mushrooms

Appropriate amount of rice

Operating steps:

1. Chop all raw materials (except rice).

2. Mix chopped raw materials with rice.

3. Put the evenly stirred beef and mushrooms into a bowl, put them in a drawer and steam them for half an hour after the water is boiled.

Tips:

1, beef has coarse fibrous tissue and a lot of connective tissue, so it needs to be cross-cut, and the long fiber should be cut off, not along the fibrous tissue, otherwise it will not be delicious or chewy.

2. When selecting shiitake mushrooms, they are fragrant, thick in meat, smooth in surface, uniform in size, yellowish brown or dark brown in color, slightly frosted in surface, compact and white in folds, short and thick in stalk, dry, free from mildew and difficult to break.