Beef and radish soup is one of the recipes of Beijing cuisine, with beef as the main ingredient. The cooking skills of beef radish soup are mainly cooking, and the taste is salty and fresh. Characteristics of beef radish soup This soup is delicious and tender, and it is the top grade of family soup in autumn and winter.
Nutrition introduction
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 nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm, quenching wind and quenching thirst, and is suitable for people with stagnation of middle energizer, shortness of breath, physical weakness, weakness of muscles and bones, anemia for a long time and yellow complexion. Buffalo can soothe the fetus and nourish the heart, while beef can soothe the middle energizer, strengthen the spleen and nourish the stomach, and strengthen the tendons and bones.
Radish contains less calories and more cellulose, and it is easy to feel full after eating, which helps to lose weight. Radish can induce human body to produce interferon, enhance immunity, inhibit the growth of cancer cells, and play an important role in preventing cancer. Mustard oil and refined fiber in radish can promote gastrointestinal peristalsis and help to excrete waste in the body.
Eating radish regularly can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases. Radish is still a traditional Chinese medicine, which is cool and sweet, and can eliminate stagnation, eliminate phlegm and clear heat, regulate qi, relieve middle energizer and detoxify.