Five catties of beef ribs; Soy sauce is five or two; Two ounces of salt; Three onion segments; One or two kinds of sweet noodle sauces; Garlic; Five slices of ginger; Zanthoxylum bungeanum; Illicium verum; Clove, cinnamon, cardamom, Amomum villosum, cinnamon, angelica dahurica, etc.

manufacturing method

Use hot water instead of cold water when stewing beef, because hot water can quickly solidify the protein on the surface of beef. Prevent the loss of amino acids in meat and keep the meat delicious.

After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing.

In the process of cooking, salt should be put later and water should be added at one time. If you find that there is too little water, add boiling water. The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender.

A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. This meat not only cooks quickly, but also tastes delicious.

Adding some wine or vinegar (according to the ratio of 1 kg beef plus 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can make the meat more tender.

Putting a few hawthorn or radish in the meat will make the beef cooked quickly and drive away the odor.

Beef (beef) editor

Beef (pinyin: niú rê u) refers to the meat obtained from cattle and is one of the common meats. Sources can be cows, bulls and heifers. The muscle part of cattle can be cut into steak, beef pieces or beef bones, and can also be mixed with other meats to make sausages or blood sausages. Other edible parts include ox tail, ox liver, ox tongue, ox louver, ox pancreas, ox thymus, ox heart, ox brain, ox kidney and ox whip. Cattle intestines can also be eaten, but they are often used to make sausage coats. Cattle bone can be used as feed.

The meat quality of steer and heifer is similar, but steer has less fat. Old cows and bulls have thick and hard meat, which is often used to make ground beef. Beef cattle generally need to be fattened and fed with grains, dietary fiber, protein, vitamins and minerals.

Beef is the third largest meat consumption in the world, accounting for about 25% of the meat market. It lags behind pork (38%) and poultry (30%). The United States, Brazil and China are the three countries that consume the most beef in the world. According to the annual consumption in 2009, Argentina ranked first with 64.6 kg, the United States 42. 1 kg and Europe 1 1.9 kg. The largest beef exporters include India, Brazil, Australia and the United States. Beef products have an important impact on the economies of Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua and Uruguay.