1. Beef

Beef has a smooth taste and is rich in protein, vitamin B tablets, calcium, iron, phosphorus, vitamins, cholesterol and other substances, which can strengthen muscles and bones. It has the effect of nourishing yin and nourishing blood. Regular consumption makes the human body stronger and less likely to get sick.

Recommended recipe - Stewed Beef Brisket with Potatoes

Prepare potatoes, beef tendons, shallots, ginger slices, star anise, galangal, cinnamon, salt, light soy sauce and dark soy sauce in advance. Old rock candy.

The first step is to cut the beef tendon into small pieces and put it in clean water for 2 hours. When soaking in the bleeding water, put cold water into the pot. Add winter fruits, ginger slices and rice wine, cook for 5 minutes, pick up and brew. Clean and drain the water.

The second step is to heat the oil in the pan, pour in the beef tendons, stir-fry over low heat until the color is golden brown, add a handful of rock sugar, stir-fry to color the beef tendons, add ginger, garlic, star anise, and galangal. , cinnamon stir-fry until fragrant.

The third step is to add light soy sauce, dark soy sauce king and rice wine, stir well and then pour in boiling water until the beef is cooked, and simmer over low heat for 40 minutes.

Step 4: Peel and wash the potatoes, cut them into pieces, put them in the pot, add an appropriate amount of salt, and simmer again for 10 minutes to reduce the juice. When the sauce is thick, sprinkle with green onions and it is ready to serve. . 2. Eggplant

Eggplant contains a large amount of dietary fiber, proanthocyanidins, and vitamins, especially vitamin P, which can enhance the adhesion between tissue cells and improve the elasticity of blood vessels. It is good for the body and can clear away heat. Detoxify, activate blood circulation and remove blood stasis, protect cardiovascular system.

Recommended recipe - steamed eggplant

Prepare purple eggplant, meat filling, raw eggs, corn starch, salt, monosodium glutamate, light soy sauce, rice wine, ground ginger, cold water, and vegetable oil in advance.

The first step is to remove the stems and peel the eggplant, clean it and cut it into 5 cm pieces. Add minced ginger, salt, light soy sauce, and monosodium glutamate to the meat filling, add raw eggs and mix.

The second step is to heat the oil in the pan. When it is 60% hot, pour in the eggplant slices. When the residue turns golden brown, pick it up and drain the oil. Take 2 eggplant slices, add some dumpling filling in the middle, and put them on the plate.

The third step is to boil the water in the pot, put in the processed eggplant and steam for 10 minutes. After taking it out, drain out the juice and turn it over in a bowl.

Step 4: Take out another pot, add oil and heat, add minced garlic and sauté until fragrant, add salt, light soy sauce, MSG, then pour in the steamed eggplant juice, thicken with water starch after boiling, add Stir an appropriate amount of sesame oil and pour it on the steamed eggplant. 3. Carrots

Carrots contain a large amount of carotene, which can be converted into vitamin D, which plays a very important role in promoting growth and development and protecting eyes. It also contains a special kind of "protocatechu aldehyde", which can lower blood pressure and reduce swelling. Regular consumption of carrots can also resist disease, prevent cancer, and delay aging. There are many benefits. Office workers who use their eyes for a long time can eat more.

Recommended recipe - steamed shredded carrots

Prepare carrots, wheat flour, vegetable oil, salt, five-spice powder, and green onions in advance.

The first step is to peel the carrots, wash them and dry them, grate them into shreds, add appropriate oil and stir, then add a spoonful of wheat flour, a spoonful of salt, and a spoonful of five-spice powder. Mix well with your hands so that each carrot shred is coated with a thin layer of wheat flour.

The second step is to boil the water in the pot, spread the gauze, spread the carrot shreds evenly on the gauze, cover and steam for 3 minutes, take it off when it becomes completely transparent, and spread it out while it is hot. Shake loose and let cool.

The third step is to cut some green onions and mince the garlic, stir it in hot oil, add an appropriate amount of salt, light soy sauce, rice vinegar, sesame oil, and spicy oil, stir it and pour it on the shredded carrots, stir it and it's done have eaten.