Can I put tomatoes in beef noodles?
Beef and tomato noodles
Step 1: Cut the cooked beef into small pieces. Peel the tomatoes and cut them into small pieces.
Step 2: Heat oil in the pot, add chopped green onion and stir-fry until fragrant, add tomatoes and beef pieces, stir-fry until tomato paste, add a spoonful of salt and a spoonful of black pepper, and stir well.
Step 3, pour enough boiling water, turn to a small fire cover and cook for 15 minutes after the fire boils.
Step 4: Open the pot cover and put in the vermicelli. After the fire boils, turn to low heat until the vermicelli is cooked.
Step 5, add salt according to taste, turn off the fire, and add a little monosodium glutamate, sesame oil and chopped parsley.
Cooking tips
Cooked beef can be pickled in advance or cooked outside. It tastes soft and rotten and easy to digest.
Tomatoes, when cooked, have more soup and better sour taste.
How to make soup with beef noodles?
Beef, fat chicken and beef are the main ingredients, with more than 30 kinds of seasonings and traditional Chinese medicine. After boiling and micro-boiling, the flavor of the main ingredients is dissolved in the soup, and the finished product is crystal clear and extremely delicious, which is the most delicious soup in beef noodles.
When cooking soup, tender yak meat produced in Gannan grassland is selected, beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and part of chicken soup are added, spices such as pepper, tsaoko, cinnamon and ginger skin are added in proportion, and local special radish slices are added to the extra-large pot-shaped iron pot to cook soup.
Nutritional value of braised beef noodles
Beef contains vitamin B6.
The greater the demand for protein, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.
Beef contains vitamin B 12.
Vitamin B 12 is very important for the production of cells, and the function of red blood cells is to bring oxygen to muscle tissue. Vitamin B 12 can promote the metabolism of branched-chain amino acids, thus providing energy for high-intensity training.
Beef contains potassium and protein.
Potassium is a mineral that most athletes lack in their diet. Low level of potassium can inhibit the synthesis of protein and the production of growth hormone, thus affecting the growth of muscle. Beef is rich in protein: 4 ounces of lean tenderloin can produce 22 grams of first-class protein.
Beef is rich in sarcosine.
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.
Beef is a low-fat source of oleic acid.
Beef is low in fat, but rich in conjugated linoleic acid. These potential antioxidants can effectively resist tissue damage caused by weightlifting and other sports. In addition, linoleic acid can also be used as an antioxidant to maintain muscle mass.
Beef contains alanine.
The function of alanine is to produce sugar from protein in the diet. If you don't eat enough carbohydrates, alanine can supply the energy needed by muscles to alleviate the deficiency, so that you can continue training. The biggest advantage of this amino acid is that it can free muscles from the burden of supplying energy (energy food).
Cooking skills of beef noodles
In order to make the cooked noodles fresh, non-sticky, non-hard and non-soup, we must master the cooking time and cooking time according to the characteristics of noodles.
1, homemade noodles and purchased noodles should wait until the water in the pot boils, and quickly pick up the freshly cooked noodles in the pot with chopsticks to prevent them from sticking together. Then cook with strong fire, otherwise the batter on the surface of noodles is not easy to form a layer of Weng film due to insufficient water temperature, and the noodle soup becomes turbid when dissolved in water. Bring the fire to a boil, boil the pot twice, and order cold water twice, and you can get out of the pot.
2. Cooking ordinary noodles If you add a small amount of salt (one kilogram of water plus 15 grams of salt) to the pot, the cooked noodles will not paste.
3. If you add a tablespoon of vegetable oil to the water when cooking noodles, the noodles will not stick, and it can also prevent the noodle soup from foaming and overflowing.
4. Add some vinegar when cooking noodles, which can remove the alkaline taste of noodles and make them whiter.