I. Materials
Beef leg, baking soda, yellow wine, eggs, sugar, starch, water, soy sauce, sizing, oyster sauce, monosodium glutamate, soy sauce, pepper, wet starch, soup, onion, ginger, yellow wine.
Second, practice.
1. Cut the washed beef leg into willow slices, mix with baking soda, yellow wine, eggs, sugar, starch, water and a little soy sauce, and then mix well with a little peanut oil. Mixing oyster sauce, monosodium glutamate, soy sauce, pepper, wet starch and soup to obtain sauce;
2. Sprinkle the beef slices into a half-cooked oil pan, slide them until they are ripe, and pour out the drained oil. Stir-fry onion and ginger, pour in beef slices, cook yellow wine, thicken with the sauce, stir-fry for a few times over high heat, and serve quickly.
Third, the effect
1. Beef is rich in protein and amino acids. Its ingredients are closer to the needs of human body than pork, which can improve the disease resistance of the body. It is especially suitable for people who grow and develop, recuperate after surgery and illness, supplement blood loss and repair tissues.
Chinese medicine believes that eating beef in cold winter has a warming effect on the stomach and is a good tonic in cold winter. Beef has the effects of tonifying the middle energizer, spleen and stomach, and strengthening bones and muscles.
3. According to foreign scientific research, beef contains an active ingredient which can inhibit the mutation of cancer cells and has obvious anti-cancer effect. So eating beef often can effectively prevent cancer.
4. Beef is rich in protein, fat, vitamin B, nicotinic acid, calcium, phosphorus, iron and cholesterol. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance.
Beef contains enough vitamin B6, which can enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.
Extended data
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.
Nutritional efficacy
Beef is rich in protein and amino acids. Its ingredients are closer to the needs of human body than pork, which can improve the disease resistance of the body. It is especially suitable for people who are growing and recuperating after surgery and illness, such as replenishing blood loss and repairing tissues.
Chinese dietotherapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic in cold winter. Chinese medicine believes that beef has the functions of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and promoting fluid production. Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and yellow complexion.
References:
Cooking method of Baidu Encyclopedia beef