Beef hotpot with Chinese sauerkraut

Raw materials: beef tenderloin 1200g, pickled cabbage 600g, frozen tofu 500g, net belly 100g, vermicelli 300g, oyster sauce yellow, river crab 150g, cooked lard 75g, fresh soup 2500g, refined salt, monosodium glutamate, chopped parsley and leek.

Dishes: soy sauce, sesame oil, marinated shrimp oil, Chili oil, leek sauce, fermented bean curd. Can be prepared according to personal taste, one person and one dish.

Dishes and functions: hot pot menu

The practice of beef sauerkraut hot pot;

All the ingredients above 65438+ except crab and oyster sauce are put in plates and placed around the hot pot.

2. Light the hot pot and add fresh soup and shredded sauerkraut. Salted coriander, salted leek, lard, oyster yellow, river crab, refined salt and monosodium glutamate can all be cooked and eaten.

Features: Beijing flavor, light and not greasy, delicious soup, crisp and refreshing, appetizing and lowering blood pressure, invigorating spleen and qi, nourishing blood and strengthening tendons. Eating regularly can prevent diseases and keep healthy.

Nutritional analysis of beef

Nutritional components:

Every 100g of beef contains 68.2g of water, protein 18.3g of fat, 3.5g of ash 1. 1g, 8mg of calcium, 2kg11mg of potassium and 57.4mg of sodium.

Medicinal efficacy:

Beef protein contains many essential amino acids, so it has high nutritional value. Compendium of Materia Medica records: "Beef and Astragalus have the same effect." Beef is sweet, nutritious, invigorating the spleen and regulating the stomach, and has therapeutic effects on deficiency of qi and blood, fatigue, dizziness, listlessness, palpitation, pale complexion and loss of appetite. It also has a good effect on abdominal distension, vomiting and acid rot, or food accumulation in the abdomen.