Raw material of cold beef: beef
Ingredients of cold beef: clove, fragrant leaves, pepper, pepper, ginger, onion, coriander, oil pepper, bean paste and fermented bean curd.
Seasonings for cold beef: salt, sugar and white wine.
The practice of cold beef:
1. Preparation materials: (1) beef, (2) clove, fragrant leaves, pepper, pepper, ginger, salt, sugar, white wine, onion, coriander, oil pepper, bean paste and fermented bean curd;
2. Boil the whole beef in boiling water, change the water, add pepper, sugar, salt, pepper, clove, geranium and white wine, and cook in a pressure cooker for 20 minutes;
3. After the beef is cooked, take it out of the pot, drain the soup, put it in the freezer for about half an hour, tighten the meat fiber and slice it;
4. Shred ginger, minced onion, minced coriander, added with salt, fermented bean curd, bean paste, oil pepper and a little raw rice, and blended into seasoning sauce;
5. Take the beef out of the refrigerator and slice it;
6. Mix well with the sauce and serve.
Tips:
1, cut into pieces along the fiber of the meat first. Then beat the meat soft with a rolling pin.
2, beef is easy to turn black after being blown by the wind, and then deteriorate, so pay attention to storage.
Healthy eating:
Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is suitable for people who are growing and recuperating after surgery and illness, supplementing blood loss and repairing tissues. Eating beef in cold winter has the function of warming the stomach and is a good tonic in cold winter. Chinese medicine believes that beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva. Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
Food taboos:
Don't cook with fish; Do not eat with chestnuts, millet and honey; Not suitable for eating with leeks, white wine and ginger.