Braised beef is a traditional dish with a spicy taste. The main ingredient is beef, with other auxiliary materials. Beijing cuisine, Sichuan cuisine and Hunan cuisine all have this dish, which is deeply loved by the public. Braised beef at home belongs to the menu of Jiangsu cuisine. The main raw material is beef, and the process is braising, which is difficult to make.
Beef is the favorite food of most people in the world, and it is one of the meat foods eaten by China people, second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is deeply loved by people, enjoying the reputation of "the treasure of meat".
nutritive value
1, spicy spices are a good partner for braised beef, but not too much, so as not to rob the meat flavor. Don't eat spicy, dried peppers can be omitted or put less to get its aroma.
2. After the beef is cooked, give enough time to simmer slowly, so as to be soft and glutinous.
3. When the juice is finally collected, decide the amount of soup to keep according to the situation. If you can't finish a meal, you can leave more soup, which is also very good as the soup head of braised beef noodles.