Beef, taro, salt, wine, monosodium glutamate (MSG), scallion, ginger, dashi, cinnamon, pepper.

The practice of taro stewed beef

1, the beef needs to be washed several times with water, and then cut into pieces.

2, but also blanching, and subsequently fished out into cool water. Wash all the blood and water. Drain.

3, the outer skin of taro should be removed and washed, cut with a hob, so that the taste will be better.

4, put the dashi, cinnamon, pepper in a sandbag and set aside.

5, then you can start to heat the pot. Put the appropriate amount of water in the pot, and put the beef, green onion, ginger, sandbag into the pot, and bring to a boil over high heat.

6, after boiling, change to low heat, when it is ripe, salt, cooking wine into the seasoning.

7, then you can put the taro into the pot, when the beef is crispy, remove the sandbags, add monosodium glutamate can be eaten.

The edible effect of taro stewed beef

This dish brings benefits to the human body: enhance immunity, tonifying the middle, preventing tumors and so on. Beef in the iron content is very high, thus effectively preventing anemia, and can also be a nourishment of the human spleen and stomach, those who have a bad stomach, you can eat properly, and shortness of breath, people can also eat. Beef in the protein content is also very high, can increase muscle, so in the summer sports people, can be appropriate to eat. Taro has a lot of nutrients in it, which can strengthen the body's immunity and also prevent the occurrence of tumors. This is a dish that can be consumed if you are after surgery, so as to regulate your body.