Stir-fried beef is a delicious food, and the main raw material is beef, which belongs to Sichuan cuisine. This dish is rare, tender and delicious, and is suitable with wine. It is suitable for people with hidden qi, shortness of breath, weakness of bones and muscles, anemia and long illness, and yellow and dizzy face. Here is a brief introduction to how stir-fried beef is tender.

Ingredients for stir-fried beef: 250g of beef, 25g of egg white, 0/0g of shallot/kloc, 0/5g of rice wine, 0/5g of monosodium glutamate/kloc, 0/0g of soy sauce/kloc, 3g of ginger, 40g of vegetable oil, 5g of salt and 5g of starch/kloc-0.

The practice of stir-frying beef:

1, cut beef into long shreds according to meat lines. Paste the shredded beef with starch, egg white and rice wine.

2, onion, ginger cut into filaments.

3. Pour the vegetable oil into the pot, heat it, and slip the shredded beef.

4. Put the vegetable oil into the pot, bring it to 50% heat, add ginger, shredded onion and soy sauce, stir-fry, pour in fresh soup15ml and rice wine, and simmer for 2 minutes.

5. Add monosodium glutamate and thicken with water starch to serve.

Edible value:

When it comes to the nutritional value of stir-fried beef, we have to say that beef is rich in protein and amino acids, which can improve our body's disease resistance, and is especially suitable for people who are recuperating after illness to supplement blood loss and repair tissues. Not only that, eating beef in the cold winter season can also warm the stomach, which is a good food for winter.