Baking soda 1 and 1/2 tsp

Garlic 120g

Salt 1 tsp

Sugar 1 and 1/2 tsp

Chicken Powder 1 tsp

Powdered rice 1 and 1/2 tsp

Pepper 1 tsp

Sesame oil 1 and 1/2 tsp

Garlic Beef Ribs

Garlic Beef Ribs

2. Mix all the seasonings well, add the beef ribs into the mix, and finally add the minced garlic and mix well.

3, the ingredients of method 2 take appropriate amount into a small dish, put into the steam to restore the school? The steamer will be ready in 2 minutes.

3Ingredients

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Steak

The custom of eating beef originated in medieval Europe, where pork and lamb were the meats of the common people, and beef was the high-class

Steak

Steak

Meat was served with peppers and spices. It was cooked with peppercorns and spices, which also enjoyed a prestigious status at the time, and served on special occasions to honor the hosts. By the 18th century, England was known as a major beef consumer. Today, the United States is the largest consumer of beef, and steak became an American favorite as early as the mid-nineteenth century. But in Asia, people have a two-tiered response to beef, such as Japan, can be said to be the beef to the extreme, countries have different attitudes and habits of beef, so beef consumption methods are different:

The United States to consume steak in the way of rugged and bold, unrestrained, the whole filet mignon barbecue and then sliced.

The Roman-style filet mignon, on the other hand, is the most crowd-pleasing, cooked, then fried in oil until the surface becomes golden brown and infused with white wine, which is said to prevent summer allergies.

For the Brits, on the other hand, it's customary to grill large steaks on a fork.

French steaks are particularly sauce-oriented, with a variety of sauces to emphasize the steak's prestigious status.

As for the Germans, they eat steak in a very peculiar way. The name "sour beef" is enough to make people wonder, while raw beef is even more courageous to try.

In Japan, teriyaki sauce, which is commonly used in barbecue restaurants, is used in Western steaks to give them a distinctive flavor. [1]

4 Nutritional value

Editorial

Beef short ribs

Beef short ribs

Beef short ribs

Beef short ribs are very smooth and tender, and the meat is thicker, which makes it very enjoyable to eat. Beef contains the most and highest and richest elements needed by the human body. These include: protein, blood quality iron, vitamins, zinc, phosphorus and a variety of amino acids.

The human body in the absorption of diverse food nutrients, it is not possible to take in all the required nutrients, but from the beef intake for the most direct and most complete. Moreover, the nutritional composition of beef is very high, the human body needs 22 kinds of amino acids every day, more than half of the amino acids can be manufactured by the human body, but there are 8 kinds of amino acids in the human body can not be produced, known as the essential amino acids, have to be ingested by the food.

Beef food contains the body's need for these 8 essential amino acids, and is 100% absorption, any animal, plant nutrition can not be compared with beef, so, have to eat a piece of beef, up to a day's nutrition said.

Beef is rich in protein, amino acid composition is closer to the human body than pork needs, can improve the body's ability to fight disease, growth and development and post-operative, post-disease recuperation of people in the supplemental blood loss, repair of tissues, etc., especially suitable for cold winter food beef can warm the stomach, the season is a good tonic.

Beef has a tonic, nourish the spleen and stomach, strong muscles and bones, phlegm and wind, thirst and salivation effect, suitable for the lower hidden in the qi, shortness of breath, weakness, weakness, anemia, anemia and long illness, and yellow face and eyesight of the people to eat.

5 Applicable people

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1, suitable for growth and development, post-operative, post-disease conditioning of the person, in the gas under the hidden, shortness of breath, weakness, anemia, anemia and people with yellow face and eyesight;

2, infectious diseases, liver disease, kidney disease, eat with caution; yellow beef for the hair, suffering from scabies and eczema, pimples and chashmina, itchy people should not be used.

3, high cholesterol, high fat, the elderly, children, weak digestion should not eat.

6 Note

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1, cooking put a hawthorn, a piece of orange peel or a little bit of tea, beef easy to rot.

Beef Ribs

Beef Ribs

2, cook the old beef the night before the beef coated with a layer of mustard, the next day with cold water rinse clean and cook in the pot, cook with a little wine, vinegar, so that after the treatment of the old beef is easy to cook, and the meat becomes tender, good color and taste, aroma.

3, beef fibrous tissue thicker, connective tissue and more, should be cut across the long fibers cut off, not along the fibrous tissue cut, otherwise not only can not taste, but also chewed.

4, beef by the wind is easy to turn black, and then spoiled, so pay attention to storage. Beef and jujube stew, it helps muscle growth and promote wound healing effect.

7 edible efficacy

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Beef taste sweet, sexual flat, to the spleen, the stomach meridian; there is a tonic in the qi, nourish the spleen and stomach, strengthen the muscles and bones, phlegm and wind, thirst and salivation of the efficacy of the; for the middle of the qi sinking, shortness of breath, weakness, anemia, anemia and long term illness and yellow face and eyesight of the person to consume.

8 Food Compatibility

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steak: beef should not be eaten with chestnuts, snails, brown sugar, leeks, white wine, pork.

9 Tips

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Steak out of different parts of the steak, there is no need to name and cook:

Beef chops: the left and right sides of the chest cavity of the cow, including the rib section. The meat is tasty and marbled. It is suitable for grilling, pan-frying, deep-frying and braising.

Bone-in sirloin: the spine of the cow's ribs. With little movement, tender meat and even oil, it is quite suitable for steak, steamed beef, hot pot slices or teppanyaki. Sharon: the back loin spine of the cow, the meat is tender and contains oil flower, suitable for steak.

Philip: the cow's ribs (i.e., inner loin meat), less movement, and the most tender meat, can be used to make steak or teppanyaki.

Tin bone and New Yorker steak: the part of the front loin spine of the cow.

Discerning the doneness of beef: 3-minute rare: indicates seepage of dark red blood, 5-minute rare: seepage of light red blood, 7-minute rare: seepage of pink blood, and well-done: seepage of clear-colored juices.

Western modern medical research, beef belongs to the red meat, contains a foul-smelling acetaldehyde, excessive intake is not healthy.