For those who often eat Sichuan cuisine, steamed beef is very delicious and is also one of the most famous Sichuan dishes. The main ingredients of steamed beef are beef and rice. The nutritional value of steamed beef is very high, which is very helpful to our health. Let's take a look at some ways to make it.
Method 1
Ingredients preparation: 370g lean beef, 75g rice, 50g vegetable oil, 30g soy sauce, 3g each pepper and pepper, 2g chili powder, green onion 8 grams each of ginger and ginger, 13 grams cooking wine, 30 grams bean paste, 5 grams Sichuan black beans, and a little coriander.
Preparation steps
1. Fry the rice until yellow and grind it into coarse powder. Cut green onions into finely chopped green onions. Chop the tempeh into fine pieces. Mash the ginger, wash and chop with a little soaked coriander.
2. Cut the beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, ginger water, tempeh, bean paste, pepper, rice flour, etc., put it into a bowl and steam it on the drawer When cooked, remove from the pan and sprinkle with chopped green onion. Use a small dish to hold coriander, Sichuan peppercorns, and pepper and serve.
Method 2
Ingredients preparation: yellow beef fermented glutinous rice juice, soy sauce, two rice flour, ginger (rice flour, glutinous rice flour), Pixian bean paste, chili powder, Sichuan pepper powder, garlic paste, coriander, lettuce oil, chopped green onion.
Preparation steps
1. Remove the tendons from the beef and cut it into 5cm long, 3cm wide and 0.3cm thick slices across the meat grain, put them into a basin and put them into the pot. County Douban (chop into fine pieces), soy sauce, lettuce oil, sour juice, ginger, and two rice noodles, mix well. Divide into 10 portions and put them into a 10-compartment bamboo steamer. Steam over high heat (steam for about 30 minutes for tender meat, 60 minutes for older meat with lots of tendons), then remove the basket from the mouth of the pot.
2. When serving, place a plate under the cage, add chili powder, Sichuan pepper powder, chopped green onion, minced garlic, and coriander to the beef and mix well.
Nutritional value
Beef
Beef is the second most popular meat product among Chinese people, after pork. Beef has high protein content and low fat content. , so it is delicious and popular, and enjoys the reputation of "the favorite among meats".
1. Beef is rich in protein, and its amino acid composition is closer to the needs of our human body than other meats. It is very helpful for improving our disease resistance and for nursing care after illness. It is very helpful for people. Beef is a good tonic in winter and can also warm the stomach.
2. Beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and wind, quenching thirst and salivation, and is suitable for patients with middle-Qi deficiency, shortness of breath, physical weakness, weak muscles and bones, and chronic anemia. It should be eaten by people who are sick and have yellowish and dizzy complexion;
3. Buffalo meat can calm the fetus and nourish the spirit, while yellow beef can soothe the body and replenish qi, strengthen the spleen and stomach, and strengthen the muscles and bones.
Through the above introduction, I believe everyone has a good understanding of the different delicious methods of steamed beef. We must know that different beefs have different effects. Yellow beef can calm down, replenish qi, and strengthen health. The spleen nourishes the stomach, strengthens the muscles and bones, and buffalo meat can calm the fetus and replenish the spirit, so we can try some different methods in our lives.