Beef stewed with potatoes is good.

Beef is a very common ingredient, especially suitable for consumption in winter. In many places in my country, there is a tradition of eating beef during the winter solstice. The stomach-warming and tonic effect of beef is used to resist the upcoming Sanjiu disease. It can be seen that in winter, It is a very suitable way to eat beef. , when choosing beef in winter, you should choose warm yellow beef to achieve the purpose of warming up.

Nutritional science believes that beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It is particularly suitable for repairing tissues and other aspects. Because beef contains high fat and cholesterol, it is not advisable to eat too much, but it is also wrong to avoid red meat at all.

Extended information

Beef stew method:

1. Choose meat. Beef suitable for stew needs to be selected from parts with rich connective tissue, such as beef brisket (beef brisket), beef ribs, beef thighs (beef tendon) and oxtail, and should be fat, lean and sinewy. No matter which part of the beef is used, choose fat and lean meat that is easier to stew and has a more elastic texture than pure lean meat.

2. Matching. Beef stew should not be seasoned too much. Too strong seasoning will affect the meaty flavor of the beef. Adding a pinch of tea leaves can make the beef stew easier; adding a little rock sugar and vinegar can improve the taste of the beef; adding bean paste instead of dark soy sauce can prevent the meat from turning black. Other seasonings such as onions, ginger, garlic, rice wine, cooking wine, etc. can be added as needed.

In addition, add some tomatoes, white radish, potatoes and other vegetables, which can not only reduce the greasiness of the meat, but also absorb a variety of vitamins, minerals, and dietary fiber.

3. Heat. As the saying goes, "Porridge is boiled over high heat, and meat is stewed over low heat." Put the beef in cold water and bring to a boil over high heat. As the water temperature rises, the blood in the beef will solidify and precipitate. When the water is slightly boiled, use a spoon to skim off the blood foam. The blood foam must be skimmed off. If it is not skimmed off, it will not only affect the taste and clarity of the soup, but also affect the taste of the beef.

Skip off the foam, then turn to low heat and simmer. Usually stew for more than two hours. Depending on the size of the piece of meat, you can also use chopsticks to insert the beef until it can penetrate through.

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