Can you put tomatoes in beef noodles
Beef noodles with tomatoes
Step 1, cooked beef cut into small pieces. Tomatoes peeled and cut into small pieces
Step 2, hot oil in the pan, add chopped onion and sauté, pour in tomatoes and beef pieces, stir fry until the tomatoes into a paste, add a spoonful of salt and a spoonful of black pepper, stir fry evenly
Step 3, pour in enough boiling water, boil over high heat, then turn to low heat to cover the lid and cook for 15 minutes
Step 4, open the lid, add the noodles, boil over high heat until the noodles are cooked. Turn to medium-low heat until the noodles are cooked
Step 5, according to taste, adjust the salt, turn off the fire, seasoned with a little monosodium glutamate, sesame oil, chopped parsley can be
Cooking tips
Cooked beef, you can use the beef brined in advance, you can also use the cooked products of the takeaway, the texture of the soft and well-digested
Tomatoes, choose the ripe, the soup is more juicy, the flavor of the sour, sweet, it's better
The tomatoes, choose to ripen, more juice, sweet and sour taste, is better
Beef noodle soup how to do
Beef, fat chicken, beef as the main ingredient, the use of more than 30 kinds of seasonings and Chinese medicine blending simmering old soup, boiling, micro-boiling, so that the main ingredient flavor dissolved in the soup, the middle of the two to go through the "Qingxiu", the finished product is clear to see the bottom of the taste is extremely tasty, is the beef noodle in the most into the flavor! The soup is the most flavorful of all beef noodles.
The soup is made with fat yak meat from the Gannan grasslands, plus beef spinal cord and leg bones (commonly known as bone), beef liver, and in some cases chicken broth, and then add pepper, grass jelly, cinnamon, ginger, and other spices according to the proportion of the spices in the oversized can-shaped iron pot, and then add the local specialties of the green radish slices can be boiled into.
Nutritional Value of Braised Beef Noodles
Beef with Vitamin B6
The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immune system and promote protein metabolism and synthesis, which in turn helps your body recover from intense training.
Beef with Vitamin B12
Vitamin B12 is essential for the production of cells, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 boosts the metabolism of branched-chain amino acids, which provide the body with the energy it needs to perform intense training.
Beef contains potassium and protein
Potassium is a mineral that is lacking in most athletes' diets. Low levels of potassium inhibit protein synthesis and the production of growth hormone, which affects muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin yields 22 grams of first-rate protein.
Beef is rich in carnosine
Beef contains more carnosine than any other food, which makes it particularly effective for muscle growth and strength. In the first few seconds of training, creatine is the source of fuel for your muscles, replenishing adenosine triphosphate (ATP) so that you can train longer.
Beef is a low-fat source of linoleic acid
Beef is very low in fat, but rich in bound linoleic acid, a potential antioxidant that can combat tissue damage in sports such as weightlifting. In addition, linoleic acid acts as an antioxidant to maintain muscle mass.
Beef with propionic acid
Propionic acid works by producing sugar from dietary protein. If you're not consuming enough carbohydrates, propionic acid supplies your muscles with the energy they need to alleviate the deficit, allowing you to continue training. The great thing about this amino acid is that it frees the muscles from the burden of supplying energy.
Beef Noodle Cooking Tips
If you want to make the boiled noodles refreshing, non-sticky, not hard-core, not mushy soup, you have to master the fire and the time in the pot according to the characteristics of the noodles.
1, home-made noodles and purchased noodles should wait for the pot of water to boil under the pot, and chopsticks quickly in the pot will be just under the noodles gently upward under the pick, to prevent the noodles bonded together. Then boil the noodles over high heat, otherwise the water temperature will not be enough to cause the batter on the surface of the noodles to not easily form a layer of weng film and dissolve in the water, making the noodle soup cloudy. Cook with a strong fire, the pot open twice, point twice cool water, you can get out of the pot.
2, cooking general noodles if you add a small amount of salt in the pot (a catty of water with 15 grams of salt), so that the noodles cooked out of the paste.
3, if you add a tablespoon of vegetable oil to the water when cooking noodles, the noodles will not only not stick, and can prevent the soup from foaming, overflowing pot.
4, cooking cut noodles in the next noodles, add a little vinegar, which can remove the alkali flavor of the noodles, but also can make the noodles become whiter.