Nutritional Value of Oxtail
Oxtail contains protein, fat, vitamins and other components. Oxtail is the most active part of the cow, thus its meat has the most delicious flavor. At the same time, the oxtail taste sweet and flat, rich in gelatin, more tendons and bones, less cream fat, full of flavor, can benefit the blood, tonic essence, strong body, nourishing face; modern nutrition due to its low-fat high-protein, rich in a variety of nutrients, and regarded as a healthy and nutritious food.
Oxtail nutritional value is very high, suitable for stewing. Nutritional analysis of oxtail bone: Oxtail contains protein, fat, vitamins and other ingredients. Oxtail is delicious and nourishing, the tail is rich in collagen, full of flavor. Oxtail simmered for a long time collagen comes out Soup is thick.
Oxtail bone tonic soup can replenish qi and calcium, strong muscles and bones. Oxtail soup in the western restaurant menu will often see the oxtail-based classic dishes: oxtail soup, red wine braised oxtail, etc., indicating that the oxtail in the western cuisine occupies an important seat.
The efficacy and role of oxtail
Oxtail is sweet and flat; it has the effect of tonifying the qi, nourishing the blood and strengthening the muscles and bones. Modern nutritional science also believes that it is rich in protein, energy and phosphorus, calcium, iron, etc., as well as fat, vitamins and so on.
Oxtail is a very good ingredient, but also beneficial to the blood, tonic essence of the efficacy of a strong body, nourishing the role of the face, is regarded as a healthy and nutritious food. According to Chinese medicine, oxtail strengthens the body and nourishes the face.
Oxtail soup is suitable for growth and development, postoperative, post-sickness conditioning people, in the gas under the hidden, shortness of breath and body weakness, weak muscles and bones, anemia, anemia and long illness and yellow eyesight and dizziness of people to eat. Suitable for patients with kidney deficiency, such as men's impotence and premature ejaculation, women's menstrual disorders, loss of libido, lumbar and knee pain, etc.; can be partially replaced by bullwhip soup; old and weak people consume is also very good.
Oxtail how to do delicious
As the saying goes, "you can't tell the difference". The same is true for oxtail: it looks unassuming, but it's absolutely first-rate cooking. One end of the oxtail is thicker than a fist, and the other end is as thin as an index finger, and the meat on the side is thicker than a book.
Oxtail should have creamy white fat and dark red meat, with the same ratio of meat to bone. Delicious and nourishing, and relatively inexpensive, oxtail is usually sold peeled and cubed for use in soups or simmered dishes. Tail is rich in gelatin and full of flavor, and can be added to casseroles or soups and simmered for long periods of time to release its full flavor.
Oxtail recipe
Stewed oxtail soup
Materials:
Oxtail 2Kg (10L of water, 3 green onions, 5 pieces of garlic), salt, pepper, green onions. Seasoning for meat﹕ 1 tbsp soy sauce, 2 tsp salt, 2 tbsp finely chopped green onion, 1 tbsp pounded garlic, 1 tbsp sesame oil, a little pepper.
Practice:
(1) Cut the oxtail into 4-5cm pieces, or when you buy the whole piece, insert a knife into the cartilage between the joints and cut off the cartilage, shave off the outside of the burgundy membrane and soak it in water to bleed and then fish it out.
(2) put the oxtail in boiling water and increase the fire to cook for a while, then reduce the fire, cook for about 3 hours. While it's cooking, cut the green onion and garlic into big pieces and put them in and bleach off the oil and foam on top.
(3) When the soup is cooked and the meat on the oxtail is rotten and mushy, pull it out, wait for the soup to cool and then bleach off the oil floating on top.
(4) Beef with spices mix well.
(5) the soup once again, and put the oxtail with spices to cook for a while in the bowl, and put on the other ready to cut green onions and salt, pepper.
Braised oxtail
Materials:
Oxtail, onions, carrots, potatoes, icing sugar, peppercorns, cinnamon, star anise, licorice, pericarp, chili peppers, doubanjiang, cooking wine, vinegar, green onions, ginger, garlic, soy sauce, salt.
Practice:
(1) oxtail soaked for 2 hours, in the middle of the water can be rinsed three or four times, out of blood; into the pot of boiling water blanch to discoloration, fish out and rinse clean.
(2) all the materials ready, the pot of oil hot, into the rock sugar stir fry until dissolved; in turn into the onion ginger garlic burst out of the flavor into the chili.
(3) put a small spoon of bean paste, stir fry until the red oil, under the oxtail more stir fry for a while.
(4) Cook the wine and a little vinegar and stir-fry for a while, add soy sauce and hot water until submerged meat, add the box of spices and the rest of the green onion leaves, high heat boil and transfer to the pressure cooker, on the gas after half an hour off the fire; onions, potatoes and carrots cut into large pieces.
(5) Put oil in the pot, fry the onion first, then put in the carrots and potatoes and stir-fry, stir-fry until slightly browned, add the pressed oxtail and stock, boil over high heat, then transfer to the pressure cooker, press for 10 minutes after getting on the gas, turn off the heat.
(6) After the pressure cooker is naturally vented, open and fill the bowl. The color is golden red, salty and sweet, the oxtail is soft and sticky, and the mellow aroma is not greasy.
Spicy Hunan Oxtail
Materials:
Oxtail, sesame oil, cooking wine, soy sauce, sugar, sweet noodle sauce, cornstarch, monosodium glutamate (MSG), green onion, ginger, garlic, Chinese seasoning, cinnamon, salt, chicken broth.
Practice:
(1) the oxtail according to the bone section chopped into segments, soaked in water clean, let go of the pot of water to boil through, fish out and wash away the blood.
(2) pot on the fire put sesame oil hot, put into the big spices, scallions, ginger, garlic slices stir-fried flavor, under the sweet noodle sauce stir-fried evenly.
(3) add cooking wine, soy sauce, salt, cinnamon, sugar, chicken broth, water, oxtail boil.
(4) with a slight fire to cook until ninety mature, the oxtail fish out of the separate code in the steam bowl, and then on the pot steamed.
(5) Fasten the steamed oxtail into a plate.
(6) soup drained in the frying spoon on fire, add cooking wine, soy sauce, monosodium glutamate, thickening with water starch, dripping sesame oil, poured on the oxtail can be.
Oxtail stewed in red wine
Materials:
300 grams of oxtail, 300 milliliters of red wine, 20 milliliters of cooking wine, 30 milliliters of dark soy sauce, 2 carrots, 1 onion, 1 cinnamon, 4 slices of spices, 1 green onion, 4 slices of ginger, 15 grams of sugar, 10 grams of salt.
Practice:
(1) Cut the carrots into hobnailed pieces of about 10 centimeters, and the onion into pieces of the same size. Add green onion and ginger 2 slices in clear water, pour in cooking wine, put in the washed oxtail, boil the water over high heat, after the appearance of foam, fish out the oxtail with water and rinse it out repeatedly.
(2) Add a little oil to a separate pot, add half of the onion pieces, sauté until the onion turns brown, then add the cleaned oxtail and sauté together for flavor.
(3) Add soy sauce, sesame leaves and cinnamon, stir-fry until colored, then pour in the red wine to cover the surface of the oxtail, add sugar and the remaining 2 slices of ginger, bring the soup to a boil over high heat, then cover and simmer slowly over medium-low heat for 1 hour.
(4) When the soup in the pot is reduced to half, and the oxtail feels soft when you stab it with chopsticks, add the rest of the onion and carrot, add salt, and simmer for 20 minutes with the lid on, or until the soup thickens.
Halalal braised oxtail
Materials:
Oxtail, sesame oil, cooking wine, soy sauce, sugar, sweet noodle sauce, cornstarch, monosodium glutamate (MSG), green onion, ginger, garlic, Chinese seasoning, cinnamon, salt, chicken broth.
Practice:
(1) tail according to the bone section chopped into segments, soaked in water clean, let go of the pot of water to boil through, fish out and wash away the blood.
(2) pot on the fire put sesame oil hot, put into the big spices, scallions, ginger, garlic slices sauteed flavor, under the sweet noodle sauce stir fry, under the wine, soy sauce, salt, cinnamon, sugar, chicken broth, water, oxtail boil.
(3) with a slight fire to cook to nine mature, the oxtail will be fished out of the sub code in the steaming bowl, and then on the pot steamed.
(4) Snap the steamed oxtail into a plate.
(5) soup drained in the frying spoon on the fire, add cooking wine, soy sauce, monosodium glutamate, thickening with water starch, dripping sesame oil, poured on the oxtail can be.
Seaweed stewed oxtail
Materials:
750 grams of fresh oxtail, 75 grams of seaweed, cilantro 5 grams of segments, 1 piece of ginger, 2 grams of peppercorns, 10 grams of shredded green onion, cooking wine, soy sauce, 3 grams of salt, MSG 5 grams.
Practice:
(1) remove the oxtail residual skin, wash, cut off from each bone joints, blanch into boiling water, remove the rinse in water; seaweed with water, wash, steam on the drawer for 10 minutes, remove with water, wash, cut with a knife into small strips, and then blanch into a pot of boiling water, removed to control the water.
(2) pot put eight water, placed on a high flame, put the oxtail boil, remove the foam, add ginger, pepper and wine, with a small fire stew 25 minutes, remove the oxtail.
(3) use gauze to stew oxtail soup sediment filtered out, pour the soup in a clean pot, plus kelp strips, oxtail pieces, soy sauce and salt, boil the oxtail stewed over low heat, remove the bowl, sprinkle shredded green onions and cilantro section can be.
Consumption of oxtail of daily attention
Oxtail on which diseases have auxiliary therapeutic effect?
Respiratory diseases, urinary system diseases, endocrine system diseases, male diseases, gynecological diseases, pediatric diseases, orthopedic diseases, surgical diseases, and skin diseases.
Which groups of people are suitable to consume oxtail?
Mothers and children, children and adolescents, the elderly, working people, menopausal women.
What kind of people are suitable to eat oxtail?
Healthy physique, calm physique, qi deficiency physique, damp-heat physique, yang deficiency physique, yin deficiency physique, blood stasis physique.
What diseases are not suitable for oxtail?
Digestive diseases, cardiovascular and cerebrovascular diseases, infectious diseases, diseases of the five senses, neurological diseases.
What kind of people should not eat oxtail?
People who have been sick for a long time.
What kind of people are not suitable to consume oxtail?
There are many people who are not suitable to consume oxtail, such as those who are sick for a long time, those who are weak, and those who are not suitable to consume oxtail.
Consumption of contraindications:
Oxtail is rich in nutrients, but patients with digestive disorders eat less or do not eat.
How to recognize the good and bad oxtail:
Good quality oxtail should have creamy white fat and dark red meat, with the same ratio of meat and bone. Tasty and nourishing, oxtails are relatively inexpensive and are usually sold peeled and cubed for use in soups or simmered dishes. Tails are gelatinous and full of flavor, and can be added to casseroles or soups and simmered for long periods of time to release their full flavor.
How to choose oxtail:
Oxtail is usually sold whole in the market, and after purchase, it is chopped into pieces by the salesperson along the bone seam, and there are also cooked oxtail canned food for sale. In the purchase of fresh oxtail requirements meat red, fat and sinew color snow white, glossy, peeled oxtail requirements without residual hair and hair roots, the meat is compact and elastic, and has a special beef flavor.
Oxtail storage method:
Fresh oxtail is best to make dishes while fresh, if you need to short-term preservation, you can put the oxtail into a pot of boiling water to blanch the blood water, fish out of the cool, control the water, plus a little wine mix, put into the plastic box, into the refrigerator to keep the room chilled and preserved. If you need to keep it for a long time, you need to wrap the oxtail block with plastic wrap and put it into the freezer to freeze it, and then take it out and freeze it naturally when you serve it.