Eating beef during weight loss should be done with sauce beef. Sauced beef is a high-protein and low-fat delicacy. Beef is rich in B vitamins, and there are many inorganic salts such as calcium, phosphorus and iron, and there are many low-molecular-weight protein in beef, which is easily absorbed by human body.

The method is as follows:

Raw materials: beef1.50kg, pepper, star anise, cinnamon and nutmeg10g each, fennel, fragrant leaves and clove 5g each, onion, ginger and garlic cloves 50g each. The spices are wrapped tightly with gauze and soaked in clear water. 30g of salt, 30g of soy sauce, 30g of oyster sauce, 30g of yellow sauce, 0/5g of monosodium glutamate/kloc-and 0/00g of carved wine/kloc-.

Practice:

1, put the beef in a cold water pot, add half of Huadiao wine, bring it to a boil over medium heat, blanch it for 3 minutes, then soak it in cold water and wash it. Don't pour out the broth in the pot, filter out the impurities with gauze for later use.

2. Put salt and other spices and spices into the broth to boil, add the washed beef, boil over high fire, skim off the floating foam, and then add the remaining carved wine to change to a small fire sauce for one hour.

3. When the beef sauce is about 80% ripe (you can stick it in with chopsticks but you can't pull it out easily), you can go out of the pot. At this time, the meat is not fully flavored, so it is necessary to cool the sauce soup a little and then soak the beef for two hours.

4. It is best to refrigerate the beef with sauce and slice it after the meat quality is tight. This can have a better taste and meat pattern. When eating, you can dip garlic juice with garlic paste, soy sauce, mature vinegar and sesame oil, or you can directly pour some miso soup on the meat slices.

References:

People's Network-Nutritionist teaches you to cook a high-protein, low-fat food-sauce beef.