Stewed beef in electric pressure cooker

foodstuff

Beef, carrot, potato, 1 spoon soy sauce, 2 tablespoons soy sauce, 2 tablespoons vinegar, 3 tablespoons yellow wine, 5 hawthorn, cinnamon, fragrant leaves, appropriate amount, onion, ginger, rock sugar, black pepper powder and salt.

Steps:

1, wash the beef in advance, soak it in clean water for half an hour, cut it into small pieces, then blanch the beef and wash the blood foam;

2. Put the blanched beef into an electric pressure cooker, add half a bowl of water, then add 1 spoon of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 3 tablespoons of yellow wine, 5 hawthorn, cinnamon, fragrant leaves, a proper amount of onion, ginger, crystal sugar, black pepper and salt, and stir.

3. Cut carrots and potatoes into larger hob blocks and spread them on the meat;

4. Turn on the power, select the stew or beef button, and wait for it to be done.

Nutritional value of beef:

1. Beef is rich in sarcosine: The sarcosine content in beef is higher than that in any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer.

2. Beef contains vitamin B6: The greater the demand in protein, the more vitamin B6 should be added in the diet. Beef contains enough vitamin B6, which can help you enhance your immunity, promote the metabolism and synthesis of protein, and thus contribute to the recovery of your body after intense training.

3. Beef contains carnitine: the content of carnitine and sarcosine in chicken and fish is very low, but the content of beef is very high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in bodybuilders' muscle growth.