You don’t need anything else

It’s already very nutritious

Beef brisket is the soft muscle in the belly of the cow and near the ribs. Fresh beef brisket is better. . It refers to pieces of meat with tendons, meat, and oily spots. This is just a general term. If divided according to parts, the meat in many parts of the cow can be called brisket. The portion imported from abroad is mainly beef ribs cut into strips (also called strips of meat), which are boneless strips of meat taken from between the ribs. They have more lean meat, less fat, and less tendons, so they are suitable for braised in soy sauce. Or make soup. In addition, there is a piece of tenderloin on the upper layer of the tenderloin that has less tendons, less oil, more meat, but an irregular shape. It can also be called beef brisket, which is a superior braised part. Beef tendon can also be regarded as a type of beef brisket, with more muscles and less oil, or even all lean meat. Therefore, it is generally used for stewing, not suitable for stewing soup, let alone braised.

Nutritional value

1. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than that of pork. It can improve the body’s disease resistance and is beneficial to growth and development, surgery, and post-illness care. It is particularly suitable for people to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic in this season;

2. Beef can replenish qi, nourish the spleen and stomach, strengthen muscles and bones, and resolve phlegm. It has the effect of calming wind, quenching thirst and saliva, and is suitable for people with moderate qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellow and dizzy complexion;

3. Buffalo meat can relieve miscarriage and nourish the fetus. God, yellow beef can soothe the body and replenish qi, strengthen the spleen and stomach, and strengthen the muscles and bones.

Applicable people

Suitable for people who are growing and developing, recovering from surgery and illness, people with weak Qi, shortness of breath, weak bones, anemia, long-term illness and yellowish eyes. Food; people with infectious diseases, liver disease, and kidney disease should eat with caution; yellow beef is a hairy substance, and people with sores, scabies, eczema, acne, and itching should use with caution. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

Usage and Dosage

1. Put a hawthorn, a piece of orange peel or a little tea leaves when cooking. Beef is easy to rot; stewed beef can better preserve nutrients.

2. Coat the beef with mustard the night before cooking it. Rinse it with cold water the next day and cook it. Add some wine and vinegar when cooking. After this treatment, the beef will be It is easy to cook, and the meat becomes tender, with good color and delicious taste, and fragrant aroma.

3. When braised beef, add a little mustard mustard to make the meat taste delicious.

4. The fibrous tissue of beef is thicker and there is more connective tissue. It should be cut crosswise to cut off the long fibers. It cannot be cut along the fibrous tissue, otherwise it will not only lose the taste, but also will not be chewable.

5. Beef is easy to turn black and deteriorate after being exposed to wind, so be careful to keep it.

Food effects

It is sweet in taste and neutral in nature; it returns to the spleen and stomach meridians; beef has the effects of nourishing the spleen and stomach, replenishing qi and blood, strengthening muscles and bones, and eliminating edema. For the elderly, eating beef and cactus together can help fight cancer, relieve pain, and improve the body's immune function; stewing beef with red dates can help muscle growth and promote wound healing.

Tips: 1. Fresh beef is shiny, uniformly and slightly darker in color, white or light yellow in fat, slightly dry or with an air-dried film on the surface, non-sticky, good in elasticity, and smells of fresh meat. Old beef is dark red in color and thick in texture; tender beef is light red in color, firm and thin in texture and elastic.

2. Some people think that beef tastes most delicious when it begins to rot. In fact, this is an extremely ridiculous statement. Although the internal aging period after slaughter is longer than that of other meats, it is fully matured before it is displayed in the store. The period of time it can be kept at home is only three or four days, and the whole piece of meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator.

3. Eat beef once a week. Do not eat too much. In addition, you should eat less beef fat, otherwise it will increase the accumulation of cholesterol and fat in the body.