Autumn has come, the weather has become much cooler, and it is only a little hot at noon. In this weather, children eat well and sleep soundly, just suitable for growing up. Therefore, parents should work harder on their diet and help their children so that they can grow up healthily in all aspects. How should the diet be arranged? Try to give children high-protein food. Beef is a good choice with high nutritional value. Don't just eat pork in autumn. Eat more of this kind of meat, low in fat and high in nutrition, which will help children grow up!
Give children more beef in autumn, let them grow up and increase their physical strength. Don't force it. There are many ways to make beef, such as frying beef, which can be used to make different dishes with various vegetables; You can also use braised beef, sauce beef, stewed beef and beef as stuffing. There are many ways that you can try separately to make your children eat well.
I will share with you three home cooking methods, which are well done and delicious. I believe you can do it at once. Come and have a look.
The first method-stewed beef with potatoes
Most restaurants outside are stewed beef breasts with tomatoes and potatoes, which are also delicious, but my children don't like tomatoes very much, so stewed beef with potatoes is also very good. Beef is tender and potatoes are tender.
Or choose beef in this part of the brisket. It tastes better if you are fat and thin. When buying beef, you can see that the blood volume of beef is obviously more than that of pork, so before cooking, you must soak the beef in cold water for an hour or two to remove the blood volume.
If you want to soak it cleaner, you can cut it into small pieces and soak it, and change the water from time to time to make the beef clean.
After the beef is cleaned, put it into the pot and add ginger slices, cooking wine and cold water. The water should be boiled over high fire, and the floating foam should be cleaned with a spoon. After soaking, the floating foam is obviously much less.
After skimming, take it out and wash it in warm water, and remove the water control.
Add a little oil to the wok, add ginger slices and stir-fry until fragrant, then pour the beef into the wok and stir-fry, and add soy sauce to color.
Add enough boiling water, add onion and one or two star anises, bring to a boil, then transfer to a pressure cooker and simmer for half an hour.
When the time is up, take it out and pour it into the wok, add the chopped potato pieces, add a little salt and soy sauce, simmer on low heat until the potatoes are cooked, and finally turn on high heat to stir fry and collect the juice. The stewed beef with potatoes is ready.
The second method-braised beef
Braised beef can be eaten directly, dipped in sauce, or put some braised beef under it, and can also be used for cooking, all of which are very good. Just use beef tenderloin as much as possible for braised beef, which is more delicious.
Soak beef tendon in cold water. If it is big, it can be divided into two or three pieces. In short, it can't be too small. Because the massive blood discharge is slow, the time should be extended, at least two or three hours, and the water should be changed several times in the middle.
After soaking and cleaning, take out the water control, and then prick the beef surface with a toothpick.
Put the beef in a large pot, add pepper, fragrant leaves, cinnamon, salt and soy sauce, mix well, cover with plastic wrap and put it in the refrigerator for cold storage, and marinate overnight to make the beef delicious. Pickling can also remove fishy smell.
Take out the marinated beef, put it in a pot, add water to boil, skim off the dirt on the water surface, add cooking wine, soy sauce, dried pepper, ginger slices, onion, star anise, fragrant leaves and cinnamon, and turn down the heat.
Cook the beef. At the end of an hour and a half, insert chopsticks for verification. After cooking, turn off the fire and let the beef stew in the pot for three hours.
Finally, take the beef out and put it in the refrigerator, and take it out and slice it directly the next day.
The third way-stir-fry beef
Beef can be fried with green pepper, red pepper, celery, garlic moss and carrots. It's autumn now, and the green peppers are very fresh. You might as well fry a plate with it. It's delicious, especially delicious. If you give it to your child, you can choose the vegetables that your child likes to eat and share the practice of frying beef with you. Accordingly, beef is not firewood, especially soft and tender.
Beef is the tenderloin and the most tender meat. Slice or slice, put in a bowl filled with cold water, soak for five minutes, then knead with water for a few times, pour out the dirty water, and then knead with water for a few times to remove most of the blood. After frying, it has no taste.
Add soy sauce and pepper to beef and stir well, then add egg white and stir well. After full absorption, add a little corn starch and stir until it is thin. Then add cooking oil and stir for 10 minutes.
Heat the wok, add cooking oil, when the oil temperature is 50% hot, pour the beef into the wok and stir-fry until it becomes discolored and dispersed, and take it out for later use.
Stir-fry the side dishes until raw, then pour in the beef and stir-fry with salt.
If the domestic wok is an iron pan, it is recommended to stir-fry beef with cold oil in a hot pan. The method is to heat the wok until it smokes, pour in hot oil to moisten the wok, pour out hot oil until the oil smokes, pour in cold oil into the wok, and pour in beef when the oil temperature is 50% hot to avoid sticking to the wok.