Beef is good with white radish, potatoes, celery, cabbage and taro.

1, white radish

White radish tastes a little sweet, crisp and juicy, and it is also the most nutritious. White radish is rich in vitamins and dietary fiber, which is suitable for autumn and winter. White radish is also called "talinum".

Step 2: potatoes

Potatoes are rich in starch, protein, vitamin B and vitamin C, and also contain a lot of mucin and dietary fiber.

Step 3: celery

Celery is a well-known delicious food. It is full of treasures, and its stems and leaves can be eaten. Celery likes cold and humid climate, which is a semi-cold-tolerant vegetable and not resistant to high temperature. Celery is divided into cress and celery, which have similar functions.

4. Chinese cabbage

Cabbage is easy to preserve and affordable, and can be used with most dishes. It is a veritable "civilian dish" and "wild vegetable". Even if Chinese cabbage is as good as 1000, the content of chlorophyll and other nutrients is far lower than that of green leafy vegetables.

5, taro

Taro is a good alkaline food. It tastes soft, sweet and fragrant. Its nutritional value is similar to that of potato, and it does not contain solanine. Taro can be steamed or boiled, but it must be steamed or cooked thoroughly.

Method of selecting beef:

Fresh beef is compact in texture, deep red in color, less in fat and thicker in fiber. Fresh beef is bright red with high gloss. If there is fat, it is white or light yellow. If the beef is dark in color, has red spots and lacks luster as a whole, it means that the freshness of this beef is very poor.

The meat quality of fresh beef is very tight, and the surface feels slightly dry or wet by hand, and there is no sticky feeling. If the beef is sticky and inelastic, it means that the beef is not fresh.

Fresh beef has a faint smell and won't make people feel uncomfortable. Slightly inferior beef has ammonia or sour taste, and deteriorated beef will have a particularly pungent taste. Don't buy it cheaply.

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