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牛肉的几种家常做法(一)(Several homemade beef practices (a))
牛肉的几种家常做法(一)(Several homemade beef practices (a))
Several homemade beef practices (a)
Beef is Chinese second meat after pork, beef, high protein content and low fat content, so delicious, popular, enjoy the flesh of pride reputation.
Beef is rich in protein, closer to human than pork amino acids, can enhance the body resistance to disease, not suitable for the growth and after surgery, aftercare in the supplementary blood loss, tissue repair etc.. Winter eat beef, warm stomach, winter tonic jiapin. Chinese medicine believes that beef is Buzhongyiqi, nourishing spleen and stomach, strong bones, phlegm wind, thirst and saliva effect. Applicable to the subsidence in the air, shortness of breath, body empty, edible aching knees, anemia of chronic illness and yellow face dazzled.
The raw beef
Raw materials:
Beef tenderloin 300 grams, 100 grams of pear, fried sesame 25 grams, a little coriander, salt, MSG, soy sauce, vinegar, vinegar, soy sauce, sugar, white pepper, mashed garlic, onion, sesame oil.
Chengdu new East Fang Wang% recommendations:
1. cattle tenderloin sliced, with vinegar and mix well, then put in boiling water to wash the blood and cold vinegar, and sesame and spices mix; the coriander wash, drain water, into the bottom of the tray.
2. disc cattle tenderloin shreds and pear silk, coriander and mix well serve.
Characteristic:
Spicy, fresh, sweet, sour and sweet, crisp texture, have a distinctive flavour.
Dry mix beef
Raw materials:
Fried beef 150 grams, 10 grams of peanuts, cooked chili oil 10 grams, 40 grams of soy sauce, onion 5 grams, 1 grams of salt, 1 grams of sugar, pepper powder, MSG, a little.
Practice:
1. wash the beef, cooked in boiling water pot, picked up the pieces and cool; onions cut into 2.5 cm long segment; fine grinding of peanuts.
2. beef Sheng into the bowl, the first under the salt mix, make it tasty, then add chili oil, sugar, soy sauce, monosodium glutamate, pepper powder and then mix, finally under the onions and fried peanuts fine (o
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