Beef and Spinach Congee

How much do you know about beef and spinach porridge? Let's learn about this porridge together.

Beef and Spinach Congee

Ingredients: beef, spinach, ginger slices, rice.

Beef and spinach porridge recipe

1. Wash the spinach, blanch it in boiling water, drain it, and chop it into small pieces (be sure to blanch the spinach in boiling water before cooking to remove oxalic acid, otherwise it will affect the absorption of calcium and the taste will be bad and astringent).

2. Cut the beef into 1cm thick slices and chop both sides with the back of a knife until loose.

3. Cut a few more times with the blade and the minced beef is ready.

4. Wash the rice clean, add appropriate amount of water to the pot, bring it to a boil over high heat, then pour in the rice. After boiling, simmer over low heat for 60 minutes.

5. Add a little salt to the minced beef and marinate for 5 minutes, then pour into the cooked porridge.

6. Add chopped spinach and finally add oil, salt and white pepper to season.

Which is better, beef or pork?

In China, more people eat pork than beef. This is because my country is an agricultural country and believes in more pigs, more fat, and more grain. Another main reason is that the meat of the whole pig is soft, unlike the meat of beef, which varies greatly in softness and hardness due to different parts. It can be widely used in cooking, giving full play to the chef's skills. In addition, the fat content of the pig itself and its special flavor make it very popular.

However, because pork is high in fat and cholesterol, when doctors warn patients with high blood lipids, high cholesterol, cardiovascular disease, obesity, etc. to control their diet and avoid certain foods, pork almost becomes the target of public criticism, and seems to be the first to be included in the list of forbidden foods. In fact, it must be limited. Although pork is delicious, it still needs to be cooked selectively in some cases to avoid harming health.

Pigs are produced in much greater quantities than cattle. They are both more fertile and have a high feed efficiency. In recent years, pig farmers have sought to improve "quality" and have devoted themselves to researching and developing more delicious pigs.

Pigs grow quickly and can grow to 100 kilograms within six months of birth. Because pork is infected with bacteria such as Trichinella spiralis, it must be cooked, unlike beef which can be eaten raw. Japanese agricultural research and development units have tried to raise so-called "clean pigs", which are raised without pathogenic bacteria contamination by using antibiotics and other drugs to control their growth. Therefore, some restaurants use these high-cost pigs to make sashimi, which is eaten raw like horse meat, beef, and fish. However, the abuse of antibiotics also makes people worry about their health.

Modern slaughterhouses use electric slaughtering and freezing to slaughter pigs, keeping the pork at -1-2 degrees Celsius to ensure that the pork is fresh and free from corruption. Therefore, the muscles of the pigs are the most rigid within 24 hours after slaughter, and then they enter the ripening stage, gradually softening and releasing the delicious taste of pork. However, after contact with air, especially in the high temperature conditions of summer, it is easy to corrupt and emit a rotten smell. After buying pork for home use, it is still necessary to cook it as soon as possible and not to refrigerate it for too long. Even if it is frozen, if it is left for too long, some of its unique sweetness will be lost.