Introduction Beef is meat from cattle, and is one of the most common meats. It can come from cows, bulls, and heifers. The muscle part of cattle can be cut into steaks, beef chunks, or ribs, or mixed with other meats to make sausages or blood sausages. Other edible parts include oxtail, liver, tongue, tripe, pancreas, thymus, heart, brain, kidney, and whip. Intestines can also be eaten, but they are often used to make sausage casings. Ox bones can be used as feed.
The meat of steers and heifers is similar in texture, but steers have less fat. The meat of older cows and bulls is tougher and is often used for ground beef. Beef cattle are generally fattened and fed a diet of grains, dietary fiber, protein, vitamins, and minerals. Nutritional value of beef Beef is high in protein and low in fat. It has the effects of strengthening tendons and bones, resolving phlegm and extinguishing wind, and nourishing blood. The nutritional value of beef is very high. The ways to cook beef include beef soup, potato beef, roast beef, braised beef, beef stewed with radish, tomato beef soup, homemade braised beef, beef stewed with yam, beef stew, spicy beef, beef porridge, tangerine peel beef, spicy beef jerky, beef stewed with apples, fried beef, and pumpkin beef soup. The efficacy and function of beef Beef is rich in protein, fat, B vitamins, niacin, calcium, phosphorus, iron, cholesterol and other ingredients. The protein and amino acid composition of beef is closer to human needs than pork, which can improve the body's disease resistance and is particularly suitable for people who are growing and developing and recuperating after surgery or illness in terms of supplementing blood loss and repairing tissues. It has the effects of strengthening tendons and bones, nourishing deficiency and nourishing blood, resolving phlegm and extinguishing wind. Eating beef in the cold winter has a warming effect on the stomach and is a good tonic for the cold winter. Traditional Chinese medicine believes that beef has the effects of replenishing the middle qi, nourishing the spleen and stomach, strengthening the tendons and bones, resolving phlegm and relieving wind, quenching thirst and saliva, and is suitable for people with sinking of qi, shortness of breath and physical weakness, soreness of tendons and bones, anemia, long-term illness, and yellow face and dizziness.
Beef has high nutritional value. It is said in ancient times that beef can replenish qi and has the same function as astragalus. People who are weak, have a sinking of qi, have a sallow complexion, sore muscles and bones, and have spontaneous sweating due to qi deficiency can stew beef. Beef tendon is sweet and flat in nature, and can replenish the liver and strengthen the kidneys, increase qi and strength, and heal broken bones. It can be eaten by patients with blood deficiency and fractures. Beef liver is sweet and flat in nature, and can replenish blood, nourish the liver, and improve eyesight. People with malnutrition, night blindness, postpartum anemia, and sallow complexion can eat more of it. Beef blood is sweet and cool in nature, and can nourish and regulate blood, nourish yin and moisturize the skin. Beef tallow can treat sores, scabies, and scabies. Side effects and taboos of beef consumption Dietary taboos
Beef + chestnuts can cause vomiting. Beef + brown sugar can cause bloating. Beef + salted vegetables can cause poisoning. Beef + catfish can cause poisoning. Beef + snails can cause poisoning. Beef + white wine can cause tooth inflammation. Beef + olives can cause physical discomfort.
In addition, there are other taboos about beef: (1) Do not eat beef that has been repeatedly left hot or refrigerated and heated; (2) People with excessive internal heat should not eat beef; (3) Do not eat smoked, roasted, or pickled beef; (4) Do not eat beef cooked using inappropriate cooking methods; (5) Do not eat beef that has not had its thyroid removed; (6) Do not use a frying pan that has been used after frying other meats and has not been cleaned to fry beef; (7) Eating beef with pork, white wine, leeks, shallots, and ginger can easily cause gingivitis; (8) Do not eat beef with Achyranthes bidentata and Curculigo orchioides; (9) Do not eat beef when taking aminophylline; (10) Hindus do not eat beef.
(11) Strict vegetarians do not consume animal products.
(12) People with skin diseases, liver diseases, or kidney diseases should avoid eating beef.
PS: Contraindications of beef liver : (1) Avoid eating with abalone and catfish; (2) Do not eat with foods rich in vitamin C; (3) People with heart disease should not eat too much.
1. Some people believe that beef tastes best when it starts to rot. This is actually a ridiculous statement. Although beef matures longer after slaughter than other meats, it is fully matured before being displayed in stores, so it can only be kept at home for three or four days, and a whole piece of meat can only be kept for a week. In order to prevent oxidation and deterioration, it should be stored in the refrigerator.
2. Eat beef once a week, but don't eat too much. In addition, it is better to eat less beef fat, otherwise it will increase the accumulation of cholesterol and fat in the body. Fresh beef can be 80-100g per day, and quick-frozen beef can be used with other dishes. 120g, beef jerky, should not be consumed too much, no more than 50g per day. Marinated beef can be 80g after frying. How to make delicious beef Beef method:
Beef Soup <br /> Ingredients: 1 beef bone, half an onion, half a carrot and half a white radish, 1 scallion, 1 small piece of ginger, 1 star anise, 2000 ml of water.
Seasoning: Ingredient A: 1 teaspoon of rock sugar, 2 tablespoons of rice wine. Ingredient B: salt to taste.
practice
1. Boil the beef bones in soup, then wash them and set aside. Peel the carrots and white radish, wash them and cut them into pieces. Wash the green onions and ginger, cut the green onions into sections and the ginger into slices and set aside.
2. Add water to the pot and add all the ingredients and beef bones. Add ingredient A and simmer for 90 minutes. Finally, add ingredient B to season.
Potato beef <br /> Ingredients: potatoes, beef, ginger, onions, star anise, cinnamon and bay leaves, soy sauce, cooking wine, salt, sugar, MSG. Instructions:
1. Peel and wash the potatoes, cut into cubes, add starch, and soak in clean water; slice the ginger and cut the green onion into sections.
2. Wash the beef, cut it into pieces against the grain, blanch it in boiling water to remove the blood and odor, then drain and set aside.
3. Heat a proper amount of oil in a pan, sauté ginger slices and scallions, add beef cubes and stir-fry for a few times, add 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and half a tablespoon of vinegar, stir-fry over high heat until the color changes.
4. Pour 1 to 5 bowls of water into the pot, add star anise, cinnamon and bay leaves, cover and bring to a boil over high heat then simmer over low heat for 50 minutes.
5. Then pour in the potato cubes and mix well with the beef, cover and simmer over low heat for another 30 minutes.
6. Cook over high heat until the sauce thickens. Add a proper amount of starch and wait until the sauce becomes thick. Add a tablespoon of salt, a little sugar and MSG for seasoning. Sprinkle some chopped green onions and serve.
Roast beef <br /> Ingredients: 150g beef, a large potato, a carrot, half an onion, curry sauce, and a box of fresh milk or coconut milk.
practice:
1. First, cut the beef into thumb-sized dices, cut the potatoes and carrots into dices larger than the beef, and cut the onion into shreds.
2. Use oil to fry the beef until the surface changes color, then remove from the pan. Use oil to fry the onion, add the potatoes and carrots and fry until the surface becomes transparent, then remove from the pan.
3. Put the fried beef, potatoes and carrots into the pot, add 300 ml of water, bring to a boil over high heat, then simmer for 5 minutes. Add milk (250 ml), curry sauce and salt and continue to cook.
4. Cook until the soup becomes thick, and it’s done!
Braised beef with soy sauce <br /> Ingredients: 1 pound of beef (preferably beef shank), a little pepper, dried chili pepper, star anise, cinnamon, ginger, onion, dark soy sauce, cooking wine, and sugar.
practice:
1. Wash the beef, drain and cut into several large pieces.
2. Wash the pot, add water, dark soy sauce, sugar, pepper, dried chili, star anise, cinnamon, cooking wine, ginger, green onion (cut into sections), beef, and boil the meat and all the seasonings over high heat. After boiling, turn to low heat for 60 minutes. (The beef tendons should be turned over during this time, otherwise it will easily stick to the pot. The beef is cooked when you can penetrate it with chopsticks.) Take out the beef, let it cool, and cut it into thin slices for consumption.
Beef stew with radish <br /> Ingredients: 450g white radish, 100g beef (lean) Seasoning: 15g green onion, 15g ginger, 10g cooking wine, 10g soy sauce, 4g salt, 2g MSG, 3g star anise, 40g peanut oil Method:
1. Wash the radish and beef separately, cut them into 2 cm square pieces, blanch them in boiling water, and take them out;
2. Heat oil in a pan, fry scallions, ginger and star anise until fragrant, add soup, cooking wine and beef, and stew until cooked;
3. Add the radish cubes, bring to a boil, and skim off the foam;
4. When the radish cubes are cooked, add salt, soy sauce, and MSG, and remove the onions, ginger, and star anise;
5. Skim off the excess, remove from the heat and serve in a soup bowl.
Tomato Beef Soup <br /> Ingredients: 250g cooked beef, 2500ml chicken soup, 500g potatoes, 4 eggs, 50g sesame oil, 15g salt, 2g pepper, 2g Sichuan peppercorns, 150g tomato sauce, 500g spinach, 20g vinegar, 1g chili oil, 10g sesame (roasted), 2 onions, 2 carrots.
practice:
1. Peel the onions, wash them, and cut them into strips; slice the cooked beef; boil the eggs, peel them, and cut them in half vertically; pick the spinach, wash it, and cut it into 1.5 cm segments; peel the potatoes, cut them into cubes; peel the carrots, wash them, and cut them into oblique slices;
2. Heat sesame oil in a wok, add onion shreds and stir-fry until fragrant, add carrot slices and peppercorns, simmer until half cooked, add tomato sauce, simmer until the oil turns red, and serve as soup;
3. Add chicken soup to cook soup, add potato cubes, and simmer until it is 90% cooked. Then add the stewed soup, salt, pepper, vinegar, and chili oil to adjust the taste.
4. Add beef slices and spinach segments 5 minutes before eating, pick out the peppercorns, bring to a boil, remove from the heat, serve in bowls, put half a hard-boiled egg in each bowl, sprinkle with sesame seeds, and serve.
Homemade Braised Beef with Soy Sauce <br /> Ingredients: 1000g beef, 10g salt, 15g sugar, 45ml cooking wine, 15ml soy sauce, 100g yellow bean paste, 2 star anise, pepper, cinnamon, onion and ginger. Method:
1. Rinse the beef with running water to remove surface dirt.
2. Put the beef into a cooking pot and add cold water until the water covers the meat.
3. Boil the meat over medium-high heat. After the water boils, skim off the blood foam and continue cooking. Cook for about 15 minutes until all the blood is gone, then remove the meat and drain the water.
4. Put the beef in a soup pot, add hot water until the beef is completely covered, add soy sauce, yellow bean paste, salt, sugar, cooking wine, scallion, ginger and seasoning (peppercorns, aniseed, cinnamon). Cover the lid and cook over high heat for half an hour, then turn to low heat for 2 hours. Uncover the pot and simmer over high heat for 15 minutes.
5. Take out the meat and let it cool down. (You can put chopsticks on a large bowl and put the meat on it)
6. After the beef has cooled completely, cut it into thin slices against the direction of the meat fibers.
Crispy Beef Tenderloin <br /> Ingredients: 400g beef, some oatmeal, some oil, 15g soy sauce, 1 egg, 2g salt.
practice:
1. Cut the beef into 1 cm thick slices;
2. Use the back of a knife to loosen it, cut it into strips, and marinate it with soy sauce and salt for 20 minutes;
3. Beat the eggs in a bowl, prepare a plate of corn starch and a plate of oatmeal;
4. Dip the marinated beef fillet in the beaten eggs;
5. Apply another layer of corn starch, and then add it to the beaten eggs. Apply another layer of corn starch, and then add it to the eggs (eggs-corn starch-eggs-corn starch-eggs);
6. Finally, add oatmeal;
7. Place the oatmeal-covered beef tenderloin in plastic wrap;
8. Heat the oil in a pan, put the beef fillet in and fry for two minutes;
9. Drain the oil and add ketchup to taste.
Beef stewed with yam <br /> Ingredients: beef (fat and lean) (500g), yam (250g), celery (25g), green onion (8g), ginger (5g), cooking wine (3g), salt (3g), MSG (3g), Sichuan pepper (3g), pepper powder (3g)
practice:
1. Wash the beef, cut it into 2 cm square pieces, put it into a pot of boiling water, blanch it for about 5 minutes, remove it, wash it and drain it.
2. Peel the yam, wash it, put it into a pot of boiling water, blanch it, take it out and drain it.
3. Wash the casserole, add water, beef, scallion, ginger, cooking wine, and celery, bring to a boil over medium heat, skim off the foam, add the peppercorns, and simmer over low heat until half cooked. Add the yam and simmer for about 3 hours until the beef is tender. Pick out the scallion, ginger, and celery, add salt, MSG, and pepper, and it's done.
Ingredients for beef stew: 1000g beef, 3 green onions, 1 piece of ginger, some aniseed, some cinnamon,
Seasoning: 2 tablespoons cooking wine, 2 teaspoons refined salt, some rock sugar,
practice:
1. Wash the beef, cut it into pieces, blanch it in boiling water to remove the blood, then remove it and wash it with cold water.
2. Wash and pound the scallions and ginger, then put them into a stew pot together with the beef, aniseed, cinnamon, cooking wine, rock sugar and salt. Bring to a boil over high heat, then simmer over low heat for 1 hour, until the beef is tender.
Spicy beef <br /> Ingredients: 200g beef, 200g tofu, 50g peas, 2 shallots, 6 cloves of garlic, appropriate amount of starch,
Seasoning: 30g cooking oil, 1 tbsp chili powder, 1 tbsp pepper powder, 1 tsp black bean paste, 1 tsp salt, 1/2 tsp MSG,
practice:
1. Remove the hard skin and hard edges of tofu and cut into dices.
2. Wash the beef and cut into dices.
3. Wash and chop the onion and garlic.
4. Wash the peas.
5. Crush the fermented black beans and mix with pepper powder.
6. Put the diced tofu into boiling water and blanch it, then take it out.
7. Heat the oil in a pan, sauté the onions and garlic, then add the beef and stir-fry until half cooked. Finally, add the tofu, peas, chili powder, pepper powder, salt, black beans, and MSG and stir-fry evenly.
8. Finally, thicken with water starch.
Beef porridge <br /> Ingredients: 400g glutinous rice, 200g beef
Seasoning: 3g each of MSG and five-spice powder, 8g of rice wine, 10g each of scallion and salt, 5g of ginger
practice:
1. Wash the beef and chop it into minced meat.
2. Wash the japonica rice clean.
3. Put the pot on the fire, pour in boiling water and bring to a boil, add onion segments, ginger pieces (smashed), minced beef, rice wine, and five-spice powder and bring to a boil, remove the onion and ginger, pour in the glutinous rice, cook into porridge, and add salt and MSG to make it salty and fresh.
Beef with tangerine peel <br /> Ingredients: 1500g beef leg, 1000g peanut oil (actual consumption 150g), 25g tangerine peel, 75g sesame oil, 50g red oil, 50g soy sauce, 20g salt, 125g sugar, 4g MSG, 150g fermented rice, 3g dried chili pepper, 15g ginger, 15g onion, 15g garlic, 1g pepper powder, 3g chili powder.
practice:
1. Wash the beef, remove the tendons, and cut into small cubes; put the pot on the fire, add peanut oil, heat it to 80%, put in the diced beef, fry until the water is dry, remove it, put it in another pot, add appropriate amount of water (the amount of water should be enough to cover the diced meat), bring to a boil over high heat, then turn to low heat and simmer for about 3-4 hours, until the diced beef is crispy.
2. Soak the tangerine peel in water until soft and mince it. Remove the seeds from the dried chili pepper and mince it. Peel the ginger and mince it. Wash and chop the green onion. Peel the garlic and mash it. Set aside.
3. Heat oil in a pan, add dried chili and stir-fry until spicy. Add chopped green onion, minced ginger, mashed garlic, chili powder, pepper powder, and rice wine. Stir well. Pour in the diced beef and the remaining juice from braising the beef. Add soy sauce, salt, sugar, and MSG. Stir well. Use high heat to reduce the juice. When the juice is almost dry, pour in sesame oil and red oil. Mix well and serve.
Spicy beef jerky <br /> Ingredients: 400g cooked beef, 10g cooked sesame seeds, 8g sliced ginger, 10g scallion, 4g refined salt, 1g MSG, 10g Shaoxing wine, 30g sugar color, 2g pepper powder, 20g sesame oil, 40g red chili oil, 500g beef broth, 8g chili powder, 500g salad oil (about 100g consumed).
practice:
1. Cut the cooked beef into 5 cm long and 0.8 cm thick strips, put them in a bowl, add fine salt, scallion segments and Shaoxing wine, mix well, and marinate for 15 minutes.
2. Place the wok on high heat, add salad oil and heat until 70% hot, add the beef strips and fry until crispy, then remove from the pan and drain the oil.
3. Put the wok back on the fire, add salad oil (20g) and heat until 50% hot, add ginger slices and scallions and stir-fry until fragrant, add beef broth, salt, and sugar color and bring to a boil, add beef strips and heat until shiny. Remove from heat, add chili powder, Sichuan pepper powder, red chili oil, sesame oil, and MSG, mix well, let cool, serve on a plate, and sprinkle with sesame seeds.
Apple stewed beef <br /> Ingredients: 1 can of braised beef, 1/2 apple, 6 green beans, 1/2 cup of water, appropriate amount of cornstarch water. Instructions:
1. Remove the stems and tendons of green beans, wash and cut into inch-long pieces.
2. Peel and seed the apples and cut them into cubes. Soak them in salt water, drain and set aside.
3. After the oil is heated, add the green beans and stir-fry briefly, then pour in the whole can of braised beef (with juice) and 1/2 cup of water, and boil over medium heat.
4. Add the diced apple and cook for 1 minute, then pour in the cornstarch water to thicken the sauce. Cook until thick, then turn off the heat and serve on a plate.
Deep-fried beef <br /> Ingredients: 400g beef, 1 egg, 10g starch, 50g flour, 1000g cooking oil, and some common seasonings.
practice:
1. Cut the beef into cubes, blanch in boiling water and wash.
2. Add water to a casserole, put in beef, ginger, onion, cinnamon, star anise, pepper, cooking wine, sugar, soy sauce, salt and MSG. Bring to a boil over high heat, then simmer over low heat, use high heat to dry the marinade, and let the beef cool for later use.
3. Make egg batter with eggs, flour and water.
4. Place a clean pot on high heat, add cooking oil, and when it is 50% to 60% hot, coat the beef with egg batter, fry the beef in the pan until golden brown, remove from the pan, and serve with salt, pepper and tomato sauce.
Pumpkin Beef Soup <br /> Ingredients: 250g beef, 500g pumpkin, 2 shallots, 1 piece of ginger, Note: You can add other ingredients as needed.
Seasoning: 20 tablespoons of stock, 1 teaspoon of pepper, 2 teaspoons of salt,
practice:
1. Peel the pumpkin, wash it, and cut it into cubes about 3 cm in size.
2. Wash and pound the ginger, wash and tie the chives into a knot.
3. Remove the fascia from the beef, wash and cut into pieces about 2 cm square. First blanch it in boiling water, then put it into the pot and add the broth. After the beef is cooked, add the pumpkin pieces, ginger, and scallions and cook together. When the beef is cooked through, season with pepper and salt. Medicinal value of beef According to Chinese medicine diet therapy, beef in winter can warm the stomach and is a good tonic for the cold winter. Chinese medicine believes that beef can nourish the middle qi, nourish the spleen and stomach, strengthen the tendons and bones, resolve phlegm and calm the wind, and quench thirst and saliva. It is suitable for people with qi sinking, shortness of breath, weak body, sore tendons and bones, anemia, long-term illness, and sallow complexion and dizziness.
Traditional Chinese medicine believes that beef nourishes the spleen and stomach, replenishes the qi and strengthens the bones and tendons. It can treat emaciation, thirst, spleen weakness, stagnation, edema, and soreness of the waist and knees.
① "Bie Lu": "It can relieve thirst, stop diarrhea, calm the stomach and replenish qi, and nourish the spleen and stomach."
② "Qian Jin·Food Therapy": "Stops saliva."
③ "Supplement to Materia Medica": "It can eliminate edema, remove dampness, replenish deficiency, strengthen bones and muscles, and make people strong and healthy."
④ "Southern Yunnan Materia Medica": "Buffalo meat can stabilize pregnancy and replenish blood."
⑤ "Han's Medical Encyclopedia": "Yellow beef can replenish qi and has the same effect as Astragalus membranaceus." |
