Beef is a very good food for some bodybuilders. Because beef contains less animal fat, but more protein, it is very good food for friends who have long-term physical exertion and gain muscle. Generally speaking, fitness friends are also required to choose the cooking method of beef. Today we will talk about a whole set of beef practices suitable for fitness.

Exercise 1

Material preparation: beef (beef tendon), cooking wine, soy sauce, fragrant leaves, sauce meat seasoning and ginger.

Production method:

1, cut the whole bought fresh beef tendon into chunks of about 10 cm, soak it in cold water, and change the water several times to fully soak the bleeding water;

2. After that, use 6-8 cooking wine, 6-8 soy sauce (depending on personal taste, you can put more soy sauce if you like strong flavor), a few fragrant leaves, a bag of sauce meat seasoning bought in the supermarket, and a few slices of ginger, and soak them for more than an hour without water;

3. Finally, enlarge the fire to boil, simmer slowly with low fire, without pressure cooker, and the taste of slow stew is more fragrant;

4. naturally cool after stewing, and then put it in the refrigerator for refrigeration. Take out one slice at a time and eat it directly. That tastes much better.

Exercise 2

Ingredients: beef tendon 1 piece (about 1000g), yellow sauce 100g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g), cinnamon 1 piece and soy sauce/kloc.

Exercise:

1. Wash the dirt on the surface of beef tenderloin with running water, and put the whole piece into a cold water pot and cook it with high fire. After boiling, skim the blood foam on the water surface, and skim it while cooking for about 15 minutes, and the blood inside will be removed. Take out the meat and drain it.

2. Put beef tenderloin into a soup pot, add hot water until it doesn't completely touch the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices, pepper, aniseed and cinnamon, put them in a gauze bag, cover and cook for half an hour, then simmer for more than 2 hours, and finally cover and simmer for 15 minutes to make the meat pieces taste even.

3. Take out the beef tendon, put a pair of chopsticks on the big bowl, drain the meat and put it on it to cool.

4. After the beef is completely cooled, the surface is compact and can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and then it can be put on a plate.