Put the dried peppers and onions in the bag on the meat and cabbage. Heat the oil in the pan, pour it into a bowl, and stir-fry the peppers and onions. Add two more parsley and the dish will be ready.
1. beef (English name: beef, hot pot, red meat) refers to the meat obtained from cattle, which is one of the common meats, and the source can be cows, bulls and heifers. Beef is the third largest meat consumed in the world, accounting for about 25% of the meat market. It is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body and has the functions of warming stomach and benefiting qi. Beef should not be smoked, baked or pickled to avoid carcinogens such as benzopyrene and nitrosamines. [1] Eating iron-rich foods such as beef at night will interfere with the biological clock of the liver. Beef is rich in protein and amino acids. Its ingredients are closer to the needs of human body than pork, which can improve the disease resistance of the body. It is especially suitable for people who are growing and recuperating after surgery and illness, such as replenishing blood loss and repairing tissues. Chinese dietotherapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic in cold winter. Chinese medicine believes that beef has the functions of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and promoting fluid production. Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and yellow complexion.
Secondly, beef is rich in protein, and its amino acid composition is closer to that of human beef than pork (1 1), which can improve the body's disease resistance, and is especially suitable for people who grow and recuperate after surgery and illness, such as supplementing blood loss and repairing tissues. Eating beef in cold winter has the function of warming the stomach and is a good tonic in cold winter. Chinese medicine believes that beef has the functions of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and promoting fluid production. Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and yellow complexion.
Third, the identification method to see if there are red spots on the skin, no red spots are good meat, and red spots are bad meat; Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green. Second, fresh meat has a normal smell, while inferior meat has an ammonia smell or a sour taste. Three touches: First, it should be elastic, fresh meat should be elastic, the depression will recover immediately after finger pressing, the elasticity of inferior meat is poor, the depression will recover slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic; Second, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable.