Stewed beef is a simple home-cooked dish with beef ribs as the main material and soy sauce, salt, onion, sweet noodle sauce, garlic, ginger, pepper, aniseed, clove, cinnamon, cardamom, Amomum villosum, cinnamon and angelica dahurica as the auxiliary materials. Suitable for people who are weak and recovering from illness. Bright red color, soft and tender. Patients with high cholesterol should not eat.
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.
Extended data:
Choose beef:
First of all, look
See if there are any red spots on the skin. Those without red spots are good meat, and those with 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, the smell
Fresh meat has a normal smell, while inferior meat has an ammonia or sour taste.
Third, touch
Touch elasticity, fresh meat has elasticity, and the depression immediately recovers after finger pressing, while inferior meat has poor elasticity, and the depression recovers slowly or even cannot recover after finger pressing, and deteriorated meat has no elasticity; 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.
References:
Baidu encyclopedia-stewed beef
References:
Baidu encyclopedia-beef