List of this article: 1, How to make iron plate beef fillet? 2, the nutritional value of beef tenderloin 3, how to eat beef tenderloin 4, the nutrition and efficacy of beef tenderloin 5, the decomposition and practice of various parts of beef, (tips for buying beef at home) 6, what is spicy beef tenderloin? How? Ingredients: 200g beef tenderloin, celery, onion, pickled pepper, ginger, onion, garlic, salt, monosodium glutamate, chicken essence, sugar, vinegar, cooking wine, pepper, pine meat powder, water starch, fresh soup, sesame oil and refined oil.
Exercise:
1. Wash tenderloin, cut into pieces, then wash the blood with clear water, take it out and put it in a bowl, add salt, cooking wine, pine meat powder and water starch, and let it stand for 15 minutes.
2. Wash celery, cut it into sections, wash onion, shred it, wash onion, take its onion, shred it, soak pepper to remove pedicle and seeds, chop it into fine powder, peel and wash ginger and garlic, cut ginger and garlic into sections, and put salt, monosodium glutamate, chicken essence, white sugar, vinegar, pepper, fresh soup and water starch into a bowl and mix well to make juice for later use.
3. Put the pot on high fire, boil the water, put the beef in it until it is cut off, take it out, heat the refined oil in the pot to 40% heat, add pickled pepper and ginger garlic, stir fry and color, cook the juice, collect the juice and put it in a bowl.
4, teppanyaki red, with sesame oil, beef, sauce, celery, onion, shredded onion, pour sesame oil first, then add onion, celery, shredded onion, beef in turn, cook the sauce, cover it, cook until the aroma is overflowing, and mix well.
1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is suitable for people who are growing and recuperating after surgery and illness, such as replenishing 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 effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva.
Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
onion
2. Onion is a special vegetable, which has nutrition, medical and health care functions.
In Europe and America, it is known as the "vegetable queen". Japanese scientists also believe that eating onions regularly can stabilize blood pressure for a long time and play a good role in protecting human arteries and blood vessels.
Every100g of fresh onion contains 88g of water,1.8g of protein, 8.0g of carbohydrate, 40mg of calcium, 50mg of phosphorus,1.8mg of iron, trace carotene, 0.03mg of thiamine, 0.02mg of riboflavin, 0.2mg of nicotinic acid and 8mg of ascorbic acid.
Onion contains not only general nutrients, but also bioactive substances such as sterilization, diuresis, lipid lowering, blood pressure lowering and anticancer.
Onions have the functions of calming the liver and moistening the intestines, lowering blood sugar, eliminating phlegm, preventing colds and inhibiting bacteria and corrosion.
The nutritional value of beef tenderloin is a kind of meat that we often eat in our daily life. Beef has a high nutritional value, rich in protein, but low in fat. Different parts of beef have different tastes and practices. Many people just like beef tenderloin very much. Beef tenderloin tastes delicious, and good practices and eating methods are very popular.
Let's take a look at it with Apple Green Health Network.
Nutritional value of beef tenderloin
Efficacy and function of beef tenderloin
1, beef tenderloin is rich in protein and amino acids, and the composition ratio is closer to the needs of pork and our body, which can improve our body's disease resistance, and has a good effect on growth and development, postoperative conditioning, especially suitable for supplementing blood loss and repairing tissues. Eating beef in winter can warm the stomach and is a good tonic in winter.
2. Beef tenderloin has a good effect of invigorating the spleen and stomach and strengthening the bones and muscles. If we have anemia, shortness of breath, weakness of muscles and bones, yellow halo and gas reservoir for a long time.
3, we often eat some beef tenderloin can also be a good tire repair, and beef can be a good tonic, spleen and stomach, strong tendons and bones, is our best product for nourishing and strengthening the body.
Nutritional value of beef tenderloin
1, enhancing immunity.
We eat beef tenderloin, which can promote the metabolism and synthesis of protein and help us recover after training. Beef tenderloin contains zinc, which can promote the growth of protein and muscles, and also has a good effect on delaying body aging.
Potassium contained in beef tenderloin has a good preventive effect on cardiovascular and cerebrovascular systems and urinary systems of our body, while magnesium contained in beef tenderloin can improve the metabolic rate of insulin synthesis in our body and has a good effect on treating diabetes.
2. Beef tenderloin is rich in protein and amino acids, which can improve the disease resistance of us and our bodies. If you want to replenish blood loss and repair tissues, you can eat more beef and some beef from Oudongjiang in peacetime, which can well replenish the middle energizer and nourish the spleen and stomach.
But beef tenderloin is not easy to digest, so everyone should pay attention when eating it.
How to eat beef tenderloin
Fried beef tenderloin
1. Let's wash the pepper first, then cut off the pedicle for later use, peel the garlic, then slice it vertically, cut the garlic into disks, peel the ginger and cut it into filaments, and wash the red pepper and cut it into filaments.
2. Put the beef on the chopping board, then cut it into thick slices perpendicular to the meat quality, then cut it into small strips with a knife, add chicken essence or beef powder to the beef, and add black pepper to stir evenly.
3. Then pour in cooking wine and tomato sauce, pour in soy sauce, stir well and massage the beef, which will be more delicious.
Finally, pour in the starch. Stir well and let stand15min.
4. Add a small amount of cooking oil to the pot and spread the beef with warm oil. After the beef becomes discolored, turn off the fire, take it out and drain the excess oil.
5. Leave some base oil in the wok. When the oil is hot, add the garlic slices to stir-fry the fragrance, then add the onion, ginger and pepper in turn and stir-fry quickly.
6. After frying, pour in the fried beef and stir well. Before cooking, pour a few drops of old vinegar along the pot and turn off the heat.
Sauté ed beef tenderloin with pepper.
Ingredients: tenderloin 150g, onion 10g, red pepper 1, green pepper 1/2, ginger 1, starch, 50g of edible oil, sesame oil 1 spoon, a little pepper, and refined salt.
Practice: First, we wash the beef and cut it into thick slices, then use the back of a knife to loosely slice the meat, wash the onion, red pepper and green pepper, cut them into grains, cut ginger and garlic into powder, and then add onion, monosodium glutamate, pepper, water, starch, ginger and salt to the beef slices for pickling 10 minute.
Then pour the oil into the pot, heat it, add the beef, fry it thoroughly on both sides with low fire, sprinkle with pepper, drizzle with sesame oil, and serve.
People who should avoid beef tenderloin
The muscle fiber in beef is rough and difficult to digest, and the content of cholesterol and fat is high, so it is impossible for the elderly, children and some people with weak digestive ability to eat more. These people are suitable for eating some tender beef.
Moreover, through modern medical research, beef contains a malodorous acetaldehyde. If we eat too much, we will be unhealthy. People with skin diseases, liver diseases and kidney diseases should pay attention to eating carefully.
Where is the beef tenderloin?
Beef tenderloin is the most tender part of beef and also the tenderloin of beef.
Can pregnant women eat beef tenderloin
Pregnant women can eat beef.
Beef is rich in nutrition and is of great help to the health of pregnant women. Beef has a high nutritional value. Pregnant women can eat lean beef three or four times a week, each time 60 to 100 grams, which can not only prevent our iron deficiency anemia, but also enhance the immunity of pregnant women.
Eating beef for pregnant women can supplement iron and zinc well, so beef is a good tonic for pregnant women.
Why beef tenderloin is cheap
Because the price of beef is very inconsistent, the procurement channels and materials are different, and the price is different.
Eating beef can enhance immunity and strengthen bones and muscles, but it is not suitable for everyone. For people with gastrointestinal indigestion or skin diseases, you can't eat beef, because beef is easy to digest and contains some substances that will aggravate the condition, so you should pay attention to these problems when eating it in the future.
How to cook beef tenderloin? How to cook beef tenderloin?
1, beef tenderloin is tender and suitable for stewing.
Putting a hawthorn, an orange peel or a little tea when cooking beef tenderloin will make the meat stew worse.
2. Put mustard on the beef the night before the beef tenderloin is cooked, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. This will make the beef fillet easier to boil, the meat will be tender and the taste will be more fragrant.
3, beef tenderloin can be stewed with tomatoes, very delicious, and also suitable for people with bad stomach.
We can't deny the nutritional value of beef fillet. Eating beef tenderloin is very helpful to our health, but we must master the correct method when selecting beef tenderloin and pay attention to the method when making it. I hope I can provide you with some effective help. Only by selecting high-quality beef tenderloin can we make delicious and nutritious recipes.
Beef tenderloin is the best meat in cattle. Many people will buy some beef tenderloin when they buy beef, because beef tenderloin has very good meat quality and high nutritional value. However, it is necessary to pay attention to certain methods in the selection of beef tenderloin and master skills in production. Next, this paper will explain in detail the selection method and production skills of beef tenderloin.
Efficacy and function of beef tenderloin
1, protein content in beef tenderloin is extremely high, and they are all high-quality protein. In addition, they also contain various amino acids. The proportion of all kinds of amino acids is basically the same as that in protein, which contains more sarcosine than any food, which is very helpful to enhance physical fitness.
2. Eating beef tenderloin can replenish middle energizer, nourish spleen and stomach, strengthen bones and muscles, eliminate phlegm and stop wind, quench thirst and stop saliva, which is very helpful for people with hidden qi, shortness of breath, weakness of bones and muscles and anemia. Such people can eat beef tenderloin properly.
3, eating beef tenderloin can prevent miscarriage, benefit qi, strengthen spleen and stomach, strengthen bones and muscles, and effectively enhance physical fitness.
How to choose beef tenderloin
When choosing beef tenderloin, be sure to observe its appearance carefully. Through the appearance, we can roughly judge whether the tenderloin is fresh.
Fresh beef tenderloin is shiny, ruddy in color, with a little white or yellowish fat, slightly dry or air-dried, with good elasticity and unique taste of fresh beef.
If the appearance of beef tenderloin is sticky or extremely dry, and the depression cannot be recovered after being pressed by hand, it means that beef tenderloin is not fresh, and this kind of beef tenderloin cannot be bought and eaten.
Nutrition and efficacy of beef tenderloin The word beef tenderloin should be familiar to most of us, because it is a very delicious food. No matter at home or in a restaurant outside, we must have ordered this delicious dish.
High-quality beef tenderloin is tender, chewy and rich in nutrients.
So beef tenderloin is very popular with people.
Let me introduce the nutritional effect of beef tenderloin to you.
1, beef tenderloin is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.
Therefore, if there are growing children or people recovering from a serious illness in our family, it is very helpful for them to eat some beef tenderloin.
2. Beef tenderloin has the effects of invigorating the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm, quenching wind, quenching thirst and promoting fluid production, and is suitable for people who have no hidden middle energizer, shortness of breath, weakness of muscles and bones, anemia for a long time, and yellow complexion.
Therefore, people with weak constitution can eat more beef tenderloin to help improve immunity and resistance.
3. Beef tenderloin has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles, and eliminating edema.
Eating beef and cactus together with the elderly can play an anti-cancer and analgesic role and improve the immune function of the body.
Stewed beef with red dates is helpful for muscle growth and wound healing.
In the above article, we simply introduced some edible nutritional functions of beef tenderloin to you.
I believe everyone has a deeper understanding of this kind of food now.
Beef tenderloin tastes good and has high nutritional value. Protein, fat and various minerals are rich in content, which is very helpful for the healthy development of the body, so you must eat more beef tenderloin.
Decomposition and practice of beef parts, (a little knowledge of buying beef at home) beef: flat in nature and sweet in taste.
Nutrition: Rich in protein, fat, vitamin B, calcium, phosphorus, iron and taurine!
Efficacy: tonify spleen and stomach, tonify qi and blood, and strengthen bones and muscles.
Promote growth and development, and replenish blood loss after surgery and illness.
Repair the organization!
Suitable for people: the elderly, children and the infirm.
Not suitable for people: patients with skin diseases, liver diseases, kidney diseases, eczema and internal heat should eat less!
Suitable: potatoes: protect gastric mucosa.
Lycium barbarum: nourishing blood and benefiting qi.
White radish: tonify the five internal organs and qi and blood.
Celery: Lower blood pressure!
Xiangke: Ginger white wine, which causes fever and internal heat.
Brown sugar: bloating.
Chestnut: Reduce the nutritional value!
How to eat: stew, stir-fry, fry, make soup and make stuffing!
Cooking tip: put some dried hawthorn and orange peel when stewing, the meat will be tender!
Cutting mode: knife edge
It mainly includes trapezius neck muscle, pectoral muscle, gluteal muscle and scapular process muscle.
One end of the bone fracture containing 1 to the seventh cervical vertebra is connected to the upper brain, and it is cut at the seventh cervical vertebra, and the other end is cut at the 1 cervical vertebra. After the cervical vertebra is stripped, the remaining part is extracted.
Located in the neck of cattle, it is fat and thin, with dry and solid meat, disordered muscle texture and tough meat.
Best for stuffing, stewing or soup.
The upper brain of cattle is the flesh of the back neck of cattle, which is located on the upper side of the neck, on both sides of the spine and in front of the ribs.
The upper brain meat of cattle is fat and thin, and the proportion is relatively uniform. Its outer layer is red and white, with strong toughness, and its inner layer is red as tenderloin, with tender meat, which is suitable for cooking techniques such as frying, frying and boiling.
For example, stewed beef on the brain and fried beef on the brain are all classic foods made from beef on the brain.
It is the muscle of cattle, with one end connected to the upper brain and the other end connected to the outer ridge.
The eye muscles look like eyes, and the fat is mixed with marble.
Because there is less movement in the ribs and spine, the eye meat is tender and high in fat, which tastes sweet and juicy and won't dry.
Suitable for cooking: rinse, roast and stir-fry
Also known as west cold.
Located on the back of cattle, the meat is tender because of less exercise.
Suitable for frying and rinsing, it is the first-class raw material for making steak and hot pot.
Also called beef tenderloin.
Located in the cavity, it is the most tender part of the meat, and the fibers are in the same direction.
Suitable for frying, it is the first-class raw material for making steak.
It mainly includes a piece of clean meat of gluteus medius, gluteus profundus and tensor fascia lata.
Located in the hind legs of cattle, its muscle fibers are thicker.
Suitable for frying, vertical chopping or slicing fleshy fiber; You can also make stuffing.
It mainly includes supraspinatus muscle.
A cone of clean meat peeled from the upper shoulder of the front leg is located on the shoulder of the cow. The meat is tender and has a small amount of fat deposition, which is suitable for frying, frying and making sauce.
It is suitable for frying after demoulding.
Suitable for sauces with fascia.
It mainly includes the front of the scapula and the upper part of the front leg of cattle, and consists of supraspinatus, infraspinatus, tensor forearm and lateral triceps brachii. The shoulder meat of cattle contains more fat in the gap, and the meat is fresh and tender.
Located in the front leg of cattle, because it is a part of regular exercise, it is muscular, muscular and firm.
Suitable for stewing, roasting, stewing, etc.
It mainly includes latissimus dorsi, oblique muscle outside abdomen and external intercostal muscle.
Cut the abdomen of the chest along the head of the 1 to 13 rib, and then cut the 13 rib mark to get a piece of clean meat with the 1 to 13 rib mark.
Located in the abdomen of cattle, it is fat and thin, with thick shredded pork fibers and slightly tough meat.
Suitable for stewing; After removing the surface tendons, it is suitable for stir-frying and is the best raw material for halal specialty barbecue strips.
It mainly includes internal oblique muscle and external oblique muscle.
The chest and abdomen were cut from the joint of xiphoid cartilage and sternal stalk to the head of the sixth rib, then the head of the seventh rib to the 13 rib, and then cut along the 13 rib mark, which contained all the clean meat of the 8- 13 rib cartilage mark.
Located in the abdomen of cattle, it is covered with fascia, fat and thin, with thick shredded pork fibers and slightly tough meat.
Suitable for stewing
A clean piece of meat, mainly including semimembranous muscle, adductor muscle and gracilis muscle.
Located on the inner side of the hind leg of cattle, its muscle fibers are thicker.
Suitable for frying, vertical chopping or slicing fleshy fiber; You can also make stuffing.
Also known as monk's head or knee circle.
Located above the kneecap of cattle hind legs, there is a thin layer of fascia on the surface, and its meat is fresh and tender.
Beef tendon is suitable for stir-frying, and it is suitable for making lean steak after removing fascia.
It is the best raw material for making the special halal dish' whistle cover'.
Mainly biceps femoris.
A clean piece of meat, connected with cucumber strips, is shaped like a square.
Located on the outside of the hind legs of cattle, its muscle fibers are thicker.
Suitable for frying, vertical chopping or slicing fleshy fiber; You can also make stuffing.
Mostly semitendinosus.
A nearly cylindrical piece of clean meat.
Located on the outside of the hind legs of cattle, its muscle fibers are thicker.
Suitable for frying, suitable for frying steak after slicing, or slicing.
Located in the breast of cattle, the fiber is slightly thicker, the surface texture is more, and it is covered with some fat. Crisp and tender after cooking, fat but not greasy.
Suitable for stewing or making soup.
It is the best raw material for halal specialty dishes to slide across the chest.
Suitable for washing after slicing.
It mainly includes extensor carpi radialis, extensor digitorum communis, extensor digitorum medialis and extensor carpi lateralis.
The part located in the front leg and removed from the upper end of ulna and radius after peeling off ulna and radius.
Located in the front legs of cattle, the muscles in the meat are more like clouds and more developed.
Suitable for making sauce, it is the first-class raw material for making sauce beef.
What is spicy beef tenderloin? Beef tenderloin is the tenderloin of cattle, and tenderloin is the tender meat on both sides of the spine of cattle, sheep and pigs.
Beef tenderloin is beef tenderloin
In fact, the real tenderloin, that is, beef tenderloin, has only two small pieces.
The practice of beef mala Tang introduced the cuisine and its effects in detail: private cuisine, spleen-invigorating and appetizing recipes, limb-chilling and cold-fearing recipes, anemia recipes, taste: spicy mala Tang technology: the cooking material of beef mala Tang.
So much for the introduction of the efficacy and function of beef tenderloin. Thank you for taking the time to read the contents of this website. Don't forget to search for more information about the efficacy and function of beef tenderloin and the efficacy and function of beef tenderloin on this website.