Soda powder 1 and 1/2 teaspoons.

Garlic powder 120g

Salt 1 teaspoon

Sugar 1 and 1/2 teaspoons.

Fresh chicken powder 1 teaspoon

1 and 1/2 tablespoons white powder

Pepper 1 teaspoon

Sesame oil 1 and 1/2 teaspoons.

2 production process

edit

1. The steak is marinated with baking soda powder 1 hour, then rinsed with clear water for half an hour to remove the alkaline smell, and drained for later use.

Beef ribs with garlic sauce

Beef ribs with garlic sauce

2. Mix all seasonings well, add steak and mix well. Finally, add minced garlic and mix well for later use.

3. Put the right amount of ingredients in Method 2 into a small dish and put it into a steaming school? What vulture? It only takes two minutes.

3 component analysis

edit

beefsteak

The habit of eating beef originated in medieval Europe. Pork and mutton are common people's edible meat, while beef is the top grade of princes and nobles.

beefsteak

beefsteak

Meat and noble beef were cooked with pepper and spices, which was also different at that time. They were eaten on special occasions to show the distinguished status of their owners. By the18th century, Britain had become a famous beef consumer. Today, the United States is the largest consumer of beef, and steak became the favorite way for Americans to eat as early as the middle of the19th century. But in Asia, people have two levels of reaction to beef, such as Japan, which can be said to have brought beef to the extreme. Different countries have different attitudes and habits towards beef, so beef is eaten in different ways:

The American way of eating steak is rough and unconstrained, and it is informal. The whole filet mignon is roasted first and then sliced.

The most talked about is the Roman-style Buddha jumping wall. After cooking, fry in oil until the surface is golden, and pour in white wine. It is said that this kind of cooking can prevent allergies in summer.

For the British, it is customary to fork a large steak and roast it.

French steak pays special attention to the deployment of sauces, and highlights the noble status of steak with various sauces.

As for Germans, the way to eat steak is very strange. It is incredible to hear the name "sour beef", but fresh beef needs courage to try.

In Japan, Japanese-style photo barbecue sauce, which is commonly used in barbecue, is used in western-style steaks, giving the breezy western-style steaks a unique flavor. [ 1]

4 nutritional value

edit

Beef ribs

Beef ribs

Beef ribs

Beef ribs are tender and thick, and they are very enjoyable to eat. Beef contains the most, tallest and richest elements needed by human body. Comprises protein, blood iron, vitamins, zinc, phosphorus and various amino acids.

It is impossible for the human body to get all the nutrients it needs when it absorbs the nutrients of various foods, but it is the most direct and complete intake from beef. Moreover, beef is rich in nutrition. More than half of the 22 kinds of amino acids that the human body needs every day can be made by the human body, but 8 kinds of amino acids that the human body cannot make are called essential amino acids and have to be taken in food.

Beef food contains these eight essential amino acids, which are absorbed by 100%, and the nutrition of any animal or plant is inferior to that of beef. So eating a piece of beef is worth a day's nutrition.

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 especially suitable for people who are recuperating after surgery and illness, such as replenishing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.

Beef has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, quenching wind, and quenching thirst. It is suitable for people who are hidden in the middle, short of breath, weak in body, weak in bones and muscles, anemia for a long time, and yellow and dizzy.

5 Applicable people

edit

1, suitable for people who are growing, recuperating after surgery and illness, and people who have gas reservoirs, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion;

2. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; Beef is a hair growth product. People suffering from scabies, eczema, acne and itching should use it with caution.

3, high cholesterol, high fat, the elderly, children, people with weak digestive ability should not eat more.

6 preventive measures

edit

1, put a hawthorn, an orange peel or a little tea when cooking, beef will rot easily.

Beef ribs

Beef ribs

2. Coat the beef with mustard the night before cooking the old beef, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant.

3. The fibrous tissue of beef is rough and there are many connective tissues. To cross-cut, long fibers should be cut off, not along the fiber tissue, otherwise it is not delicious and chewy.

4, beef is easy to turn black after being blown by the wind, and then deteriorate, so pay attention to storage. Stewed beef with red dates is helpful for muscle growth and wound healing.

7 Edible efficacy

edit

Beef is sweet and flat, belonging to the spleen and stomach meridian; Has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, calming endogenous wind, quenching thirst and promoting fluid production; Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.

8 grams of food stage

edit

Steak: Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.

9 tips

edit

The steak is taken out in different parts, so it has different names and cooking methods:

Small steak: the left and right sides of the breast of a cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing.

Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki. Beef loin: Beef loin is tender and oily, suitable for steak.

Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki.

T-bone and New York Steak: Beef loin.

Judging the maturity of beef: 3 medium-cooked: dark red blood, 5 medium-cooked: light red blood, 7 medium-cooked: pink blood, and fully cooked: transparent juice.

Western modern medical research believes that beef belongs to red meat, which contains a malodorous acetaldehyde, and excessive intake is harmful to health.