Dishes: Beef with Chestnut

Technology: braise in soy sauce

Taste: salty and sweet.

manufacturing process

1. Wash beef and cut it into 3cm square pieces;

2. Marinate the beef pieces with yellow wine, a little soy sauce, pepper, onion and ginger for a while;

3. Put the beef in a 70% hot oil pan and fry until the surface is hard, then take it out and drain it;

4. Leave a little oil in the pot and add dried red pepper, onion and ginger.

5. Cook rice wine, refined salt, soy sauce and white sugar, then pour in beef, chestnuts and appropriate amount of water to boil;

6. Skim off the floating foam and simmer on low heat until the soup is thick. Now stir the monosodium glutamate evenly;

7. Collect juice over high fire, drizzle with sesame oil, evenly pan out, let cool, and plate.

Dietary nutrition

Beef (fat meat and lean meat): 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 to replenish blood loss and repair 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.

Chestnut (fresh): Chestnut is rich in unsaturated fatty acids, vitamins and minerals, which can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis and osteoporosis, and is a nourishing product for anti-aging and prolonging life; Chestnuts are sweet and warm, and enter the spleen, stomach and kidney meridians; Has the effects of nourishing stomach, invigorating spleen, tonifying kidney, strengthening tendons, promoting blood circulation and stopping bleeding.