Since early spring hasn't come yet, it's better to swallow the beef stored at home. Today, we will have a delicious dish: stewed lamb chops and stewed radish. Among them, the food is nutritious and very nutritious, and carrots are very easy to taste. If it is mixed with tender beef, it will definitely add a bowl of rice more than usual. However, many pot friends are not very familiar with the practice of stewing lamb chops and radishes, and may ignore many processes, resulting in a slightly unpleasant taste.

Food list: the main ingredients are beef, radish, onion, ginger, garlic, pepper, pepper, pepper, ginger and star anise, and the auxiliary materials are oil, salt, soy sauce, Pixian bean paste, pure grain wine and salty taste.

The food is ready. Wash the beef slices. Put it in the water and scoop it up. The necessary seasonings are ready. Heat oil in a wok, pour in star anise and onion and garlic and stir-fry until fragrant. Stir-fry Pixian bean paste into Chili oil. Stir-fry beef pieces and soy sauce. Add proper amount of pure grain wine to remove fishy smell and peculiar smell. Add water and cook beef. Turn down the heat and simmer until the meat is cooked. When the meat is cooked, cook it in a basket and season it with a little salt. Collect the juice from the fire. Delicious food, the ultimate display.

Nutritional components of beef and carrots

1 and ruby.

Radish: Radish is rich in vitamin C, so it can be beauty beauty, while zinc can increase resistance and immunity, promote digestion, treat constipation, and assist digestion and absorption, and it is worth mentioning that radish also has a good anti-cancer effect. It is recommended to cook with a variety of meat products, which will not only have a stronger taste, but also have higher nutrients.

Basket: Basket contains a lot of methyl cellulose, and its calorific value is low. Meat products are very prone to hunger after use, so they have a good slimming effect. Moreover, the basket also has the functions of preventing cancer, relaxing bowels and relaxing bowels. Eating regularly can also reduce the "three highs" and prevent diseases such as coronary heart disease. Generally used to mix cold dishes will be more refreshing.

Carrots: Carrots contain rich and colorful carrots, which can clear the liver, improve eyesight and protect eyesight. In addition, methylcellulose can improve the intestinal peristalsis of the stomach. Eating them regularly can not only increase resistance, but also soften blood vessels and lower blood sugar levels and blood pressure. Generally, it is common in cooking, mixing cold dishes and pickling.

Water radish: Water radish may be slightly less likely to appear than the first three carrots. It usually appears in summer, and its vitamin C is twice as high as radish. Radish has the same function of reducing "three highs" and preventing constipation, and can protect liver and detoxify, strengthen bones and whiten skin. And it can sober up.

2. The nutritional value of mutton

(1) Beef is rich in protein, and its composition is higher than that of live pigs, beef and mutton.

(2) Compared with raw pork and beef, beef contains a lot of calcium, iron and vitamin C.

(3) Beef has obvious mutton flavor, and the key is that human fat contains carbonic acid. After human body fat is removed, beef is not easy to have a bad smell.

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1, warming spleen and stomach: used to treat nausea and vomiting, physical weakness and chills caused by spleen and stomach weakness.

2. Warming and tonifying deficiency: it is used to treat waist soreness, leg weakness, cold pain and impotence caused by yin deficiency and excessive fire.

3, nourishing blood, replenishing qi and dredging collaterals: used for abdominal cold pain caused by deficiency of both qi and blood and wind-cold.

4. Maintenance of gastric mucosa: Beef can maintain gastric mucosa, promote the metabolism of pepsin and promote digestion.