In the hot summer, cold dishes have become a popular scenery.Cold beef is mainly beef, the taste is fresh and sour, and the color is very attractive. It is a good appetizer.
Nutrition of beef
For a beef enthusiast, I have been looking for cold beef for a long time.
How to make cold beef beef
The recent debate in beef bodybuilding nutrition revolves around the two topics of low -carbon diet and replacement of chicken and fish with beef and fish.Beef was once again respected as the most important part of the growth muscle diet plan.Beef is rich in nutrition, its protein content is very high, amino acid composition is more suitable for human needs, and it contains more minerals, such as calcium iron and selenium.In particular, the iron content of iron is high, and it is an animal hemoglobin iron that is easy to absorb in the human body. It is more suitable for babies who are prone to physiological anemia from 6 months to 2 years.
The practice of cold beef beef
The raw materials require 1000 grams of beef tendon, 1.5 spoons of salt, 1 small piece of cinnamon, 10 pepper grains, 5 dried pepper, 1 piece of ginger, 1 green onion, 1 piece of fragrant leaves, 3 octagonal, 1 spoon of pepper.
1. Buy it for a bull tendon and rinse it, dry the water a little, rub it with salt and peppercorns for about 20 minutes. Put the water without oil and oil, and marinate for at least 2 days. Seee and remove the water to remove the water.
2. Put cold water in the pot, pickle the cowhide tendon, continue to cook for 5 minutes, remove it with hot water, and pour the water in the pot.
3. Put the appropriate amount of hot water in the beef pot, and put the remaining seasonings in the seasoning bag.
4. Remove the beef and put it on the shelf, and cut it for half a day.
5, raw soy sauce: sesame oil: vinegar: salt = 1: 1: 1: 0.5 ratio, mix with the sauce, add a little small chili pepper to break well.Slice the beef, pour the seasoning juice, and sprinkle with green onions to put on the plate.
Cooking skills 1. Beef must be patient. The longer the time, the better; the marinating time is also the best to marinate the refrigerator for 3 or 4 days.
2. The time for beef stew is not specific. It is best to use chopsticks a few times.
3. Those who like to eat halogen, just add a raw soy sauce, old soy sauce, salt, sugar to the color, cook it in a hurry, soak for a long time, and then cut it after taking it out.
4. The water that cooks beef for the second time must be boiling water. The more the more, the better. If there is no beef in the middle, you can continue to add boiling water. Be sure to keep the beef in the water.This should be adjusted according to your own firepower.

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