Recently, the cold current of the Arctic has moved south, and some cities in the north have been affected by low temperatures, and the temperature has dropped to about minus 20 degrees, just like a winter in the northeast! On such a cold day, eating some "red meat" is more in line with our eating habits, replenishing physical strength and calories to resist the attack of the cold.
Chinese people pay attention to eating in season, that is, in the winter, they should properly eat some high-protein, high-calorie foods, which is what the elderly call "eating cold". Red meat is particularly suitable for this season, beef is also known as red meat, is one of the red meat. Red meat is because beef contains a lot of myoglobin, a protein that carries oxygen into the body's muscles.
Iron is an essential component of our human cells and has hematopoietic functions. Iron also plays a role in transporting and carrying nutrients in the blood, once the human body is deficient in iron, it will affect the hematopoietic function, resulting in anemia, but also causes a decline in immune function and metabolic disorders, and in the winter if iron deficiency, there will be insufficient qi and blood, cold hands and feet, afraid of cold phenomenon. Therefore, in winter, you can eat more iron-containing foods to promote blood circulation and thus play a role in warming the body.
Beef is the second largest meat food loved by our countrymen, with high protein content and low fat content, and delicious taste, loved by people, enjoying the reputation of "proud of meat". Beef has a high nutritional value, rich in a variety of minerals, especially iron is more abundant, very suitable for winter consumption, both nutritious and warm.
Hangzhou pepper is a delicate pepper variety, because the earliest trial planting in Hangzhou, so called Hangzhou pepper. The skin is thin, the texture is crisp and tender, rich in protein, carotene, capsaicin, and also contains minerals such as calcium and iron, which complement the beef. #乡村美食上头条 #
Hangzhou pepper is not only a good condiment for delicious dishes, but also a good product that dissipates cold in warmth and stimulates appetite. I don't know if you have noticed that when we eat peppers or dishes with pepper products, there will be a feeling of appetite, and staple foods will eat more than usual, because peppers have appetizing and stimulating appetite, which is the most obvious when eating Sichuan and Hunan vegetables.
Hangzhou pepper eating a lot, hot stir-fry with meat, such as Hangzhou pepper small stir-fried meat, Hangzhou pepper beef fillet, Hangzhou pepper pork liver, etc., in the Hangzhou pepper beef fillet to play a role in the desocient flavor, Hangzhou pepper fried after a slight spicy taste and very crisp and tender taste, and the tenderness of beef is also with the spicy spicy formation of a distinct feeling, even if not able to eat spicy friends can also taste this dish, the following to share its detailed method. After a little cold, give your family more to eat this kind of meat, nourish and keep warm, eat once a week, but also prevent anemia.
Ingredients required: 200 grams of beef spine (or beef melon strips), 200 grams of hangzhou pepper, 1 green onion, 1 piece of ginger, 3 cloves of garlic
Seasoning required: 1 g salt, 1 g monosodium glutamate, 1 g chicken essence, 1 g pepper, 2 g sugar, 10 g cooking wine, 5 g oyster sauce, 10 g fresh soy sauce, 2 g dark soy sauce, 1 g sesame oil, 1 egg white, 10 g corn starch, 20 g beer, 10 g water starch
Production process:
1, the outer ridge of the cattle to remove the excess fat and scraps, cut into about 5 cm of triangle or diamond-shaped large pieces, the thickness of the reference to one yuan coin can be. The sliced beef is soaked in water to remove the blood.
2: Wash and cut the green onion into green onions, peel the ginger, wash and cut into small diamond-shaped slices, slice the garlic and set aside.
3: Wash and remove the roots and cut into about 4 cm segments.
4, rinse the beef slices to dry the water, put in a little oyster sauce, cooking wine, pepper, monosodium glutamate, chicken essence marinade, and then put in the appropriate amount of beer, stir clockwise until the beef is all absorbed into the water, and then put in half an egg white to grasp well, a little dried corn starch mix well and sizing, marinate for about 10 minutes.
5: Heat the wok over high heat, add a little more salad oil, and heat it for about 40% of the time and add the beef fillets with oil.
6, with the back of the spoon to push the beef slices to make them slip apart, increase the oil temperature, see the beef slices floating, then heat for about 5 seconds, pour out the oil control.
7: Add the pepper and fry it to control the oil. Just break through the oil, don't fry it too soft.
8: Leave a little oil in the wok and stir-fry the green onion, ginger slices and garlic slices until fragrant.
9: Sauté a little oyster sauce over low heat. Add fresh soy sauce and simmer together to create the flavor.
10: Stir-fry the pepper and beef fillet.
11: Cook a little cooking wine to remove the greasy and stir-fry quickly over high heat.
12, put in the old soy sauce to adjust the color, you can also cook a little water to dilute the oyster sauce juice.
13: Add a little salt, monosodium glutamate, chicken essence, sugar and pepper to taste, stir-fry evenly over high heat, and fry out the pan.
14: Drizzle with a little water starch and push the sauce until the beef is completely wrapped.
15: Drizzle with a little sesame oil to enhance the flavor, stir-fry well and then put on the plate.
Production chart
Hui Ge has something to say
First, beef can choose beef outer ridge or beef melon strips, which are relatively tender. The upper brain of cattle can also be used.
Second, after the beef is cut, soak it in water and marinate and sizing it, so that it is more tender and juicy.
Third, the pepper is relatively crisp and tender, the oil temperature is not too high when the oil is too high, and it should be fished out to maintain the texture when fried.
Fourth, because there is a bottom taste when marinating, pay attention to the amount of oyster sauce and salt, otherwise it will cause a salty situation.
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