As the temperature drops, the climate is getting drier and drier, not only the skin is dry, but if you don't pay attention, your throat is also dry and smoking......
However, nature's arrangement always has its reason, how dry the climate is, how moist the corresponding fruit is, and the seasonal fruit kiwi in winter is the savior of dryness~
Autumn and winter fruit harvest, what pears, persimmons, hawthorn and so on have their own advantages, but kiwi you must arrange more, it is not only a "VC bomb", in a group of fruits and vegetables, kiwi vitamin C and dietary fiber are also far ahead. The content is 62 mg per 100 grams, which is 12.4 times that of pears and 20 times that of apples, which is more powerful than lemons.
A tiny kiwiberry contains more vitamin C than a large apple, 31 times more than it!
Excellent kiwifruit is not only delicious and nutritious, but it is also an unexpected and wonderful use for us to use it in dishes!
You must not think that it is also a perfect match with beef! without adding tender meat powder and egg white, it can speed up the beef to be soft and rotten, tender and juicy.
Because kiwi fruit is an acidic fruit with a very good meat tenderizing effect, it is fresh, delicious and smooth to cook beef.
When adding kiwi fruit to the beef stew, the sweet and sour flesh not only tastes good, but also the fragrance of the fruit brings out the original taste of the beef to the fullest.
There are no extra spices, not even cooking wine!
"Eat more acid in winter, don't walk around", eat acid appropriately in winter, appetize and relieve greasy, supplement rich vitamin C to improve the body's immunity, and make the physique better and better.
This improved version of [Tomato Brisket], the most ordinary dish, has a mellow taste and a low-calorie flavor~
However, it should be noted that the proportion of kiwifruit and beef should be controlled, let's try it together, the specific dosage, there is a detailed unlock in the process~
【Kiwi roasted beef brisket】
A piece of beef or brisket, a kiwi, a tomato, a carrot, a potato
Method:
The ingredients are ready. Beef brisket can be replaced with beef or cowhide oxtail.
Prepare the brisket first: cut into large pieces.
Blanch the beef brisket slices in a pot under cold water, skim off the foam, and remove for later use.
Tips for peeling tomatoes: Draw two cross-shaped knives on the surface of tomatoes, poke them in with chopsticks, and burn them over low heat.
Turning in a circle, the surrounding area is burned until it softens slightly, and the knife edge automatically cracks, and the skin is completely torn off with a single tear by hand.
Chop the processed tomatoes into minced pieces and set aside.
Carrots and potatoes are cut into small pieces, put in a pot and boil until they change color, and then they can be removed when they are ripe.
Heat the oil in a pan, pour the celery pieces into the pan and stir-fry slightly.
Add a generous amount of chopped tomato cubes, stir-fry quickly until fragrant, then add the blanched carrots and diced potatoes.
Add the processed brisket to the pot with the broth.
Add half a kiwi fruit, 2 tablespoons of salt, and wait until the soup thickens.
Tips:
The ratio of kiwi and beef is 2 catties of beef plus half a catty of kiwi fruit.
Homemade tomato paste: Use a high-temperature bottle and add the cut tomatoes to the bottle. Put it in the steamer and steam it for half an hour! After removing the cap, it is directly tightened with the bottle cap to achieve vacuum storage, and it can not be put bad, and the taste is stronger! It can be stored for at least 2~3 months.
Editor丨Zheng Wei