Compared with mutton, beef is more easily accepted by the general public, and its meat is full, mellow and delicious, which is more in line with the appetite. Its rich high-quality protein, sarcosine, vitamins, iron, zinc and other nutrients can not only replenish blood and enhance immunity, but also strengthen muscles and bones, and promote children's development.
How to best enjoy this delicacy in the cold winter became the direction of our exploration.
01. The nutritional value of beef
As a good nourishment, beef's unique characteristics and rich nutritional value make it an indispensable part of winter health.
Beef is known for its rich protein and is the best among meats. High-quality protein is the building block for building and repairing muscle tissue, which is essential for boosting the body's metabolism and physical strength. Especially in winter, the human body needs enough energy to resist the cold and strengthen immunity, and the protein of beef is just enough to meet this need.
In addition to protein, beef is also rich in sarcosine, an amino acid that is beneficial for the cardiovascular system. It helps to maintain the health of the cardiovascular system and has a positive effect on the prevention of cardiovascular diseases.
Maintaining heart health is especially important during the cold season, so beef is a delicious choice for maintaining a healthy cardiovascular system.
Beef is also a rich source of iron and zinc. Iron is a component of hemoglobin and is essential for the transport of oxygen.
During the winter months, due to the cooler temperatures, the body needs more oxygen to maintain normal metabolism and immune function. The iron in beef can effectively replenish iron in the body and prevent anemia.
Zinc is a trace element that is essential for the immune system. During the cold winter months, the immune system is more susceptible to threats, and adequate zinc intake can help boost immune function and improve the body's resistance. The abundant zinc in beef is an effective means of strengthening the immune system.
In addition, the warmth characteristics of beef are unique in traditional Chinese medicine.
According to the theory of traditional Chinese medicine, it is advisable to eat warm and dry food in winter, and beef is such a warm ingredient. An appropriate amount of warm food can help to drive away the cold and increase warmth, improve the yang energy in the body, and is an ideal food supplement for people with cold constitution.
02. Preparation of beef in sauce
Sauced beef is a delicacy that requires a range of carefully selected ingredients and clever cooking techniques.
First of all, the preparation of the ingredients for the sauced beef is very important. We need soybean paste, salt, oyster sauce, light soy sauce, dark soy sauce, rock sugar, cooking wine, star anise, bay leaves, cinnamon, chives, garlic, ginger, red pepper and many other ingredients.
These ingredients work together to preserve the original flavor of the beef and make the whole dish richer and more multi-layered.
Secondly, the steps of making the beef sauce need to be meticulous. First of all, we need to prepare the soybean sauce, stir the soybean paste, salt, oyster sauce, light soy sauce, dark soy sauce, rock sugar, and cooking wine well.
This step is to provide the beef with a rich flavor that allows it to fully absorb the essence of various seasonings during the cooking process.
Next, the fresh beef tendon meat is cut into small pieces and washed several times to remove blood and impurities. Then, put the beef in a large bowl, add green onion and ginger, Sichuan peppercorns, and a small spoon of cooking wine, mix well and marinate for 10 minutes to make it more tender.
After the marinade is complete, put the beef in a pot of cold water and cook it over high heat. At this time, use chopsticks to insert a few times into the beef, which can better cook the blood water inside and make the beef more tender.
Add an appropriate amount of water to another pot, pour in the prepared soybean sauce, and wait for the water to boil before adding the beef pieces. Next, add the prepared seasonings such as star anise, bay leaves, cinnamon, chives, garlic, ginger, red pepper, etc., to make it fragrant.
Pour the boiled beef pieces into the pressure cooker and simmer for about 1 hour. If you don't have a pressure cooker, you can use a regular cooker, but the simmering time is relatively long.
At this point, the beef is already cooked, but to make it more flavorful, we can soak it in the broth for about 5 hours. This step results in a more mellow flavor and a richer texture.
Finally, remove the marinated beef, place it on a cutting board, cut it into thin slices along the texture of the beef, and put it on a plate. If you like the texture with the soup, you can drizzle in a little soup. The resulting beef sauce is fragrant, soft and tender, not only does not stuff your teeth, but is also nutritious.
03. Health tips
While enjoying the delicious sauced beef, we also pay attention to some cooking and eating tips to ensure that the nutrients of the beef are better absorbed while maintaining the health of the body.
First of all, the curing process of beef is crucial. The marinating time should not be too short or too long. A moderate marinating time can remove the fishy smell of the beef and improve the taste, but too long a marinating time may make the beef too salty and affect the eating experience.
Therefore, in the pickling process, it is necessary to adjust the time according to the actual situation to ensure proper pickling.
Secondly, after the beef is marinated, the step of boiling to remove the blood water is equally important. While the beef is being cooked in water, gently insert the beef with chopsticks to help better drain the blood from the inside. This step not only removes the fishy smell, but also makes the beef more tender and tasteful.
When seasoning, you can add or decrease the seasoning in an appropriate amount according to your personal taste. For example, if you prefer a heavy taste, you can increase the oyster sauce and salt in moderation, while for those who prefer a lighter taste, you can reduce the amount accordingly. The combination of seasonings is flexible and diverse, and can be reasonably matched according to the taste and health needs of the family.
Also, don't rush to take out the cooked beef, but soak it in the soup for a while. This adds flavor to the beef, and the soup penetrates into the beef, making it more delicious.
Finally, for the beef that cannot be eaten, it can be preserved in the soup so that it can maintain its tender taste and can be stored for a considerable period of time without losing its flavor. In your daily life, you can save time by storing your ingredients wisely, and you can enjoy them at any time.
Source: Sister Li's words about health