Beef , this favorite ingredients are not only delicious, but also rich in nutrition.According to legend, as early as 3000 BC, our ancestors Fuxi began to domesticate and raise six animals, including cows.Initially, beef was mainly used as a source of meat, but in the Yellow Emperors era, cattle began to be used for cars.In the Shang Dynasty, Niu became an important labor force for agricultural production.However, although beef plays an important role in agricultural production, beef is still a delicious dish on peoples dining tables in some regions and specific periods.
In the border ethnic minority regions of my country, the history of domestication and breeding cattle is longer.People in these areas not only use the varieties such as oxen and yaks to provide meat, but also use them to squeeze milk to make butter, milk wine and other dairy products. Such traditions have a history of more than 5,000 years.
The region of my country is vast. Due to the differences in climate, environment, breeding methods such as climate, environment, and breeding, the taste and quality of the beef produced in various places are also different.
Tongliao (Korqin Fei Beef): Tongliao is located in the eastern part of Inner Mongolia and is the hinterland of the Corqin grassland.The grassland here is a rare unpolluted prairie in the world, providing unique conditions for the growth of Korqins fat beef.Korqins fat beef is known for its tender, juicy and elastic taste, and is a national geographical logo product.
Shanxi Pingyao: Pingyao is located in Jinzhong City, Shanxi Province. The climate is mild and rich in pasture.environment.Pingyao beef is famous for its rosy, fat but not greasy, and full of fleshy flavor. It is also a national geographical sign.
Shandong Pingdu: Pingdu is located in Qingdao City, Shandong Province, and is known as "the hometown of Chinese beef cattle".The beef cattle here are excellent and rich in feed, making Pingdu beef quality.Pingdu beef cuts the surface of snowflakes, fat and thin, and the taste is smooth and tender, which is also a national geographical logo product.
Tibetan Wuqi: Wuqi is located in the northeast of Tibet.condition.Wuqi yak beef is well -known for its tight meat and elasticity, with the characteristics of special beef fishy smell, and is also a national geographical logo product.
Xinjiang Beef: The natural environment of Xinjiang is superior, the grassland is fertile, and the water source is sufficient, making the quality of beef here.Xinjiang beef is known for its rich and chewy taste.
Of course, in addition to the above places, there are many beef in my country that are also very famous, such as the Chinese grassland of Jilin Tongyu. Red beef, nanyang in Henan, and orange beef in Huaihua, Hunan.These beef are characterized by their own characteristics, and the taste and quality of beef produced are also different, but they are all delicious dishes on peoples dining tables without exception.Do you know that the beef is good but not eaten randomly.Especially its "Dead opponent", the doctor reminded: Do not eat the same, keep the beef taboos in mind !
1: Chestnut: Beef and chestnut should not be eaten together.From the perspective of food and medicine, there is no contradiction between the two, but from the perspective of nutritional components, the vitamin C in the chestnut is easy to react with the trace elements in beef, weakening the nutritional value of chestnuts.At the same time, neither of them is easy to digest, and it is not suitable for stir -fry.In my countrys ancient book, "Drinking Righteousness", there are also records of "beef cannot be eaten with chestnuts". Some people also find that eating beef and chestnuts will cause vomiting.
2: brown sugar: Beef and brown sugar can cause adverse biochemical reactions, causing abdominal distension.Brown sugar is rich in vitamin C and B vitamins, while beef has the effects of nourishing the spleen and stomach, supplementing qi qi, but the two may cause bloating and affect the absorption of nutrition.
3: Liquor: Beef wine, sweet, nourish qi and fire; white wine is a large temperature.If the two are matched, it is easy to get angry, and it can even cause problems such as oral inflammation, swelling and pain, constipation, and corner inflammation, which is not good for teeth health.
4: Leek: Beef and leek are hot foods. Eating together can easily lead to excessive fire in the body, which may cause gum swelling and pain, sore throat, and even poisoning.The chives are warm and warm, and have the effect of warmth to help the yang, while beef -grain and warm, have the effect of nourishing qi and aphrodisiac.
Red-roasted beef
Beef; ginger; green onion; octagonal; cinnamon;Chili; cooking wine; old soy sauce; raw soy sauce; rock sugar; salt; clear water;
production stepsBeef treatment: Wash the beef, wash the beefCut into a moderate size and soak it in cold water for a while to remove blood.Then put the beef pieces in boiling water and simmer water to remove blood and impurities.
Stir -fried spices: Pour an appropriate amount of oil in the pot. After heating, add ginger slices, green onions, star anise, cinnamon, fragrant leaves and dried peppers, and fry the fragrance in low heat.
Stir-fried beef: Put the beef pieces after the water in the pot, stir fry the high heat to the slightly yellow surface, then add cooking wine, then add cooking wine,Old soy sauce and raw soy sauce, continue to stir -fry evenly, make the beef color color.
Stew water: Add enough water to add a sufficient amount of water.Then put the rock sugar, leave the floating foam after boiling the high heat, and simmer slowly.
Seasoning and juice: During the stew, you can add salt according to personal taste.When the beef becomes crisp, turn the high heat and collect the juice to make the soup thick.
Out of the pan to install it: Put the braised beef out of the plate, sprinkle with green onion or coriander.
Note
The choice of beef is very important. It is recommended to choose some fasciaBeef, the taste of the burned out is even more crispy.
Simpling is an important step to remove beef blood and impurities. Dont omit.
Use low heat when frying the spices, so as not to affect the taste.
Keep a low heat and simmer slowly during the stew, so that the beef can make the beef more rotten.
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