Can you still carry the winter solstice?
The weather is cold, the mutton soup and chicken soup are not as good as this soup, it strengthens the muscles and bones, replenishes qi and blood, is nutritious and delicious, and it is worth the priceA sudden cooling, even the air seems to have entered the quick-freezing mode, the water dripping from the faucet immediately became an icicle, it is really dripping into ice, Jiangnan people began to live by shaking again, in the cold winter, our body needs to quickly obtain energy, people always want to find a delicious and warm food to keep out the cold, so those high-protein and low-fat foods show their unique advantages and become people's first choice.
Beef as a winter nourishment, rich in iron, zinc and other minerals, help to promote blood circulation, improve the body's ability to resist cold, not only to provide the body with the energy needed, but also to strengthen our immune system, for our body to enrich the cold nutritional reserves, to say that the most expensive, the most nutritious part of the cow, oxtail is well-deserved.
Oxtail refers to the tail of the cow, so why is the tail the most nutritious part of the cow?Oxtail is not only rich in protein, fat, vitamin A, riboflavin, iron, zinc, selenium and other minerals, it is the leader in calcium and zinc supplementation, containing 10 mg of calcium per 100 grams of oxtail, 36 mg of iron, and oxtail because of frequent activity, belongs to live meat, oxtail meat from thick to thin, there is a layer of fascia outside, the meat is firm, covered with fat and gluten, can adjust the lean meat dry and wood, so that the meat is more soft and tender, the nourishing effect of oxtail, the taste and texture are better than other parts of the cow's meat.
The fat content of oxtail is slightly higher than that of beef, but it is also very low compared to other meats, and is rich in protein, collagen, used to make soup in winter is the best health nourishing soup, it has the effect of nourishing and benefiting qi, strengthening the spleen and stomach, strengthening muscles and bones, although it is worth it, it is hot and served on the table, one bite down, I really feel that the pores of the whole body are stretched, today I will use oxtail, mushrooms and yams to make soup, the method is simple, the seasoning is simple, let's take a look!
Ingredients]: 800 grams at the end of the year, 180 grams of Xiuzhen mushrooms, 200 grams of yams, 200 grams of carrots, appropriate amount of salt, 1 tablespoon of cooking wine, 1 piece of ginger, appropriate amount of oil.
Method]: 1. Prepare the materials, let the store help saw it into a small section in advance, knead it with flour when cleaning, and then rinse it several times with water, and add 1 teaspoon of high liquor when soaking, so that the oxtail soup cooked after processing has no fishy smell.
2. Clean the mushrooms, blanch them in the water and remove them to cool for later use. If you use mushrooms that children like to show off their mushrooms, you can also change them to other mushrooms that your family likes.
3. Peel and wash the carrots and cut them into pieces, and after the yam is treated, you can put it in light salt water or add 1 tablespoon of white vinegar to clean water to prevent oxidation and discoloration.
4. Pour a little oil into the pot, put in the processed oxtail, fry until the surface is slightly yellow, and do not use a lot of oil when frying the oxtail, because the fat in the oxtail will be fried out when frying.
5. Add ginger, cooking wine, then add enough boiling water, high-pressure cooking, pressure 100kpa, 30 minutes.
6. After exhausting, open the lid, add Xiuzhen mushrooms and yams, simmer for 20 minutes, and add carrots.
7. Add an appropriate amount of salt to adjust the taste, continue to simmer for 10 minutes, and sprinkle chopped chives before coming out of the pot.
8. The stewed oxtail meat is fine as silk, full of collagen, and the taste is very tender in the mouth, and the soup base is fragrant and fragrant.
Tips]: The oxtail on the market is generally sold as a whole, a cowtail basically costs hundreds of dollars, because it is expensive, so there are not many people who buy it, and the merchants who can't sell it will be frozen, so we should choose the red color when we buy, smell whether there is any peculiar smell, ** The oxtail section should be able to see the milky white fat and dark red meat, the ratio of meat and bones is the same, and you can also touch the surface of the oxtail with your hands to see if it is lubricated, if it is sticky, it is not fresh.
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