Ingredients
3 taels of cooked beef, half Chinese cabbage, 2 millet peppers, 5 fresh shiitake mushrooms, peanut oil, green onions, garlic, ginger, soy sauce, cooking wine, balsamic vinegar, salt, thirteen spices, coriander, and bean paste.
Method
1. Cut the beef into thin slices against the texture. The reason why it is cut this way is to cut the texture of the beef, and if you cut it along the texture, the beef will not be chewed.
2. Remove the stems of the shiitake mushrooms, wash them and cut them into thin slices. Remove the stems and seeds of the millet pepper, wash them, and cut them diagonally into diamond-shaped segments.
3. Select the Chinese cabbage, cut off the roots, and then cut the waist into halves, cut the cabbage leaves horizontally into shreds, and cut the cabbage vertically.
4. Take a clean empty pot, put in cabbage strips, shredded cabbage and mushroom slices, as well as an appropriate amount of salt, grasp well, marinate for 15 minutes, and decant the juice.
5. Put the pot on the fire, put the oil, after the oil is hot, put in the green onion, ginger, garlic, bean paste and chili, after the fragrance is boiled, add the mushrooms, beef and cabbage, fry over medium heat until the soup in the pot is almost dry, add soy sauce, cooking wine, balsamic vinegar, salt and thirteen spices, stir-fry for 10 seconds, turn off the heat.
6. Sprinkle with coriander and mix well.
7. Put the food out of the pot and put it on the plate.
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1. Marinate cabbage and shiitake mushrooms for a while, one is to remove the peculiar smell, and the other is to make the ingredients cook quickly, and the function is similar to blanching. It should be noted that the amount of soy sauce and salt should be controlled before the food is seasoned, because pickled cabbage and shiitake mushrooms contain a lot of salt. Not only the salt content in soy sauce, but also the salt content in balsamic vinegar and bean paste is quite high.
2. Beef is known as the proud son of meat, it is high protein, low fat, low cholesterol, is a high-quality protein supplement, with blood and qi, stomach and spleen, strong muscles and bones, water and swelling, qi and stomach, anti-aging, blood and cancer and cardiovascular protection. Beef is rich in sarcosine, which is the fuel source for muscles and is especially effective for building muscle, building strength, and making training longer last. Vitamin B6 in beef is able to enhance immunity and promote protein metabolism and synthesis, thereby helping the body to recover after intense training. The carnitine content in beef, which is higher than in both chicken and fish, supports fat metabolism and produces branched-chain amino acids, which are important for bodybuilders to build muscle. Beef is also high in potassium, which can promote protein synthesis and growth hormone production, affecting muscle growth. Beef is also low in fat like linoleic acid**, which is effective against tissue damage caused by sports such as weightlifting, and acts as an antioxidant to maintain muscle mass. Zinc in beef helps synthesize protein and promotes muscle growth. The magnesium in beef supports protein synthesis and strengthens muscles. The vitamin B12 in beef provides the body with the energy it needs for high-intensity training – do you think beef is made for athletes by God?
3. Shiitake mushroom is also known as the queen of mushrooms, it is rich in vitamin B complex, rich in iron, rich in potassium, rich in provitamin D - converted into vitamin D after sun exposure, rich in dietary fiber, etc., which can strengthen the body, strengthen the stomach and help food, clear heat and detoxify, deaf ears and longevity, moisturize and beautify, nourish qi and calm the nerves and prevent colds. Shiitake mushrooms are inconvenient and nutritious, and they have a strong aroma and are eaten like meat, and are often used for stir-frying, stewing and making soups.
4. Bean paste is the soul of Sichuan cuisine, and with it, the success of the cuisine is guaranteed. The reason for this is the strong strength of bean paste, which is rich in protein, which can not only enrich the nutrition of dishes, but also generate amino acids during the cooking process, making dishes more delicious. Bean paste is also rich in linoleic acid, which is rich in linolenic acid, which can help the body replenish fatty acids, lower cholesterol, and reduce the incidence of cardiovascular diseases. The fat in bean paste is rich in unsaturated fatty acids and soy phospholipids, which can maintain the elasticity of blood vessels, strengthen the brain and prevent the formation of fatty liver.
*From the food view: