How to cook beef in Chinese style is the best?

The correct way to make beef, so that the beef is cooked and rotten,

Modern people like to eat beef more and more. Although cooking with beef is delicious and nutritious, many people think that cooking beef at home is not as delicious as eating it outside. What's going on here?

We usually roast the beef when stewing it, which can remove the blood in the beef and some fishy smell of the beef. In fact, whether the beef stew is tender or not has been decided. Today, I will teach you the correct way to cook beef, so that the cooked beef is more likely to be cooked and rotten, and you will never forget it once.

Step 1: Cut the beef into larger pieces, rinse both sides with clear water and clean the beef. Tip: Be careful not to cut the beef pieces too small, because the beef will shrink after blanching. If you cut it too small, it will become smaller later.

Step 2: Put the processed beef into the pot, and then add an appropriate amount of cold water to the pot so that the water does not exceed the beef. At this time, turn on the gas stove, let the beef cook with cold water, remove the foam on the surface, and turn off the fire. Tip: Remember not to cover the pot in this step, and try to make the fishy smell in the beef come out. Boiling beef in cold water can not only make beef softer and tender, but also better remove blood and make beef more delicious.

Step 3: After the beef is blanched, take out the beef and wash the blood foam with hot water again until the blood foam is completely washed.

Tip: Pay attention to using hot water instead of cold water in this step, because washing blood foam with cold water will shrink the meat quality of beef and it is not easy to rot when cooking. Washing blood foam with hot water is just the opposite, so that the cooked beef will be soft and tender without stuffing.

The above is the whole process of beef blanching. Although the surface of beef treated in this way has changed color, it is not really cooked. Stew the boiled beef with other side dishes, or make spiced beef and sauce-flavored beef, all of which are delicious. Not only is it more delicious, but it tastes tender and easy to cook. Friends who like beef can try it.

Finally, share a little secret. Don't put salt in the beef too early, because after you put salt, you will find that the beef is particularly difficult to cook. The correct way is to wait until the beef is out of the pot before adding seasonings such as salt. If you want to make the seasoning in beef stronger, you can cook it for a while after adding the seasoning, which takes about 30 minutes before the seasoning can completely enter the beef, so it will taste better.

1. Beef is rich in sarcosine. The sarcosine content in beef is higher than any other food, which is especially effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate and make the training last longer.

2. Beef contains vitamin B6. The greater the demand for protein, the more vitamin B6 is added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.

3. Beef contains carnitine. Carnitine and sarcosine in chicken and fish are low, but beef is high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in muscle growth of bodybuilders.

Beef contains potassium and protein, and potassium is a mineral that athletes lack in their diet. Low potassium can inhibit the synthesis of protein and the production of growth hormone, and affect muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin produces 22 grams of first-class protein.

5. Beef is a low-fat source of linoleic acid. Beef is low in fat, but rich in conjugated linoleic acid. Potential antioxidants can effectively resist tissue damage caused by weightlifting and other sports. In addition, linoleic acid can also be used as an antioxidant to maintain muscle mass.

6. Beef contains zinc and magnesium. Zinc is an antioxidant, which helps to synthesize protein and promote muscle growth. Zinc, glutamate and vitamin B6*** have the same function: it can strengthen the immune system. Magnesium can support the synthesis of protein, enhance muscle strength and, more importantly, improve the efficiency of insulin anabolism.

7. Beef contains iron, iron and minerals necessary for hematopoiesis. Compared with chicken, fish and turkey, beef is rich in iron.

8. Beef contains alanine, whose function is to produce sugar from protein in the diet. Your intake of carbohydrate alanine is insufficient, which can provide energy for muscles to alleviate the deficiency and enable you to continue training. The biggest advantage of this amino acid is that it can free muscles from the burden of supplying energy.

9. Beef contains vitamin B 12, which is very important for cell formation. The function of red blood cells is to bring oxygen to muscle tissue. Vitamin B 12 can promote the metabolism of branched-chain amino acids and provide energy for high-intensity training.

10. Beef is diverse. If you eat it day after day for weeks or even months, the chicken breast will be boring. Beef is different, such as hind leg meat, flank meat, upper tenderloin and thin slices. The taste and taste are different, and the boring chicken breast is really different.