is coming, the temperature will further drop, many people enter the 24-hour cold mode. In autumn and winter, eating more warm and tonic ingredients can not only Nourish Qi and keep out cold, but also help supplement nutrition and enhance immunity. Beef is one of these ingredients.

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nutritionist introduced that beef is rich in protein, iron and vitamin B family. Amino acid composition is closer to human needs than pork, and can improve the body’s resistance to disease. It is especially suitable for growth and development, post operation, and post conditioning patients who supplement blood loss and repair tissue. Eating beef in winter can enhance physical strength and speed up metabolism.

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TCM practitioners believe that beef has the functions of Tonifying the middle and Supplementing Qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, and relieving thirst and salivation. It is suitable for people with depression of middle Qi, shortness of breath, weakness of muscles and bones, anemia, chronic disease and yellow and dizzy people. Eat beef in autumn and winter.

stewed beef how to make delicious? Stew beef in hot water, because hot water can make the surface protein of beef solidify rapidly, prevent the loss of amino acids in meat, and keep the meat delicious.

2. After boiling at a high fire, remove the odor by boiling the cover for 20 minutes, then cover it and use low fire to keep the floating oil on the soup noodles at a certain temperature to make it stew. In the process of cooking, water should be added at one time. If too little water is found, boiling water should be added. Put the salt later. The day before stewing, wipe mustard on the meat surface and wash it off with cold water before stewing. This not only makes the meat cooked quickly, but also makes the meat fresh and tender. A small amount of tea is wrapped with gauze and stewed with beef in the oven. The meat is not only cooked quickly, but also delicious. Add some wine or vinegar (according to the ratio of 1 kg beef with 2-3 tbsp wine or 1-2 tbsp vinegar) to stew the beef to make the meat softer and tender. Put a few hawthorn or radish in the meat, that is, the beef is cooked quickly, and can drive off the peculiar smell.

beef is not everyone can eat

1. Nephritis patients eat less beef,

beef belongs to high protein food, people with nephritis are not suitable to eat, this will increase the burden on the kidney, together with aminophylline drugs, it will also reduce its curative effect.

2. Gout patients eat less beef

gout patients should eat less beef, because beef purine content is high, purine after metabolism will produce uric acid, too much uric acid is easy to cause joint pain and other symptoms. People with high uric acid should not eat

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. 3. The old, young and weak should eat less

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beef. People with high cholesterol, high fat, the elderly, children and people with weak digestion should not eat more.

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because beef fat and cholesterol are relatively high, the general population should eat a small amount of multiple times, can not completely touch red meat, also can not eat too much at one time, 60-90 grams of cooked meat a day is a good choice.

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