zi ran niu rou


Beef is the second largest meat product in China, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "the favorite of meat".

How to buy beef?

The fresh beef is shiny, the red is uniform and slightly dark, the fat is white or light yellow, the surface is slightly dry or has an air-dried film, it is not sticky, has good elasticity, and has a fresh meat taste. Aged beef is deep red in color and thick in quality; tender beef is light red in color, firm in quality and fine in texture, full of elasticity.

Some believe that beef tastes most delicious when it begins to rot. In fact, this is an extremely absurd statement. Although the internal aging period after slaughter is longer than that of other meats, it is fully matured before it is displayed in the shop, and the date that it can be placed at home is only three or four days, and the whole piece of meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator.

It is enough to eat beef once a week, not too much. In addition, it is better to eat less beef fat, otherwise it will increase the accumulation of cholesterol and fat in the body.

Why eat beef?

  1. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body’s disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating beef in cold winter can keep warm Stomach is a good tonic for this season;

  2. Beef has the effects of invigorating the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. edible;

  3. Buffalo meat can calm the fetus and nourish the mind, and yellow beef can calm the middle and replenish qi, invigorate the spleen and stomach, and strengthen the muscles and bones.

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  • 250g of beef.

  • 2 scallions

  • 1 small piece of ginger

  • 1 tsp of cooked sesame

  • Pepper, to taste

  • 3 tsp of cumin

  • 8 dried chilies

  • 500g of cooking oil (actual consumption: 30g)

  • 1 tsp of sesame oil

  • 1 tsp of red oil

  • 1 tsp of broth

  • 2 tsp of cooking wine

  • 2 tsp of chili powder

  • 1 tsp of five-spice powder

  • 1 tsp of refined salt

  • 1 tsp of sugar

  • 1/2 tsp of monosodium glutamate.


  1. Slice beef tenderloin (beef tenderloin) into thin slices, add salt, wine, ginger juice, grab and marinate for 15 minutes

  2. Heat the pan, pour 2 cups of oil, and heat it to 80% heat (judgment method: there is green smoke on the oil surface, it is relatively calm, and when stirring with a hand spoon, there is a sound. There are a lot of air bubbles around the raw materials, with a slight Explosion);

  3. Shake the beef tenderloin into the oil pan, draw and pull apart with chopsticks, so that each piece of meat is evenly heated, deep-fried, and then continue to fry until a little brown, pour it into a strainer, and drain the oil;

  4. Leave a little oil in the pot, fry dried chili and peppercorns on low heat until fragrant, pour in beef, add appropriate amount of salt, sugar, cooking wine, chicken essence, sprinkle 1 pinch of cumin seeds, appropriate amount of chili powder, five spices Flour, a small amount of fried white sesame seeds (you can leave it out if you don’t have it), pour a spoonful of red oil, stir fry a few times and get out of the pan.