Colorful nutrition - beef with sweet pepper

Colorful nutrition - beef with sweet pepper

Introduction:

"Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and after operation, after the rehabilitation of people in supplement blood loss, repair tissue and other things are not suitable. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. Eating beef in winter can nourish, prevent cold and warm the stomach. It is a good tonic in winter. The general population is edible. It is more suitable for people who have growth, development, post operation, rehabilitation after illness, middle and lower Qi, shortness of breath, weakness of muscles and bones, anemia and disease. However, beef should not be eaten often. It needs to be supplemented properly. Generally, once a week is appropriate. And people with infectious diseases, liver diseases and kidney diseases should be careful to eat. Although beef has high nutritional value and can strengthen the spleen and stomach, it is rough and sometimes affects the gastric mucosa. So it's best to go with the right vegetables when cooking. Red sweet pepper is not only rich in vitamin C, but also warm the spleen, appetizer digestion, contribute to the secretion of gastric acid and food digestion. Beef with sweet pepper, corn and carrots, not only increase the taste. It also enriches nutrition. Sweet pepper not only locks up the soup of beef, but also melts into the flavor of beef, which makes it more delicious. "

Production steps:

Step 1: raw material map (beef, red pepper, corn, carrot)

Step 2: wash the beef and chop it into minced meat.

Step 3: put minced meat into a bowl, mix salt, cooking wine, soy sauce, pepper, sugar, green onion and ginger in the same direction, stir well and marinate for a while.

Step 4: wash the sweet pepper and remove the pedicel.

Step 5: dig out the seeds with a sharp knife and remove the tendons.

Step 6: peel corn kernels and cut diced carrots.

Step 7: marinate the minced meat, add 1 tbsp less water and starch, stir well, then add corn and carrot, stir until blended.

Step 8: Sprinkle the sweet pepper with a layer of dry starch.

Step 9: add the mixture of minced meat.

Step 10: sprinkle a layer of dry starch to seal.

Step 11: after the two are packed, roll them in the glutinous rice flour and evenly wrap them with a layer of glutinous rice flour.

Step 12: put it into the pot, steam until the water is boiling, and then steam for 5 minutes.

Step 13: add a little oil to the pan, stir fry the garlic over low heat, and then put into a bowl.

Step 14: add 1 tablespoon of soy sauce and stir well.

Step 15: pour a little garlic juice on the surface of sweet pepper, then eat.

Materials required:

Beef leg: 200g

Red sweet pepper: 2

Carrot: right amount

Corn kernels: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Table salt: 1 teaspoon

Cooking wine: 1 / 2 teaspoon

Soy sauce: moderate

Sugar: 1 / 2 tbsp

Pepper: right amount

Note: the heart of the poem phrase: 1: slightly marinated meat, it will be more delicious. 2: It's better to seal the sweet pepper with starch, so that it can be put into the soup. 3: Sweet Pepper Coated with a layer of glutinous rice flour, can better absorb the garlic juice, taste more fragrant and soft glutinous. 4: Don't pour too much juice.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh