French red Bordeaux steak

Published Oct 20, 2022 at 14:38pm ET


French red Bordeaux steak

1. Beef is rich in protein and its amino acid composition is closer to human needs than pork, which can improve the bodys disease resistance. It is especially suitable for growth, development and post-operation, and for people who are nourished after illness to supplement blood loss and repair tissues. Beef eaten in cold winter can warm the stomach, which is the best tonic product of the season; 2. Beef can nourish the spleen and stomach; 2. Beef can nourish the mid-qi and nourish the spleen and stomach. 3. Buffalo beef can nourish the fetus and invigorate the spirit, yellow beef can nourish the body, invigorate the spleen, nourish the stomach and strengthen the muscles and bones. It has the functions of invigorating the spleen and stomach, invigorating qi and blood, strengthening muscles and bones, and eliminating edema. Old people eat beef and cactus together, which can have the effect of anti-cancer, pain relief and improving immune function. Beef and jujube stew can help muscle growth and promote wound healing. The general population can eat 1. Suitable for growth and development, post-operation, post-illness recuperation, people with low mid-qi, deficiency of vital energy, weakness of muscles and bones, chronic anemia and yellow dizziness; 2. cautious eating of infectious diseases, liver diseases and kidney diseases; yellow beef as hair, cautious use of those suffering from sores, eczema, acne and itching. 3. High cholesterol, high fat, the elderly, children, people with weak digestion should not eat more.

Food Material List

  • 1 West-cold steak (split into three pieces) 500g
  • 2 lemon 1
  • 3 Black pepper 10g
  • 4 butter 40g

Operational steps

  • 1 Cattle discharged in fresh-keeping bags beat broken tendons, frying will not shrink back to double-sided evenly spread butter reserve
  • 2 When frying western-cold steak, we should have a good grasp: not only can the beef surface be heated rapidly to produce a large number of spice molecules, but also can not break the cell wall of meat, and it is better to use a heavy-bottomed iron pot, because the thick pig iron conducts heat uniformly and quickly, so that the original taste of beef can be brought into full play to the extreme-hot pit pot. Put in the chilled steak and fry for 2 minutes on one side over high heat.
  • 3 Turn it over, sprinkle some black pepper and salt and fry for 2 minutes. Squeeze some lemon juice on the surface and pour it over (5 ripe).
  • 4 Turn it over again and fry it with black pepper and salt for 2 minutes.
  • 5 After the steak is fried, the vegetable is fried with the oil and salty taste from the steak in the pan until it has a horizontal stripe.

Tips

Nutritional composition of beef
nutrient content < 100 g
nutrient content < 100 g < calorie
carbohydrate < 2.00 fat
protein < 2.20
19.90 cellulose
vitamin A < 7.00 vitamin C
vitamin E < 0.65 carotene
thiamine < 1 mg ) 0.04 riboflavin (mg) 0.14
nicotinic acid (mg) 5.60 cholesterol (mg) 84.00
magnesium (mg) 84.00
magnesium (mg) 84.00
magnesium (mg) 84.00
magnesium (mg) 20.00 calcium (mg) 23.00
iron (mg) 3.30 zinc (mg) 4.73
br > copper (mg) 0.18 manganese (mg) 0.04 < br
br > potassium (milligram) 216.00phosphorus (mg) 168.00
168.00
sodium sodium (br >p>

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Healthcare food category

Sour and hot, Refreshing, Staple food, TV Special Purpose, Braise, Cake, Stew, Recipes for College Entrance Examination


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