How To Make Beef Past

Nutritional analysis

Beef taste sweet, flat, human spleen, stomach meridian, can tonify the spleen and stomach, Qi dish, strong muscles and bones. Treatment of deficiency and loss wins thin, thirsty, spleen weak and unlucky, accumulation, edema, lumbar and knee soreness. Beef is rich in protein. Its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance. It is especially suitable for people who grow and develop, after operation and after illness, to supplement blood loss and repair tissues. The protein content of beef varies slightly depending on the breed, origin and feeding method of cattle, but it is generally more than 20%, higher than that of pork and mutton. Beef protein is composed of 8 kinds of amino acids which are necessary for human body. The proportion of beef protein is balanced. It can be absorbed and utilized by human body almost completely after feeding. The fat content of beef is lower than that of pork and mutton, about 10%. In addition, beef is also rich in minerals (potassium, zinc, magnesium, iron, etc.) and B vitamins. Beef has a high protein content and a low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "the proud son of meat". In order to meet the growing demand for functional convenience food in the market, beef paste with nutrition and convenience was developed through the study of product formulation and processing methods.

Homemade practice

General beef paste

1. Pour oil to fry beef mince, then pour out, then fry fresh pepper mince, fry out, then pour oil into the pot, then put oil into the pot, then put in bean paste, dried soy sauce, tomato sauce, all kinds of condiments, constantly stir-fry, sauce cooked (with small fire).

2. Put the beef and chili powder into the sauce, stir-fry, cook and serve.

Honey beef sauce

Ingredients: refined vegetable oil, soybean sauce, veal, pepper, sugar, peanut, monosodium glutamate, onion, ginger, garlic, precious spices, potassium sorbate, ethylene maltol, shortening (antioxidant)

Using the traditional natural fermentation technology of Southern Anhui people, soybean paste with original sauce was prepared by natural sunshine for more than two months. The whole sauce was boiled with veal and veal bone. The whole sauce was not boiled enough for more than 30 days. The whole sauce was boiled in natural soybean sauce and veal. After three hours, the whole sauce beef sauce series with unique flavor and taste was prepared.

Lentinus edodes beef sauce

Main ingredients Lentinus edodes 12 beef 500g fried peanuts 50g auxiliary ingredients oyster oil 2 tbsp soybean paste 2 tbsp soybean sauce 1 tbsp edible oil 4 tbsp Pixian soybean paste 2 tbsp

Method/step

1. Prepare mushrooms and foam them with water in advance.

2. Cut the mushroom into granules with a knife.

3. Wash beef and chop into minced meat.

4. Adding Fuel Consumption

5. Add bean paste.

6. Mix well and marinate for 15 minutes.

7. Prepare fried peanuts.

8. Put it in a fresh-keeping bag and crush it with a rolling pin.

9. Remove the peanuts and set aside.

10. Cut the lobster sauce with a knife.

11. Heat the pan and put in the mushroom granules.

12. Stir-fry the mushrooms with water over medium heat.

13. Stir-fry until the mushroom surface is golden. Remove the mushroom and set aside.

14. Heat oil in the pan and stir-fry the pickled beef grains.

15. Medium heat, stir-fry until the surface of beef grains is brown.

16. Add mashed beans.

17. Join Pixian Bean Flap.

18. shovels stir-fry until each piece of beef is wrapped in sauce.

19. Add fried Lentinus edodes and ground peanuts.

20. Stir well with a spade and stir-fry the mushroom and beef sauce.