BroccoliAlso known as GreenFlowerAnd, GreenGreen vegetableBelonging to the pea family, Brassica oleracea, cultivarThe edible part is the green, tender stem and florets, rich in nutrition, containingProteinFiber, sugar, fat, vitamins andRadishIts nutritional components are the top in the same category of vegetables, which is known as "Vegetable Crown".Broccoli has excellent taste, crisp and juicy, with fresh and fragrant flavor.AndBeefIs a food that everyone loves, one of the meat foods eaten by Chinese people, second only toPorkBeef is high in protein and low in fat, so it has a delicious flavor and is loved by people.The combination of broccoli and beef is aHome-cooked mealDish.Do you want to know how to cook broccoli and beef?Let's let Mom's Encyclopedia introduce you!

How to cook broccoli and beef

The delicious and nutritious combination of broccoli and beef, with a fresh and fragrant sauce, use green and tender broccoli with low heatStir-fried, with a fragrant aroma, do you want to learn this delicious dish?Let's let Mom's Encyclopedia introduce you!

1. Chop the broccoli into small pieces and wash it.BeefRibCut the beef into 2mm slices, put it in a bowl, add, oldSoy sauce,White pepper,Black pepper,Dried starch, and mix well for 10 minutes.

2. Pour in boiling water in the pot, then blanch the broccoli for 20 seconds, then drain and set aside. Do not use cold water.

3. Heat oil in the pot, then add minced garlic, stir-fry until fragrant, then add the beef and stir-fry until changed color, then add the blanched broccoli, Xo sauce, salt, and stir-fry evenly, add a little water, about 10 seconds, then pour in water starch and stir-fry, then drizzle a few drops of fragrant oil before serving.

The cooking tips for broccoli and beef are as follows:

1. Blanch the broccoli before cooking to shorten the cooking time.You can also replace the broccoli with ordinary broccoli.

2. Xo sauce is very expensive, a small bottle is more than 30.From when I started learning to cook to now, this thing has become a "must-have" in my kitchen.I have tried using it to cook some dishes, which I think is not necessary, so you don't need to be "addicted" to it, you can replace it with an equal amount of sesame oil, which tastes the same.

Nutritional value of broccoli and beef

The most significant nutritional value of broccoli is its anti-cancer and anti-cancer properties, while beef is rich in protein and amino acids, which is closer to the human body's needs than pork.Let's learn about the nutritional value of this home-cooked dish together.

1. Broccoli contains a lot of vitamin C, which is very effective in preventing stomach cancer and breast cancer.Studies have shown that when people have stomach cancer, theirBloodSeism level is significantly lower, and the concentration of vitamin C in stomach acid is also significantly lower than that of normal people. Broccoli can not only supplement a certain amount of selenium and vitamin C, but also provide richCarrotsVegetables, which can prevent the formation of pre-cancer cells and inhibit the growth of tumors.And beef is rich in protein, which can improve the body's immune ability, which is particularly suitable for people who need to supplement blood, repair tissues, and recover after illness. In winter, eating beef can warm the stomach, which is a good food for this season.

2. In addition, broccoli can enhance the body's immune function, and the vitamin C content in broccoli is very high, which is not only beneficial for human growth and development, but also can improve the body's immune function, promote liver detoxification, and strengthen the body's constitution, and increase its immunity.Beef is also good for nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, stopping phlegm and wind, and relieving thirst. It is suitable for people with hidden qi, shortness of breath, muscle soreness, and anemia.

Precautions for cooking broccoli and beef

After learning the basic method of cooking broccoli and beef, I believe everyone wants to try it at home, but when cooking this dish, we should also pay attention to the following points.

1. Beefis easy to cook, after stir-frying until it changes color, it is basically cooked, so do not overcook it, otherwise the moisture in the beef will be lost, which will affect the taste.2. Broccoli is a recognized healthy food.

Pregnant women should eat broccoli 3 times a week, each time 200g, which can have a good protective effect on the baby's heart.The reason why broccoli has such an effect is because it contains a substance called SGS.This substance can stabilize the pregnant woman's blood pressure and relieve anxiety.The vitamin C content in broccoli is almost 4 times that of tomatoes.Vitamin C can enhance the immune system of pregnant women, ensure the baby from infection, and also promote iron absorption.In addition, broccoli also contains a lot of folic acid, which can protect the baby from spinal cord, brain, and brain problems, which is very important for the baby's growth and development.Therefore, pregnant women should eat more foods rich in folic acid.Here, I would like to remind everyone that folic acid is unstable, and if the food is stored for too long, the temperature is too high, or the cooking time is too long, the folic acid will be destroyed.Therefore, it is best to cook broccoli with a small amount of oil and stir-fry quickly, or blanch it and eat it directly.How to choose beefHow to choose fresh and frozen beef for consumers?Industry experts suggest that consumers can distinguish between fresh and frozen beef based on color, smell, texture, and meat flavor.

Specifically:

Color:1. Fresh beef: the muscle is a uniform red, with a glossy appearance, and the fat is white or milky white.2. Second-grade fresh beef: the muscle color is slightly darker, the surface still has a glossy appearance, but the fat is not glossy.

3. Bad beef: the muscle color is dark red, without gloss, and the fat is dark green.

Smell:

1. Fresh beef: has a normal, characteristic beefy smell.

2. Second-grade fresh beef: has a slight ammonia or sour smell.

3. Bad beef: has a rotten smell.

Texture:

1. Fresh beef: the surface is slightly dry or has a dried appearance, and it is not sticky when touched.

2. Second-grade fresh beef: the surface is dry or sticky, and the cut surface is moist.

3. Bad beef: the surface is very dry or sticky, and the cut surface is also sticky.

Elasticity:

1. Fresh beef: when pinched, the indentation can recover immediately.

2. Second-grade fresh beef: the indentation takes a longer time to recover, and cannot recover completely.

3. Bad beef: the indentation cannot recover, and there is a clear mark.

Broccoli's dietary restrictions

How to handle food poisoning, which foods are prone to food reactions, and what foods are incompatible with broccoli?

Mom's Encyclopedia will introduce you to the knowledge of food incompatibility to prevent food poisoning and maintain a healthy body.

1. Broccoli is incompatible with vitamin Ki.

Broccoli contains a lot of vitamin C, which can reduce the effectiveness of.2. Broccoli is incompatible with

LiverBroccoli contains a lot of copper and iron, which is very easy to oxidize vitamin C, so they cannot be eaten together.

Spinach,,Jucai,And other vegetables, if consumed in excess when taking, it will cause the medicine to lose its effectiveness.

3, Chrysanthemum andCucumberare incompatible.Chrysanthemum contains abundant Vitamin C, while cucumber contains Vitamin C-degrading enzymes, so they should not be consumed together.

4, Chrysanthemum and Chicory are incompatible.Such as chrysanthemum, soybeans,spinach,radishetc. If these foods are consumed excessively while taking Chicory, the drug's efficacy will be reduced.