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We all know that beef is the best source of protein for bodybuilders. It has high protein content, low fat, and its amino acid composition is closer to the needs of the human body than pork. Beef is also rich in sarcosine, carnitine, linoleic acid, and alanine. and trace elements zinc, magnesium, iron, potassium, and vitamins B6 and B12. These are essential components for muscle synthesis. Since I started working out, I have at least one beef meal every day. Here is a simple and practical way to make beef: add slices of beef to the beef bone soup.
Boiled meat, boiled vegetables, etc. are difficult to swallow and difficult to persist for a long time. Therefore, I am opposed to the boiling method.
Bodybuilders should consider three points when making beef: First, there should be no or little loss of nutrients. The second is that it is simple (fitness people should be able to do it by themselves), and the third is that it is relatively delicious (the taste requirements should not be too high).
Specific methods:
1. Buy beef (the meat is relatively tender), tender shoulder meat (tendon), loin meat, and outer hind leg meat. The meat from these parts is good for hot pot slices. It is recommended to buy the whole piece, remove the ribs and corners, cut it into small pieces of different sizes according to the texture, and freeze it in the refrigerator.
2. Cut the beef bones (which are both calcium-rich and flavorful) into two pieces, soak them in cold water for about 5 hours (about 5 hours), then add as little water as possible until the beef bones are soaked in the soup, and add Sichuan peppercorns and ginger. , vinegar, water after boiling, use a very small fire (just keep the soup on a low boil to save gas), and stay up until the next morning before going to bed. After boiling, remove the bones, husks, etc., then divide the beef bone soup into several small portions in a bowl, let it cool and then put it in the refrigerator.
3. Cut the frozen beef cubes (slightly softened) into thin slices (cut crosswise), use a portion of beef bone soup, add an appropriate amount of water, add salt, fry Pixian bean paste (or other seasonings), and make the soup. After boiling, add the beef slices in batches (it is best to use the highest temperature setting of the induction cooker), and it will be ready to eat in about half a minute. Add the meat to the beef bone soup and replace it with new soup about 5 times. The old soup can be drained of oil and drank several times during exercise.
4. The tendons and corners are used to make beef dumplings, or braised beef, etc.
Attached are the characteristics of three types of beef:
Tender shoulder ribs (tendon) are the meat attached to the shoulder bones. It is rich in oil and tender. It is an excellent meat for grilled steaks, barbecues and hot pot slices.
Loin meat, the meat is relatively tender, the marble pattern is evenly distributed, it belongs to the rear section of Dali meat, suitable for grilled steaks and hot pot slices.
Outer hind leg meat (carp tube), the meat is thick and hard, and the tendons are removed during processing. It is suitable for stir-fried meat slices and hot pot slices.
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