番茄炖牛肉

2024-05-05 21:01:32 4288

番茄炖牛肉
番茄炖牛肉,酸甜可口,既含有蛋白质,又有维生素。做法简单,配着白米饭,分外赏心悦目,勾起人浓浓的食欲。
牛肉:富含蛋白质,氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及术后,病后调养的人在补充失血、修复组织等方面特别适宜,寒冬食牛肉可暖胃,是该季节的补益佳品;牛肉有补中益气,滋养脾胃,强健筋骨,化痰息风,止渴止涎之功效,适宜于中气下隐、气短体虚、筋骨酸软、贫血久病及面黄目眩之人食用。
番茄:含有丰富的维生素、矿物质、碳水化合物、有机酸及少量的蛋白质。有促进消化、利尿、抑制多种细菌作用。番茄中维生素D可保护血管,治高血压。番茄中有谷胱甘肽,有推迟细胞衰老,增加人体抗癌能力。番茄中胡萝卜素可保护皮肤弹性,促进骨骼钙化,防治小童佝偻病、夜盲症和眼干燥症。

Details of ingredients

  • 牛肉500克
  • 亨氏番茄酱200克

Technique

  • 难度简单
  • 工艺
  • 口味酸甜
  • 时间三小时

Steps to make 番茄炖牛肉

  • 1.大葱和姜切成片,大蒜切成末,
  • 2.牛肉切成2厘米见方的块,用清水浸泡2小时,每隔半小时换一次水,
  • 3.将牛肉块冷水下锅,水开后,捞去血沫,牛肉捞出沥水,
  • 4.锅中倒油,中火加热,下大蒜末炒香,加半小勺盐,
  • 5.加入亨氏番茄酱,炒香,
  • 6.加1汤匙生抽,
  • 7.翻炒均匀,盛出备用,
  • 8.锅中继续倒油,下葱片和姜片炒香,
  • 9.下牛肉块翻炒,
  • 10.加1汤匙生抽,炒匀,
  • 11.加入1小勺胡椒粉,
  • 12.将炒好的牛肉倒入电炖盅中,
  • 13.用电炖盅隔水炖3小时即可。
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