A complete list of how to make fattened beef with Flammulina velutipes. How to make fattened beef and its nutritional value.
Recipe for Enoki Mushroom Beef Beef Ingredients for Enoki Mushroom Beef Preservation of Enoki Mushroom Beef Diet Guide for Enoki Mushroom Beef
How to make beef with enoki mushrooms
Golden Needle Fat Beef is a famous traditional dish of the Han people in Sichuan Province and belongs to the Sichuan cuisine. The main raw materials are beef and enoki mushrooms. The main process of the dish of beef slices with enoki mushrooms is cooking. The cooking time must be controlled well, because the blanch time of enoki mushrooms and vermicelli should not be too long, just make them a little soft. In addition to these, there are many things you need to know about making beef with enoki mushrooms! Let’s follow the cooking network encyclopedia to learn how to make beef with enoki mushrooms!
Preparation method one
Main ingredients: 250 grams of beef slices, 100 grams of enoki mushrooms, 1 small handful of vermicelli
Seasoning: 2 tablespoons of Pixian Douban, 1 tablespoon of soy sauce, 2 tablespoons of mature vinegar, 1 tablespoon of cooking wine, a little sugar, an appropriate amount of salt, an appropriate amount of Chicken essence, 2 green onions, 3 slices of ginger, 5 cloves of garlic, 3 dried chili peppers
step:
1. Mince the bean paste, mince the ginger, mince the ginger, mince the garlic, wash and chop the shallots, soak the vermicelli in boiling water, cut the dried chilies into sections and remove the seeds;
2. Remove the roots of the enoki mushrooms, wash them, and fry them with a little oil;
3. Spread the enoki mushrooms on the bottom of a deep plate and set aside;
4. Heat the pot, add oil, and sauté the bean paste, minced garlic (half), and minced ginger until fragrant;
5. Add 3 bowls of stock (or boiling water), cooking wine, soy sauce, vinegar, salt, and sugar, and bring to a boil;
6. Add beef slices and vermicelli and cook until fat beef slices change color. Drizzle with a little vinegar before cooking;
7. While the soup is cooking, pour the fatty beef into a large plate and sprinkle with the remaining minced garlic;
8. Wash the pot, pour an appropriate amount of oil, add the dried chili segments, wait until the chili segments change color (be careful not to burn them), take them out, chop them into pieces and sprinkle them on the fat beef.
9. Heat the oil until it is 100% hot (smoking), pour it on the fat beef, and sprinkle with chopped green onion. Flammulina velutipes, also known as puzzle mushroom, is an excellent food that is rich in nutrients and can cure diseases and strengthen the body.
Production method two
Main raw materials: 250 grams of fatty beef, 300 grams of Enoki mushrooms
Seasoning: appropriate amount of salad oil, a little salt, appropriate amount of minced garlic, appropriate amount of green onion, 1 tablespoon of Pixian bean paste
step:
1. Cut off the roots of the enoki mushrooms, wash and set aside. Put oil in the pot and when it is 60% hot, add minced garlic and Xingxian bean paste in sequence and stir-fry for about 30 seconds;
2. Stir-fry the bean paste until fragrant, add 600ml water, bring to a boil over high heat, and add the enoki mushrooms;
3. After boiling, add beef slices, flip quickly with chopsticks to spread the beef slices in the soup, cook for 1 minute, turn off the heat after the fat beef slices change color, sprinkle with chopped green onion and serve;
Tips: If you like spicy food, you can add more bean paste, and you don’t need to add any more salt, because the bean paste is very salty. If you don’t like spicy food, you can add more salt. .
Nutritional value of enoki mushroom beef
Everyone must have eaten fatty beef, but although fatty beef is delicious, it is very greasy. If paired with enoki mushrooms, it's even better. Fatty beef paired with enoki mushrooms not only tastes delicious, but also contains very rich nutritional value. Let’s take a closer look at the nutritional value of enoki mushroom beef!
Enoki mushrooms are a common food on the table. From a nutritional perspective, Enoki mushrooms are rich in amino acids, among which lysine has the effect of promoting intellectual development. Flammulina velutipes has a high protein content, and the lysine in it is particularly beneficial to children's bone growth and intellectual development, which is the main reason why it is called a smart mushroom; arginine is beneficial to the prevention and treatment of liver disease and gastric ulcers. Traditional medicine believes that enoki mushrooms are cold in nature and salty in taste, and can benefit the liver and stomach, increase intelligence, and fight cancer. The stems of Enoki mushrooms contain a large amount of dietary fiber, which can absorb bile acids, lower cholesterol, and promote gastrointestinal motility. Regular consumption has certain benefits for patients with hyperlipidemia.
Fatty beef is a high-density food that is delicious and nutritious. It not only provides rich protein, iron, zinc and calcium, but also is the best source of daily required B complex vitamins, including folic acid, vitamin B and riboflavin. Eat fatty beef with seafood and vegetables. Seafood is rich in protein, iron and vitamins. It is more nutritious and easier to be absorbed by the body.
Selection of raw materials for beef cattle with Enoki mushrooms
The combination of enoki mushrooms and beef rolls is a classic combination. The refreshing and delicious flavor of enoki mushrooms combined with the slightly greasy beef makes people can't help but devour it. However, for this delicacy, in addition to mastering cooking skills, there are also certain skills in selecting ingredients!
Selection of fat cattle:
When smelling, fresh meat has a normal smell, while inferior meat has an ammonia smell or a sour smell. Welcome to the Meat Wholesale Mall to buy fat beef with guaranteed quality and the freshest ingredients. Buy with confidence.
Two touches, one is to touch the elasticity, fresh meat is elastic, and the dent will be restored immediately when the finger is pressed. The elasticity of inferior meat is poor, and the recovery of the dent is very slow or even impossible when the finger is pressed. The spoiled meat has no elasticity; the second is the stickiness to the touch, and the fresh meat is sticky. The surface of the meat is slightly dry or slightly moist and not sticky. The surface of sub-fresh meat is dry or sticky. The surface of freshly cut meat is moist and sticky. The surface of spoiled meat is seriously sticky and the appearance is extremely dry. However, some meat with excessive moisture is slightly dry. It's not sticky at all, but you can tell it looks moist and not tight.
Third, check whether there are red spots on the skin. If there are no red spots, it is good meat, and if there are red spots, it is bad meat. Look at the muscles. Fresh meat is shiny and evenly red, while inferior meat is slightly darker. Look at the fat. The fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of spoiled meat is green.
Selection of enoki mushrooms:
Enoki mushroom is an edible fungus that contains a large amount of amino acids. The nutritional value is very high. When selecting, first choose Enoki mushrooms that are light yellow, uniform, and free of variegated colors. If the color is too yellow, it may be old. In addition, enoki mushrooms that are about 15 cm long and unopened are relatively fresh and tender. Some enoki mushrooms may be smoked with sulfur. Smell it when you buy it. If you smell a pungent egg smell, don't buy it. When cleaning enoki mushrooms, first cut off the roots with a knife, then rinse them with clean water and soak them for ten minutes. Fresh enoki mushrooms contain colchicine, which can cause poisoning if eaten in excess. This component can be destroyed by blanching the enoki mushrooms in hot water for ten minutes.
Food preservation of beef cattle with Enoki mushrooms
How to preserve the raw materials of enoki mushroom beef? We often accidentally buy too many ingredients, but we want to eat them fresh and don’t want to waste them. At this time, we have to learn how to preserve ingredients. Below, Cooking Encyclopedia has compiled some food preservation methods for enoki mushroom beef.
How to store enoki mushrooms :
1. Plastic bag soft packaging: This is the main way of selling fresh enoki mushrooms at present. Packed in polypropylene plastic bags, each bag contains 100 grams of fresh mushrooms, sealed, sold on the same day, and stored at low temperature for several days.
2. Silicon window bag preservation method: put the enoki mushrooms into a preservation bag made of polyethylene and silicon window bag, and keep them fresh for more than 20 days at a storage temperature of 0-2°C.
3. Soak in water to preserve freshness: Soak enoki mushrooms in water for 1-2 days.
4. Salt water soaking method: Soak in 0.5%-1% salt water for 15-30 minutes, remove and drain, package and seal in a plastic bag, and keep fresh at room temperature for 3-5 days.
5. Sodium metabisulfite treatment: After washing the harvested enoki mushrooms, soak them in 0.1%-0.25% sodium metabisulfite for 10-20 minutes, remove and drain, and seal them in plastic bags. They can be stored for 6-10 days.
How to store fattened cattle:
When storing beef, everyone knows that it should be stored in the refrigerator, but you also need to check the temperature of the refrigerator when putting it in the refrigerator. The first thing to check before freezing beef is that your refrigerator is set to the correct temperature for use. Meat stays fresher longer when the refrigerator temperature is 0°F (about -18°C). Too much heat can cause ice crystals to form quickly and ruin the flavor and texture of the meat. If the temperature rises too much, it can also allow bacteria to grow in the beef.
Dietary Guidelines for Enoki Mushroom and Fatty Beef
The enoki mushrooms in the enoki mushrooms have a smooth and tender taste. It is a mushroom that many people love to eat. However, in order to eat healthier, we still need to pay attention to some details when eating enoki mushrooms. Below, the editor will give you a detailed introduction to the dietary guide of Enoki Mushroom and Fat Beef to help you enjoy delicious food healthily and safely!
1. Flammulina velutipes can be eaten by ordinary people. It is especially suitable for middle-aged and elderly people, children, obese people, cancer patients, liver disease patients, gastric and intestinal ulcers, hypertension patients and other cardiovascular and cerebrovascular diseases with insufficient blood and malnutrition. Diseases patient's consumption.
2. There is no need to peel and clean the enoki mushrooms before cooking. Just hold the bottom and shake it gently in the water, and finally cut off the heel.
3. Enoki mushrooms should be eaten cooked, not raw. When eating, squeeze out the water from the fresh products, put them into a pot of boiling water to scald slightly, and then pick them up. It can be served cold, stir-fried, boiled, braised, roasted, stewed, boiled, steamed and made into soup. It can also be used as an ingredient in meat and vegetable dishes. You can also add a spoonful of salt when blanching, because some whiter enoki mushrooms are smoked white with sulfur, which not only removes residual sulfur, but also has a sterilizing effect.
4. The crisp taste of enoki mushrooms is deeply loved by people, but it is not easy for children to get it into their throats. You can chop it up and add eggs. The scrambled eggs with enoki mushrooms have a unique flavor. For detailed methods, see the "Homemade Nutritional Recipes" column of the "Nutrition Recipes" channel.
5. Fresh enoki mushrooms contain colchicine. Although colchicine itself is non-toxic, it is very toxic after being oxidized into "biscolchicine" in the body after being absorbed through the gastrointestinal tract. Symptoms such as dry throat, nausea, vomiting, abdominal pain, and diarrhea may occur within 30 minutes to 4 hours after eating. If consumed in large quantities, it may also cause serious symptoms such as fever, water and electrolyte balance disorders, blood in the stool, and blood in the urine. Colchicine is water-soluble and will weaken or disappear at high temperatures of 60°C. Therefore, before eating fresh enoki mushrooms, they should be soaked in cold water for two hours; when cooking, the enoki mushrooms should be boiled until the colchicine boils. ; When serving it cold, in addition to soaking it in cold water, it is also necessary to blanch it in boiling water to make it fully cooked. The dried enoki mushrooms or canned enoki mushrooms sold in supermarkets have generally undergone necessary processing, and the colchicine in them has been destroyed, so they can be eaten with confidence.
6. Flammulina velutipes is cold in nature, and those with spleen and stomach deficiency should not eat too much; patients with arthritis and lupus erythematosus should also eat with caution to avoid aggravating their condition.
