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Beef in red wine-Chinese food nutritious recipe for April 27

Chinese food recipe beef in red wine

Ingredients beef in red wine

350g beef

1potato

1/2onion

1/2carrot

Seasoning

80ml of red wine

2tbsp tomato sauce

1bay leaf salt black pepper olive oil

150minutes

Steps beef in red wine:

1.Wash beef and cut into large pieces. Then drain and put aside.

2.Place a large spoonful of olive oil in a pan, add the beef pieces one by one.Fry over medium heat until browned.

3.Pour 80 ml of red wine, cook over medium heat until the wine is completelyabsorbed.

4.Put the chunks of beef in a pan, pour in the vegetable soup (or water) bycovering beef, 2 tbsp tomato sauce, bay leaf. Mix well.

5.boil over high heat, then close the lid and simmer on low heat for 2.5-3 hours.

6.Cut the carrot, potato and onion into pieces and put them in the pan for thelast 40 minutes.

7.Finally, pour salt and black pepper until the pieces of carrot and potato areflexible. To Serve.

Effects and roles of the carrots:

1. Increase resistance: lignin contained in carrots can improve the immune mechanism to indirectly destroy cancer cells.

2. Lower blood sugar and blood lipids: the carrot consumption can lower blood lipids, promote the synthesis of adrenaline, lower blood pressure and strengthen heart function. Carrot becomes an ideal  food for patients with hypertension and coronary heart disease.

3. Lighten eyes: the carrot is rich in carotene, after entering the body, 50% of carotene becomes vitamin A by the action of the enzyme in the liver and the lining of the small intestine, which the the effect of toning the liver to clear eyes, and treat night blindness.

4. Tone diaphragm and expand the intestines: plant fiber in carrots may increase gastrointestinal peristalsis, promote metabolism and purgation, and prevent against cancer.

Nutritional value of carrots:

1. The carotene is converted to vitamin A, which plays an important role in the prevention of epithelial cell carcinogenesis. Carrot lignin can be used as an antioxidant, has anti-cancer effect by inhibiting the oxidation of normal cells and protect the body against oxidative damage.

2. carotene hematopoietic function to complete the necessary blood to the body, improving anemia or cold hyperlipidemia, at the same time, the carrot is rich in potassium.

3. Carrots contain spongy vegetable fiber, which is easy to abound in the intestines, so it is the “intestinal filler”.

4. Vitamin A in carrots is essential for normal bone development, it can promote the reproduction and growth of cells.

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