Xia Xu went all the way to the north, riding alone, traveling 800 miles a day!

However, Xia Xu is still a mortal now, and he also needs rest and dietary supplements!

At this moment, Xia Xu was staying at a country wine shop on the side of the road, and he ordered an overwhelming sauce beef, twenty catties.

Xia Xu ordered twenty catties, not much at all!

Now Xia Xu is the physique of the hegemon, and the energy required in all aspects of his body is very large!

And the modulation of the overwhelming sauce beef can just add a little to Xia Xu!

Sauced beef is a kind of meat product made of beef as the main raw material and marinated with a variety of seasonings, which is a famous specialty dish originating from the barren mountains and the north of the human race.

It has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with sagging qi, shortness of breath and weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face.

Sauced beef retains the multiple effects of beef to nourish qi, strengthen muscles and bones, nourish the spleen and stomach, etc., and can improve the body's ability to resist diseases, and is suitable for people with sore muscles and bones, yellow face and dizziness, shortness of breath and body weakness and anemia.

Beef in the sauce has a rich umami flavor and a rich texture, and is often sliced and eaten as an accompaniment to alcohol.

Eating soy sauce beef in winter also has the effect of warming the stomach and driving away cold, which is one of the best products for winter tonic.

Xia Xu's 20-pound sauce beef is a high-quality sauce beef!

The high-quality sauce beef is red in color, oily and shiny, and a small amount of beef tendon in the muscle is yellow and transparent!

The meat is firm, and when sliced, it remains intact and will not loosen, and the cut surface is bean paste color!

It tastes moderately salty, the sauce is fragrant, crispy and refreshing, not hard or woody.

It is best to choose beef with sauce or beef foretendon, and do not blanch the meat, so as not to tighten the meat quality and not easy to taste!

The overwhelming practice of sauced beef is extremely exquisite!

Put a small amount of water in the pot, add the yellow sauce to dilute, then mix in enough water, boil with a strong fire, remove the sauce foam, and put the beef in the pot.

The old parts of the pot, such as the neck, front and back legs, chest, ribs, etc., are placed on the bottom layer of the pot, and the tender parts of the meat, such as the loin, outer loin, and upper brain, are placed on the upper layer of the pot.

Press the beef with a pressure cooker plate first, then add the old broth and back to the pan oil.

The oil in the pot refers to the slick oil of the beef skimmed after the last boiling, which can play the role of the lid of the pot, so that the beef does not taste away, and the seasoning can fully penetrate. After adding the oil, switch to a simmer.

Turn the pot once every hour.

When turning the pan, place the old beef on the boiling head.

The sauced beef is ready to cook for 6 to 10 hours.

When out of the pot, take the plate in one hand, hold chopsticks or hooks in the other, put the sauce beef on the plate, and then use a small spoon to scoop up the soup oil in the pot and splash it on the sauce beef, and so on several times to wash off the residue on the sauce beef, put the sauce beef on the drawer, and finally use the soup oil to burn and pour it on the good beef, and then control the soup oil, and let it cool for the finished product.

This is the most basic way to make the sauce beef!

And the sauce beef in front of Xia Xu is called overwhelming sauce beef, because the sauce is overwhelming!

The sauce-flavored sauce beef is even more exquisite!

Diet is also a kind of knowledge!

Making beef in sauce is a kind of mystery!

Everything in the world has its own mysteries!

When making the sauced beef, wash the beef keys on the front leg and cut them into large pieces that are small and slap square.

Pour water into the pot, heat it over high heat, put the beef in, boil it slightly in boiling water, remove it, soak it in cold water, and let the beef shrink.

Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into a seasoning box, or make a homemade gauze bag, and cinnamon and bay leaves can also be put directly into the pot because they are easy to pick.

Wash the green onions and cut into three sections.

After the ginger is washed, pat it off with a knife.

1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 1 tablespoon salt, 1 teaspoon five-spice powder.

Pour an appropriate amount of water into the casserole, heat over high heat, and add spices, green onion and ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in turn.

After boiling, add the beef and continue to cook on high heat for about a moment, turning to low heat until the meat is cooked. Prick it with chopsticks and you can pass through it smoothly.

Remove the beef pieces and place them in a ventilated and cool place for about two hours.

Pour the cooled beef into the boiling soup and simmer over low heat for half an hour.

After simmering, serve, cool and cut into thin slices.

Beef has the effects of tonifying the spleen and stomach, invigorating qi and blood, strengthening muscles and bones, and reducing edema.

Eating beef and cactus together for the elderly can have the effect of anti-cancer and pain relief and improve the body's immune function!

Beef stewed with red dates is good for muscle growth and wound healing.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, cold winter beef can warm the stomach, is the season of the tonic good!

The people of the human race are proud to eat beef every day!

Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face!

Buffalo meat can soothe the fetus and nourish the nerves, and yellow beef can calm the body, strengthen the spleen and stomach, and strengthen the muscles and bones.

It is suitable for people who grow and develop, postoperatively, and recuperate after illness, and people with hidden middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow dizziness!

People with infectious diseases, liver diseases, and kidney diseases should be cautious, and yellow beef should be used with caution for those suffering from scabies, eczema, acne, and itching.

People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

Fresh beef is shiny, red evenly and slightly dark, fat is white or light yellow, slightly dry or air-dried film on the surface, non-sticky, good elasticity, and fresh meat taste. The old beef is dark red in color and coarse, while the tender beef is light red in color, firm and fine, and elastic.

Some people believe that beef tastes the most delicious when it starts to rot.

In fact, this is a very ridiculous statement.

Although it matures longer than other meats after slaughter, it is fully aged before it arrives at the store, and can only be kept at home for three or four days, and the whole meat is limited to one week.

At this moment, there were two large plates of beef on Xia Xu's table, and Xia Xu ate it without hesitation!

After a while, the shopkeeper sent Xia Xu's drink again!

Nourishing ginseng wine!

Xia Xu asked for ten jars of nourishing ginseng wine!

Ginseng wine, great tonic!

It all comes down to the power of ginseng!

According to the store, this is a century-old ginseng wine, and each jar costs ten taels of gold!

Xia Xu directly gave the store a silver ticket of five hundred taels of gold!

The store said on the spot that even if Xia Xu asked for this wine shop, it was okay!

Xia Xu picked up a jar of ginseng wine and drank it all!

Ginseng is a great tonic in the mortal world!

It likes sandy loam soil with loose texture, good aeration, good drainage, fertile nutrients, likes shade, cool and humid climate is beneficial to its growth, resistant to low temperatures, avoid strong direct light, and like scattered weak light.

The fleshy root of ginseng is a strong tonic, suitable for regulating blood pressure, restoring heart function, neurasthenia and physical weakness, and also has the effects of expectorant, stomach, diuretic, and stimulating.

The stems, leaves, flowers, fruits, and by-products of ginseng are all raw materials produced by the human race, and can be processed into products such as cigarettes, alcohol, tea, crystals, and pastes containing ginseng.

Ginseng cultivation is an important project for farmers to diversify!

The cultivation of ginseng is also not easy!

The spring wind is strong, it is not easy to maintain soil moisture, there is also a cooling from time to time, it is easy to cause frozen seedlings, the temperature is high in summer, it is easy to make the ginseng seedlings infected, and the seedlings need to be replenished after death, and the autumn can avoid high temperature and severe cold, which is suitable for transplanting.

Transplanting ginseng generally adopts the two-four system or three-three system, that is, transplanting in two years and harvesting in six years, transplanting in three years and harvesting in six years.

When transplanting, in order to avoid damage to the ginseng seedlings, be careful when digging out.

To prevent ginseng seedlings from being exposed to wind and strong light, they can be packed in wooden boxes.

Choose healthy and complete ginseng seedlings, transplant them separately according to different sizes, avoid mixed planting affecting the yield, and disinfect the seedling roots on the day of transplanting!

The principle of light control for planting ginseng in farmland is that American ginseng should be small, ginseng should be large, small in summer, and large in spring and autumn, especially between the summer solstice and the beginning of autumn, flowers should be hung to avoid strong light and wind to harm ginseng seedlings.

Water management should be controlled in two aspects, one is the aboveground ginseng leaf layer, that is, the management of ginseng shed, first to avoid rain leakage in the ginseng shed, but also to prevent wind and rain, and try to avoid watering on the ginseng leaves when watering.

The second is the soil moisture management of the ginseng root growth environment, the bed surface should always be kept moist, if there is a lack of water, it should be watered in time to keep the bed covered.

In addition, in the rainy season, it is also necessary to pay attention to smooth drainage, so as not to flood the furrow bed or flush the furrow.

Ginseng regulates the central nervous system and can treat neurasthenia.

For patients with excitatory neurasthenia, it is often accompanied by Yuanzhi and sour jujube kernels.

For depressive patients, skullcap and keel are often used.

For patients with autonomic nerve dysfunction and self-perspiration, schisandra, white peony, and floating wheat are used. After taking ginseng, patients can reduce or eliminate symptoms such as headaches, palpitations, insomnia, forgetfulness, general weakness, and make them gain weight.

Ginseng is also effective for weak and depressive psychosis, schizophrenia, psychosis caused by poisoning or infectious diseases, and degenerative psychosis.

Ginseng can also improve a person's memory, improve work efficiency, enhance physical endurance and accuracy of motor organs.

Ginseng stimulates the secretion function of the endocrine system, enhances the function of the pituitary-adrenal cortex system, and has the effect of lowering blood sugar.

Taking ginseng can reduce urine glucose in patients with mild diabetes, improve the systemic symptoms of moderate diabetes, and make symptoms such as thirst, sweating, and weakness disappear or alleviate.

Taking ginseng can also reduce the amount of insulin used.

Ginseng can promote the secretion of digestive juices, increase the total acidity of gastric juice, improve the symptoms of spleen and stomach weakness such as upper abdominal fullness, diarrhea, vomiting, etc., so that stomach pain disappears, appetite increases, and stool is normal. For example, people participate in the "Four Gentlemen's Soup" prepared by other Chinese medicines. Ginseng also promotes the synthesis of proteins and nucleic acids in the liver, which can prevent acute hepatitis from turning into chronic hepatitis.

Ginseng can also improve people's eyesight and adaptability to dark environments, and can be used as a medicine to improve the eyesight of dark workers.

Ginseng also has a therapeutic effect on skeletal muscle excitability abnormalities caused by polio in children.

It can be seen how precious ginseng is to the ordinary people of the human race!

Xia Xu didn't deliberately enjoy the nourishing delicacy, he saw that the store was extremely simple, so he gave the store a secret recipe!

The secret ingredient of red ginseng!

Red ginseng is also a type of red ginseng, which is generally characterized by long body length, round rhizomes, and branches.

White sugar ginseng, also known as sugar ginseng, is ginseng soaked in sugar juice as the name suggests.

Most of its raw materials are fresh ginseng with insufficient pulp and poor body shape.

Raw dried ginseng is made by washing fresh ginseng and drying it for a day, and then smoked and dried it with sulfur.

Due to the different processing methods, there is a difference between the whole beard raw dried ginseng and the removed bearded dried ginseng. White dried ginseng is made from fresh ginseng taproot by washing and scraping the skin and then drying.

Traces of shallow longitudinal lines and branches can be seen at the upper end. Pinching ginseng refers to soaking the entire root of fresh ginseng in boiling water for a while, removing the rough skin, tying small holes around it, soaking it in sugar solution, and then taking it out and drying it until dry, pinching out wrinkles on the epidermis with your hands, and then drying it.

Strong ginseng is the taproot of fresh ginseng after washing, soaked in boiling water for a while, taken out to dry or baked.

In this way, the store was grateful, and the store went directly back to the back kitchen and made a few more exquisite side dishes for Xia Xu!

And also prepared a pot of Fengtian hen soup for Xia Xu!

Chicken soup is a big supplement!

Chicken soup is the soup cooked by the old hen, after the old hen is slaughtered, remove the internal organs and other external debris and wash, and put it into the pot of boiling water at the same time with green onions, ginger, cooking wine, refined salt, and simmer over slow heat, the water is not boiling, so that the nutrients such as protein and fat in the chicken overflow.

Cook for about three hours until the chicken is deboned.

The store is also very particular about the chicken soup!

Take a large pot and fill it with an appropriate amount of water, and wash the whole cold old hen inside and out.

The part close to the internal organs must be washed, otherwise the quality of the chicken soup will be affected.

Put the washed old hen into a large container, use paper to absorb the moisture on the surface of the old hen, and then rub the salt on the washed chicken body with your hands, and rub it until you feel that the salt has fully melted on the chicken skin. Rub the chicken skin only and don't let the salt touch the chicken part!

Then the salted chicken is rubbed and put in the cellar to refrigerate before steaming, which will make the steamed chicken skin crispy.

Rinse the refrigerated chicken with purified water, remove the head and tip, and then put the processed old hen into a casserole, add water and steam for two quarters of an hour.

Then add the right amount of salt to the pot and steam for another two quarters of an hour!

Although chicken is delicious and nutritious, most of the nutrients in chicken are protein and fat, and eating too much can lead to obesity.

Chicken lacks calcium, iron, carotene, thiamine, riboflavin, niacin, various vitamins and crude fiber, and long-term consumption can easily lead to sub-health.

Of course Xia Xu knows this!

So Xia Xu ordered five more green vegetables and asked the store to make them quickly!

At this moment, there is only Xia Xu in the wine shop, and the family of five in the store all serves Xia Xu, and they do their best to make every dish!