Beef Stewed Pumpkin
Release time : 04/18/2025 09:30:02
Rice stew with pumpkin is a common dish, which is said to be simple to make, but also said to be difficult.
It's simple because its main ingredients are pumpkin and beef, and then a bit of seasoning is added.
Talking about difficult things is for those who are novices in cooking.
Below, Mawang Dictionary will present to you the detailed recipe of beef stewed pumpkin.
Even if you're a complete novice at cooking, you won't find it too difficult.
The recipe for beef stewed with pumpkin is known by its name, which indicates that the main ingredients are beef and pumpkin. However, to make it delicious, in addition to properly preparing the meat and pumpkin, it's also important to add seasonings.
Let's take a look at how to make beef stew with pumpkin.
Ingredients: Pumpkin, beef, carrots, Kikkoman 1-in-1 Seasoning, pepper powder, 1. Cut the pumpkin and carrots into pieces.
3. Add some oil to the pot and sauté the garlic slices until fragrant.
4. Add pumpkin, beef, and carrots to the pot after it comes to a boil, then add soy sauce and pepper powder.
5. The pumpkin stewed beef is ready to serve! Ingredients: 500g beef, 100g pumpkin, an appropriate amount of salt, a suitable amount of bay leaves, an appropriate amount of star anise, an appropriate amount of green onions, an appropriate amount of ginger, an appropriate amount of cooking wine. Steps: 1. Gather all the spices and prepare the green onions and ginger.
2. Soak the beef in water, then rinse it, and place it in a stew pot.
Add ginger slices, green onions, spices, and cooking wine, then add an appropriate amount of water.
4. Boil for 30 minutes first. 5. Peel and cut the pumpkin into chunks, set aside.
After the beef is stewed, add pumpkin and continue to stew for about 5 minutes before serving.
Tip: Beef can be stewed for a slightly longer time.
Warm tip: When cooking, add a hawthorn, a tangerine peel or a tea leaf; beef will become tender.
2. Stewing beef can effectively preserve its nutritional components.
Beef cooked into a thick broth can help treat chronic diarrhea caused by stomach weakness.
Here’s the English translation of the provided text: "To tenderize tough beef, apply a layer of mustard to the beef the night before cooking. The next day, rinse it thoroughly with cold water before boiling. While cooking, add a bit of wine and vinegar. This method not only makes the tough beef easier to cook and tenderizes the meat, but also enhances its color, flavor, and aroma, resulting in a delicious and fragrant dish." Let me know if you need further adjustments!
5. When cooking braised beef, adding a bit of seaweed adds a delicious flavor to the meat.
6. Beef has a relatively coarse fibrous tissue and abundant connective tissue, so it should be cut transversely, breaking down the long fibers instead of cutting along them, otherwise it will not be able to marinate properly, nor will it be chewy.
7. Beef, once exposed to wind and subsequently turned black, will then spoil, thus it is important to handle them carefully.
What are the nutritional values of beef stewed with pumpkin? It is rich in protein, and its amino acid composition is closer to that of pork, which can enhance the body's resistance to disease. It is particularly suitable for individuals recovering from illness, post-surgery, or during periods of malnutrition. In cold winters, eating beef can warm the stomach, making it a highly beneficial food choice for this season.
2. It nourishes the spleen and stomach, strengthens the muscles and bones, resolves phlegm and calms wind, and stops thirst and salivation. It is suitable for consumption by individuals with lowered qi and weakness in the middle energizer, shortness of breath due to physical deficiency, soreness and weakness of the muscles and bones, anemia from long-term illness, and facial yellowing and dizziness.
3. It can stabilize the fetus and nourish the spirit. Beef is capable of stabilizing the middle, invigorating qi, strengthening the spleen, nourishing the stomach, and fortifying the muscles and bones.
4. Containing polysaccharides, it can enhance the body's immunity and promote cell factor generation. It also activates complement pathways and exerts a multifaceted regulatory function on the immune system through various mechanisms.
5. It contains amino acids and active proteins, with high contents of lysine, leucine, isoleucine, phenylalanine, and threonine, which can supplement the energy requirements of the human body.
6. Minerals contained in it can help middle-aged and elderly people and hypertension patients, which is conducive to preventing osteoporosis and hypertension.
Moreover, it also contains elements such as phosphorus, magnesium, iron, copper, manganese, chromium, and boron.
The Benefits and Effects of Beef Stewed with Pumpkin The benefits and effects of beef stewed with pumpkin are numerous. It not only strengthens the body and bones but also helps clear heat and detoxify, aids digestion, and more.
Let's take a closer look at its benefits and effects! Beef stew with pumpkin has the effects of nourishing the spleen and stomach, replenishing qi and blood, strengthening bones and muscles, and reducing edema.
2. Adding red dates to beef stew with pumpkin not only enhances muscle growth and promotes wound healing, but also provides a pleasant flavor.
3. Clearing heat and detoxifying.
In beef stew with ribs, pumpkin contains vitamins and pectin. Pectin has adsorbent properties, allowing it to absorb bacterial toxins and other harmful substances in the body, such as heavy metals like lead and mercury, as well as radioactive elements. Pectin can eliminate these substances, achieving a detoxifying and heat-clearing effect.
4. Aids digestion.
The pectin found in pumpkin in beef and rib stew can also aid digestion, making it particularly beneficial for those with stomach ailments. Pectin helps protect the mucous membrane of the gastrointestinal tract from irritation caused by rough foods, promotes the healing of ulcers, and assists in digestion.
5. Eliminate carcinogenic substances.
Wine and pork are rich in zinc which is good for the skin and nails, can promote growth and development, and has anti-oxidant beta carotene, which is good for eyes, heart and cancer.
The closer to the pumpkin skin, the more nutritious it is. Therefore, the less you peel off the pumpkin skin the better.
The beef stewed with pumpkin is beneficial for digestion and possesses other effects and functions. However, it is not suitable for everyone to consume. So, who can enjoy the beef stewed with pumpkin? Other food safety precautions when eating beef stewed ribs are also important. The appropriate group for the beef stewed with pumpkin: Everyone can eat it.
However, it is particularly suitable for the following groups: individuals undergoing growth and development, postoperative recovery, and post-illness recuperation; those with a weakened qi, shortness of breath, physical weakness, sore bones and muscles, anemia, chronic illness, and dizziness.
2. Suitable for individuals with spleen deficiency, weakness, malnutrition, and lung abscesses; also suitable for those suffering from scalds from water or fire.
3. Suitable for individuals who are obese to consume.
Contraindications for Beef Stewed with Pumpkin: Individuals with infectious diseases, liver disease, or kidney disease should consume with caution.
Beef from yellow cattle is considered a "stimulating food" (fā wù in Chinese medicine), and individuals suffering from sores, eczema, smallpox, measles, or itching should consume it with caution.
Elderly people, young children, and those with weak digestion should avoid eating too much.
Here’s the translation of the provided text into English: "Other Considerations for Beef Stewed with Pumpkin: Beef stewed with pumpkin should not be eaten frequently; it is recommended to consume it once a week." Let me know if you need further assistance!
Beef can be tough to cook until tender, but adding a hawthorn, a piece of tangerine peel, or a bit of tea leaves during cooking can help make it more tender.
2. Beef stew with pumpkin should not be consumed in excess.
Beef has relatively coarse muscle fibers, making it harder to digest, and it contains high levels of cholesterol and fat. Therefore, it is not recommended for the elderly, young children, or individuals with weak digestive systems to consume it in large quantities.
Obese patients can consume it in moderation to achieve weight loss effects.
The pectin found in pumpkin in beef stewed with pumpkin can slow down the absorption of sugar and lipids in the intestines. Therefore, pumpkin porridge is an excellent choice for friends who are on a diet, as it can satisfy hunger without the worry of gaining weight.
Beef and Pumpkin Selection Tips: Beef stew with pumpkin is a delicious dish, but even the best cuisine can turn into garbage if not cooked properly. If not prepared well, beef stew with pumpkin might frequently end up in the trash bin.
To make beef stew with pumpkin delicious, the selection of ingredients is crucial.
So, what are the tips for selecting beef and pumpkin? 1. Color...
Fresh beef muscles are uniformly reddish-brown with a luster, fat is white or yellowish-white with a creamy appearance, and the skin of the meat has no red spots.
The muscle color of the fresh beef is slightly dark, and the cut surface has a gloss, but the fat lacks gloss.
Meat with a dark red color and no luster is likely to be spoiled. The fat will turn greenish-yellow.
2. Smell the aroma.
Fresh beef has the distinctive odor characteristic of fresh beef.
The fresh beef may have a slight odor of ammonia or sourness.
Spoiled beef has a putrid smell.
3. Viscosity.
From the viscosity of beef, fresh beef has a slightly dry surface and does not feel sticky to the touch.
The surface of sub-fresh beef is dry or slightly sticky, while the newly cut surface is moist.
The surface of spoiled beef is either very dry or sticky, and the freshly cut surface also feels tacky to the touch.
Elasticity.
Finally, check the elasticity of the beef. Fresh beef will immediately recover its shape after being pressed with a finger.
The indentation from pressing on sub-fresh beef recovers slowly and does not fully restore.
Spoiled beef will not regain its shape after being pressed, and it will leave a noticeable indentation.
5. Observe the broth.
When cooking, high-quality frozen beef (thawed meat) produces a clear and transparent broth, with fat clusters floating on the surface, and it has a distinct aroma.
The secondary quality frozen beef (after thawing) has a slightly cloudy broth, with small droplets of fat floating on the surface, and the flavor is relatively poor.
Spoiled frozen beef (after thawing) has a cloudy broth with yellow or white flocculent matter, very little fat floating on the surface, and an unpleasant odor.
1. Look at the outside.
The skin of a fresh pumpkin is hard and firm, and when you press it with your fingernail, it doesn't leave a mark. The surface is somewhat rough, and while it may not look particularly attractive, the texture and taste could actually be quite good.
2. Color. Please translate the above text into English.
The skin color of a pumpkin is best when it is golden yellow with a slight reddish hue, or a deep green.
3. Aspect. Please translate the above text into English.
The cross-section of the pumpkin should be firm and glossy, emitting a unique, fresh fragrance, and the flesh should also be intact.
4. Weigh it.
A pumpkin that feels heavy when lifted is generally of better quality.
5. melon flesh.
When selecting a cut pumpkin, choose one with bright, deep orange flesh, as such pumpkins are higher in nutritional content.
The medical content mentioned in this article is for reading reference only.
If you feel unwell, it is recommended to seek medical attention immediately. Please consult a healthcare professional in person for accurate medical diagnosis and treatment.