牛尾汤怎么做有营养

如题所述

牛尾汤可以加番茄土豆洋葱一起炖,这样营养可以更全面,具体做法如下:
主要材料:牛尾500g,番茄4个,洋葱半个,胡萝卜1根,土豆500g,大葱半根,生姜1块,盐15g,番茄酱30ml,黑胡椒粉适量,味精少许。
1、牛尾在清水中浸泡洗净血水,沥干后放入无油的热锅中煎。

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2、洋葱洗净切片,牛尾煎至两面发白出油后,倒入洋葱片翻炒。

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3、另起一锅,生姜切片,大葱切段,大葱煎至表面微焦。

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4、将步骤2和3中食材倒入压力锅,再倒入清水没过食材,压大概35分钟。

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5、清洗准备其他的食材,番茄切大块。

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6、土豆去皮切块,放在有水的容器中,防止氧化。

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7、胡萝卜洗净,切滚刀块。

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8、另起一锅,开中火,倒少量油,倒入番茄块炒至软烂出汁。

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9、等压力锅压好了,放气,打开,撇去浮沫。

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10、倒入炒好的番茄和番茄膏,搅拌均匀,再倒入土豆和胡萝卜。

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11、最后压20分钟出锅,放入黑胡椒、盐和味精调味即可。

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第1个回答  2020-11-10
牛尾汤以牛尾为主材料熬煮而成,从中医角度来说:牛尾汤的主要原料牛尾分为牛肉和牛髓,其中牛肉有补中益气,健脾益胃的作用,牛髓有补中,填精补髓的作用。

从营养角度来说,牛尾含有人体维持生命所需的蛋白质、脂质、以及钙、维生素B12、铁质,非常适合作为术后、化疗、放疗后营养补充的汤品。

虽说牛尾含有蛋白质,但也并不是含量特别高的蛋白质来源。若吃100克牛尾,实际只有摄取到8克蛋白质,还是需要从其他蛋白质食物摄取足够蛋白质量,建议牛尾汤只是作为当餐的汤品,仍然要有一道富含优质蛋白质的主菜(如:卤鸡腿、清蒸鱼等)。

牛尾属于高脂肉类及富含饱和脂肪酸(29%),若有慢性疾病(如:血脂、血糖异常患者)、胆囊癌、胰腺癌、大肠癌患者不建议食用,可以选择其他油脂含量较低的肉类。

牛尾的烹调方式需要长时间炖煮,清汤炖煮至乳白色,这样常被误认为汤品中富含高钙及满满营养在汤品中,其实乳白汤品是脂肪乳化于汤中的颜色,汤的主要成分还是水,从汤品中获得一天所需的钙质是很难做到的。多数人会觉得牛尾汤有些油腻,肿瘤患者由于味觉或食欲的改变,往往吃不下油腻的食物,所以建议牛尾可以与一些蔬菜一起炖煮,例如西红柿、卷心菜、萝卜、芹菜,增加汤头鲜甜并能减少牛尾汤的油腻感。

下面我们请台北医学大学保健营养学系的的李昆霙临床营养师教大家做一款既美味又不油腻的西红柿牛尾汤

李昆霙临床营养师

营养暖胃西红柿牛尾汤

食材

牛尾
西红柿
洋葱
胡萝卜
料酒
葱姜
八角

月桂叶
500g
4颗
一颗
2根
少许
适量
1个
8片
一片本回答被网友采纳
第2个回答  2020-11-10
牛尾汤我觉得最好是拿来炖,牛尾本身骨头比较多,炖出的牛尾汤比较鲜营养不会容易流失,我个人觉得牛尾最有营养
第3个回答  2020-11-10