Stewed beef with white radish

Stewed beef with white radish

Introduction:

Radish contains lignin, which can improve the activity of macrophages and phagocytize cancer cells. In addition, radish contains a variety of enzymes, can decompose carcinogenic nitrosamine, has anti-cancer effect. White radish is a kind of common vegetable. It can be eaten raw or cooked, and its taste is slightly pungent. Modern research shows that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, enhance appetite, speed up gastrointestinal peristalsis and relieve cough and phlegm. Traditional Chinese medicine theory also believes that the taste of sweet, cool, into the lung and stomach meridian, is a good food therapy, can treat or assist in the treatment of a variety of diseases, the compendium of Materia Medica called "the most favorable vegetables.". Therefore, radish has certain medicinal value in clinical practice. Today, Rugao radish is famous at home and abroad for its thin skin, tender meat, juicy, sweet but not spicy taste and low lignin. "Radish ring, bang crisp, eat can live a hundred years old" and other proverbs have long been spread with Rugao radish

Production steps:

Step 1: wash the radish and peel it.

Step 2: cut into rhombus and set aside.

Step 3: stir in the onion and radish oil.

Step 4: add soy sauce.

Step 5: stir fry until discolored.

Step 6: add cooked beef

Step 7: add beef soup.

Step 8: stir well.

Step 9: cover the pot and simmer.

Step 10: radish soft rotten, add green pepper.

Step 11: add salt to taste. Until the soup is thickened and the white radish is soft, it can be taken out of the pot.

Materials required:

Green pepper: 20g

White radish: 600g

Cooked beef: 200g

Oil: right amount

Salt: right amount

Soy sauce: moderate

Note: 1, add beef soup, the taste of the dish is more fragrant. 2. Because radish water, so to add less soup.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy