Stewed beef with radish
Introduction:
Since ancient times, there has been a saying that "if you eat radish in winter and ginger in summer, you don't need a doctor to prescribe a prescription". Because of its high nutritional value and simple ingredients, it has become one of the most popular dishes in the north. Radish is the most common food on the common people's table, which is rich in vitamin A, vitamin C, amylase, oxidase, manganese and other elements. In addition, the glucoamylase contained in it can decompose the carcinogen nitrosamines in other foods, thus playing an anti-cancer role. For chest tightness, asthma, loss of appetite, cough, phlegm, etc. have therapeutic effect. Beef is rich in protein and amino acids, which is closer to human needs than pork. It can improve the body's resistance to disease. It is especially suitable for growth and development, and after surgery, people who take care of the disease after giving up blood loss and tissue repair. Cold winter beef can warm the stomach. At the same time, beef can replenish the spleen and stomach, nourish the spleen and stomach, strengthen the muscles and bones, reduce phlegm and wind, stop thirst and stop saliva. It can be eaten by people who have hidden Qi, short breath and deficiency of body, weak muscles and bones, anemia, long illness and yellow and dizzy face; buffalo can also tranquilize the fetus and invigorate the mind; yellow beef can tranquilize the middle and replenish qi, strengthen the spleen and stomach, strengthen tendons and bones. It is good for the health of human body and the nutrition in the body
Production steps:
Step 1: wash the beef and cut it into 2 cm pieces. Boil a pot of boiling water, put the beef into boiling water, remove the blood and impurities, take out.
Step 2: wash the radish and cut it into 2 cm square pieces.
Step 3: heat another pot of boiling water and put the boiled beef into the pot.
Step 4: add scallion, ginger, Chinese prickly ash, cinnamon, fragrant leaves, orange peel, cooking wine, white vinegar, cover the pot, bring to a boil, turn to low heat and simmer for 1.5 hours.
Step 5: put in the large radish and salt, continue to stew until the radish is soft and rotten (at this time, do not cover the pot tightly, leave a gap), add chicken essence to taste, put into a bowl and sprinkle with coriander powder.
Materials required:
Beef: 500g
Radish: 300g
Scallion: right amount
Ginger slices: right amount
Ingredients: 3
Zanthoxylum: 15
Cinnamon: 1 small piece
Orange peel: 1 piece
Fragrant leaves: 2 pieces
Salt: 2 teaspoons
Cooking wine: 2 teaspoons
White vinegar: 1 tablespoon
Chicken essence: a little
Coriander powder: appropriate amount
Note: Stewed Beef with a little white vinegar can make the beef more soft and delicious, and the beef soup is also very delicious. When the boiled beef is cooked again, make sure to use boiling water. When adding radish to stew, the pot cover should leave a gap, not tightly covered. This is to let the pungent taste of radish volatilize and make the finished dish more delicious.
Production difficulty: ordinary
Technology: stewing
Production time: one hour
Taste: Original
Chinese PinYin : Dong Ji Hao Zi Bu Luo Bo Dun Niu Rou
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