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What is a slow cooker suitable for stewing?
Radish and beef pot is a very common dish, but its nutritional value is not ordinary at all. "Eat radish in winter and ginger in summer, without a doctor's prescription", not to mention the nutritional value of radish.

Beef is rich in protein and amino acids. Eating in autumn and winter can strengthen bones and muscles, improve immunity and warm the stomach.

Today, this radish beef pot, beef does not need to be fried in the pot, but stewed directly in the casserole, just stir-fry the radish in the oil pan a little to let the water out.

Some friends may wonder if fried radish will be unhealthy. In fact, we just fry it a little, which has two advantages:

1 to remove the odor of radish;

2. Remove water from radish.

The radish stewed in this way tastes more glutinous and fragrant ~

Come on, let's do it with the chef!

major constituent

Beef brisket, white radish, onion and ginger

Star anise, soy sauce, sugar, oyster sauce, cooking wine.

Cooking steps

(1) Cut the onion and ginger into large pieces, cut the beef into large pieces without blanching, put it directly into the casserole, and add appropriate amount of onion and ginger and cooking wine.

Note: Adding onion and ginger can further remove the fishy smell of beef.

(2) After boiling, turn on a small fire, skim off excess blood foam and stew for 5 minutes.

③ Homemade sauce: add a little base oil to another pot, put sliced onion and ginger into a hot pot with cold oil, add two star materials and a lot of soy sauce (about 50g), stir constantly with high fire, and then add a little oyster sauce, salt, sugar and chicken essence for seasoning.

Note: don't put too much spice, just two big ingredients, too much will suppress the taste of the ingredients themselves.

(4) Dip a little beef soup in the pot to dilute the sauce. After boiling together, pour all the sauces into the casserole, cover with sand, and simmer for 30 minutes.

⑤ Use beef stew time to treat radish. Add an appropriate amount of oil to the pot, turn on the fire, put the cut radish into the pot and fry it at 40% oil temperature, and take it out when the steam overflows (with a small scorch edge).

⑥ Stew the processed radish in a casserole for 90 minutes.

The beef and radish made in this way are soft, rotten and fragrant, and they are perfect!