Material: beef ribs1000g.
Ingredients: 500g radish? Raw chicken oil 150g?
Seasoning: salt, pepper, cooking wine, onion, ginger.
Method:
1. First, wash the beef ribs, put them in a pot and mix them with appropriate amount of water, take them out after cooking, cut them into pieces with the size of 3 ~ 3.5 cm, and then rinse them with clear water; Precipitating beef with water, and filtering to remove impurities; Peel the radish and cut it into large pieces.
2. Put the beef pieces and ginger onions in a big casserole, pour in the water for cooking beef and a proper amount of water (add enough water at one time), bring to a boil with high fire, skim off the floating foam, add cooking wine and raw chicken oil, stew the beef for 60% (fire bar), then add the radish pieces, adjust the taste with salt, monosodium glutamate and pepper, and continue to stew until the radish is soft and cooked.
Features: the soup is clear, the beef is crisp and rotten, and the taste is rich and mellow.
Factors of production:
1. It is best to use fresh beef ribs to make stewed beef with radish, because the smell of beef is lighter than other beef, which is more suitable for stewing; Secondly, because ribs have the characteristics of long cooking.
2. Beef ribs should be washed with cold water before blanching, and then cut into pieces after blanching, so that the stewed beef pieces can be better shaped.
Chicken oil is an indispensable raw material, which can add fresh flavor to beef soup and make radish more moist instead of tasteless.
When stewing, you should add enough soup at a time, first boil it with high fire, and then stew it slowly. It is best to stew in a large casserole (the kitchen can also be mass-produced in a large stainless steel barrel). This is because the casserole has strong heat gathering power and slow heat dissipation, and the stewed beef soup is rich in flavor.