Stewed radish with beef

Braised beef and radish is a home-cooked dish, which is a delicious dish stewed with beef and radish as the main raw materials. Because the cooking process is a stew, it takes a long time to make. Eating beef in winter can warm the stomach, and stewed radish with beef is a good tonic in winter. In addition, beef stewed radish also has the functions of enhancing immune function and preventing cancer.

Exercise 1

1. Cut the brisket into small pieces and fry it in a pan. Add half a spoonful of pepper powder at the same time. After frying, add water, add more salt and put.

Add hawthorn and a few slices of ginger;

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2, using the time of beef stew, you can wash the radish and carrot and cut them into pieces;

3. If there is a second pot, it is recommended to fry the white radish and carrot together, which will make the radish more nutritious and taste better;

4. When the beef is almost cooked, pour the radish, carrot and pea into the pot. When the ingredients are almost the same, add the chicken essence to the pot and it tastes great.

Exercise 2

1, put 3000ML water in the electric pressure cooker for heating. Cut the brisket into 3cm * 3cm pieces. Put water in a small pot and add beef. Add 3 slices of ginger, 2 onions and cooking wine 1 tablespoon. Fire and heat. After boiling, skim the floating foam with a spoon and cook for another minute;

2. Add the remaining onion slices, ginger slices and a small packet of stewed meat, add the brisket after boiling, remove the floating foam again after opening the lid, clean the floating foam and cover it for 20 minutes;

3. Wash the white radish, peel it, cut it into cubes as big as beef brisket, put it in beef soup, cover it and press it for 10 minutes, then open the cover and cook the white radish until it is transparent. Season with salt. [ 1]

Exercise 3

1. Wash the brisket, cut it into mahjong tiles, put it in a cold water pot, boil it with strong fire, boil out blood and floating foam, take it out, rinse off the surface impurities with hot water, drain the water and prepare the seasoning;

2. Stir-fry shallots, ginger garlic, star anise, cinnamon, fragrant leaves, tsaoko and licorice in an oil pan, stir-fry beef over high fire, add soy sauce and cooking wine, stir-fry evenly, and add unheated hot water to boil;

3. Move into a pressure cooker and stew over medium heat. After SAIC, continue to press for 20 minutes, add white radish, add salt to taste, and continue to press on low heat 10 minute. Add monosodium glutamate and garlic sprouts when cooking. [2]

Cooking tips

1, the beef should be patted a few times first, which is more delicious. Boil it in a pot with low fire, it will be more fragrant.

2. After the diced radish is fried in the dry pot, it is easy to rot when cooked, but it is not fragile, and it melts in the mouth and has a perfect appearance.

3, add garlic when cooking beef, especially fragrant, which will greatly improve the taste of the dish.

4. The time is for reference only, depending on the cooked quantity.

Edible instructions

Beef is sweet and flat, rich in protein, fat, vitamin B, nicotinic acid, calcium, phosphorus, iron and cholesterol, and has the functions of strengthening tendons and bones, tonifying deficiency and nourishing blood, resolving phlegm and calming endogenous wind. It is pungent, enters the spleen and stomach meridian, tonifies the spleen and stomach, tonifies the qi plate and strengthens the bones and muscles. Treat asthenia, emaciation, thirst, spleen deficiency, lump accumulation, edema, soreness of waist and knees. Beef has a high nutritional value. In ancient times, there was a saying that "beef tonifies qi, and the work is the same as astragalus".