Ingredients: some beef. Material: ox bone 1, white radish.
Seasoning: chopped green onion, shallots, ginger slices, aniseed, cooking wine, salt, pepper and sesame oil.
Method one
1. Wash beef, cut into small pieces, and cut carrots into pieces or tubes.
2. Put the beef pieces in a cold water pot and cook for a while with medium fire, boil the bleeding water, pour it out and wash it, put it in a big casserole, fill it with water, add onion and ginger slices, boil it with Shao wine, skim off the floating foam, continue to boil with low fire, stew for 3 hours until it is crisp, take out onion and ginger, add carrots, stew until it is crisp, and sprinkle with pepper and celery powder.
Method 2
1. Wash beef and bone, blanch with boiling water, take out, wash and drain.
2, pour enough water into the pot to boil, add beef, beef bones, onions, ginger, aniseed and cooking wine and stew for about 1 hour.
3. Take out the beef, cut it into pieces, put it back into the pot, and continue to stew 1 hour.
4, white radish peeled and washed, cut into pieces, put into beef soup, simmer until soft and rotten, remove beef bones, add salt to taste.
5. Put pepper, sesame oil and chopped green onion into the soup bowl, and put the beef soup into the bowl to eat. ?
1. People with infectious diseases, liver diseases and kidney diseases should eat carefully.
2. Beef is a hair product, and people suffering from scabies, eczema, acne and itching should use it with caution.
3. People with high cholesterol, high fat, old people, children and weak digestive ability should not eat more.
Application of broth: the broth of beef stew is delicious and refreshing, with a slight sweetness. It can be used as the soup base of home-cooked soup and cooked with more vegetables, which is more nutritious.
Materials: ox bone 1 root, half onion, half carrot, half radish, onion 1 root, ginger 1 root, star anise 1 root, and 2000ml of water.
Seasoning: Material A: 1 tsp rock sugar, 2 tsp rice wine. Material b: appropriate amount of salt. step
1 Wash Niudagu decoction for later use; Peel carrots and white radishes, wash and cut into pieces; Wash onion and ginger, cut onion into sections and slice ginger for later use;
2 add water to the pot, add all the ingredients and beef bones, add material A and cook for 90 minutes on low heat, and finally add material B to taste.
Ps: Why should beef stew be cooked with carrots and white radishes? Because radish itself contains natural spicy and sweet taste, on the one hand, it can eliminate the fishy smell of beef bones, enhance the delicacy of soup, and make the bone juice more mellow after cooking.
You can also use 1 carrot to wash and stew directly without peeling.
Practice 4: Spicy soup
material
1 beef bone, half an onion, half a carrot and half a radish, 30g dried fish, 1 oil red pepper, 3 teaspoons of rock sugar and 2000ml of water.
Halogen bag: 20g of dried pepper, star anise 10, 3 teaspoons of pepper and 2 pieces of laurel leaves.
Seasoning:
Material A: 2 tablespoons of spicy bean paste, 0 tablespoon of 65438+ Chili powder.
Material B: 2 tbsp rice wine, soy sauce 1 tbsp salt 1 tbsp.
1 Cook beef bones in boiling water, then wash them, and tie the pickled materials in a cloth bag to make a pickled bag for later use; Chopping oil pepper, washing onion, ginger and garlic, chopping, peeling onion and shredding;
Step 2: Heat salad oil in the pot, add rock sugar and stir-fry with low fire, add material A and oil-stained pepper powder and stir-fry until fragrant. Add onion, onion, ginger and garlic and stir-fry to make spicy soup base;
Step 3: Pour 2000 ml of water into the pot and bring it to a boil. Add scalded beef bones, dried fish, braised steamed buns and spicy soup base, and then add material B to stew for 2 hours.
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