Stewed beef with wild lotus root(ye ou wei niu rou )

Stewed beef with wild lotus root

Introduction:

"Hubei, a famous land of fish and rice, has the following characteristics in its dietary customs: first, rice and fish are the main food; second, it likes to eat miscellaneous food; third, it has a variety of flavors; fourth, it has a variety of tastes. Food customs can be roughly divided into four custom areas: Eastern Hubei, Western Hubei, southwestern Hubei and Hui nationality. Hui is the most populous minority in Hubei Province, and Wuhan is one of the places where they live. For a long time, their diet and living habits have been influenced by Han culture (except taboos), but they still have their own national characteristics. The biggest characteristic of Hui's dietary custom is that dietary taboo runs through all dietary activities. This stewed beef with wild lotus root is one of the most popular soups of Hui nationality. Home lotus root stew soup is a kind of sweet, wild lotus root stew soup is a kind of mellow ··························································································. Simmered beef is crisp and tender, fat but not greasy. Wild lotus root is suitable to simmer soup with meat, 100% simmer rotten, lotus root Shaozi also simmer rotten. The real wild lotus root is much thinner and longer than the domestic lotus root. A section can grow to one or two feet long. Generally, there are only three nodes, the tip of lotus root, the normal lotus root and the tip of lotus root, which grow in the dark mud of the wild lake. It's just that it's not common now. The taste of wild lotus root is not only not sweet, but also slightly astringent. Like lotus root at home, it can be eaten raw, that is, there are many lotus roots in it. "

Production steps:

Step 1: prepare all the ingredients for the simmer soup.

Step 2: cut the beef into pieces and soak in cold water until the blood is washed.

Step 3: wash the wild lotus root, peel and cut into hob pieces.

Step 4: cut the lotus root and marinate it with a little salt.

Step 5: pour the beef into the casserole and add some cold water.

Step 6: bring to a boil.

Step 7: add some cooking wine (or hawthorn, white radish) to the beef soup to make the beef crispy.

Step 8: close the door, turn the heat down and simmer for 1 hour.

Step 9: change the coal in the stove, boil the soup over high fire, pour in the wild lotus root; after boiling, simmer for another hour.

Step 10: add ginger and a little salt; simmer for another half an hour. Adjust the flavor, crisp meat and rotten lotus root, then leave the fire.

Materials required:

Beef breast: 1100g

Wild lotus root: 1300 G

Dried red pepper: some problems

Ginger: chunks

Note: 1, this soup selection of Horqin beef breast, its texture, meat thick and tender, the most suitable for stew. Simmered beef is crisp and tender, fat but not greasy. 2. Wild lotus root is suitable to simmer soup with meat, 100% simmer rotten, lotus root Shaozi also simmer rotten. 3. You can add some hawthorn, white radish and so on in the beef soup to make the beef crispy.

Production difficulty: ordinary

Process: simmer

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ye Ou Wei Niu Rou