Stewed beef and radish(qing dun niu rou luo bo kun bo sha guo shi yong bao gao zhi san )

Stewed beef and radish

Introduction:

"Fat and thin beef brisket, white radish, do not need too much seasoning, simple stew can fully reflect the original flavor of food, drink soup, satisfied with a burp, from the stomach, the whole body is warm. Winter, in fact, can not be so sad

Production steps:

Step 1: cut the beef brisket into large pieces and rinse it twice with cold water to wash off the blood on the surface. Put into the casserole, pour in water, water can pour more. Prepare a cloth bag, put the pepper, large material and cinnamon into a cloth bag and put it into the pot. Open fire and simmer for 20 minutes, and the flame shall not exceed the bottom of the casserole, so as to avoid burning the casserole with incomplete flame.

Step 2: with a chopstick, you can easily insert the beef brisket, and then the beef brisket is stewed. Peel the white radish and cut it into pieces. The size of the pieces is about the same as that of the beef brisket. Pour it into the pot and simmer for 15 minutes. At this time, you can add some salt, soy sauce, and Wang Shouyi hotpot seasoning bag (powdery, which will make the soup more delicious. Remember Sen diepa's omnipotent hotpot seasoning, the principle is the same).

Step 3: stew until the radish has changed from white to transparent. Turn off the fire, adjust the salt, cover and simmer for a few minutes, then you can eat.

Step 4: the stewed radish is more delicious and the soup is more fresh and thick. With a bowl of rice or a cake, too happy.

Materials required:

Beef Brisket: right amount

White radish: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cinnamon: moderate

Soy sauce: right amount

Salt: right amount

Wang Shouyi hotpot seasoning bag: right amount

Notes: my notes: 1. When stewing beef, the meat should be cold in the underwater pot, and no salt should be put before stewing, so that it can be cooked faster. 2. When stewing, you can add more water to make a lot of radish soup. If you can't finish it, you can use it to cook noodles the next day. The taste of radish soup is absorbed by noodles, which is very delicious. 3. Different from iron pot or stainless steel pot (metal pots such as iron pot or stainless steel pot are not suitable for storing stewed dishes for a long time, because the salt in the dishes will cause some damage to the pot), casserole itself has the function of keeping fresh and is suitable for storing food for a long time, which is the same as bowl.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Dun Niu Rou Luo Bo Kun Bo Sha Guo Shi Yong Bao Gao Zhi San