Stewed Beef Brisket with broccoli and radish(xi lan hua luo bo dun niu nan )

Stewed Beef Brisket with broccoli and radish

Introduction:

"Broccoli may have the most significant anti-cancer effect. Cauliflower contains more vitamin C than Chinese cabbage, tomato and celery, especially in the prevention and treatment of gastric cancer and breast cancer. Studies have shown that when suffering from gastric cancer, the level of selenium in human serum is significantly decreased, and the concentration of vitamin C in gastric juice is also significantly lower than that in normal people. Cauliflower can not only supplement a certain amount of selenium and vitamin C, but also supply rich carotene, which can prevent the formation of precancerous cells and inhibit the growth of cancer. According to American nutritionists, there are many indole derivatives in cauliflower, which can reduce the level of estrogen in human body and prevent the occurrence of breast cancer. In addition, studies have shown that an enzyme extracted from cauliflower can prevent cancer. This substance is called raphaelin, which can improve the activity of detoxification enzyme of carcinogen. In addition, broccoli can also enhance the body's immune function. The vitamin C content of cauliflower is very high, which is not only conducive to people's growth and development, but also can improve the body's immune function, promote liver detoxification, enhance people's physique and increase disease resistance. "

Production steps:

Step 1: Ingredients: Beef Brisket 500g, white radish 300g, broccoli 200g seasoning: caokuo 1, cardamom 5, hawthorn 5g, ginger 1, cinnamon 1, dry pepper 3, pepper oil half teaspoon, blending oil moderate amount of salt moderate amount of monosodium glutamate moderate amount of oil moderate amount of cooking wine moderate amount

Step 2: blanch the beef brisket and set aside.

Step 3: peel white radish, cut into hob pieces and slice ginger.

Step 4: heat the pan, pour in the blend oil and saute the five spices.

Step 5: pour in the beef brisket and stir fry.

Step 6: pour in white radish and stir fry well.

Step 7: pour in the dried pepper and stir fry.

Step 8: pour in the cooking wine.

Step 9: pour in the oil

Step 10: pour in chili oil and bring to a boil.

Step 11: transfer to casserole and simmer for 40 minutes.

Step 12: pour into the frying pan, add salt and monosodium glutamate and stir fry.

Step 13: pour in the washed broccoli and stir fry until it is raw

Materials required:

Beef Brisket: 500g

Dried pepper: 3

White radish: 300g

Broccoli: 200g

Cinnamon: 1 small piece

Ginger: 1 small piece

Caokuo: 1

Cardamom: 5 pieces

Hawthorn: 5g

Chili oil: half a teaspoon

Blend oil: right amount

Salt: moderate

MSG: right amount

Oil: right amount

Consumption of cooking wine: appropriate amount

Note: slightly spicy can mention the characteristics of this dish. Radish can neutralize the heat of this dish. Hawthorn must be put hawthorn, but it makes the beef brisket soft and rotten more easily.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xi Lan Hua Luo Bo Dun Niu Nan