Stewed beef with radish(luo bo dun niu rou )

Stewed beef with radish

Introduction:

Production steps:

Step 1: dice the white radish and carrot; dice the beef brisket; dice the onion, ginger, garlic, chopped onion, diced mushroom. One slice of garlic is used in step 3, and the other is used in step 2.

Step 2: add water to the pot, and then add beef brisket. Drop proper amount of cooking wine into the water until it boils for 3-5 minutes. Remove the beef and set aside.

Step 3: add a small amount of oil into the pot, add onion, ginger, garlic, carrots, mushrooms, onion stir fry out flavor.

Step 4: take step 3, stir fry the beef for several times, add 2 tbsp soy sauce, half tbsp soy sauce, 2 tbsp oyster sauce, a small amount of cooking wine, and continue to stir fry for 2-3 minutes, so that the beef can fully absorb the flavor of these sauces.

Step 5: add about 2000 ml boiling water and a proper amount of salt. Induction cooker cooking key timing 20 minutes, if the gas stew in the fire stew 20 minutes.

Step 6: Step 5 time to add white radish, depending on the size of the radish pieces and then simmer for 5-10 minutes, out of the pot before adding 2 pieces of garlic can be out of the pot.

Materials required:

Beef Brisket: 500g

Carrot: half

Scallion: right amount

Mushroom: 1

Soy sauce: moderate

Cooking wine: moderate

White radish: 1

Garlic: 3 cloves

Ginger: moderate

Oil: right amount

Old style: moderate

Oyster sauce: right amount

Note: 1, step 1, no onion, with onion quarter; 2, the best choice of beef is sirloin. 3. I have children at home, so the beef brisket stew is rotten. At the end of step 5, you can taste the taste of the beef and decide whether to stew again. 4. Like more soup, step 5 can add more water, but must add boiling water, otherwise the meat will be tight, cooked very hard.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: light

Chinese PinYin : Luo Bo Dun Niu Rou