Stewed beef with radish(luo bo dun niu rou )

Stewed beef with radish

Introduction:

"[radish beef] the classic collocation is delicious. Radish beef is also a classic collocation. Recently, there are not too many beef. Of course, a good piece of meat has a good way to eat. It's delicious to stew with Henan radish and mushroom root! 　　”

Production steps:

Step 1: material drawing.

Step 2: cut the beef into pieces and blanch with onion and ginger cooking wine.

Step 3: remove the core of hawthorn and slice the root of Lentinus edodes.

Step 4: prepare a spoonful of Zhu Hou sauce and a spoonful of spareribs sauce.

Step 5: blanch the meat, ingredients and sauce in a small skillet, bring to a boil over high heat and turn to low heat.

Step 6: dice radish and set aside.

Step 7: after about an hour, put the diced radish into the pot and cook for another 10 minutes. Just boil.

Materials required:

Beef: moderate

Radish: right amount

Mushroom root: appropriate amount

Hawthorn: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Zhu Hou sauce: right amount

Ribs sauce: right amount

Note: all kinds of sauces have their own salinity, so there is no need to add salt. Hawthorn's function is to make the meat rot faster, but the soup will have a little acidity, can be replaced by tea or not. Radish does not need to be put in the morning, and finally put in, the soup will not have a very fragrant radish flavor, and the taste is better. If you have chicken oil at home, you can put a spoonful into it, and the meat and soup will be better.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Luo Bo Dun Niu Rou