Secret Cantonese style radish and beef brisket soup(mi zhi guang shi luo bo niu nan tang )

Secret Cantonese style radish and beef brisket soup

Introduction:

"Turnip and beef brisket soup is my favorite in autumn and winter. I don't drink turnip and beef brisket soup and beef brisket noodle soup outside on weekdays. It's too salty and spicy. If I want to really drink halal beef brisket soup, I have to make it myself. A good bowl of turnip and beef brisket soup, beef brisket and white radish should melt in the mouth, white radish should taste sweet, and soup should have beef brisket flavor. We can't let radishes and spices compete for flavor. Let's do it now. "

Production steps:

Step 1: cut the radish into cubes, try to be bigger, stew for a long time, not fragile;

Step 2: first boil the radish, soak half of the radish in water, put in rock sugar and bring to a boil, then turn off the heat and let it absorb the sugar water slowly.

Step 3: wash the beef brisket, cut it into 3 cm square pieces, add boiling water to the meat, remove the blood and drain;

Step 4: try to put less spices, but you can't do without them. Spices go to Sao flavor. I have two kilos of meat here, a piece of tangerine peel, a small piece of cinnamon, a piece of star anise, five pieces of ginger, and an appropriate amount of salt.

Step 5: put the spices into the soup ball or wrap the spices with sand cloth. It's convenient to remove the dregs. Put the meat, spices and water into the high-pressure pot and stew for 30 minutes.

Step 6: after the beef brisket stews for half an hour, pour the boiled radish and water into the high-pressure cooker of the beef brisket and continue to stew for about 15 minutes.

Step 7: when it's time to turn off the heat, add some salt and chicken essence to taste. Try to make the meat tender. If it's hard, stew it for a long time.

Materials required:

Beef Brisket: 2 kg

White radish: one

Water: moderate

Tangerine peel: 1 piece

Ginger slices: 5

Cinnamon: 1 piece

Star anise: 1

Rock sugar: right amount

Note: the amount of radish and spices should not be too much, easy to grab flavor. Make rock sugar first, cook radish and then cook meat, so that radish has enough time to absorb sugar water, this one does not make radish, it tastes a little astringent. Beef Brisket is difficult to stew, it is best to use high pressure cooker.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Mi Zhi Guang Shi Luo Bo Niu Nan Tang