Stewed Beef Brisket with carrot(hu luo bo dun niu nan )

Stewed Beef Brisket with carrot

Introduction:

"There's a saying:" if you eat radish in winter and ginger in summer, you don't need a doctor's prescription. ". It can be seen that eating radish in winter has many benefits. Today, I would like to recommend a "Braised Beef Brisket with carrot". It tastes delicious and is suitable for all ages. Not only can be served as a dish with rice, but also can be made into beef noodles! Let's take a look at the nutritional value of carrots first. Radish contains a variety of trace elements that can induce the human body to produce interferon. It can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer. The mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help to discharge wastes from the body. Eating radish often can reduce blood lipid, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases. Carotene is a fat soluble substance, so it can be well absorbed only in oil. Therefore, when eating carrots, it is best to cook them with oil or simmer them with meat to ensure that the effective ingredients are absorbed and utilized by the human body. From the perspective of traditional Chinese medicine, beef and mutton are warm but not dry, and have the effects of tonifying kidney and Yang, expelling cold and warming Qi and blood. Therefore, eating beef and mutton properly in winter can alleviate these symptoms, which can not only keep out the cold, but also have a good tonic effect. "

Production steps:

Materials required:

Beef Brisket: about 1 jin

Carrot: 2

Scallion: 1

Ginger: 3 tablets

Star anise: 2

Chinese prickly ash: 10

Tsaoko: 2

Red wine: 1 tablespoon

Old style: 1 spoonful

Soy sauce: 2 teaspoons

Brown sugar: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: spiced

Chinese PinYin : Hu Luo Bo Dun Niu Nan