Beef brisket and radish(niu nan luo bo )

Beef brisket and radish

Introduction:

"Sirloin and radish is a famous traditional snack in Guangzhou. It is made of white radish, fresh sirloin and seasoning. In Guangzhou in winter, the smell of beef brisket and radish is floating all over the streets. On the streets, you will often see people shopping with bowls of radish and beef brisket, especially young boys and girls. To do a good job of beef brisket radish, in addition to the heat, in order to taste pure and authentic, ingredients are extremely critical. Zhuhou sauce is naturally indispensable. In addition, nanru and peanut butter are also indispensable. Without them, this dish will lose its authentic quality. Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's ability to resist disease, for growth and development, and postoperative rehabilitation of people in the supplementary blood loss, repair tissue and so on, particularly cold, winter beef can warm stomach, is the season's beneficial products; beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm and wind, thirst quenching saliva. Efficacy: it is suitable for people with middle Qi deficiency, shortness of breath, weakness of muscles and bones, anemia, long illness and yellow and dizzy face. White radish is the most common food on the common people's table, which is rich in vitamin A, vitamin C, amylase, oxidase, manganese and other elements. In addition, the glucoamylase contained in it can decompose the carcinogen nitrosamines in other foods, thus playing an anti-cancer role. For chest tightness, asthma, loss of appetite, cough, phlegm, etc. have therapeutic effect

Production steps:

Step 1: wash the beef brisket, cut into pieces the size of mahjong, blanch the bleeding water with boiling water. (I forgot to take a picture in this step.)

Step 2: Zhu Hou sauce, nanru and peanut butter, three indispensable materials.

Step 3: mix nanru, Zhuhou butter and peanut butter well and set aside.

Step 4: cut the green onion, slice the ginger, soak the tangerine peel, scrape off the white pulp, and put the star anise, cinnamon, fennel, fragrant leaves and prickly ash into the tea bag.

Step 5: hot oil pot, the scallion, ginger burst fragrance.

Step 6: pour in the mixed sauce and stir fry until fragrant.

Step 7: add the beef brisket and stir well.

Step 8: put the beef brisket into the earthen pot, add the spice bag, tangerine peel, oyster sauce, soy sauce, Huadiao wine and rock sugar, and pour in boiling water, the amount of which is better than the beef brisket. I didn't have a suitable tile pot, so I used a glass one

Step 9: bring to a boil, turn to low heat and simmer for 2 hours.

Step 10: peel radish and cut into hob pieces.

Step 11: Boil the radish for 5 minutes to make it bitter.

Step 12: when the beef brisket is boiled until there is a little soup left, you can easily insert the cooked radish into the meat with chopsticks. Then you can put the boiled radish into the beef brisket and continue to cook for 30 minutes until the radish is soft.

Step 13: finally try the taste. If it is not salty enough, add salt to taste.

Step 14: the beef brisket and radish are soft and rotten, and the taste is mixed. LG said, "that's the taste."

Materials required:

Beef Brisket: 1000g

White radish: 1

Star anise: 2

Cinnamon: 1 small piece

Fennel: 1 teaspoon

Tangerine peel: 1 piece

Pepper: 1 teaspoon

Fragrant leaves: 3 pieces

Ginger: 1 small piece

Scallion: 2

Zhuhou sauce: 2 tbsp

Peanut butter: 2 teaspoons

Nanru: 2 yuan

Oyster sauce: 2 tbsp

Soy sauce: 2 teaspoons

Rock sugar: right amount

Huadiao wine: 2 tbsp

Salt: right amount

Oil: 1 tbsp

Note: 1. Radish with bitter taste, cooked before put into the sirloin, and in the sirloin cooked to a certain extent before put in, so that radish will be more fresh and sweet. 2. People taking medicine should avoid eating white radish and ginseng. 3. When making this dish, slow stewing over low heat is more delicious than pressure cooker. 4. Rock sugar is a must for this dish.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Niu Nan Luo Bo